Sunday Creamy Potato Gratin

Name: Sunday Creamy Potato Gratin
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 2 lbs Yukon Gold potatoes; 1 lb red potatoes; 2 cups heavy cream; 1 cup grated Gruyère cheese; 1 cup shredded sharp cheddar cheese; 2 cloves garlic, minced; 1/2 teaspoon nutmeg; Salt and black pepper to taste; 2 tablespoons butter, for greasing the pan

Highlighted under: Baking & Desserts

I love making Sunday Creamy Potato Gratin for family gatherings. This dish combines layers of thinly sliced potatoes with a rich, creamy sauce that will leave everyone begging for more. The best part? It's easy to prepare ahead of time, which means I can spend more moments with my loved ones rather than in the kitchen. With just the right touch of cheese and a hint of garlic, this gratin is a comforting dish that brings warmth to our Sunday tables. Trust me, it will soon become a family favorite!

Created by

Naomi Clarke

Last updated on 2026-01-10T10:58:20.341Z

Each Sunday, my family looks forward to this creamy potato gratin, a recipe that has evolved over the years. I experimented with the layers—using a mixture of Yukon Gold and red potatoes for a beautiful color contrast and different textures. The key is to slice them thinly and evenly, so they cook through perfectly and absorb that luscious cream.

When I'm feeling adventurous, I like to add a sprinkle of nutmeg or a dash of fresh herbs, such as thyme, which elevate the flavors dramatically. The blend of cheese I use, usually Gruyère and cheddar, enhances that golden crust that everyone loves. This dish is not just a side; it steals the show!

        Why You Will Love This Recipe
        A creamy, indulgent texture that's simply irresistible
Versatile enough to pair with any main dish
The crispy top layer that contrasts perfectly with the soft interior

      

Key Techniques for Perfecting the Gratin

Achieving the ideal texture in your potato gratin depends on the thickness of your potato slices. I recommend using a mandoline slicer set to 1/8 inch for uniformity. This ensures even cooking, allowing the layers to become tender while creating that irresistible creaminess. Don't skip this step, as uneven slices can lead to some potatoes being overcooked or undercooked.

Another crucial technique is how you layer the ingredients. Start with a base of potatoes, pouring a light layer of cream and a sprinkle of cheese over each layer. This not only enhances flavor but also promotes even cooking. Use about a third of your ingredients for each layer if you're using the entire recipe. To avoid mushy potatoes, be sure to not overcrowd the layers; a single layer of potatoes will allow the cream to permeate effectively.

Ingredient Insights

The choice of potatoes is vital for your gratin. Yukon Golds provide a buttery flavor and creamy texture, while the red potatoes add a slightly waxy quality that holds up well during baking. This combination brings complexity to the dish while ensuring a delightful mouthfeel. If you want a firmer bite, consider substituting with russet potatoes, but be aware that they may absorb more moisture from the cream.

The addition of nutmeg is essential, as it complements the richness of the cream and cheese without overpowering the dish. It's a classic spice in gratins and enhances the overall depth of flavor, making the dish feel more luxurious. If you prefer a different flavor profile, consider incorporating a pinch of smoked paprika or even a dash of cayenne pepper for a slight kick.

Serving and Storage Tips

Once the gratin has been baked and allowed to set for 10 minutes, it’s in the perfect condition to be sliced and served. Use a sharp knife to slice and gently lift portions for serving, which helps maintain the beautiful layered aesthetic of the dish. Pair this gratin with a crisp green salad or roasted meats to contrast with the creamy richness.

This dish can be made ahead of time and stored in the refrigerator for up to two days before baking. Just assemble the gratin up to the baking point, cover tightly, and refrigerate. When ready to serve, bake from chilled, extending the baking time by about 10-15 minutes, until the top is golden and bubbling. If you have leftovers, they can be stored in an airtight container for up to three days and reheated in the oven at 350°F (175°C) for about 20-25 minutes.

Ingredients

For the Gratin

2 lbs Yukon Gold potatoes
1 lb red potatoes
2 cups heavy cream
1 cup grated Gruyère cheese
1 cup shredded sharp cheddar cheese
2 cloves garlic, minced
1/2 teaspoon nutmeg
Salt and black pepper to taste
2 tablespoons butter, for greasing the pan

Instructions

Preheat the Oven

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

Prepare the Potatoes

Wash the potatoes thoroughly and slice them thinly, about 1/8 inch thick. You can use a mandoline for evenly sliced potatoes.

Make the Cream Mixture

In a bowl, combine heavy cream, minced garlic, nutmeg, salt, and pepper. Mix well.

Layer the Potatoes

Place a layer of potatoes in the greased baking dish. Pour a bit of the cream mixture over the potatoes and sprinkle with Gruyère cheese. Repeat until all potatoes are used, finishing with the cream and a generous topping of cheddar cheese.

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 the top is golden brown and bubbly.

Let it Rest

Once done, remove the gratin from the oven and let it rest for 10 minutes before serving. This helps to set the layers.

Pro Tips

For an added crunch, sprinkle some breadcrumbs mixed with parmesan cheese on top before the final bake. This will give your gratin an extra layer of texture that everyone will love.

Preparing Ahead for Special Occasions

For gatherings, preparing the gratin in advance can save valuable time on the day of the event. Once assembled, simply cover with foil and refrigerate. When you’re ready to bake, let it sit at room temperature for about 30 minutes before putting it in the oven. This allows for more even baking and reduces the chances of the edges becoming too crispy while the center remains cold.

If you're considering a larger gathering, this recipe can easily be doubled. Just be sure to use a larger baking dish and monitor the cooking time, as a bigger volume might require an additional 10-20 minutes in the oven. Keep an eye on it once the foil is removed; the top should be nicely browned but not burnt.

Troubleshooting Common Issues

If your gratin seems too watery after baking, this could be due to using potatoes with a high water content or not allowing the gratin to rest long enough before serving. To combat this, be sure to select starchy potatoes, like Yukon Golds, and allow for sufficient resting time; this helps the sauce thicken and adhere to the potatoes.

Another common issue is the top layer becoming overcooked while the inner layers aren't fully tender. If you notice the top browning too quickly, cover it loosely with foil during the last baking phase. This provides protection for the top while still allowing the insides to cook through, ensuring you have a beautifully balanced gratin.

Questions About Recipes

→ Can I prepare the gratin in advance?

Yes! You can prepare the gratin a day in advance and keep it covered in the refrigerator. Just make sure to take it out 30 minutes before baking to bring it to room temperature.

→ Can I use other types of cheese?

Absolutely! You can use any cheese that melts well, such as mozzarella or fontina. Experiment with different combinations to find your favorite!

→ Is this dish suitable for leftovers?

Yes, it stores well! You can refrigerate any leftovers in an airtight container for up to 3 days. Reheat in the oven for best results.

→ What can I serve with potato gratin?

This creamy potato gratin pairs beautifully with roasted meats, like chicken or beef, and can also complement a simple green salad for a lighter meal.