Creamy Potato Gratin Recipe

Indulge in layers of thinly sliced potatoes baked to golden perfection in a rich and creamy sauce. This classic potato gratin is the ultimate comfort food!


  • 2 pounds (about 900g) Yukon Gold potatoes, peeled and thinly sliced
  • 2 cups (480ml) heavy cream
  • 2 cloves garlic, minced
  • 1 cup (100g) grated Gruyère cheese
  • 1/2 cup (50g) grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh thyme leaves for garnish (optional)


  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch (23x33cm) baking dish with butter or cooking spray.
  2. In a saucepan, heat the heavy cream and minced garlic over medium heat until it just begins to simmer. Remove from heat and set aside.
  3. Arrange a layer of sliced potatoes in the bottom of the prepared baking dish, slightly overlapping them. Season with salt and pepper.
  4. Pour a portion of the cream mixture over the potatoes, making sure they are evenly coated. Sprinkle a handful of both Gruyère and Parmesan cheese over the cream.
  5. Repeat layering the potatoes, cream mixture, and cheeses until you’ve used up all the ingredients, ending with a layer of cheese on top.
  6. Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
  7. After 45 minutes, remove the foil and continue baking for an additional 20-25 minutes, or until the potatoes are tender and the top is golden brown and bubbling.
  8. Once done, remove from the oven and let it rest for a few minutes before serving. Garnish with fresh thyme leaves if desired.
  9. Serve the potato gratin hot as a delicious side dish to complement any meal. Enjoy the creamy, cheesy goodness!

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