Potato Gratin with Cream and Cheese

Name: Potato Gratin with Cream and Cheese
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 4 large Yukon Gold potatoes, thinly sliced; 2 cups heavy cream; 1 cup grated Gruyère cheese; 1 cup grated sharp cheddar cheese; 2 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon nutmeg; 1 tablespoon fresh thyme (optional); Butter for greasing the baking dish

Highlighted under: Classic Baking Ideas

I've always been captivated by the rich, creamy texture of a perfectly baked potato gratin, and I could never resist a good cheese pull. As I began experimenting in my kitchen, I discovered that the secret lies in choosing the right potatoes and layering them with delectable cheese and fresh cream. This dish has transformed into a family favorite, with its decadent flavor and comforting aroma drawing everyone to the table. Trust me, this gratin is a must-try for your next gathering or cozy night in.

Created by

Tabitha Collins

Last updated on 2026-01-08T11:25:42.104Z

When I first attempted to make potato gratin, I was overwhelmed by the variety of recipes out there. After several trials, I realized that a good balance of creaminess and cheese can make a fragile but luscious dish that keeps everyone coming back for more. My breakthrough moment was omitting pre-cooked ingredients and letting the potatoes simmer slowly in the cream, allowing their natural starches to create an unparalleled richness.

One key tip I learned is to use a mixture of cheeses—such as sharp cheddar for flavor and Gruyère for its meltability. This combination not only adds depth to the dish but also enriches the textures. I love experimenting with different cheese ratios to see what unique flavor profiles I can create, making each plate a little different from the last!

        Why You'll Love This Recipe
        Creamy, cheesy layers that are irresistibly comforting
A beautiful golden crust that adds crunch to every bite
Perfect for family dinners and special occasions

      

Choosing the Perfect Potatoes

Selecting the right type of potato is crucial for achieving that creamy texture in your gratin. Yukon Gold potatoes are ideal because they strike a balance between waxy and starchy, allowing them to hold their shape while absorbing the rich flavors of the cream and cheese. If you want to experiment, you could use Russets for a fluffier interior or even a combination for varied textures throughout the dish.

When slicing your potatoes, aim for uniform thickness—about 1/8 inch is ideal. This ensures even cooking, allowing each layer to meld beautifully with the cream. If you have a mandoline, it’s a fantastic tool for achieving consistent slices quickly.

The Role of Cheese and Cream

The blend of Gruyère and sharp cheddar in this gratin not only enhances flavor but also contributes to the ideal texture. Gruyère melts wonderfully, creating that sought-after creamy mouthfeel, while sharp cheddar adds a punch of flavor that balances the richness. If you're looking for alternatives, a mix of mozzarella for stretch and Parmesan for saltiness could also work well.

Heavy cream is essential for achieving that luxurious richness; however, for a lighter version, you can substitute half-and-half. Keep in mind that using lower-fat creams will yield a less creamy texture. Experimenting with various cheeses can lend your gratin different flavor profiles, so don’t hesitate to mix it up based on your preferences.

Ingredients

Gather these ingredients to start your potato gratin:

Ingredients

4 large Yukon Gold potatoes, thinly sliced
2 cups heavy cream
1 cup grated Gruyère cheese
1 cup grated sharp cheddar cheese
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1 tablespoon fresh thyme (optional)
Butter for greasing the baking dish

Make sure all ingredients are fresh for the best flavor!

Instructions

Follow these steps to create the perfect potato gratin:

Prepare the Baking Dish

Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter.

Layer the Ingredients

Begin by layering half of the sliced potatoes in the prepared dish. Sprinkle with half of the garlic, salt, pepper, and nutmeg. Add half of the Gruyère and cheddar cheeses on top.

Add Cream and Repeat

Pour half of the cream over the first layer. Repeat the layering process with the remaining potatoes, seasonings, and cheeses. Pour the remaining cream over the top layer.

Bake the Gratin

Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes or until the top is golden and the potatoes are tender when poked with a fork.

Rest and Serve

Let the gratin rest for 10 minutes before slicing. Serve warm and enjoy the delicious flavors.

Serve as a side dish or enjoy it as a main course!

Pro Tips

For added flavor, consider adding sautéed onions or leeks between the layers or incorporating a splash of white wine into the cream for a sophisticated twist.

Making Ahead and Storage

One of the great things about potato gratin is that it can be prepared in advance. You can assemble the gratin up to a day ahead, covering it tightly with plastic wrap in the fridge after the layering step. When it’s time to bake, remove the wrap, let it come to room temperature for about 30 minutes, and then bake as directed. This can help develop the flavors even further!

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheating the gratin in the oven at 350°F (175°C) for 15-20 minutes will help retain the crispy top, although you might need to add a splash of cream to keep it moist.

Variations and Serving Suggestions

While the classic potato gratin is always a hit, you can add layers of flavor by incorporating additional ingredients like sautéed mushrooms or sautéed onions among the potato layers. Leafy greens such as spinach can also be a delicious addition, giving a slight freshness against the richness of the cream and cheese.

Serve your potato gratin as a side dish with roasted meats or as a comforting main course paired with a crisp salad. This dish pairs beautifully with herbaceous wines like Sauvignon Blanc, complementing the creaminess and richness in the gratin.

Questions About Recipes

→ Can I prepare potato gratin in advance?

Yes, you can assemble the gratin ahead of time and refrigerate it. Just add an extra 10-15 minutes to the baking time when you bake it.

→ What type of potatoes are best for gratin?

Yukon Gold or Russet potatoes work well due to their starch content, providing a creamy texture once cooked.

→ Can I use different types of cheese?

Absolutely! Feel free to mix and match cheeses like mozzarella, parmesan, or any favorite cheese for a unique flavor.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.