Sunday Creamy Potato Gratin

Name: Sunday Creamy Potato Gratin
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 6 medium-sized potatoes; 2 cups heavy cream; 2 cups grated Gruyère cheese; 1 cup grated Parmesan cheese; 2 cloves garlic, minced; 1 teaspoon fresh thyme; Salt and pepper to taste

Highlighted under: Traditional Comfort Food Ideas

I absolutely love making my Sunday Creamy Potato Gratin for family gatherings. There's something incredibly satisfying about layering tender potatoes with a rich, creamy sauce and cheese. The blend of flavors melds beautifully in the oven, creating that irresistible crispy topping that everyone fights over. With just a few fresh ingredients and some patience, you can elevate a simple potato dish into a memorable centerpiece for any meal. Trust me, once you try it, this gratin will become your go-to comfort food recipe!

Created by

Dorothy Finch

Last updated on 2026-01-05T19:29:34.748Z

When I first made my creamy potato gratin, I wasn’t sure how it would turn out, but the aroma filling my kitchen was nothing short of incredible. I meticulously layered the potatoes, ensuring each slice was evenly coated with my homemade cream mixture. The trick I discovered is to let it rest for a few minutes after baking, allowing the flavors to meld.

This dish has quickly become a favorite in my household, especially for Sunday dinners. I often experiment by adding different herbs or cheeses, but the classic version always brings smiles to the table.

        Why You'll Love This Recipe
        Luscious layers of creamy cheese and buttery potatoes
Crispy topping that adds the perfect crunch
Easy preparation that leaves room for creativity

      

The Importance of Layering

Layering is crucial in achieving the ideal texture and flavor in your Sunday Creamy Potato Gratin. As the potatoes cook, they absorb the creamy mixture, becoming tender and infused with flavor. Ensure each layer overlaps slightly to create even cooking and prevent any gaps where the cream might not reach. This method creates beautifully soft potatoes, nestled under the rich cheese that melts and browns during baking.

Don’t rush the layering process—take your time to arrange the potato slices neatly. This will not only ensure the layers cook evenly but will also present beautifully when served. Slightly thicker slices may take longer to cook, so aim for about 1/8 inch thickness for a balanced texture between creamy and crunchy.

Choosing the Right Cheese

The choice of cheese in a potato gratin can greatly influence its flavor profile. Gruyère adds a nutty richness that complements the potatoes beautifully, while Parmesan provides a sharp, salty contrast that enhances the overall dish. Experimenting with cheeses, such as a mild cheddar or even a bit of smoked cheese, can introduce new flavors to your gratin, giving it a unique twist each time you make it.

To ensure your cheese melts properly, avoid pre-grated varieties whenever possible. Freshly grated cheese melts more smoothly and blends better into the cream, preventing clumping. If you prefer a lighter version, consider using reduced-fat cheeses, but be mindful that they may not melt as well or provide the same depth of flavor.

Ingredients

For the Gratin

6 medium-sized potatoes
2 cups heavy cream
2 cups grated Gruyère cheese
1 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon fresh thyme
Salt and pepper to taste

Make sure to peel and slice the potatoes uniformly for even cooking.

Instructions

Prepare the Oven and Dish

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter.

Slice the Potatoes

Peel and thinly slice the potatoes using a mandoline or sharp knife. Place them in a large bowl and set aside.

Mix the Cream and Seasoning

In a separate bowl, combine the heavy cream, minced garlic, thyme, salt, and pepper. Whisk until well blended.

Layer the Ingredients

Begin layering the potato slices in the greased baking dish. Pour some of the cream mixture over the potatoes, then sprinkle a layer of Gruyère cheese.

Repeat the Layers

Continue layering the potatoes, cream, and cheese until all ingredients are used, finishing with a layer of cream and Parm cheese on top.

Bake the Gratin

Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until golden and bubbly.

Serve

Let the gratin cool for 10 minutes before slicing and serving. Enjoy your delicious creamy potato gratin!

Pair with a green salad for a delightful meal.

Pro Tips

For a flavor boost, add caramelized onions or sautéed mushrooms between the layers.

Make-Ahead Options

Preparing gratin ahead of time can save you stress on a busy Sunday. You can assemble the layers and cover the dish tightly with plastic wrap or aluminum foil. This can be done up to a day in advance; just make sure to refrigerate it. When ready to bake, remove the cover and add an extra 10-15 minutes to the baking time to ensure it heats through evenly.

If you're looking to store leftovers, let the gratin cool completely. Cover it tightly and store in the refrigerator for up to three days. Reheating should be done in the oven at 350°F (175°C) for about 20-25 minutes or until warmed throughout and slightly crisped on top, maintaining that beloved crunch.

Troubleshooting Common Issues

If you find that your gratin is coming out watery, it could be due to excess moisture in the potatoes. Choose varieties like Russet or Yukon Gold that have a lower water content, which helps maintain creaminess without becoming soupy. A thin layer of flour between the potato layers can also help absorb moisture and keep the dish thick.

Should your cheese topping burn before the potatoes are fully cooked, consider covering the dish with aluminum foil during the early part of the baking process. This allows the potatoes to cook through while protecting the cheese from burning, promoting a perfectly golden top once the foil is removed for the last bake.

Questions About Recipes

→ Can I use other types of cheese?

Yes, you can substitute with other cheeses like cheddar or mozzarella, but Gruyère gives the best flavor.

→ Can I prepare this dish in advance?

Absolutely! You can assemble the gratin a day ahead, just cover it and store it in the fridge. Bake it before serving.

→ What can I serve with the gratin?

This gratin pairs beautifully with a green salad or as a side to roasted meats.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven.