Sunday Creamy Potato Gratin

Name: Sunday Creamy Potato Gratin
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 2 pounds of Yukon Gold potatoes, thinly sliced; 2 cups heavy cream; 1 cup grated Gruyère cheese; 1/2 cup grated Parmesan cheese; 2 cloves of garlic, minced; Salt and pepper to taste; 1 tablespoon fresh thyme leaves

Highlighted under: Baking & Desserts

I absolutely love making Sunday Creamy Potato Gratin for family gatherings. This dish is a comforting classic that brings everyone together around the table. The layers of thinly sliced potatoes, rich cream, and a touch of garlic create the perfect harmony of flavors. On a chilly Sunday, nothing warms the heart like this gratin. It's a labor of love, but trust me, every minute spent in the kitchen is worth it when the aroma fills the house and the first bite leaves everyone craving more.

Created by

Jasmine Porter

Last updated on 2026-01-13T03:52:13.310Z

Creating the Sunday Creamy Potato Gratin is one of my cherished kitchen rituals. I remember the first time I made this dish; I was surprised at how simple ingredients like potatoes, cream, and cheese could meld into something so delightful. The key is to use a mandoline for even slicing, which ensures that every potato layer cooks perfectly.

Over the years, I’ve experimented with different cheeses and seasonings, but I always come back to a classic blend of Gruyère and Parmesan. The rich, nutty flavor complements the creamy layers beautifully. Pair it with a fresh salad, and you have a meal that’s both indulgent and balanced.

        Why You'll Love This Recipe
        Creamy layers of potatoes that are irresistibly comforting
A perfect blend of Gruyère and Parmesan cheeses for rich flavor
Great for family gatherings and special occasions

      

Choosing the Right Potatoes

For this Sunday Creamy Potato Gratin, Yukon Gold potatoes are the star of the show due to their creamy texture and buttery flavor. They hold their shape well during cooking and absorb flavors beautifully. If you prefer a firmer texture or want to reduce starchiness, you could also experiment with Russet potatoes, but be aware that the end result may differ slightly in creaminess.

When slicing the potatoes, uniform thickness is crucial. A mandoline slicer is the best tool for achieving consistent, thin slices that will cook evenly. Aim for slices about 1/8 inch thick. If you don't have a mandoline, a sharp chef's knife can work as long as you take your time to maintain even cuts.

The Importance of Cheese Selection

The combination of Gruyère and Parmesan cheese in this recipe is key to achieving a rich and complex flavor profile. Gruyère melts beautifully, adding creaminess, while Parmesan provides a sharp, nutty contrast. If you want to change things up, consider using aged cheddar for a stronger flavor or a combination of both cheeses for added depth.

Be sure to grate the cheese yourself rather than using pre-packaged grated varieties. Freshly grated cheese melts better and brings a more robust flavor to the dish, enhancing the gratin's overall creaminess and texture.

Ingredients

For the Gratin

2 pounds of Yukon Gold potatoes, thinly sliced
2 cups heavy cream
1 cup grated Gruyère cheese
1/2 cup grated Parmesan cheese
2 cloves of garlic, minced
Salt and pepper to taste
1 tablespoon fresh thyme leaves

Instructions

Prepare the Potatoes

Preheat your oven to 375°F (190°C). Begin by greasing a baking dish with a little butter. Using a mandoline, slice the potatoes thinly and set aside in a bowl.

Make the Cream Mixture

In a mixing bowl, combine the heavy cream, minced garlic, salt, pepper, and thyme. Stir well and set aside.

Layer the Gratin

Start layering the sliced potatoes in the prepared baking dish, sprinkling Gruyère and Parmesan cheese between layers. Pour the cream mixture evenly over the top layer.

Bake

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. After that, remove the foil and bake for an additional 15 minutes until golden and bubbly.

Serve

Let the gratin cool for a few minutes before serving. Enjoy it as a side dish with your favorite protein or as a main dish with a light salad.

Pro Tips

For added flavor, consider incorporating sautéed onions or mushrooms between the layers. This gives a wonderful depth to the gratin.

Make-Ahead and Storage Tips

You can prepare the gratin in advance, making it a fantastic option for busy weekends or gatherings. Assemble the layers and the cream mixture the day before, cover tightly with plastic wrap, and refrigerate. When you're ready to bake, simply remove it from the refrigerator and add an additional 10-15 minutes to the baking time, checking for that perfect golden top.

Leftover gratin can be stored in an airtight container in the refrigerator for up to three days. To reheat, place it in a 350°F (175°C) oven until warmed through, usually about 20-25 minutes. If the top isn’t sufficiently crisp, you can broil it briefly at the end for a lovely golden finish.

Serving Suggestions

This creamy potato gratin makes an excellent side dish, pairing wonderfully with roasted meats, such as beef or chicken, but it also shines on its own as a vegetarian main dish. Consider serving it alongside a fresh, zesty salad with a vinaigrette to balance the richness of the gratin.

For a gourmet touch, try garnishing with additional fresh thyme or chives before serving. The herbs not only enhance the presentation but also bring a bright contrast to the creaminess, elevating your dish to perfect dinner party fare.

Questions About Recipes

→ Can I use other types of potatoes?

Yes, while Yukon Golds are recommended for their creaminess, you can experiment with russets or red potatoes.

→ How long can I store leftovers?

You can store leftovers in the refrigerator for up to 3 days. Reheat it in the oven for best results.

→ Can I make this gratin ahead of time?

Absolutely! You can assemble the gratin, cover it, and store it in the fridge for up to a day before baking.

→ Is it possible to make a dairy-free version?

You can use coconut cream and dairy-free cheese alternatives, but keep in mind that the flavor and texture will differ.