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: 6 large potatoes, peeled and thinly sliced; 2 cups heavy cream; 1 cup milk; 1 cup shredded Gruyère cheese; 1 cup shredded cheddar cheese; 2 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon ground nutmeg; Butter, for greasing the baking dish

Highlighted under: Soft Collection

I absolutely love making Sunday Creamy Potato Gratin for special family gatherings. It’s a dish that never fails to impress with its luxurious creamy layers and cheesy goodness. Every bite is a celebration of flavor and texture. The combination of thinly sliced potatoes, rich cream, and a mix of cheeses creates a comfort food that all ages enjoy. It’s become a Sunday ritual to gather around the table and dig into this comforting gratin, making unforgettable memories with each shared dish.

Created by

Briony Ashcroft

Last updated on 2026-01-12T01:57:34.805Z

Making Sunday Creamy Potato Gratin has been a cherished tradition in my family for many years. I've explored various recipes, but each time I try a new method, I discover something wonderful. The trick is to layer the ingredients carefully and ensure the cream envelopes each slice of potato for that melt-in-your-mouth quality.

I also tried using a mix of Gruyère and cheddar cheese, which adds a depth of flavor that elevates the dish. Don't skimp on seasoning; a little nutmeg goes a long way in enhancing the creaminess of the gratin!

        Why You'll Love This Recipe
        Deliciously creamy layers of perfectly cooked potatoes
A harmonious blend of cheeses for an unforgettable flavor
Ideal for family gatherings or special Sunday meals

      

Understanding the Ingredients

The backbone of any potato gratin is, of course, the potatoes. While starchy varieties like Russets work well, I prefer Yukon Gold for their buttery texture and ability to hold their shape. Thinly slicing them consistently ensures that they cook evenly, contributing to that sought-after creamy layer. You can use a mandoline for precise, uniform slices, which is crucial as uneven slices can lead to a dish with varying textures and cooking times.

The cheese choice is equally important. Gruyère adds a nutty depth, while cheddar brings a sharp, tangy flavor that balances the creaminess. For an extra layer of flavor, consider incorporating a bit of smoked gouda or even a sprinkle of Parmesan on top for a crispy finish. This mixture provides both richness and complexity, making every bite a fascinating experience.

Layering Techniques

When layering the gratin, it's crucial to distribute the potatoes and cream mixture evenly. Spread the first half of potato slices in a single layer without overlapping too much, as this allows the cream to permeate evenly, ensuring that every slice is coated. Pouring the cream mixture over this layer is essential for allowing the flavors to soak in and meld during baking.

For the final layer, I suggest finishing with an even more generous sprinkle of cheese. This not only forms a beautiful, golden-crusted top but also helps to contain the moisture, preventing the dish from becoming too soggy. Baking the gratin uncovered for the last part of the cooking time ensures that the top gets nicely browned and slightly crisp, elevating the overall texture.

Ingredients

For the Gratin

6 large potatoes, peeled and thinly sliced
2 cups heavy cream
1 cup milk
1 cup shredded Gruyère cheese
1 cup shredded cheddar cheese
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
Butter, for greasing the baking dish

Make sure to slice the potatoes evenly for uniform cooking.

Instructions

Prepare the Dish

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

Mix the Cream

In a bowl, combine the heavy cream, milk, minced garlic, salt, pepper, and nutmeg. Whisk well.

Layer the Potatoes

Arrange half of the potato slices evenly in the baking dish. Pour half of the cream mixture over the potatoes and sprinkle half of each cheese on top.

Add Remaining Layers

Repeat with the remaining potatoes, cream mixture, and cheese.

Bake the Gratin

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

Serve

Let the gratin rest for 10 minutes before serving. This will help the layers set.

Serve warm as a side dish or a satisfying main course.

Pro Tips

For extra flavor, you can mix in some fresh herbs like thyme or rosemary along with the cheese layers.

Storage and Reheating Tips

Leftover gratin can be stored in an airtight container in the refrigerator for up to 3 days. If you plan to store it, you might want to slightly underbake it, allowing the gratin to finish cooking when reheating. To reheat, cover with foil and warm it in a preheated oven at 350°F (175°C) for about 25 minutes, removing the foil for the last 10 to achieve that crispy top once again.

Freezing is another option if you have a large batch. Allow the gratin to cool completely before transferring it to a freezer-safe dish. It will keep well for up to 2 months. When ready to eat, let it thaw in the fridge overnight before reheating, following the same baking instructions to maintain its delightful texture and flavor.

Serving Suggestions

This gratin is a showstopper on its own, but pairing it with a simple green salad adds freshness and balances the richness. A light vinaigrette can cut through the creaminess, enhancing the overall meal experience. Consider accompanying it with roasted vegetables or a protein like grilled chicken or a juicy steak to create a well-rounded dinner plate.

For an elevated dining experience, try garnishing the finished dish with fresh herbs like chives or parsley before serving. The herbs not only add a pop of color but also bring a vibrant freshness that enhances the rich flavors of the gratin, making it visually appealing and irresistible.

Questions About Recipes

→ Can I make this dish ahead of time?

Yes, you can prepare it up to a day in advance and refrigerate it. Just add a few extra minutes to the baking time if it's cold from the fridge.

→ What type of potatoes work best?

Yukon Gold or Russet potatoes are ideal because they hold their shape and provide a creamy texture when baked.

→ How can I make this gratin healthier?

You can substitute part of the heavy cream with low-fat milk or use a mix of cauliflower and potatoes for a lighter version.

→ Can I freeze the gratin?

Yes, you can freeze the gratin before baking. Allow it to thaw overnight in the refrigerator before baking.