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 lbs potatoes, peeled and thinly sliced; 2 cups heavy cream; 1 cup milk; 2 cups grated Gruyère cheese; 1 cup grated Parmesan cheese; 2 garlic cloves, minced; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp nutmeg; 2 tbsp butter for greasing

Highlighted under: Modern Inspiration

I love creating dishes that bring warmth and comfort, and this Sunday Creamy Potato Gratin is one of my absolute favorites. The combination of tender potatoes baked in a rich, creamy sauce is simply irresistible. I often prepare this gratin for special family gatherings, and it never fails to impress. Each bite is creamy and indulgent, perfectly paired with roasted meats or simply enjoyed on its own. It’s a dish that has become part of our Sunday tradition, and I can’t wait for you to try it!

Created by

Olwen Bradford

Last updated on 2026-01-05T22:01:34.678Z

When making my Sunday Creamy Potato Gratin, I love to experiment with different types of cheese to elevate the flavors. The blend of Gruyère and Parmesan adds a wonderful depth, but if you're feeling adventurous, throw in some sharp cheddar for an extra kick! I've also found that using a mandoline slicer to cut the potatoes makes the prep time quicker and ensures even cooking, which is key for that creamy texture.

This gratin is more than just a side dish; it’s the centerpiece of my Sunday meals. It's a hit among friends and family, especially when paired with a simple green salad. Trust me, once you taste the creamy layers and crispy top, you’ll find yourself making it as often as possible!

Why You’ll Love This Recipe
Creamy layers of potatoes baked to perfection
Rich flavor from a blend of cheeses
Comfort food that warms the soul

Perfecting the Gratin Technique

Achieving the ideal texture in your Sunday Creamy Potato Gratin involves precise layering. Start with overlapping potato slices to ensure even cooking. Aim for about 1/8-inch thickness for the potatoes; this allows them to cook through while developing a creamy, rich texture. If your slices are too thick, you risk undercooked potatoes in the final dish, which can be disappointing.

When preparing your cream mixture, whisking is key to combining the ingredients smoothly. Be sure to incorporate the minced garlic well; it adds a fragrant depth that permeates the potatoes. Allow this mixture to rest for a few minutes in the bowl before pouring it over the layers, helping the flavors meld together.

Choosing the Right Cheese

The blend of Gruyère and Parmesan in this gratin not only adds richness but also a delightful complexity to the dish. Gruyère melts beautifully, creating a smooth, creamy layer, while Parmesan introduces a savory, salty note that elevates the overall flavor profile. If you're looking for variations, consider using aged Gouda or Fontina for a different taste and texture—both melt well and provide unique flavors.

Incorporating cheese into each layer is crucial for that irresistible gooeyness. As you sprinkle the cheese, you want to make sure it's evenly distributed. This ensures that every bite has a satisfying cheesy pull. Just be cautious not to skimp on it, as the cheese acts as a binder that holds the gratin components together.

Make-Ahead and Serving Suggestions

One of the best aspects of this gratin is that it can be prepared ahead of time. Simply assemble the dish up to the baking point, cover with aluminum foil, and refrigerate for up to 24 hours. When ready to serve, allow the dish to come to room temperature for about 30 minutes, then proceed with baking. This not only saves you time on serving day but also enhances the flavors as they have time to develop.

When serving, consider pairing the gratin with a light arugula salad drizzled with lemon vinaigrette to balance out the richness. The peppery notes of the arugula contrast nicely with the creaminess of the gratin, making each bite more enjoyable. For a more festive twist, serve with roasted vegetables on the side to add color and additional flavors to your meal.

Ingredients

Gather these ingredients to make your gratin:

Ingredients

2 lbs potatoes, peeled and thinly sliced
2 cups heavy cream
1 cup milk
2 cups grated Gruyère cheese
1 cup grated Parmesan cheese
2 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
1/4 tsp nutmeg
2 tbsp butter for greasing

Instructions

Follow these steps to create your potato gratin:

Prepare the Baking Dish

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

Layer the Potatoes

Arrange half of the sliced potatoes in an even layer at the bottom of the dish.

Add the Cream Mixture

In a bowl, whisk together the heavy cream, milk, minced garlic, salt, pepper, and nutmeg. Pour half of this mixture over the potato layer.

Cheese Layer

Sprinkle half of the Gruyère and Parmesan cheese over the cream. Repeat the layers with the remaining potatoes, cream, and cheese.

Bake the Gratin

Cover the dish with aluminum foil and bake for 45 minutes. Then remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbling.

Cool and Serve

Allow the gratin to cool for 5-10 minutes before serving. This will help it set and make slicing easier.

Pro Tips

For an extra layer of flavor, consider adding fresh herbs like thyme or rosemary to the cream mixture. You can also experiment with different cheese combinations based on your preference.

Storage Tips

Leftover gratin can be stored in an airtight container in the refrigerator for up to three days. For best results, reheat in the oven at 350°F (175°C) for 15-20 minutes, covering with foil to prevent drying out. Check for hotness in the center; you want it bubbling before serving.

If you're looking to store it for a longer period, consider freezing. Cut the gratin into portions and wrap each piece tightly in plastic wrap followed by aluminum foil. It can be frozen for up to a month. To reheat, thaw overnight in the refrigerator and then bake as you would for leftovers.

Troubleshooting Common Issues

If your gratin ends up too watery, it may be due to excess moisture in the potatoes. Be sure to use starchy varieties like Russet or Yukon Gold, which retain less water during cooking. If you still find it watery, you can gently drain any excess liquid before serving to prevent a soggy dish.

On the other hand, if the top doesn't brown as expected, try increasing the oven temperature to 375°F (190°C) for the last few minutes of baking while keeping an eye on it to avoid burning. Broiling for a minute or two at the end can also enhance the golden top, providing that appealing crispy texture.

Scaling the Recipe

This recipe can be easily scaled up or down depending on your needs. For larger gatherings, simply double the ingredients and use a larger baking dish. Just make sure to adjust the baking time accordingly; larger quantities may require a longer cooking time while ensuring that the center is fully cooked.

If you're cooking for fewer people, consider halving the ingredients. You can even make individual gratin dishes in ramekins for a personal touch at your table. This method adds a festive flair and allows guests to enjoy their own serving, along with an impressively crisp top layer.

Questions About Recipes

→ Can I make this gratin ahead of time?

Yes, you can prepare the gratin and refrigerate it before baking. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.

→ What can I substitute for heavy cream?

You may use half-and-half or a dairy-free alternative, but the texture and richness may vary.

→ Can I freeze the gratin?

It’s best enjoyed fresh, but you can freeze it baked or unbaked. To freeze, wrap it tightly in foil or plastic wrap.

→ What can I serve with the gratin?

This gratin pairs well with roasted meats, grilled vegetables, or a fresh salad for a complete meal.