Creamy Potatoes Gratin Recipe

There’s nothing quite like the rich, indulgent comfort of a well-made potatoes gratin. This classic dish, also known as “gratin dauphinois,” originates from France and has earned a place on dinner tables worldwide for good reason. With tender slices of starchy potatoes layered in a creamy garlic-infused sauce, topped with golden, bubbling cheese, potatoes gratin is the perfect accompaniment to everything from roast chicken to holiday feasts.

This recipe delivers that restaurant-quality texture and taste while remaining easy to prepare at home. It starts with thinly sliced starchy potatoes, which soak up a luscious combination of cream, butter, and fresh garlic. The addition of freshly grated cheese like Gruyère or a melty substitute such as cheddar or Colby ensures every bite is velvety and satisfying. A sprinkle of thyme adds subtle herbal depth, elevating the flavor without overpowering the creamy base. Potatoes gratin can be served as a decadent side dish or even as a vegetarian main course when paired with a crisp green salad. Whether you’re making it for a family dinner or a festive gathering, this recipe is sure to impress and satisfy everyone at the table.

Why You’ll Love This Recipe

1. Ultra Creamy Texture: The full-fat cream and butter create an irresistibly smooth and rich consistency.
2. Bold, Comforting Flavor: Garlic, cheese, and herbs blend beautifully to enhance the natural flavor of the potatoes.
3. Perfect for Entertaining: Looks impressive, tastes indulgent, and pairs well with a wide range of mains.
4. Make-Ahead Friendly: Easy to prep in advance and reheat without sacrificing flavor or texture.
5. Versatile Cheese Options: Gruyère is traditional, but cheddar, Colby, or Havarti work wonderfully.

Ingredients

• Cream (full fat)
• Garlic cloves (minced)
• Unsalted butter (melted)
• Starchy potatoes (Russet, Sebago, or Maris Piper)
• Salt
• Pepper
• Gruyère cheese (or Colby, cheddar, Havarti, freshly grated)
• Fresh thyme leaves (optional but recommended)

Variations

• Extra Cheesy: Add a sprinkle of Parmesan on top for a crispy, golden crust.
• Herb-Forward: Include rosemary or sage in addition to thyme for more herbal depth.
• Spicy Twist: Add a pinch of chili flakes or cayenne for a hint of heat.
• Vegan Option: Use plant-based cream and butter, and substitute with a vegan cheese.
• Add Veggies: Layer in thin slices of caramelized onions or leeks for more texture and flavor.

How to Make the Recipe

Step 1: Prepare the Cream Mixture

In a small saucepan or bowl, combine the full-fat cream, minced garlic, melted butter, salt, and pepper. Stir well and set aside.

Step 2: Slice the Potatoes

Peel and thinly slice the starchy potatoes using a mandoline or sharp knife. Aim for even, thin slices for consistent cooking.

Step 3: Assemble the Layers

Grease a baking dish with a little butter. Arrange a layer of sliced potatoes at the bottom. Pour some of the cream mixture over them, sprinkle with cheese, and repeat the process in layers until all ingredients are used.

Step 4: Add Thyme and Finish

Top with a final layer of cheese and a scattering of fresh thyme leaves if using.

Step 5: Bake

Preheat the oven to 350°F (175°C). Cover the dish with foil and bake for 45 minutes. Remove the foil and bake uncovered for an additional 25–30 minutes, or until the top is golden and bubbly and a knife slides easily through the potatoes.

Step 6: Rest Before Serving

Allow the gratin to rest for 10–15 minutes before serving to let the layers set.

Tips for Making the Recipe

• Use a mandoline slicer for thin, even potato slices that cook uniformly.
• Don’t rinse the sliced potatoes—keeping the starch helps thicken the dish.
• Freshly grate the cheese for better melting and flavor compared to pre-shredded varieties.
• Add salt sparingly if your cheese is already salty.
• Let the gratin sit before serving to improve texture and flavor.

How to Serve

Potatoes gratin makes a luxurious side dish for roasted meats, poultry, or fish. It also pairs beautifully with vegetarian mains or fresh salads. Serve it straight from the baking dish for a rustic presentation, or slice into neat portions for a more elegant touch. A sprinkle of extra thyme or chives on top adds visual appeal and freshness.

Make Ahead and Storage

Storing Leftovers

Cool completely, then store in an airtight container in the refrigerator for up to 4 days. The flavors often deepen over time, making leftovers even tastier.

Freezing

Freeze tightly wrapped portions for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in the oven at 350°F (175°C) until hot and bubbling. Cover with foil to prevent over-browning, then uncover for the last 10 minutes. You can also microwave individual portions, but the texture is best preserved with oven reheating.

FAQs

1. Can I use milk instead of cream?

You can, but the dish won’t be as rich or creamy. For best results, stick with full-fat cream or at least a cream-milk blend.

2. What type of potatoes should I use?

Starchy potatoes like Russet, Maris Piper, or Sebago work best because they break down slightly and create a creamy texture.

3. Can I make this ahead of time?

Yes, assemble the gratin up to a day in advance, cover, and refrigerate. Bake when ready to serve.

4. Should I peel the potatoes?

Yes, peeling ensures a smoother texture, but you can leave the skin on if preferred for a more rustic feel.

5. Can I add meat or bacon?

Absolutely. Crumbled cooked bacon or pancetta makes a great addition layered between the potatoes.

6. Is it gluten-free?

Yes, this recipe is naturally gluten-free if no flour or thickeners are added.

7. How do I get a crispy top?

Bake uncovered for the final 25–30 minutes, and finish with a quick broil if needed.

8. What cheese works best besides Gruyère?

Cheddar, Havarti, Colby, or even a mix of cheeses work well for different flavor profiles.

9. Can I use a food processor to slice the potatoes?

Yes, a food processor with a slicing attachment works well if you don’t have a mandoline.

10. How long should it rest before serving?

Let it rest for 10–15 minutes so the layers hold together better when sliced.

Conclusion

Potatoes gratin is a timeless side dish that combines comfort, elegance, and flavor in every bite. With creamy layers of tender potatoes, fragrant herbs, and melted cheese, this dish is guaranteed to impress at any meal. Whether you’re serving it during the holidays, at a dinner party, or as part of a cozy weeknight meal, this recipe delivers rich satisfaction with minimal fuss. Make it once, and it’s sure to become a staple in your kitchen.

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