Sunday Creamy Potato Gratin

Name: Sunday Creamy Potato Gratin
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 2 lbs Yukon Gold potatoes, thinly sliced; 2 cups heavy cream; 1 cup shredded Gruyère cheese; 1/2 cup grated Parmesan cheese; 2 cloves garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp nutmeg; 2 tbsp unsalted butter, for greasing the baking dish

Highlighted under: Rustic Planning

I absolutely adore making Sunday Creamy Potato Gratin for my family gatherings. The creamy texture combined with the subtle hints of garlic and cheese creates an irresistible dish that no one can resist. Each layer of thinly sliced potatoes bakes beautifully, soaking in the rich, velvety sauce. It’s a comforting and indulgent side that raises the bar at the dinner table. Perfect for accompanying any roast, this gratin always leaves us wanting more, bringing warmth and joy to our Sunday meals.

Created by

Jemima Fox

Last updated on 2026-01-12T02:01:34.530Z

When I first attempted making potato gratin, I was a bit hesitant. I wanted to achieve that perfect balance of creaminess without it being overly heavy. After several tries, I found that simmering the cream with garlic before mixing it into the layers of potatoes made all the difference, enhancing the flavor tremendously.

Since then, I've mastered the art of combining cheeses to get that desirable golden crust on top. Using a blend of Gruyère and Parmesan elevates the dish, making it not only creamy but also rich and flavorful. It's a treat that I love sharing with friends!

        Why You'll Love This Recipe
        Luxuriously creamy with a crispy, golden top
Layers of tender potatoes infused with garlic and cheese
Perfect for family gatherings or special occasions

      

The Importance of Layers

When creating your Sunday Creamy Potato Gratin, layer construction is essential for achieving that signature creamy texture and rich flavor profile. Each layer deserves attention, with the delicate slicing of the Yukon Gold potatoes being foundational. Aim for uniform slices, ideally about 1/8 inch thick; this ensures that they cook evenly. A mandoline slicer can be a great tool for achieving uniformity, which allows for beautiful layering and even baking.

As you layer, make sure to distribute the cream mixture and cheeses evenly. This ensures that every bite is filled with the delicious melding of flavors, instead of having a few pockets of richness. A gentle shake of the dish after layering helps in settling the ingredients and allowing the cream to seep through the potatoes.

Don’t rush through the layering process. Properly layering will not only dictate the texture but also the overall aesthetic when serving. Each layer should be visibly distinct yet integrated into a cohesive dish that impresses at any gathering.

Storing and Reheating

If you have leftovers from your Sunday Creamy Potato Gratin, storing them correctly will preserve their deliciousness. Allow the gratin to cool to room temperature before transferring it to an airtight container. It's best stored in the refrigerator for up to 3 days. If you need to keep it longer, consider freezing it instead. Just be sure to wrap it tightly in plastic wrap and then aluminum foil to avoid freezer burn, where it can last for up to 2 months.

When it comes to reheating, a gentle approach is key to maintaining the texture. It's best to reheat individual portions in the microwave, covered, on medium power in 30-second intervals, checking regularly. For larger portions, place the gratin in a baking dish, cover with foil, and heat in a 350°F (175°C) oven for about 20–25 minutes. This allows the dish to warm through without drying out.

If you find the top has lost its crispy edge during storage, a quick broil at the end of reheating for a couple of minutes can restore that delightful golden crust.

Variations and Add-Ins

While the classic version of Sunday Creamy Potato Gratin shines on its own, feel free to get creative with variations. You can enhance the flavor profile by adding sautéed onions or leeks between layers. This will contribute a lovely sweetness and depth to the dish. Alternatively, try spinach or cooked greens to incorporate some color and nutrients; just make sure to chop them finely and squeeze out any excess moisture before layering.

For a twist, consider using different cheese blends. While Gruyère is traditional for its melt and flavor, a combination of Cheddar and Fontina can offer a different taste experience. Just be sure the cheeses you choose melt well, as a good melt is crucial for that creamy consistency. Additionally, for those who enjoy a hint of spice, a sprinkle of red pepper flakes or finely chopped jalapeños can elevate the dish with a subtle kick.

Lastly, if you're catering to dietary concerns, feel free to substitute heavy cream with a mix of half-and-half or a non-dairy alternative, like cashew cream, to ensure everyone can enjoy this delicious gratin.

Ingredients

Gather all the fresh ingredients and tools before starting for a smooth cooking process.

Ingredients

2 lbs Yukon Gold potatoes, thinly sliced
2 cups heavy cream
1 cup shredded Gruyère cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1/4 tsp nutmeg
2 tbsp unsalted butter, for greasing the baking dish

Make sure all ingredients are at room temperature for better integration.

Instructions

Preheat your oven and prepare your baking dish to ensure an even cooking process.

Prep the Oven and Dish

Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter.

Prepare the Cream Mixture

In a saucepan, combine heavy cream, minced garlic, salt, black pepper, and nutmeg. Heat over medium-low heat just until warmed through; do not boil.

Layer the Potatoes

Start layering half of the sliced potatoes in the bottom of the prepared baking dish. Pour half of the cream mixture over the potatoes, followed by half of the Gruyère and Parmesan cheeses. Repeat with the remaining ingredients.

Bake the Gratin

Cover the dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.

Serve

Allow the gratin to rest for 10 minutes before serving. This helps the layers set for a cleaner cut and presentation.

Slice the gratin carefully and serve with your favorite main dishes.

Pro Tips

For an extra flavor boost, feel free to add sautéed onions or fresh herbs between the layers.

Why Yukon Gold?

Choosing the right variety of potatoes is crucial for the success of your gratin. Yukon Gold potatoes are favored for their creamy texture, which holds up beautifully during baking and provides a naturally buttery flavor. This variety also contains a moderate amount of starch, helping them to absorb the creamy sauce without becoming mushy, which is essential for that perfect balance between creaminess and structure.

If you're in a pinch, you can substitute with Russet potatoes, but be aware they will yield a slightly different texture. Russets are starchier and may need more care during cooking to avoid becoming too soft. Ultimately, Yukon Golds offer an ideal base for a gratin, ensuring a delightful mouthfeel that complements the creamy sauce.

Cheese Choices

Cheese plays a pivotal role in achieving the rich flavor of your gratin. Gruyère cheese is renowned for its excellent melting properties and rich, nutty taste. It melds beautifully with the creamy sauce and contributes to the overall luxurious texture of the dish. However, if Gruyère is unavailable, you might consider alternatives like Emmental or even Comté, which share similar characteristics and meltability.

Parmesan cheese, on the other hand, adds a salty, umami flavor that elevates the gratin's richness. Its aged nature brings out savoriness, so be generous with it. When substituting, keep in mind that pecorino Romano can add a sharper bite, which might be perfect for those who enjoy bold flavors. Mixing cheese varieties can also create a depth of flavor that pairs perfectly with the creamy potatoes.

Questions About Recipes

→ Can I make this gratin ahead of time?

Yes, you can prepare it a day in advance and refrigerate it. Just bake it right before serving.

→ What type of potatoes work best for gratin?

Yukon Gold or Russet potatoes are ideal for their ability to hold their shape and absorb flavors.

→ Can I use low-fat milk instead of heavy cream?

Using low-fat milk will result in a different texture and flavor. The dish may not be as creamy.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven before serving.