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: 3 pounds of Yukon gold potatoes, peeled and thinly sliced; 2 cups heavy cream; 1 cup milk; 1 cup sharp cheddar cheese, grated; 1 cup Gruyère cheese, grated; 2 cloves garlic, minced; Salt and pepper to taste; 2 tablespoons fresh thyme leaves; 1 tablespoon butter for greasing the baking dish

Highlighted under: Modern Baking Collection

I absolutely love making this Sunday Creamy Potato Gratin. Each time I prepare it, the aroma of creamy garlic potatoes fills my kitchen, instantly making it feel like a cozy gathering place. The crispy, golden top and the creamy layers underneath are simply irresistible. This dish deserves a spot on the dining table, especially during family dinners or special occasions. It’s a comfort food that brings joy, and I can never resist going back for seconds!

Created by

Ophelia Turner

Last updated on 2026-01-12T01:05:35.737Z

When I first tried making potato gratin, I experimented with different cheeses and seasonings. I discovered that using a mix of sharp cheddar and Gruyère creates a perfect balance of flavor that elevates the dish. The method of layering thinly sliced potatoes with a creamy mixture ensures that every bite is luscious and satisfying.

One tip I learned is to let the gratin rest for at least 10 minutes after baking. This allows the layers to set, making it easier to serve and enhancing the overall texture. I guarantee this dish will become a family favorite just like it has in mine!

Why You'll Love This Recipe
Creamy layers of potato packed with flavor
Golden, crispy cheese topping that adds texture
Perfect side dish for any meal, especially Sunday dinners

The Importance of Selection and Preparation

When making Sunday Creamy Potato Gratin, the choice of potatoes can significantly influence the dish's final texture and flavor. Yukon gold potatoes are preferred due to their buttery texture and ability to hold shape during baking. Before slicing, ensure they are washed thoroughly to remove any dirt. For best results, use a mandoline slicer for even thickness, which helps the potatoes cook uniformly, ensuring creamy layers throughout without any raw spots.

Minced garlic plays a pivotal role in enhancing the overall flavor profile of the gratin. Not only does it impart a mild aroma, but it also infuses the cream as it simmers. When preparing the creamy mixture, do not rush—allow the garlic to meld with the heavy cream and milk for at least 10 minutes before layering. This step deepens the garlic's flavor, creating a delicious base that supports the richness of the cheeses.

Achieving the Perfect Texture

As you layer the gratin with potatoes, cheese, and the creamy mixture, be mindful of achieving balanced layers. Stacking too many potatoes without sufficient cream can yield uneven cooking, leading to hard or undercooked sections. The ideal layering technique involves alternating potatoes with cream and cheese, ensuring that every layer is well-coated but not overly saturated, allowing for that perfect creamy texture with a crisp topping.

The golden crust is a hallmark of a well-made potato gratin. After the initial covered baking period, uncovering the dish for the last 15-20 minutes allows the cheese to brown beautifully. Keep an eye on the gratin during this phase; once the cheese bubbles and turns a rich golden color, it’s time to remove it from the oven. If it’s not browning as expected, you can switch to broil for a minute or two, but watch closely to prevent burning.

Ingredients

Gather these ingredients before you start cooking:

Ingredients for Creamy Potato Gratin

3 pounds of Yukon gold potatoes, peeled and thinly sliced
2 cups heavy cream
1 cup milk
1 cup sharp cheddar cheese, grated
1 cup Gruyère cheese, grated
2 cloves garlic, minced
Salt and pepper to taste
2 tablespoons fresh thyme leaves
1 tablespoon butter for greasing the baking dish

Make sure you have all the ingredients ready before starting the cooking process.

Instructions

Follow these steps to make your creamy potato gratin:

Preheat the oven and prepare the dish

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

Prepare the creamy mixture

In a mixing bowl, combine heavy cream, milk, minced garlic, thyme, salt, and pepper. Mix well.

Layer the ingredients

Layer half of the sliced potatoes in the bottom of the baking dish. Pour half of the creamy mixture over the potatoes, followed by half of the cheese. Repeat the layers.

Bake the gratin

Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Then remove the foil and bake for an additional 15-20 minutes until the top is golden brown.

Rest and serve

Allow the gratin to rest for 10 minutes before slicing. Serve warm and enjoy!

Enjoy your delicious creamy potato gratin!

Pro Tips

For an extra layer of flavor, consider adding cooked bacon bits or sautéed onions between the potato layers. This adds a savory depth to the dish that complements the creamy texture beautifully.

Make-Ahead and Storage Tips

Preparing your gratin ahead of time can save effort on busy Sundays. You can assemble the dish a day in advance, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove from the refrigerator and let it sit at room temperature for about 30 minutes before popping it in the oven. This helps ensure even cooking and a nice rise without shocking the ingredients with sudden temperature changes.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheating can be done in the oven at 350°F (175°C) until warmed through, which helps maintain the dish's crispy top. For a quicker option, you can microwave individual portions, but be aware that the top may lose its texture during this process.

Variations and Serving Suggestions

While the classic version of this gratin is undeniably comforting, feel free to get creative by adding layers of sautéed vegetables such as spinach or mushrooms for added nutrition and flavor. You can also experiment with different cheeses according to your preference; Fontina or Monterey Jack can be great alternatives to cheddar or Gruyère, each adding unique characteristics to the dish.

Serving this gratin alongside a fresh salad or grilled meats enhances the overall meal. The richness of the potatoes complements lighter dishes beautifully. For a festive touch, consider garnishing with fresh herbs like chives or parsley right before serving to add a pop of color and freshness that balances the creamy, savory flavors of the gratin.

Questions About Recipes

→ Can I make this gratin ahead of time?

Yes, you can prepare the gratin a day in advance and store it in the refrigerator. Just cover it tightly. Bake it fresh when ready to serve!

→ What type of potatoes work best?

Yukon gold potatoes are ideal for this gratin because they are creamy and hold their shape well when cooked.

→ Can I use non-dairy milk?

Absolutely! You can substitute regular milk with non-dairy alternatives like almond or oat milk, but be aware that it may slightly alter the taste and creaminess.

→ Can I freeze the potato gratin?

Yes, it can be frozen. Just ensure it's well-covered to prevent freezer burn. Reheat in the oven when ready to eat.