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 of Yukon Gold potatoes, thinly sliced; 1 cup heavy cream; 1 cup whole milk; 1 cup sharp cheddar cheese, grated; 1 cup Gruyère cheese, grated; 2 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon nutmeg; 2 tablespoons unsalted butter, for greasing

Highlighted under: Family Food

I love making this Sunday Creamy Potato Gratin as a comforting side dish that never fails to impress. The creamy, cheesy layers of thinly sliced potatoes create a dish that feels indulgent yet simple. It’s perfect for family gatherings or a cozy dinner at home. I have experimented with various cheeses and herbs, and I find that a mix of sharp cheddar and Gruyère really elevates the flavors. Serving this dish bubbling hot right out of the oven makes it irresistibly delicious.

Created by

Dahlia Kensington

Last updated on 2026-01-05T20:02:35.124Z

When I first made this gratin, I wanted to impress my family, and it truly did the trick! The blend of creamy textures and rich flavors ensures every bite is a delight. A key tip I learned is to parboil the potatoes slightly before layering them, which enhances cooking efficiency and ensures they're perfectly tender.

Over the years, I’ve also discovered that adding a sprinkle of nutmeg brings out a warm, inviting flavor in the gratin. It’s these little touches that turn a simple recipe into something extraordinary, making it a staple in my cooking repertoire.

Why You'll Love This Recipe
Rich and creamy flavors that comfort the soul
Layers of gooey cheese mingling with tender potatoes
Perfect for sharing at family gatherings or holiday feasts

Understanding the Ingredients

The heart of this Sunday Creamy Potato Gratin lies in the choice of potatoes. Yukon Gold potatoes are perfect due to their waxy texture, which absorbs the creamy mixture without falling apart. They yield a wonderfully silky mouthfeel. However, if Yukon Golds are unavailable, you can substitute with Russet potatoes, though you may want to adjust the cooking time slightly since they can become creamier more quickly when cooked.

The cheese selection is crucial for achieving the perfect balance of flavor. Sharp cheddar adds a tangy punch, while Gruyère lends a nutty, melt-in-your-mouth quality. If you're looking for a variation, adding a bit of fontina cheese can enhance the creaminess without overpowering the signature flavors. Feel free to mix and match, but stick to semi-hard to hard cheeses to achieve that desired gooey texture.

Layering Techniques

When layering the potatoes, ensure that each slice overlaps just slightly. This not only promotes even cooking but also creates more attractive, cohesive layers. Avoid placing too many potatoes on top of each other in one section as it can lead to uneven heating, resulting in some slices being undercooked. Try to fill the baking dish uniformly, which will help in managing baking times effectively.

Don’t be shy with the seasonings! The garlic, salt, and pepper should be evenly distributed across each layer to ensure that every bite is flavorful. I recommend tossing the sliced potatoes in a little olive oil before layering to enhance their flavor and optimize the oven roast. This small step while layering can make a noticeable difference in the overall taste.

Tips for a Perfect Bake

For a perfectly baked gratin, maintaining the right temperature is key. The initial baking covered with aluminum foil traps steam, allowing the potatoes to cook through without burning the top. After 40 minutes, check that the potatoes are tender by inserting a knife into the middle layer; it should slide in easily. If not, cover and bake for another 10-15 minutes before proceeding to the browning stage.

After removing the foil, keep an eye on the gratin as it can quickly go from golden to burnt. A proper caramelization should take about 20 minutes at 375°F; however, if you notice the top browning too fast, you can lower the oven temperature slightly. The goal is a rich, golden crust that contrasts beautifully with the creamy layers beneath.

Ingredients

Gather these essential ingredients before you start making your gratin.

Ingredients for Sunday Creamy Potato Gratin

2 pounds of Yukon Gold potatoes, thinly sliced
1 cup heavy cream
1 cup whole milk
1 cup sharp cheddar cheese, grated
1 cup Gruyère cheese, grated
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
2 tablespoons unsalted butter, for greasing

Make sure you have everything ready before you commence the cooking process.

Instructions

Follow these steps carefully to create your delicious gratin.

Prepare the Oven and Baking Dish

Preheat your oven to 375°F (190°C). Grease a baking dish with butter to prevent sticking.

Layer the Potatoes

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

Add Cream and Cheese

Pour half of the cream and milk mixture over the first layer of potatoes, then add half of the cheddar and Gruyère cheese.

Repeat Layers

Repeat the layering process with the remaining potato slices, garlic, salt, pepper, and both cheeses, ensuring an even distribution.

Finalize and Bake

Finish by pouring the rest of the cream and milk mixture over the top and sprinkle with nutmeg. Cover with aluminum foil and bake for 40 minutes.

Brown the Top

Remove the foil and, continue baking for another 20 minutes, or until the top is golden brown and crispy.

Serve and Enjoy

Allow the gratin to cool for a few minutes before serving. Enjoy your comforting potato delight!

Once you’ve followed all the steps, your gratin will be ready to serve!

Pro Tips

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

Make-Ahead and Storage Tips

This creamy potato gratin can be prepared a day ahead of time, making it an ideal choice for busy gatherings. Simply follow the recipe up until the final baking step, cover tightly with plastic wrap, and refrigerate. When you're ready to bake, let it sit at room temperature for about 30 minutes before heating in the oven to ensure even cooking.

If there are leftovers, store them in an airtight container in the refrigerator for up to 3 days. When reheating, cover with foil to retain moisture and bake at 350°F (175°C) until heated through, about 20-30 minutes. You might lose some of the original crispness, but the flavors will still be delightful!

Serving Suggestions

This gratin serves beautifully alongside roasted meats like a herb-crusted lamb or a juicy beef roast. The richness of the gratin balances out the savory flavors of the meat, creating a well-rounded meal. For a lighter option, pair it with a fresh salad dressed with a zesty vinaigrette to cut through the creaminess.

Additionally, consider topping your gratin with a sprinkle of fresh herbs, such as chives or parsley, right before serving. This not only adds a pop of color but also a fresh flavor that brightens up the richness of the dish. If you're feeling adventurous, a drizzle of truffle oil can elevate this comforting dish to gourmet status!

Questions About Recipes

→ Can I prepare the gratin in advance?

Yes, you can assemble it a day before, cover it tightly, and refrigerate. Just add a few extra minutes to the baking time.

→ What type of potatoes work best for gratin?

Yukon Gold potatoes are ideal due to their creaminess and ability to hold shape when baked.

→ Can I substitute the cream with a lighter option?

You can use half-and-half or a combination of milk and yogurt, but the texture may be less creamy.

→ How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.