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.