Sunday Creamy Potato Gratin

Name: Sunday Creamy Potato Gratin
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 pounds of Yukon gold potatoes, thinly sliced; 1 cup heavy cream; 1 cup milk; 1 garlic clove, minced; 1 cup grated Gruyère cheese; 1 cup grated Parmesan cheese; Salt and pepper, to taste; 2 tablespoons unsalted butter, for greasing

Highlighted under: Oven Ideas

I love making Sunday Creamy Potato Gratin as a comforting side dish that elevates any meal. The creamy layers of thinly sliced potatoes, rich cheese, and fragrant garlic come together to create a truly indulgent experience. With a golden, bubbly top and a luscious interior, it's an irresistible addition to my dinner table. Whether I serve it with roasted chicken or a fresh salad, this gratin is always a delightful way to celebrate the weekend with family and friends.

Created by

Lorna Whitcombe

Last updated on 2026-01-05T22:53:34.491Z

My journey with gratins started a few years ago when I decided to host a dinner party for friends. The goal was to impress them with my culinary skills, and I chose this creamy potato gratin. It's incredible how just a few simple ingredients can combine to create such depth of flavor. The magic really happens when the potatoes absorb all the cream and cheese as they bake.

Over time, I’ve developed a few tricks to make it even better. I always choose a mix of cheeses for a more complex flavor and add fresh herbs for a burst of freshness. I’ve learned that letting the dish rest for a few minutes before serving helps set the layers, making it easier to serve and eat. It’s these little tips that have made this recipe a family favorite!

        You Will Love This Recipe Because
        Creamy, rich flavor paired with crisp, golden top
Perfectly layered potatoes melt in your mouth
Easy to prepare for any gathering or Sunday dinner

      

Understanding the Ingredients

The choice of potatoes is crucial for achieving that perfect creamy texture in your Sunday Creamy Potato Gratin. Yukon golds are ideal because they have a buttery flavor and a waxy texture that holds up well during baking. If you prefer a different type of potato, you could experiment with red potatoes or fingerlings, but avoid starchy varieties like Russets, as they may break down too much in the dish.

The cheese combination in this recipe adds depth of flavor and creaminess. Gruyère cheese is known for its nutty taste, while Parmesan brings a salty, umami richness. If you want to make this dish lighter or vegetarian-friendly, you could use a mix of mozzarella for meltiness and nutritional yeast for a cheesy flavor without dairy.

Layering Techniques

When layering your potatoes, aim for uniform slices. A mandoline slicer can help achieve consistent thickness, ensuring even cooking. Each layer should be seasoned well with salt and pepper, and mixing half of the minced garlic in at each stage ensures that every bite is flavorful. The layers also create pockets for the cream to seep into, enhancing the overall richness of the gratin.

As you assemble the gratin, keep an eye on the composition of each layer. The cream mixture should be poured evenly across the potatoes, allowing it to flow into every crevice. This will help prevent dry spots and create a beautifully creamy texture throughout. Remember, making sure the top layer is well covered with cheese not only adds flavor but also contributes to that desirable golden crust.

Ingredients

For the Gratin

2 pounds of Yukon gold potatoes, thinly sliced
1 cup heavy cream
1 cup milk
1 garlic clove, minced
1 cup grated Gruyère cheese
1 cup grated Parmesan cheese
Salt and pepper, to taste
2 tablespoons unsalted butter, for greasing

Make sure to slice the potatoes evenly for consistent cooking.

Instructions

Prep the Dish

Preheat your oven to 375°F (190°C). Grease a baking dish with butter. Set aside.

Layer the Potatoes

In the greased baking dish, layer the sliced potatoes. Sprinkle salt, pepper, and half of the minced garlic between the layers.

Prepare the Cream Mixture

In a bowl, combine the heavy cream, milk, the remaining garlic, and half of the Gruyère cheese. Pour this mixture over the layered potatoes.

Top with Cheese

Sprinkle the remaining Gruyère and Parmesan cheese on top of the potatoes.

Bake

Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden brown.

Rest and Serve

Let the gratin rest for 10 minutes before serving. This will help the layers set up for easier serving.

Enjoy your creamy potato gratin alongside your favorite main dish!

Pro Tips

For a twist, try adding sautéed onions or wild mushrooms between the layers of potato. This adds extra flavor and a gourmet touch to your gratin.

Make-Ahead and Storage Tips

If you're planning to serve this gratin for a gathering, you can prepare it a day in advance. Assemble all the layers up to the baking point, cover with foil, and refrigerate. When you're ready to eat, continue with the baking instructions but add an extra 10-15 minutes to allow for thorough heating.

Leftovers can be stored in an airtight container in the fridge for about 3-4 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 20-25 minutes. Cover with foil if the top is browning too quickly, ensuring it's heated through without drying out.

Serving Suggestions

Sunday Creamy Potato Gratin pairs wonderfully with a variety of main dishes. It complements roasted meats like chicken or beef beautifully, absorbing and enhancing the flavors of the proteins. If you're serving it alongside a lighter meal, consider adding a vibrant mixed greens salad to balance the richness of the gratin.

You can also elevate your gratin by topping it with fresh herbs before serving. A sprinkle of chopped chives or parsley adds a pop of color and a fresh burst of flavor that brightens the dish. For a spicy kick, consider adding a dash of cayenne or a sprinkle of red pepper flakes to the cream mixture.

Questions About Recipes

→ Can I prepare the gratin in advance?

Yes, you can assemble the gratin a day ahead and refrigerate it. Just bake it when you're ready to serve.

→ Can I use other types of cheese?

Certainly! Feel free to mix it up with cheese like Cheddar, Fontina, or even a blue cheese for a stronger taste.

→ Why is it important to let the gratin rest?

Letting the gratin rest allows the layers to set, making it easier to slice and serve.

→ Is this dish gluten-free?

Yes, as long as you ensure that all the ingredients, including the cheeses, are gluten-free.