Why You’ll Love This Recipe

Potatoes Gratin is the ultimate comfort food with its creamy texture, rich flavor, and crispy golden topping. This classic French dish transforms humble potatoes into an elegant side, perfect for special occasions or weeknight dinners. With just a few simple ingredients, you get a luxurious, hearty, and satisfying dish that pairs beautifully with meats, veggies, or even stands alone.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

yukon gold or russet potatoes garlic heavy cream whole milk gruyère cheese parmesan cheese butter salt pepper nutmeg (optional)

directions

Preheat your oven to 375°F (190°C).
Thinly slice the potatoes using a mandoline or sharp knife.
Rub a baking dish with a cut clove of garlic, then grease with butter.
Layer the sliced potatoes in the dish, slightly overlapping.
In a saucepan, heat cream, milk, garlic, salt, pepper, and a pinch of nutmeg (if using) until warm.
Pour the warm mixture over the potatoes.
Top with a mixture of Gruyère and Parmesan cheese.
Cover with foil and bake for 45 minutes.
Remove foil and bake an additional 15-20 minutes, until golden and bubbly.
Let rest for 10 minutes before serving.

Servings and timing

This Potatoes Gratin recipe serves 6 to 8 people. Preparation time: 20 minutes Cooking time: 1 hour Total time: 1 hour 20 minutes

Variations

Use cheddar or mozzarella in place of Gruyère for a different flavor.
Add thin layers of caramelized onions or sautéed mushrooms between the potatoes.
Mix in a bit of Dijon mustard with the cream mixture for a tangy twist.
Swap out heavy cream for half-and-half to lighten the dish.
Add chopped fresh herbs like thyme or rosemary for an earthy flavor.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover and warm in a 350°F oven until heated through, or microwave individual portions. Add a splash of milk or cream before reheating to keep it creamy.

FAQs

What is the difference between potatoes gratin and scalloped potatoes?

Potatoes gratin typically includes cheese and sometimes breadcrumbs, while scalloped potatoes are usually baked in a creamy sauce without cheese.

Can I make this ahead of time?

Yes, you can assemble the dish a day in advance, cover it, and refrigerate. Bake it when ready to serve.

What are the best potatoes to use?

Yukon Gold or Russet potatoes are ideal because they have the right balance of starch and firmness.

Can I freeze potatoes gratin?

It’s best enjoyed fresh, but you can freeze it after baking. Let it cool completely, wrap tightly, and freeze for up to 2 months.

How do I prevent the cream from curdling?

Gently heat the cream mixture before pouring it over the potatoes and don’t bake at too high a temperature.

Is it necessary to peel the potatoes?

Peeling is optional, but it gives a smoother texture to the finished dish.

Can I use milk instead of cream?

You can use whole milk or a mix of milk and cream, but it may not be as rich and creamy.

How do I get a crispy top?

Remove the foil in the last 15-20 minutes of baking and optionally broil for 2-3 minutes at the end.

What can I serve with potatoes gratin?

It pairs well with roast meats, chicken, green beans, salad, or even a light soup.

How thick should the potato slices be?

About 1/8 inch thick is ideal for even cooking and the right texture.

Conclusion

Potatoes Gratin is a timeless, indulgent dish that brings warmth and richness to any meal. Whether you serve it at a holiday gathering or alongside a weeknight roast, its creamy layers and cheesy top are always a hit. Try this versatile recipe and make it your own with simple variations and favorite ingredients.

Potatoes Gratin