Potatoes Gratin, also known as Gratin Dauphinois, is a classic French dish made with thinly sliced potatoes baked in a rich, creamy sauce and topped with golden, bubbly cheese. It’s a warm, indulgent side that pairs beautifully with roasted meats, holiday dinners, or special occasions.
Why You’ll Love This Recipe
Potatoes Gratin is comfort food at its finest. The layers of tender potatoes, infused with garlic and cream, create a melt-in-your-mouth texture, while the golden cheese crust adds irresistible flavor and crunch. It’s elegant enough for entertaining but easy enough for everyday meals. This dish is a guaranteed crowd-pleaser that turns simple ingredients into something truly luxurious.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Potatoes (Yukon Gold or Russet), thinly sliced
- Heavy cream
- Garlic, minced
- Gruyère or sharp cheddar cheese, shredded
- Butter
- Salt and pepper
- Nutmeg (optional)
- Fresh thyme (optional, for garnish)
directions
- Preheat oven to 375°F (190°C). Grease a baking dish with butter.
- In a saucepan, heat heavy cream with garlic, salt, pepper, and a pinch of nutmeg if using. Bring to a gentle simmer, then remove from heat.
- Layer half of the sliced potatoes in the prepared dish. Pour over half of the cream mixture and sprinkle with half of the cheese.
- Repeat with remaining potatoes, cream, and cheese. Dot with a few pieces of butter on top.
- Cover with foil and bake for 40 minutes. Remove foil and bake an additional 20–25 minutes, until the top is golden and bubbly and the potatoes are tender.
- Let rest for 10 minutes before serving. Garnish with fresh thyme if desired.
Servings and timing
This recipe serves 6 to 8 people.
Prep time: 15 minutes
Cook time: 60–65 minutes
Rest time: 10 minutes
Total time: 1 hour 25 minutes
Variations
- Cheese Mix: Combine Gruyère with Parmesan, mozzarella, or Swiss cheese for added flavor.
- Herbed Version: Add thyme, rosemary, or chives between layers for an herby twist.
- Cream Alternative: Use half milk, half cream for a lighter option.
- Add Onions: Thinly sliced onions can be layered with the potatoes for extra depth.
- Bacon Boost: Sprinkle cooked, crumbled bacon between the layers for smoky flavor.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven, covered with foil, for 15–20 minutes or until warmed through. For a crisp top, remove foil during the last few minutes. This dish can also be frozen before baking or after cooling completely. Thaw overnight in the fridge and reheat as directed.
FAQs
Can I use milk instead of cream?
Yes, but the texture will be less rich. Whole milk or half-and-half are better substitutes than skim.
Do I need to peel the potatoes?
Peeling is recommended for a smoother texture, but it’s optional if you prefer a more rustic look.
What’s the best cheese for gratin?
Gruyère is traditional for its creamy melt and nutty flavor, but cheddar or Swiss are also great options.
Can I make this ahead of time?
Yes! Assemble and refrigerate before baking, or bake fully and reheat before serving.
How thin should I slice the potatoes?
About ⅛ inch thick is ideal. A mandoline makes this quick and consistent.
Is this the same as scalloped potatoes?
They’re similar, but gratin includes cheese and sometimes a thicker cream sauce, while scalloped potatoes often use a milk-based sauce without cheese.
Can I use sweet potatoes?
Yes! Sweet potatoes add a lovely flavor variation and pair well with thyme and nutmeg.
How do I keep the cream from curdling?
Simmer the cream gently and avoid using high heat. Also, use full-fat dairy for best results.
Can I make it gluten-free?
Yes, this recipe is naturally gluten-free—no flour or breadcrumbs needed.
What goes well with Potatoes Gratin?
Serve with roast beef, chicken, pork tenderloin, or a fresh green salad for balance.
Conclusion
Potatoes Gratin is a luxurious, creamy, and comforting dish that transforms simple potatoes into something truly special. Whether you’re making it for a holiday feast or a cozy family dinner, its golden, cheesy layers and rich flavor make it an unforgettable addition to any meal.
Description
Creamy, cheesy, and golden on top, Potatoes Gratin is a French-inspired classic made with thinly sliced potatoes baked in a garlic-infused cream sauce and topped with bubbly melted cheese. It’s indulgent, elegant, and surprisingly easy to make.
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Preheat oven:
Heat oven to 375°F (190°C). Butter a 9×13-inch baking dish. -
Make cream mixture:
In a saucepan over medium heat, combine cream, milk, garlic, thyme, salt, pepper, and nutmeg. Heat until just simmering, then remove from heat. -
Layer potatoes:
Arrange half of the sliced potatoes in the baking dish. Sprinkle with half the cheese, then pour half of the cream mixture over. Repeat with remaining potatoes, cheese (reserving ¼ cup), and cream. -
Top and bake:
Sprinkle remaining ¼ cup cheese on top. Cover with foil and bake for 45 minutes. Remove foil and bake another 20–25 minutes, until top is golden and potatoes are tender. -
Rest and serve:
Let sit for 10 minutes before serving to allow the sauce to thicken.
Notes
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A mandoline slicer makes slicing potatoes super quick and even.
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You can swap the cheese—try Fontina, Swiss, or Parmesan.
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Make it ahead! Assemble and refrigerate up to a day in advance, then bake before serving.