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: 4 large russet potatoes, thinly sliced; 2 cups heavy cream; 1 cup grated Gruyère cheese; 1/2 cup grated Parmesan cheese; 2 cloves garlic, minced; Salt and pepper to taste; 1 tablespoon fresh thyme leaves

Highlighted under: Oven Food

I love whipping up a comforting dish on Sundays, and Sunday Creamy Potato Gratin has become a family favorite. The creamy layers of thinly sliced potatoes, combined with a rich cheese sauce, create a dish that not only warms the soul but also brings everyone to the table. I love how simple ingredients can come together to create something so flavorful and satisfying. It’s the perfect side dish for any Sunday roast, and trust me, no one can resist a second helping!

Created by

Zadie Whitmore

Last updated on 2026-01-05T22:53:35.014Z

When I first tried making gratin, I was amazed at how such a simple combination of potatoes and cream could result in an incredibly delicious dish. I experimented with various cheese blends, finally settling on a mix of Gruyère and Parmesan for that perfect balance of creaminess and sharp flavor. The key is to slice the potatoes evenly — I love using a mandoline to ensure they cook uniformly.

As I layered the potatoes with the creamy sauce, I realized that a sprinkle of fresh thyme could elevate the dish even further. After trying it with and without herb seasoning, I can confidently say that thyme adds a lovely aromatic touch that complements the richness beautifully. It’s now a staple in my Sunday dinners!

Why You'll Love This Recipe
Creamy layers of potatoes with a rich, cheesy flavor
A comforting side dish that pairs well with any main course
Simple ingredients that come together for an exquisite taste

Achieving Creamy Perfection

The key to a successful creamy potato gratin lies in achieving the perfect texture and flavor balance. Begin by ensuring that your heavy cream is at room temperature. This prevents any temperature shock when you whisk it with the minced garlic, allowing for a smoother, more harmonious creamy sauce. When combined with the Gruyère cheese, aim for a glossy finish that coats the back of a spoon. If the mixture appears too thick initially, don’t hesitate to add a splash of additional cream to achieve your desired consistency.

Utilizing fresh garlic not only adds depth to the flavor but also complements the richness of the cheese. I find that allowing the minced garlic to sit for about 10 minutes before mixing it with the cream helps to enhance its pungency. This small step ensures that your gratin is infused with a wonderful aroma that melds beautifully with the other ingredients, creating a dish that tantalizes the senses.

Layering for Success

When it comes to layering the potatoes, uniformity is crucial. Use a sharp knife or mandoline to ensure that your potato slices are evenly cut to about 1/8 inch thick. This consistent thickness allows for even cooking, ensuring every bite is tender and creamy. As you layer the potatoes in the baking dish, alternate the potato and creamy sauce layers with care; this helps to promote even distribution of flavors throughout the dish. Don’t be afraid to gently press down the layers so they meld together well.

Additionally, sprinkling the Parmesan cheese on top not only adds a nutty flavor but also aids in creating a crispy crust as it bakes. For an extra crunch, consider mixing breadcrumbs with the cheese before adding it to the top layer. This slight variation adds texture, making each serving even more delightful. Just watch the baking time closely—if it browns too quickly, tent with foil to prevent burning while allowing the center to cook through.

Ingredients

Gather the following ingredients to prepare your delicious gratin:

Ingredients

4 large russet potatoes, thinly sliced
2 cups heavy cream
1 cup grated Gruyère cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
Salt and pepper to taste
1 tablespoon fresh thyme leaves

Instructions

Follow these steps to create your creamy potato gratin:

Preheat the oven

Preheat your oven to 375°F (190°C) to ensure it’s ready for the gratin.

Prepare the potato layers

In a large bowl, combine thinly sliced potatoes with salt, pepper, and thyme.

Make the creamy sauce

Whisk together the heavy cream and minced garlic, then mix in Gruyère cheese until melted.

Assemble the gratin

In a greased baking dish, layer half of the potato slices. Pour half of the creamy sauce over the potatoes. Repeat with remaining potatoes and sauce. Top with Parmesan cheese.

Bake the gratin

Cover the baking dish with aluminum foil and bake for 40 minutes. Then remove foil and bake for an additional 20 minutes, or until golden brown on top.

Serve and enjoy

Let the gratin cool for a few minutes before slicing. Serve warm and enjoy this comforting dish!

Pro Tips

Using a mandoline for slicing your potatoes ensures uniform thickness for even cooking.

Storage and Make-Ahead Tips

If you're looking to prepare the gratin ahead of time, you can assemble the dish a day before and store it covered in the refrigerator. This not only saves time on a busy Sunday but also allows the flavors to meld together, enhancing the overall taste. When ready to bake, let it come to room temperature for about 30 to 40 minutes before popping it in the oven. This prevents uneven cooking, ensuring that the center heats thoroughly without the edges overcooking.

Leftover gratin can be stored in an airtight container in the refrigerator for up to three days. Just reheat it in the oven at 350°F (175°C) until warmed through, allowing for that delightful creamy texture to revive. If you find you have a small portion left, consider transforming it into a filling for a savory omelet or mixing it with steamed vegetables for a quick and satisfying meal.

Variations to Try

While the classic recipe is already a hit, you can easily introduce variations to suit your taste preferences. For a different flavor profile, experiment with different cheeses such as sharp Cheddar or a smoky Gouda. Each cheese offers a unique twist on the traditional flavor while maintaining that creamy, indulgent texture. For a bit of heat, adding a pinch of cayenne pepper or incorporating sautéed leeks can elevate the dish further.

If you're looking for a lighter option, consider substituting half of the heavy cream with low-sodium chicken or vegetable broth. This maintains moisture while reducing richness. You can also experiment with swapping russet potatoes for sweet potatoes or a medley of root vegetables for an interesting twist, enhancing both flavor and nutritional value without compromising the gratin's essence.

Questions About Recipes

→ Can I use other types of potatoes?

Yes, Yukon gold potatoes can also work well for a creamier texture.

→ What can I serve with potato gratin?

It pairs beautifully with roast chicken, beef, or a mixed greens salad.

→ Can I prepare it ahead of time?

Absolutely! You can assemble the gratin a day before and bake it just before serving.

→ How long can I store leftovers?

Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven for best results.