Golden Cheesy Potatoes Gratin Recipe: A Dreamy Side Dish

Comfort food reaches new heights with this mouthwatering cheesy potatoes gratin that promises to steal the show at any dinner table.

Layers of thinly sliced potatoes nestle perfectly between rich, creamy cheese and delicate herbs.

Each bite delivers a crispy golden top with a velvety smooth interior that melts in your mouth.

The combination of sharp cheddar and smooth gruyère creates a decadent flavor profile that elevates this classic side dish.

Savory and indulgent, this gratin transforms simple ingredients into a culinary masterpiece.

Warm, cheesy, and utterly irresistible, this recipe will have everyone asking for seconds.

Potatoes Gratin: Slice, Layer, Bake, Repeat

• Warm Up the Oven Prep your kitchen companion by setting the temperature to a cozy 375F. Grab a 9×13 baking dish and give it a friendly butter massage to prevent sticking.
• Craft the Creamy Elixir In a saucepan, dance together cream, milk, garlic, thyme, salt, pepper, and nutmeg. Gently heat until the mixture whispers tiny bubbles, then remove from the flame.
• Build Your Potato Landscape Create the first layer of potato slices across the bottom of the dish. Sprinkle a generous handful of cheese, then shower with half the creamy mixture. Repeat this delicious process with remaining potatoes and cheese.
• Crown and Bake Dust the top with remaining cheese. Tuck the dish under a foil blanket and slide into the oven. Bake for 45 minutes, then unveil and continue baking for another 20-25 minutes until the surface turns golden and potatoes surrender their firmness.
• Let It Breathe Allow your masterpiece to rest for 10 minutes. This magical pause lets the sauce gather its strength and become deliciously thick before serving.

Ways to Tweak Potatoes Gratin with Herbs or Cheeses

• Use a mandoline or sharp knife to slice potatoes uniformly, ensuring even cooking and a consistent, creamy texture throughout the dish.
• Swap heavy cream and milk with coconut milk or unsweetened almond milk for a lactose-free version. Use nutritional yeast instead of cheese to maintain rich flavor.
• Prepare the gratin up to one day in advance and refrigerate. When ready to serve, bake an extra 10-15 minutes to ensure it's heated through completely.
• Experiment with different fresh herbs like rosemary, sage, or parsley to create unique flavor profiles. Mix herbs directly into the cream mixture for maximum infusion.
• Replace traditional potatoes with thinly sliced cauliflower or turnips for a lower-carbohydrate alternative that still delivers a deliciously creamy side dish.

How to Serve Potatoes Gratin at Brunch or Dinner

• Hearty Main Course Companion: Pair this creamy potatoes gratin with roasted chicken or herb-crusted pork tenderloin for a complete, satisfying meal that feels like a warm culinary hug.
• Elegant Vegetable Side Kick: Serve alongside steamed green beans, roasted asparagus, or a crisp mixed salad to balance the rich, decadent potato dish with fresh, light flavors.
• Wine and Dine Pairing: Complement the creamy gratin with a chilled glass of Chardonnay or a medium-bodied Pinot Noir, which will enhance the dish's subtle garlic and thyme notes and cut through its richness.
• Brunch Brilliance: Transform this dish into a stunning weekend brunch centerpiece by topping with a perfectly poached egg, adding extra protein and creating a luxurious morning meal experience.

Potatoes Gratin Storage Tips to Keep the Texture Just Right

• Keep leftover potatoes gratin in an airtight container for 3-4 days. The creamy texture remains delicious when refrigerated properly.
• Warm individual portions in the microwave for 1-2 minutes, or restore crispy top by placing in oven at 350F for 10-15 minutes. Cover with foil to prevent excessive drying.
• Wrap tightly in freezer-safe containers or heavy-duty aluminum foil. Freeze up to 2 months. Thaw overnight in refrigerator before reheating to maintain original texture and flavor.
• Prepare entire dish up to 24 hours in advance. Cover and refrigerate unbaked, then bake directly from cold state. Add 10-15 extra minutes to cooking time when starting from chilled state.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 30 minutes

Calories: 400 kcal

Servings: 4

Potatoes Gratin Ingredients You’ll Want in Your Pantry

• Potatoes: Choose waxy, firm potatoes like Yukon Gold for creamy, smooth texture and even cooking.
• Garlic: Fresh cloves add robust, aromatic flavor and enhance overall depth of the dish.

• Heavy Cream, Milk: Creates luxurious, silky sauce that binds potatoes and delivers rich mouthfeel.

• Thyme: Fresh herb provides earthy, subtle woodsy undertones that complement potato's richness.
• Salt, Pepper: Essential for balancing and awakening the dish's natural flavors.
• Nutmeg: Warm, slightly sweet spice adds sophisticated background note to cream sauce.

• Cheese: Melts beautifully, creating golden crispy layer and adding tangy, sharp dimension to gratin.

Tools That’ll Help You Make Potatoes Gratin Perfectly

• Mandoline or Sharp Knife: Crucial for slicing potatoes uniformly and thinly.
• 9×13-inch Baking Dish: Perfect size for layering and baking the gratin.
• Saucepan: Needed to heat cream mixture with garlic and herbs.
• Measuring Cups and Spoons: Essential for accurate ingredient quantities.
• Cheese Grater: Helps shred cheese for even distribution.
• Aluminum Foil: Used to cover dish during initial baking.
• Wooden Spoon or Whisk: Helpful for stirring cream mixture.

Cheesy Potatoes Gratin Recipe

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4.8 from 16 reviews

• Total Time: 1 hour 30 minutes
• Yield: 5 1x

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Description

Creamy, cheesy potatoes gratin offers a luxurious French classic that melts hearts with its rich layers of comfort. Delicate potato slices bathed in velvety cream and golden cheese promise a delightful journey through culinary indulgence you’ll savor to the last bite.

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Ingredients

Scale 1x2x3x

• 2 lbs (907 g) Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
• 1.5 cups (360 ml) heavy cream
• 1 cup (240 ml) whole milk
• 1.5 cups (170 g) shredded Gruyere or sharp cheddar cheese (divided)
• 2 cloves garlic, minced
• 1 tablespoon (15 g) unsalted butter (for greasing dish)
• 1 teaspoon (1 g) fresh thyme (or ½ teaspoon dried)
• ½ teaspoon (3 g) salt
• ¼ teaspoon (1 g) black pepper
• ¼ teaspoon (1 g) ground nutmeg (optional)

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Instructions

1. Preparation: Preheat oven to 375F (190C) and generously coat a 9×13-inch baking dish with butter for optimal non-stick surface.
2. Cream Infusion: In a saucepan, gently heat cream, milk, garlic, thyme, salt, pepper, and nutmeg until the mixture reaches a delicate simmer, then remove from heat to preserve the aromatic essence.
3. Layering Technique: Create alternating layers of sliced potatoes, distributing cheese evenly between each stratum and saturating with the cream mixture. Ensure complete coverage and uniform distribution of ingredients.
4. Baking Process: Shield the dish with foil and bake for 45 minutes, then uncover to allow golden caramelization. Continue baking for an additional 20-25 minutes until potatoes achieve a tender consistency and surface transforms to a rich, golden-brown hue.
5. Resting and Serving: Allow the gratin to rest for 10 minutes, enabling the sauce to harmonize and thicken, creating a luxurious, creamy texture before presenting at the table.

Notes

• Choose starchy potatoes like Russet or Yukon Gold for creamy, consistent texture and better absorption of cream mixture.
• Use a mandoline or sharp knife to create even, thin potato slices (about 1/8 inch thick) ensuring consistent cooking and attractive presentation.
• Let garlic and thyme steep in cream mixture longer for enhanced aromatic profile, releasing more nuanced herbal and savory undertones.
• Cover with foil during initial baking to protect surface from excessive browning, then uncover to achieve golden, crispy cheese crust without scorching.

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: Dinner, Snacks
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 5
• Calories: 320
• Sugar: 2 g
• Sodium: 500 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 7 g
• Cholesterol: 40 mg