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🥔 Potato Gratin (Classic Creamy Baked Potatoes)
Potato gratin, also called gratin dauphinois, is a rich, creamy, cheesy side dish that’s perfect for holidays, dinner parties, or cozy family meals.
🛒 Ingredients (Serves 4–6)
- 2 lbs (about 6 medium) potatoes, thinly sliced (Yukon Gold or Russet)
- 2 cups heavy cream (or half-and-half for lighter version)
- 1–2 cloves garlic, minced or sliced
- 1½ cups grated Gruyère, cheddar, or Swiss cheese
- 2 tbsp butter, plus extra for greasing the dish
- Salt and freshly ground black pepper
- Optional: pinch of nutmeg or fresh thyme for extra flavor
👩‍🍳 Instructions
- Preheat oven
- 350°F (175°C). Butter a 9×13-inch baking dish.
- Prepare potatoes
- Peel (optional) and thinly slice potatoes — about 1/8 inch thick. Uniform slices ensure even cooking.
- Make cream mixture
- In a small saucepan, heat cream with garlic, salt, pepper, and nutmeg or thyme until warm. Do not boil.
- Layer potatoes and cheese
- Arrange a layer of potato slices in the dish.
- Sprinkle some cheese over the potatoes.
- Pour a bit of cream mixture on top.
- Repeat until all potatoes, cream, and cheese are used. Finish with cheese on top.
- Bake
- Cover with foil and bake 40 minutes.
- Remove foil and bake another 20–30 minutes until potatoes are tender and top is golden brown.
- Rest & Serve
- Let cool 5–10 minutes before serving; this helps it set and slice neatly.
đź’ˇ Tips & Variations
- Thinner slices cook faster and make the gratin creamier.
- Cheese blend: Gruyère + Parmesan works beautifully.
- Add-ins: Caramelized onions, cooked bacon, or sautéed mushrooms can enhance flavor.
- Make-ahead: Assemble the gratin a day before, cover, and bake just before serving.
If you want, I can also give a lighter, lower-fat version of potato gratin that’s still creamy and cheesy but uses less cream.