This potato gratin recipe is one of my favorite potato side dishes when I want something a little more indulgent. Thinly sliced Yukon Gold potatoes are layered with Gruyère and a garlic and thyme-infused cream mixture, then baked until incredibly tender with a bubbling, golden-brown cheesy crust.
What is Potato Gratin?
Potato gratin is a classic French potato dish made by layering thinly sliced potatoes in a baking dish and baking them with cream or milk until tender. The top is typically finished until browned and crisp, and many versions, including mine, add cheese between the layers and on top.
You may also know the dish as potatoes au gratin or au gratin potatoes. What sets it apart from other potato dishes, such as scalloped potatoes, is the contrast in textures. The thin potato slices become tender and creamy as they absorb the seasoned cream mixture, while Gruyère and Parmesan create a flavorful, golden crust on top. The result is a rich, savory dish that I love to serve alongside butter-basted steak, rotisserie-style chicken, prime rib, or even Thanksgiving turkey for an impressive, family-friendly meal.
Ingredients and Notes
See the recipe card below for the complete ingredient list and instructions.
- Yukon Gold Potatoes – I prefer Yukon Golds for gratin because their naturally buttery flavor and creamy texture work especially well with the rich sauce. Don’t rinse the potatoes after slicing them. We want to retain their natural starch, which helps thicken the cream mixture as the gratin bakes.
- Heavy Cream and Whole Milk – Using a combination of heavy cream and whole milk gives you a rich, creamy sauce without making the gratin unnecessarily heavy.
- Garlic – Fresh minced garlic infuses the cream mixture with savory flavor.
- Fresh Thyme – This adds a subtle herbaceous flavor that complements the potatoes and cheese without overpowering them.
- Nutmeg – You only need a pinch! Freshly grated nutmeg adds warmth and depth to the cream sauce.
- Kosher Salt and White Pepper – White pepper provides subtle heat without leaving visible flecks throughout the cream sauce.
- Cheese – Gruyère melts beautifully and has a rich, slightly nutty flavor that’s perfect for potato gratin. If you can’t find Gruyère, Comté, Emmental, or a good melting cheddar cheese can work. I also include Parmesan cheese for salty, savory flavor and a browned, cheesy crust on top.
How to Make Potato Gratin
Nick’s Tips for Success
- Don’t rinse the potatoes. Unlike French fries or some crispy potato recipes, you want the starch here. It releases into the milk and cream as the potatoes cook, helping create a thick, cohesive sauce.
- Warm the cream mixture gently. There’s no need to bring the cream to a rolling boil. You just want it warm enough to infuse the garlic, thyme, and nutmeg.
- Overlap the potatoes. Arrange the slices in slightly overlapping layers, similar to a traditional ratatouille, so the gratin cooks evenly and holds together when served.
- Check for doneness with a knife. Before adding the final layer of cheese, insert a paring knife into the center. It should slide through the potatoes with virtually no resistance.
- Let it rest before slicing. If you want cleaner portions, let the gratin rest for about 10 minutes after baking. This gives the cream mixture time to settle and thicken slightly.
Potato Gratin Recipe
This is my go-to potato gratin when I want a rich, impressive side dish without overly complicated ingredients. Thinly sliced Yukon Gold potatoes are layered with Gruyère and a garlic and thyme-infused cream mixture, then baked until tender before being finished with Parmesan and more Gruyère. The result is creamy, cheesy potatoes with a beautifully golden, bubbling crust!
Equipment
- 1 Medium Saucepan
- 1 Vegetable Peeler
- 1 Mandoline
- 1 Cast-Iron or Oven-Safe Baking Dish
- 1 Ladle or Large Spoon
- Parchment Paper
- Aluminum Foil
- 1 Grater
- 1 Baking Sheet
Ingredients
- 1 cup (236 milliliter) heavy cream
- ½ cup (118 milliliter) whole milk
- 2 clove (~6 gram) garlic, minced
- 1 teaspoon (~1 gram) fresh thyme, chpped
- ⅛ teaspoon (~¼ gram) nutmeg, freshly grated
- ½ teaspoon (~2 gram) kosher salt
- ½ teaspoon (~1 gram) white pepper
- 4 large Yukon Gold potato (~2 pound / 900 gram)
- unsalted butter, for greasing
- 1 cup (100 gram) grated Gruyère cheese, divided
- ¼ cup (25 gram) Parmesan cheese, grated
- fresh chives, chopped, for serving, optional
Instructions
- Preheat the oven to 400°F (204°C).
- Add the heavy cream, milk, garlic, thyme, nutmeg, kosher salt, and white pepper to a medium saucepan. Warm gently over medium-low heat. Do not allow the mixture to boil.1 cup heavy cream, ½ cup whole milk, 2 clove garlic, 1 teaspoon fresh thyme, ⅛ teaspoon nutmeg, ½ teaspoon kosher salt, ½ teaspoon white pepper
- Peel the potatoes and slice them into one-and-a-half-millimeter-thick slices using a mandoline. Do not rinse the sliced potatoes, as their natural starch helps thicken the cream mixture as the gratin bakes.4 large Yukon Gold potato (~2 pound / 900 gram)
- Butter a cast-iron or oven-safe baking dish. Arrange a layer of slightly overlapping potato slices across the bottom of the dish. Spoon over enough of the warm cream mixture to lightly coat the potatoes.unsalted butter
- Add another layer of potatoes and cream, then sprinkle with a portion of the Gruyère. Continue layering the potatoes, cream mixture, and Gruyère until all the potatoes are used, reserving some of the Gruyère for the top. Do not add cheese to the final potato layer yet.
- Gently press the potatoes down to submerge them in the cream mixture, adding any remaining cream mixture as needed.
- Cut a piece of parchment paper to fit directly over the surface of the potatoes and lightly butter it. Place the parchment, buttered-side down, over the potatoes, then tightly cover the baking dish with aluminum foil.
- Place the baking dish on a baking sheet and bake for about 45 minutes, or until a paring knife slides through the potatoes with little to no resistance.
- Remove the foil and parchment paper. Sprinkle the reserved Gruyère and Parmesan evenly over the potatoes.1 cup grated Gruyère cheese, divided, ¼ cup Parmesan cheese
- Return the gratin to the oven or place it under the broiler and cook for about 15 minutes, or until the cheese is melted, bubbling, and golden brown.
- Remove from the oven and let the gratin rest for about ten minutes. Garnish with chopped fresh chives, if desired, and serve warm.fresh chives
Video
Notes
*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.
Storage:
– Store: Allow leftover potato gratin to cool completely, then transfer it to an airtight container or cover the baking dish tightly. Refrigerate for up to three to four days.
– Freeze: Allow the gratin to cool completely, then transfer individual portions to a freezer-safe container and freeze for up to two months. Keep in mind that the cream sauce may separate slightly after freezing and thawing.
– Reheat: Warm leftovers covered in the oven at 350°F (175°C) until warmed through. Remove the foil for the final few minutes to help the top become golden and crisp again.
– Store: Allow leftover potato gratin to cool completely, then transfer it to an airtight container or cover the baking dish tightly. Refrigerate for up to three to four days.
– Freeze: Allow the gratin to cool completely, then transfer individual portions to a freezer-safe container and freeze for up to two months. Keep in mind that the cream sauce may separate slightly after freezing and thawing.
– Reheat: Warm leftovers covered in the oven at 350°F (175°C) until warmed through. Remove the foil for the final few minutes to help the top become golden and crisp again.
Nutrition
Serving: 1serving, Calories: 330kcal, Carbohydrates: 23g, Protein: 10g, Fat: 23g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 69mg, Sodium: 409mg, Potassium: 570mg, Fiber: 3g, Sugar: 3g, Vitamin A: 856IU, Vitamin C: 23mg, Calcium: 251mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
So good! Thanks, Nick!