Potato Gratin with Cream and Cheese

Name: Potato Gratin with Cream and Cheese
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 2 pounds of Yukon Gold potatoes, thinly sliced; 1 cup heavy cream; 1 cup milk; 1 cup grated Gruyère cheese; 1 cup grated cheddar cheese; 2 cloves garlic, minced; Salt and pepper to taste; 2 tablespoons fresh thyme, chopped; 1 tablespoon unsalted butter (for greasing the dish)

Highlighted under: Simple Baking Favorites

I absolutely love making Potato Gratin with Cream and Cheese when I want to create a comforting and indulgent side dish. This recipe combines layers of thinly sliced potatoes with rich cream and gooey cheese for an unforgettable flavor experience. I find that using a mix of Gruyère and cheddar gives the gratin a depth that really shines through. It’s perfect for family gatherings and pairs wonderfully with roasted meats or a fresh salad, making it my go-to recipe for special occasions.

Created by

Pippa Lawson

Last updated on 2026-01-08T12:13:37.110Z

When I first tried making Potato Gratin, I was amazed at how a few simple ingredients could turn into something so luxurious. The key is in the layering; by overlapping the potato slices, they cook evenly and soak up all the delicious cream. I also discovered that pre-cooking the potatoes slightly can cut down on baking time while making them tender and flavorful.

This dish is always a hit with my family, especially during colder months. I often experiment with different cheeses, but I’ve found that a combination of Gruyère and a bit of aged cheddar creates the perfect balance of nutty richness and sharp flavor. Serve it bubbling hot right from the oven for maximum comfort!

        Why You'll Love This Recipe
        Creamy layers of potatoes enriched with smooth cheese
Perfectly seasoned for a comforting side dish
Great for gatherings and holiday celebrations

      

Choosing the Right Potatoes

For this Potato Gratin, Yukon Gold potatoes are the star of the show. Their buttery flavor and creamy texture allow for perfect layering without turning mushy. If you want to experiment, you might consider using Russet potatoes for a fluffier texture, but note that they can become too soft if overcooked. Make sure to slice the potatoes evenly at about 1/8 inch thick to ensure all layers cook evenly, achieving that perfect, fork-tender bite.

If you find yourself in a pinch and don’t have Yukon Golds, feel free to use red potatoes or even a mix. Just remember, the key is to avoid waxy potatoes like new potatoes, as they won’t yield the same creamy result. A mandoline slicer can be an excellent tool for achieving uniform slices quickly, saving you prep time without compromising the dish’s quality.

Perfecting the Cream Mixture

The creamy mixture is integral to achieving that rich indulgence in Potato Gratin. Using both heavy cream and milk helps in managing the richness while maintaining the overall silkiness of the gratin. The heavy cream adds a luxurious mouthfeel, while the milk lightens it just enough to keep the dish from feeling too heavy. If you want to reduce calories, you can substitute half-and-half for the heavy cream, though the texture might be slightly less creamy.

Don’t skip on seasoning the cream! The minced garlic and fresh thyme are not just fillers but elevate the flavor, providing aromatic notes that permeate the layers of potatoes. Adjust the salt and pepper to your palette, as undersalting can result in a bland gratin. I often taste the cream mixture before layering it in, making sure it’s full of flavor.

Serving and Storing Tips

Once baked, let the gratin rest for at least 10 minutes before serving. This resting time allows the layers to firm up and makes cutting cleaner and easier. If you're preparing this dish ahead of time, you can assemble the gratin up to the baking step, cover it, and refrigerate for up to 24 hours. When you're ready to serve, simply bake it from cold, adding about 10-15 minutes to the baking time to ensure it heats through properly.

For leftovers, store the gratin in an airtight container in the fridge for up to 3 days. To reheat, place it in a 350°F (175°C) oven until warmed through, which should take about 15-20 minutes. Be aware that the texture may change slightly upon reheating, but the flavors will still be delightful. If you want to freeze it, do so before baking; wrap tightly and it should keep well for up to 2 months. Just thaw completely before baking as directed.

Ingredients

For the Gratin

2 pounds of Yukon Gold potatoes, thinly sliced
1 cup heavy cream
1 cup milk
1 cup grated Gruyère cheese
1 cup grated cheddar cheese
2 cloves garlic, minced
Salt and pepper to taste
2 tablespoons fresh thyme, chopped
1 tablespoon unsalted butter (for greasing the dish)

Instructions

Steps

Prepare the Baking Dish

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

Layer the Ingredients

In a bowl, mix the heavy cream, milk, minced garlic, thyme, salt, and pepper. Begin layering the sliced potatoes in the baking dish, pouring some of the cream mixture and sprinkling a layer of Gruyère and cheddar cheese between each layer. Repeat until all potatoes are used.

Bake the Gratin

Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15–20 minutes until the top is golden brown and the potatoes are fork-tender.

Serve

Allow the gratin to cool for a few minutes before serving. This will help it set up a bit more and make it easier to cut into portions.

Pro Tips

For an added touch, sprinkle some extra cheese on top during the last 10 minutes of baking for a bubbly, cheesy crust.

Cheese Varieties and Their Roles

Choosing the right cheese can greatly influence the flavor profile of your Potato Gratin. Gruyère adds a nutty depth, while cheddar contributes a sharp tang that balances the creaminess. If you prefer a bit of spice, consider adding pepper jack cheese, which can introduce a mild heat. For a milder and creamier option, you could also try using mozzarella. When using more than one type of cheese, aim for a total of about two cups combined to retain that gooey texture.

Grating your own cheese rather than purchasing pre-shredded can make a notable difference in melt quality. Pre-shredded cheese often includes anti-caking agents that can create a grainy texture instead of a smooth melt. For the best results, shred cheese just before adding it to your dish.

Variations to Explore

If you want to mix things up, consider adding layers of sautéed onions or leeks for an additional flavor dimension. Caramelized onions can add a beautiful sweetness that complements the savory notes of the gratin. For a touch of freshness, a sprinkle of freshly chopped parsley or a layer of spinach in between the potato and cheese layers can also work wonders.

Additionally, you can integrate other root vegetables for a colorful twist. Thinly sliced carrots or parsnips could be layered with the potatoes, but be mindful of their cooking times, as they may require slightly different bake times. This not only enhances the visual appeal of your dish but also introduces diverse textures and flavors.

Troubleshooting Common Issues

If your gratin isn’t browning as expected, try increasing the oven temperature to 375°F (190°C) for the last 10 to 15 minutes. This gentle increase can help achieve that golden crust while still keeping the insides tender. Additionally, using a broiler briefly at the end can create an even more pronounced golden top, but watch closely to avoid burning.

Conversely, if your gratin appears watery after baking, this could result from excess moisture in the potatoes or the cream. Consider draining any liquid before serving, or serve it with a slotted spoon. For future attempts, patting the sliced potatoes with paper towels to remove excess moisture can help prevent this issue.

Questions About Recipes

→ Can I make this ahead of time?

Yes, you can prepare the gratin in advance, cover it, and refrigerate it. Bake it when you're ready to serve.

→ What can I substitute for heavy cream?

You can use half-and-half or a non-dairy milk alternative, but the texture and richness may vary.

→ Can I add other vegetables?

Definitely! Thinly sliced onions or spinach can be great additions for extra flavor and nutrients.

→ How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to regain some of the original texture.