Potato Gratin with Cream and Cheese

Name: Potato Gratin with Cream and Cheese
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 2 lbs potatoes, thinly sliced; 2 cups heavy cream; 1 cup Gruyère cheese, grated; 1 cup Parmesan cheese, grated; 2 cloves garlic, minced; Salt and pepper to taste; 2 tablespoons butter, for greasing; Fresh thyme, for garnish (optional)

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I absolutely adore making Potato Gratin with Cream and Cheese for special occasions or cozy dinners. The creamy, cheesy layers of thinly sliced potatoes create a mouthwatering dish that I could enjoy every day. The aroma that fills the kitchen while it bakes is heavenly! I've learned that parboiling the potatoes slightly before layering them in the dish allows them to cook evenly and absorb the delicious flavors of the cream and cheese, making every bite irresistible.

Created by

Selene Woodward

Last updated on 2026-01-08T16:07:37.056Z

My journey into making the perfect Potato Gratin started when I visited a local French bistro. They served a dish that was so rich and creamy, I couldn't resist asking the chef for tips. He mentioned using a blend of cheeses for depth of flavor, which completely transformed my home-cooked version.

Upon returning home, I experimented with Gruyère and Parmesan, and I was amazed at how much of a difference it made. The gratin turned out to be a beautiful masterpiece with golden, bubbling edges, and a silky texture that left me craving more. Trust me, if you try this method, your gratin will shine!

        Why You'll Love This Recipe
        Decadent layers of creamy potatoes and melted cheese
A delightful blend of flavors that keeps you coming back for more
Great as a side dish for gatherings or a comforting main course

      

Cooking with Potatoes

When selecting potatoes for your gratin, I recommend choosing starchy varieties like Russets or Yukon Golds. These types will give you a creamy texture as they cook, and their natural flavors enhance the dish. Make sure to slice them evenly, about 1/8 inch thick, to ensure uniform cooking. A mandoline slicer is a handy tool for this task, providing consistent slices that will layer beautifully.

Parboiling the potatoes before baking is a crucial step that I never skip. It allows the potatoes to begin cooking and helps them absorb the flavors of the cream and cheese. Keep an eye on them while boiling; you want them just tender but not falling apart. This process typically takes around 5 minutes. After draining, spread them out on a clean kitchen towel to remove excess moisture before layering.

Cheese Selection and Layering

Choosing the right cheeses is vital for achieving the perfect flavor profile in your gratin. Gruyère cheese adds a nutty undertone, while Parmesan contributes a sharp, salty finish. If you're looking for a dairy-free option, consider substituting with cashew cream and nutritional yeast for a savory, cheesy flavor without animal products. Remember to keep some cheese aside for the uppermost layer; this will become golden and crispy while baking.

Layering the gratin effectively can elevate its presentation. Start with a thin layer of potatoes, followed by a generous drizzle of cream mixture and a sprinkle of cheese. This method ensures every bite is equally sumptuous. As you stack the layers, you'll notice the balance between the creaminess of the sauce and the texture of the potatoes, which should create a delightful harmony when baked together.

Ingredients

For the Gratin

2 lbs potatoes, thinly sliced
2 cups heavy cream
1 cup Gruyère cheese, grated
1 cup Parmesan cheese, grated
2 cloves garlic, minced
Salt and pepper to taste
2 tablespoons butter, for greasing
Fresh thyme, for garnish (optional)

Make sure to use good quality cheese for the best flavor.

Instructions

Prepare the Potatoes

Preheat your oven to 375°F (190°C). Grease a baking dish with butter. In a large pot of salted boiling water, parboil the sliced potatoes for about 5 minutes, then drain and set aside.

Make the Cream Mixture

In a bowl, combine the heavy cream, minced garlic, salt, and pepper. Mix well and set aside.

Layer the Dish

Start layering the potatoes in the greased baking dish. Pour part of the cream mixture over the first layer, then sprinkle with a mix of Gruyère and Parmesan. Repeat the layering until all potatoes and cream are used, finishing with the cheese on top.

Bake the Gratin

Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and bubbly.

Serve

Remove the gratin from the oven and let it rest for 10 minutes. Garnish with fresh thyme before serving.

Enjoy the complex flavors and creamy texture!

Pro Tips

For an extra crispy topping, broil the gratin for an additional 2-3 minutes at the end of baking.

Make-Ahead and Storage Tips

If you're planning to serve this potato gratin for a special occasion, you can prepare it a day in advance. Assemble the gratin up to the point of baking, cover it tightly with plastic wrap, and refrigerate overnight. This allows the flavors to meld together beautifully. On the day of serving, bake it straight from the fridge, but be sure to add an extra 10-15 minutes to the cooking time to ensure it's heated through.

Storing leftovers is simple—let the gratin cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, simply place it in a preheated oven at 350°F (175°C) until warmed throughout, which usually takes around 15-20 minutes depending on the amount left. This reheating method helps maintain the creamy texture and prevents it from becoming soggy.

Troubleshooting Common Issues

Sometimes, gratin can end up too watery if the potatoes release too much moisture. To combat this, make sure to remove excess water after parboiling and perhaps incorporate a tablespoon of cornstarch into the cream mixture. This little addition helps thicken the sauce, ensuring a creamy texture without excess liquid seeping into the dish.

Watch for browning while baking—if the top is browning too quickly, cover the gratin loosely with aluminum foil. This will protect the cheese while allowing the potatoes to continue cooking through without burning. Achieving a perfectly golden, bubbly top is the goal, so don’t skip checking it periodically during the final minutes of baking.

Questions About Recipes

→ Can I use different types of cheese?

Absolutely! Feel free to experiment with different cheese varieties like cheddar or mozzarella.

→ How do I store leftover gratin?

Store leftover gratin in an airtight container in the refrigerator for up to 3 days.

→ Can I prepare this dish in advance?

Yes! You can assemble the gratin a day ahead and just bake it when you're ready to serve.

→ What type of potatoes are best for gratin?

Russet or Yukon Gold potatoes work best for a creamy texture.