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: Serves 6
Ingredients: 6 medium Yukon gold potatoes, thinly sliced; 2 cups heavy cream; 1 cup grated Gruyère cheese; 1 cup grated Parmesan cheese; 2 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon ground nutmeg; 2 tablespoons unsalted butter, for greasing; Fresh parsley, chopped (for garnish)

Highlighted under: Classic Food

I absolutely adore making Potato Gratin with Cream and Cheese, especially during cozy family dinners. The aroma of garlic, creamy layers of potatoes, and luscious melted cheese wafting through the kitchen brings an instant sense of warmth. I enjoy experimenting with different cheeses to find that perfect blend of flavors and textures. Every bite reveals layers of buttery goodness, and it’s the ideal comfort food that we often pair with roasted meats or enjoy on its own.

Created by

Yasmin Thornton

Last updated on 2026-01-08T13:02:40.434Z

Making Potato Gratin is one of my favorite kitchen activities because it combines simple ingredients into something truly marvelous. I often choose Yukon gold potatoes for their buttery flavor and smooth texture, which become beautifully tender during baking. Using fresh cream enhances the richness, while a sprinkle of nutmeg elevates the flavor profile to something extraordinary.

One specific tip I've learned is to let the gratin rest for a few minutes before serving. This helps the layers to set, making it easier to cut and serve without falling apart. It's a delightful dish that always impresses, and I love sharing it with friends and family.

        Why You Will Love This Recipe
        Luxurious layers of creamy potatoes and cheese playfully meld together
A comforting dish perfect for family gatherings or dinner parties
A versatile recipe that allows for personal twists with various cheeses or spices

      

Understanding the Ingredients

The choice of potatoes is crucial for the success of your Potato Gratin. Yukon gold potatoes are ideal due to their creamy texture and naturally buttery flavor, which enhances the overall richness of the dish. Ensure that you slice the potatoes uniformly, about 1/8-inch thick, to guarantee even cooking. Using a mandoline can help achieve consistent thickness, which is key to creating those luxurious layers without any undercooked pieces.

Cream is the heart of a gratin, and using heavy cream will ensure a rich, smooth texture that envelops the potatoes perfectly. A mixture of Gruyère and Parmesan cheeses not only adds depth to the flavor but also contributes to a beautifully melted surface. Gruyère brings a nutty and slightly sweet profile, while the sharpness of Parmesan provides a nice contrast. Feel free to experiment with cheeses like Fontina or aged Cheddar for different taste profiles.

Layering Techniques

Layering is an art form in making Potato Gratin that directly impacts the final outcome. When arranging the potatoes, try to overlap the slices slightly; this allows the cream to seep in just right, ensuring every potato slice is coated and tender when cooked. You want to avoid any dry spots that can lead to unpleasant textures, so being generous with your cream mixture is essential.

Don't rush the layering process; take your time to create even layers of cream and cheese. As I layer, I like to sprinkle a little extra cheese between layers for a more indulgent and gooey texture. The key to achieving that golden, bubbly top is to leave some cheese for the final layer but reserve some of the cream mixture as well. This technique will encourage a lovely caramelization, making it visually appealing and delicious.

Serving and Storing

Once baked, allow the gratin to cool for about 10 minutes before serving. This resting time helps the layers to set, making it easier to slice and serve. I love serving my Potato Gratin alongside roasted meats, such as a herb-crusted lamb or roasted chicken, but it also pairs wonderfully with a fresh salad for a lighter meal. The dish is truly versatile, working as both a side or a main course.

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. For reheating, cover the gratin with foil and warm it in a 350°F (175°C) oven until heated through, about 20 minutes. If you want to prepare it ahead of time, you can assemble the gratin a day in advance. Just hold off on baking it until you're ready to serve to retain that fresh, baked texture.

Ingredients

Gather these ingredients to create a delicious Potato Gratin.

Ingredients

6 medium Yukon gold potatoes, thinly sliced
2 cups heavy cream
1 cup grated Gruyère cheese
1 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
2 tablespoons unsalted butter, for greasing
Fresh parsley, chopped (for garnish)

Once you have everything, it's time to prepare the gratin!

Instructions

Follow these steps to create your Potato Gratin with Cream and Cheese.

Prepare the Baking Dish

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with unsalted butter.

Layer the Potatoes

Arrange half of the sliced potatoes in the baking dish, overlapping them slightly.

Add the Cream Mixture

In a bowl, whisk together heavy cream, minced garlic, salt, black pepper, and nutmeg. Pour half of the mixture over the first layer of potatoes.

Add Cheese

Sprinkle half of the Gruyère cheese over the poured cream.

Repeat Layers

Repeat the layering process with the remaining potato slices, cream mixture, and cheese.

Bake the Gratin

Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly.

Serve

Allow the gratin to cool for a few minutes before garnishing with chopped parsley and serving.

Enjoy your rich and creamy Potato Gratin!

Pro Tips

For extra flavor, consider adding sautéed onions or herbs like thyme or rosemary between the layers for a delightful twist.

Ingredient Substitutions

If you're looking for a lighter version of this gratin, you can substitute half-and-half or whole milk for some of the heavy cream. The gratin may not be as rich, but using high-quality ingredients will still yield a delicious result. For a gluten-free variation, simply ensure that any stock or seasoning you use is certified gluten-free, as well as checking your cheeses for additives.

Herbs like thyme or rosemary can be added to the cream mixture for an aromatic twist. Consider incorporating sautéed onions or leeks for additional flavor, and if you're feeling adventurous, a splash of white wine in the cream can elevate the dish. Remember that each addition can alter the moisture content, so it's wise to keep an eye on the cream ratio.

Troubleshooting Tips

If you find that your gratin is bubbling but hasn’t yet browned on top, consider broiling it on high for the last few minutes. This direct heat will give you that sought-after golden crust without overcooking the potatoes. Watch closely to avoid burning, as it can go from perfect to charred quickly under the broiler.

On the other hand, if your gratin seems dry after baking, it might not have had enough cream. Next time, make sure the layering is generous, and if excess evaporated during baking, try covering the dish tightly with foil for the baking initially to trap steam. This moisture helps the potatoes cook thoroughly and keeps them tender.

Scaling the Recipe

This Potato Gratin recipe is easily scalable for larger gatherings. If you increase the quantity, a larger baking dish will be required. The key is to maintain even layers, so opt for a deep dish if you're doubling or tripling the ingredients. Keep the same ratios for potatoes to cream and cheese, adjusting as needed to fit your chosen dish’s dimensions.

When making a larger batch, consider adjusting your baking times. It may take longer for the center to cook through, so test for doneness by inserting a knife into the middle; it should slide in easily if fully cooked. Allow for an extra 10-15 minutes of baking time and test after covering the dish with foil for the first half of the cooking period.

Questions About Recipes

→ Can I make this gratin in advance?

Yes, you can prepare the gratin a day ahead. Just cover it with foil in the fridge and bake it before serving.

→ What other cheeses work well in this recipe?

You can experiment with cheeses like cheddar, fontina, or even blue cheese for a unique flavor.

→ Can I use dairy alternatives for a lighter version?

Absolutely! Try coconut cream or almond milk, though it may alter the flavor and texture slightly.

→ How do I store leftovers?

Store leftover gratin in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.