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: 2 lbs of potatoes, thinly sliced; 1 cup heavy cream; 1 cup milk; 1 cup grated cheddar cheese; 1 cup grated Gruyère cheese; 2 cloves garlic, minced; Salt and pepper to taste; Fresh thyme for garnish

Highlighted under: Simple Baking Collection

I absolutely love making Potato Gratin with Cream and Cheese for my family gatherings. The rich layers of creamy potatoes combined with gooey cheese create a comfort food that warms everyone's heart. Each bite is a delightful mix of flavors and textures that leave you craving more. I like to take my time with the preparation, ensuring every potato is thinly sliced and every layer is generously coated with cream and cheese. It's the perfect dish for both casual dinners and special occasions, and it's so easy to whip up.

Created by

Matilda Rowe

Last updated on 2026-01-07T11:21:34.955Z

When I first tried my hand at making Potato Gratin, I was amazed at how simple yet luxurious it was. The secret lies in the perfect balance of cream, garlic, and cheese, allowing the potatoes to absorb those rich flavors. I recommend using a mandoline slicer for ultra-thin potato layers, which cook evenly and become beautifully tender.

One time, I made a version of this recipe for a holiday dinner, and it was a smashing success! I layered in some fresh thyme for herbs and chose a mix of cheddar and Gruyère cheese for a flavor boost. The result? A gratin that has become my go-to recipe for impressing guests!

Why You'll Love This Recipe
Creamy, rich texture that's satisfying without being heavy
Perfectly crispy top layer for that delightful contrast
Endless variations with different cheeses or herbs
Great make-ahead option that tastes even better the next day

The Art of Layering Potatoes

When layering the potatoes, it's essential to achieve an even distribution for optimal cooking. Try to cut the potatoes to about 1/8 inch thick to ensure they cook uniformly. Not only will this enhance the texture, but you'll also create perfect layers for cream and cheese to seep into, resulting in tender, flavorful bites. Remember to overlap the slices slightly to avoid any gaps where the cream could fail to soak in.

You'll notice that I use both salt and pepper between the layers. This step builds flavor from the inside out. If you prefer a bit of heat, consider adding a pinch of red pepper flakes or a sprinkle of smoked paprika. It's these subtle additions that elevate the gratin and keep it interesting with each layer.

Cheese Choices and Their Impact

The combination of cheddar and Gruyère not only provides a wonderful depth of flavor but also contributes to that coveted gooey texture. Cheddar brings a sharpness that balances the creaminess of the Gruyère. If you're feeling adventurous, try swapping in Fontina or even a little blue cheese for an intriguing twist. Just remember that stronger cheeses should be used in moderation, as they can overpower the delicate potato flavor.

As you sprinkle the cheese on top, consider mixing in some finely grated Parmesan for an extra crispy finish. This cheese melts beautifully and enhances browning when baked. A well-browned top is not only visually appealing but offers that satisfying crunch that contrasts perfectly with the creamy layers beneath.

Ingredients

For the Gratin

2 lbs of potatoes, thinly sliced
1 cup heavy cream
1 cup milk
1 cup grated cheddar cheese
1 cup grated Gruyère cheese
2 cloves garlic, minced
Salt and pepper to taste
Fresh thyme for garnish

Gather all ingredients before starting for a smoother cooking experience.

Instructions

Prep the Oven and Dish

Preheat your oven to 350°F (175°C). Grease a baking dish with butter to prevent sticking.

Layer the Potatoes

Start layering the sliced potatoes in the baking dish. Sprinkle salt, pepper, and half of the minced garlic between layers.

Mix the Cream

In a mixing bowl, combine the heavy cream, milk, remaining garlic, and a pinch of salt and pepper. Pour this mixture over the layered potatoes.

Add Cheese

Sprinkle the grated cheddar and Gruyère cheese evenly over the top of the dish.

Bake

Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and bubbly.

Serve

Remove from the oven, let it cool slightly, and garnish with fresh thyme before serving.

Enjoy this delightful gratin alongside your favorite main dishes.

Pro Tips

For extra flavor, consider adding sautéed onions or bacon in between the layers.

Make-Ahead Tips

Potato gratin is a fantastic make-ahead dish. You can assemble it up to a day in advance—just be sure to cover it well with plastic wrap or foil. Allowing the gratin to sit overnight lets the flavors meld, enhancing the overall taste. Just add a few extra minutes to the baking time if you pull it straight from the fridge.

If you’re looking to freeze the gratin, consider undercooking it slightly. This way, once thawed and reheated, it won’t become overly soft. To reheat, cover the dish with foil and bake at 350°F (175°C) for about 45 minutes, then uncover for the last 15 minutes to restore that lovely crispy top.

Serving Suggestions

Potato gratin pairs beautifully with roasted meats, making it an excellent side for holiday dinners or family gatherings. Consider serving it alongside herb-crusted lamb or a succulent roast chicken. The creamy texture complements the savory meat perfectly, creating a comforting plate that’s hard to resist.

For a lighter meal, try complimenting your gratin with a fresh green salad dressed in a lemon vinaigrette. The acidity of the dressing will balance the richness of the dish beautifully, making for a well-rounded table. You can also add some roasted vegetables to the mix, adding both color and nutrition.

Questions About Recipes

→ Can I make this dish ahead of time?

Yes, you can prepare it a day in advance and keep it in the fridge. Just bake it fresh before serving.

→ What type of potatoes are best for gratin?

Yukon Gold or Russet potatoes are ideal due to their creamy texture and ability to hold up during baking.

→ Can I use low-fat milk instead of heavy cream?

While you can substitute low-fat milk, the gratin will be less creamy. For a lighter version, consider using a mix of low-fat milk with a small amount of cream.

→ How long can I store leftovers?

Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.