Potatoes Gratin Recipe

If you want comfort food that truly delivers with every forkful, Potatoes Gratin is the dish you need on your table. Imagine layers of thinly sliced potatoes gently bathed in a luxurious, garlicky cream, all crowned with a bubbling, golden cap of Gruyere cheese. This classic French-inspired bake is satisfyingly simple, yet its rich flavors and creamy texture turn any meal into a special occasion. Whether you’re feeding a crowd during the holidays or just craving something warming and indulgent, Potatoes Gratin brings irresistible flavor and old-fashioned comfort every single time.

Ingredients You’ll Need

The beauty of Potatoes Gratin lies in its handful of humble ingredients. Every component adds something essential, creating that crave-worthy blend of gooey cheese, tender potatoes, and silky sauce that makes this dish unforgettable.

• Full-fat cream (1 ½ cups): The backbone of the sauce, providing luscious texture and indulgent richness.
• Garlic cloves, minced (2): Aromatic and savory, these infuse the cream with subtle depth and warmth.
• Unsalted butter, melted (30g or 2 tbsp): Adds a lovely silkiness and helps meld all the flavors together.
• Starchy potatoes (1.25kg or 2.5 lb): Russet, Sebago, or Maris Piper hold their shape yet become meltingly tender—choose ones with high starch!
• Salt (1 tsp): Essential for enhancing the flavors of both potatoes and cream.
• Black pepper (¼ tsp): Just enough to bring a gentle, balancing heat to the dish.
• Gruyere cheese, freshly grated (2 ½ cups): Melty, nutty, and golden on top—use colby, cheddar, havarti, or tasty cheese as delicious substitutes if needed.
• Fresh thyme leaves (2 tsp, optional): Adds a fragrant, earthy finish that pairs beautifully with the creamy potatoes.

How to Make Potatoes Gratin

Step 1: Prep the Oven and Baking Dish

Preheat your oven to 375°F (190°C) and grab a medium-to-large baking dish—this serves as the cozy nest for all that creamy, cheesy goodness. Grease the dish lightly with butter or a spritz of spray oil, ensuring every corner is ready for nonstick perfection.

Step 2: Slice the Potatoes

Peel your potatoes and slice them as evenly as possible, aiming for about ⅛-inch thickness. Uniform slices will bake at the same speed and create that signature layered texture. Pop the slices into a bowl of cold water to keep them from browning as you prep the rest—this also helps remove extra starch for a creamier final dish.

Step 3: Make the Cream Mixture

In a medium saucepan, combine the full-fat cream, minced garlic, and melted butter over medium heat. Stir occasionally and watch for small bubbles at the edges. Once it starts to gently simmer and the mixture is fragrant, take it off the heat. This step infuses the liquid with rich flavor before it ever hits the potatoes.

Step 4: Build the First Layer

Drain the potato slices well. Layer half of them snugly in the prepared baking dish, slightly overlapping like rooftiles. Pour half of the cream mixture over this layer, then sprinkle with half the salt, pepper, and a generous handful or two of the grated Gruyere. It might seem like a lot, but trust—it all melts down into those gorgeous layers.

Step 5: Finish Layering

Repeat with the remaining potatoes, finishing with the rest of the cream mixture and seasoning. Top with the remaining cheese for maximum golden deliciousness. Press down gently to compact the layers and encourage that creamy fusion as the dish bakes.

Step 6: Bake Covered, Then Uncovered

Seal the baking dish tightly with aluminum foil—this traps in moisture and ensures the potatoes cook through. Bake for 45 minutes, then carefully remove the foil (watch out for steam!). Return to the oven and bake for another 15-20 minutes until the top is deeply golden, bubbling, and the potatoes are perfectly tender when pierced with a fork.

Step 7: Add Thyme and Rest

If using, sprinkle fresh thyme leaves over the top for a fresh burst of herbaceous aroma. Let the Potatoes Gratin rest, uncovered, for 5-10 minutes before serving. This brief pause helps the sauce set just enough to slice beautifully without losing creaminess.

How to Serve Potatoes Gratin

Garnishes

For a simple yet stunning finish, scatter extra fresh thyme or snipped chives over the gratin just before serving. A pinch of flaky sea salt or cracked pepper adds a little sparkle, while a drizzle of browned butter transforms the flavor into pure decadence.

Side Dishes

Potatoes Gratin pairs incredibly well with roasted meats like chicken, beef, or lamb, thanks to its creamy, cheesy richness. For a lighter touch, serve it alongside a bright, vinegary salad or simply cooked green vegetables—think lightly steamed broccoli or a tangle of peppery arugula. The contrast really makes the gratin shine!

Creative Ways to Present

Get playful by baking individual portions in ramekins for a dinner-party “wow” moment. Or, try cutting the gratin into neat squares once rested for a stylish buffet platter. You can even sprinkle a bit of smoked paprika or finely chopped crispy bacon on top for an inventive, indulgent twist.

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, cover leftover Potatoes Gratin tightly with plastic wrap or transfer to an airtight container. Store in the refrigerator for up to three days. The flavors deepen overnight, making leftovers even more delicious!

Freezing

Potatoes Gratin is freezer-friendly: assemble and bake as directed, let it cool completely, then wrap tightly in both plastic wrap and foil. It will keep beautifully for up to a month. Defrost overnight in the fridge before reheating.

Reheating

For the best results, reheat the gratin in a moderate oven (around 350°F or 175°C), covered with foil for 15-20 minutes until steaming hot. Remove the foil for the last few minutes to re-crisp the top. Avoid the microwave if you can, as it can make the potatoes overly soft or the sauce a bit oily.

FAQs

Can I use a different type of cheese?

Absolutely! Gruyere is classic for Potatoes Gratin, but cheddar, colby, havarti, or even a sharp tasty cheese each lend their own unique twist. Just make sure you grate it fresh for optimal melt and flavor.

What’s the best way to slice the potatoes?

A mandoline makes fast and precise work of slicing potatoes thinly and evenly, but a sharp knife and a steady hand will get the job done, too. Consistent thickness is the main goal for even baking.

Can I add other vegetables to the dish?

Yes! You can layer in thin slices of parsnip, sweet potato, or even zucchini for variety. Just stick to similar thicknesses so everything cooks at the same rate alongside your potatoes.

Is it possible to make Potatoes Gratin ahead of time?

Definitely. Assemble and bake the gratin the day before, then let it cool and refrigerate. When ready to serve, cover with foil and reheat in the oven at 350°F (175°C) until warmed through—it tastes just as wonderful the next day.

Do I have to peel the potatoes?

While peeling gives an ultra-smooth texture, leaving the skin on (if you like it) adds earthy flavor and rustic appeal—not to mention extra fiber. Give the potatoes a good scrub if you opt for skins-on!

Final Thoughts

Once you taste homemade Potatoes Gratin, it’s hard to imagine a celebration table or chilly evening without it. Treat yourself and your loved ones to this irresistible harmony of creamy potatoes and melty cheese—it’s a dish that never fails to bring smiles and second helpings. Give it a try and discover why Potatoes Gratin is a classic for a reason!

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