Laura Mariano
Opening hook and promise
Creamy Potato Gratin is the kind of side that makes a regular dinner feel like a celebration—silky layers of potatoes, a rich cream-and-cheese sauce, and that irresistible golden top. This guide brings together the best techniques and titles from top recipes so you can nail the texture, flavor, and presentation every time. We’ll cover classic methods, modern twists, and smart make-ahead strategies, plus a troubleshooting section to keep your gratin lush, not greasy or soupy. Expect clear steps, short paragraphs, and bold tips where they matter most. Whether you’re cooking for a holiday crowd or a cozy Sunday roast, this is your go-to roadmap for a gratin that’s elegant, comforting, and consistently delicious.
Creamy Potato Gratin Recipe | Easy Cheesy Holiday Side Dish
Make this creamy potato gratin for the perfect side dish. Layers of thinly sliced potatoes baked in a rich garlic cream sauce with melted cheese — golden, bubbly, and ideal for holidays or family dinners.
Equipment
- Mandoline slicer or sharp knife
- 2–3 quart baking dish (ceramic or glass)
- Saucepan
- Whisk
- Mixing bowls
- Aluminum foil
- Cooling rack
- Serving spoon
Ingredients
- 2 lbs (900 g) Yukon Gold or Russet potatoes, thinly sliced (⅛–¼ inch)
- 2 cups heavy cream (or 1½ cups cream + ½ cup milk)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour (for roux-based sauce, optional)
- 1 medium shallot or ½ onion, finely chopped (optional)
- 2 cloves garlic, minced
- 1 tsp Dijon mustard (optional, for brightness)
- 1½ cups shredded Gruyère cheese
- 1 cup sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp nutmeg (optional)
- Fresh parsley or chives, for garnish
Instructions
- Prep oven & dish: Preheat oven to 375°F (190°C). Grease a 2–3 quart baking dish with butter.
- Slice potatoes: Use a mandoline or sharp knife to slice potatoes evenly.
- Make sauce:-Melt butter in a saucepan. Add shallots and garlic; sauté until fragrant.-Whisk in flour to make a roux (skip if using cream-only method).-Gradually add cream (and milk if using), whisking until smooth and slightly thickened.-Stir in Dijon mustard, salt, pepper, nutmeg, and half of the cheese blend.
- Layer potatoes: Arrange half the potato slices in the dish, slightly overlapping. Pour half the sauce over. Repeat with remaining potatoes and sauce.
- Top with cheese: Sprinkle remaining Gruyère, cheddar, and Parmesan evenly over the top.
- Bake covered: Cover with foil and bake 45–50 minutes until potatoes are tender.
- Finish uncovered: Remove foil and bake another 20–25 minutes until golden and bubbly.
- Rest & serve: Let gratin rest 10 minutes before serving. Garnish with parsley or chives.
- Tip: Don’t skip the rest time—it allows the sauce to set for clean slices.
Notes
- Potato choice: Yukon Golds hold their shape and stay creamy; Russets yield a softer texture.
- Cheese blend: Gruyère adds nuttiness, cheddar brings sharpness, Parmesan adds savory depth.
- Make-ahead: Assemble up to 24 hours in advance; refrigerate and bake when ready.
- Freezer-friendly: Best with roux-based sauce; thaw overnight before reheating.
- Variations: Add caramelized onions, swap cheeses, or infuse cream with herbs like thyme or rosemary.
- Serving ideas: Pair with roast chicken, beef, or a crisp salad for balance.
