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: 2 pounds potatoes, thinly sliced; 2 cups heavy cream; 1 cup shredded Gruyère cheese; 1 cup shredded Parmesan cheese; 2 cloves garlic, minced; 1 teaspoon thyme; 1/2 teaspoon nutmeg; Salt and pepper to taste; 2 tablespoons butter (for greasing the dish)

Highlighted under: Warm Comfort Food Collection

I absolutely adore making Sunday Creamy Potato Gratin, especially when I want to impress my family during a weekend gathering. The creamy layers of thinly sliced potatoes, enriched with cheese and a hint of garlic, create an irresistible dish that's always a crowd-pleaser. Each forkful melts in your mouth, offering the perfect combination of flavors and textures. Whether paired with a roast or served as a standalone dish, this gratin never fails to bring comfort and joy to the table, making it a staple in our Sunday feast.

Created by

Matilda Rowe

Last updated on 2026-01-12T00:17:34.557Z

Creating my Sunday Creamy Potato Gratin has become a cherished ritual in our home. Each time I prepare it, I try to experiment a little more, like adjusting the cheese blend or adding fresh herbs. Recently, I found that adding a touch of nutmeg elevates the flavor profile immensely, giving it that unique and comforting touch that everyone loves.

The technique of slowly layering the potatoes ensures every slice is evenly coated in cream, resulting in a wonderfully creamy texture. I've learned that covering the dish with foil during the first half of baking helps to steam the potatoes to perfection while also preventing the top from browning too quickly. It’s a little tweak that makes a big difference!

Why You Will Love This Recipe
Decadently creamy layers of potato, cheese, and delicious seasoning
A comforting dish that's perfect for family gatherings or special occasions
Easy to customize with your favorite herbs or cheeses

Perfecting the Gratin Layers

Creating perfectly layered gratin is essential to achieving that creamy texture everyone craves. When slicing your potatoes, aim for uniform thickness—about 1/8 inch works well. This ensures even cooking throughout the dish. I recommend using a mandoline for precision and speed, but a sharp knife will suffice. The goal is to have potatoes that are thin enough to absorb the cream yet thick enough to maintain some texture, enhancing the overall mouthfeel.

As you layer the ingredients, don’t skimp on seasoning. Each layer of potato should not only have cream but also salt, pepper, and a light sprinkle of garlic. This allows the flavors to penetrate the potatoes fully, making every bite delicious. Remember, you can adjust the seasoning based on your cheese selection as well. Gruyère and Parmesan can be fairly salty, so taste as you go for balance.

Understanding the Cheese Blend

The combination of Gruyère and Parmesan is what makes this gratin stand out. Gruyère melts beautifully and adds a rich, nutty flavor, while Parmesan provides a salty, savory kick that enhances the overall taste. If you’re looking to mix it up or have dietary preferences, try substituting with smoked Gouda for a delicious twist, or use a dairy-free cheese alternative for a lactose-free version. Just be mindful of the meltability of your substitute to ensure the gratin still comes out creamy.

When it comes to cheese, grating it yourself rather than buying pre-shredded can significantly affect the texture. Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly. Freshly grated cheese combines better with the cream, ensuring that every layer of gratin is rich and gooey. If you have the time, give it a try for an even more indulgent outcome!

Ingredients

For the Gratin

2 pounds potatoes, thinly sliced
2 cups heavy cream
1 cup shredded Gruyère cheese
1 cup shredded Parmesan cheese
2 cloves garlic, minced
1 teaspoon thyme
1/2 teaspoon nutmeg
Salt and pepper to taste
2 tablespoons butter (for greasing the dish)

Instructions

Prepare the Oven and Dish

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

Layer the Ingredients

Start with a layer of potato slices at the bottom of the dish. Sprinkle with salt, pepper, and a bit of garlic. Pour a third of the heavy cream over the layer, then sprinkle with Gruyère cheese. Repeat this process, layering potatoes, seasonings, cream, and cheeses, until all ingredients are used.

Bake the Gratin

Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 30 minutes, or until the top is golden and bubbly.

Rest and Serve

Once baked, allow the gratin to cool for a few minutes before serving. This helps the layers to set, making it easier to serve.

Pro Tips

Feel free to experiment with different types of cheese for varied flavors
blue cheese or sharp cheddar can add an interesting twist!

Make-Ahead Tips

The Sunday Creamy Potato Gratin can be prepared a day in advance, making it a fantastic option for busy weekends. Assemble the layers in your greased dish, cover it tightly with plastic wrap or foil, and store it in the fridge. When you’re ready to bake, remove the cover and allow it to sit at room temperature for about 30 minutes to ensure even cooking. You may need to extend the baking time slightly if it’s cold from the fridge.

If you've got leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the gratin in a 350°F (175°C) oven until warmed through, about 20 minutes. Cover it with foil to prevent excessive browning while heating.

Serving Suggestions

Serve your Sunday Creamy Potato Gratin alongside roasted meats, such as beef or chicken, for a comforting family meal. The richness of the gratin pairs beautifully with a crisp green salad or steamed vegetables, adding a refreshing balance to your plate. If you want to elevate the meal, a drizzle of herb-infused olive oil or a sprinkle of freshly chopped herbs can enhance the visual appeal and add brightness to the flavor.

For a more casual setup, consider serving this gratin as a standalone dish, paired simply with crusty bread. This allows guests to dig in and enjoy the creamy goodness directly. Additionally, individual ramekins can be used for a dinner party presentation—simply adjust the baking time accordingly for smaller portions.

Questions About Recipes

→ Can I make this recipe ahead of time?

Yes, you can prepare the gratin a day in advance and keep it covered in the refrigerator. Just add a few extra minutes to the baking time when you're ready to cook it.

→ What type of potatoes are best for gratin?

Starchy potatoes like Yukon Gold or Russets work best because they become tender and absorb the cream nicely.

→ Can I use low-fat cream for this recipe?

While you can use low-fat cream, the gratin may not be as rich and creamy. Full-fat cream yields the best results.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge. It can be reheated in the oven or microwave, but for the best texture, use the oven.