Sunday Creamy Potato Gratin

Name: Sunday Creamy Potato Gratin
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 2 lbs Yukon Gold potatoes, thinly sliced; 2 cups heavy cream; 1 cup whole milk; 2 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon fresh thyme; 1 teaspoon fresh rosemary, chopped; 1 cup grated Gruyere cheese; 1 cup grated Parmesan cheese; 1/2 cup breadcrumbs

Highlighted under: Baking & Desserts

I love making Sunday Creamy Potato Gratin for our family gatherings. The moment I place this dish on the table, everyone's eyes light up. The creamy sauce combined with perfectly baked potatoes creates a comforting, indulgent experience. I particularly enjoy using a blend of cheeses for depth of flavor and making sure the top gets that beautiful golden crust. It has become a beloved staple in our home, and I can't wait to share it with you today!

Created by

Madison Cole

Last updated on 2026-01-13T03:57:56.511Z

When I first tried making a potato gratin, I wasn't sure it could match the ones I'd enjoyed in restaurants, but I was pleasantly surprised. Using a mix of fresh herbs and garlic truly elevates the dish, bringing everything together in a rich, creamy sauce that is irresistible. I also discovered that par-cooking the potatoes slightly before baking helps them absorb even more flavor.

One tip I swear by is to let the gratin rest for a few minutes after it comes out of the oven. This simple step allows the layers to set, making for cleaner, more elegant slices. It also provides the perfect opportunity to enjoy the moment as the aroma wafts through the kitchen, creating a cozy atmosphere that everyone will love!

        Why You Will Love This Recipe
        Layer upon layer of velvety cheese and potatoes
A crunchy topping that contrasts beautifully with the creamy filling
A perfect accompaniment to your Sunday roast or any special occasion

      

Understanding the Ingredients

The star ingredient in this Sunday Creamy Potato Gratin is the Yukon Gold potato. Its buttery flavor and creamy texture hold up beautifully when baked, creating layers that meld perfectly with the cheese. Ensure your potato slices are thin—around 1/8 inch—to guarantee they cook evenly and absorb the creamy mixture well without becoming mushy. If you need a substitute, Russet potatoes can work, but they require a little more care as they can become drier when baked.

Cream blends are essential for achieving the rich flavor profile of this gratin. The combination of heavy cream and whole milk strikes a perfect balance of creaminess and lightness. If you're looking for a lighter option, you could use half-and-half instead of heavy cream, but keep an eye on the baking time as it may cook a little faster. Remember, the cream mixture should look glossy before layering it over the potatoes.

Perfecting the Cooking Technique

Layering is crucial in the gratin-making process. Start with a layer of potatoes to create a solid base, then navigate between cream and cheese, which allows the flavors to penetrate and the dish to have an even consistency. Be careful not to overcrowd the layers as this can lead to uneven cooking. Ensuring each potato slice is coated with the cream mixture helps achieve that luscious texture as it bakes. I often use my hands to gently press down each layer, ensuring everything is compact.

Baking your gratin with aluminum foil initially prevents the top from burning while the potatoes become tender. After 45 minutes, removing the foil not only allows the top to brown but also adds that quintessential crunchy texture, enhancing the overall experience. Watch closely in the last 15 minutes; you want that golden color without overcooking. If it’s not browning, you can broil it for a couple of minutes—just be sure to monitor it closely to avoid burning.

Ingredients

For the Gratin

2 lbs Yukon Gold potatoes, thinly sliced
2 cups heavy cream
1 cup whole milk
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon fresh thyme
1 teaspoon fresh rosemary, chopped
1 cup grated Gruyere cheese
1 cup grated Parmesan cheese
1/2 cup breadcrumbs

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C).

Prepare the Cream Mixture

In a mixing bowl, combine the heavy cream, whole milk, minced garlic, salt, pepper, thyme, and rosemary. Whisk until well blended.

Layer the Ingredients

In a greased baking dish, layer half of the sliced potatoes. Pour half of the cream mixture over the potatoes, followed by half of the Gruyere cheese. Repeat with the remaining potatoes, cream, and cheese.

Add the Topping

Sprinkle the grated Parmesan cheese and breadcrumbs over the top of the dish.

Bake the Gratin

Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes or until golden brown.

Rest and Serve

Allow the gratin to rest for 10 minutes before slicing and serving.

Pro Tips

For extra flavor, feel free to add in layers of caramelized onions or sautéed mushrooms between the potato layers.

Making Ahead and Storage

This gratin is a fantastic dish to prepare ahead of time. You can assemble it a day in advance, cover it tightly with plastic wrap, and keep it in the refrigerator. When you're ready to bake, just add an extra 10-15 minutes to the baking time to ensure it's heated through. This makes it not just a great Sunday meal but also an excellent option for gatherings and potlucks, allowing you to enjoy more time with your guests.

If you have leftovers, you can store them in an airtight container in the refrigerator for up to three days. Reheating is simple: cover it with foil and warm it in a 350°F (175°C) oven until heated through, about 20-25 minutes. For best results, I'd recommend sprinkling a bit of fresh cheese on top before reheating to regain that melty, cheesy goodness.

Variations to Try

Feel free to get creative with your gratin by incorporating different cheeses. While Gruyere and Parmesan are classic choices, mixing in sharp cheddar or even smoked gouda can add unique flavor dimensions. Just keep the ratios similar to ensure the same creamy consistency, and remember that stronger cheeses may need less quantity as they can dominate the dish.

For added flavor and nutrition, consider layering in vegetables like thinly sliced onions or leeks, which can add sweetness. Spinach or kale can also be a fabulous addition. Just wilt these greens before layering or add them between potato layers. This way, you maintain the gratin's integrity without adding excess moisture that could make the potatoes soggy.

Questions About Recipes

→ Can I use another type of cheese?

Absolutely! Cheddar or a mix of cheeses work well too.

→ How can I make it ahead of time?

You can prepare the gratin a day in advance and bake it just before serving.

→ What can I serve with potato gratin?

It pairs wonderfully with roast meats, fish, or a fresh salad.

→ Can I freeze leftovers?

Yes, you can freeze leftovers in an airtight container. Thaw and reheat in the oven.