Potato Gratin with Cream and Cheese

Name: Potato Gratin with Cream and Cheese
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 4 large potatoes, thinly sliced; 2 cups heavy cream; 1 cup Gruyère cheese, grated; 1 cup cheddar cheese, grated; 2 cloves garlic, minced; 1 teaspoon fresh thyme, chopped; Salt and pepper to taste; Butter for greasing the dish

Highlighted under: Creative Baking Collection

I absolutely love making Potato Gratin with Cream and Cheese for my family on special occasions. It's a comforting dish that combines tender layers of potatoes with rich cream and a gooey cheese topping. Each time I prepare it, the aroma fills my kitchen, and it sets mouths watering before the dish even hits the table. The simplicity of the ingredients allows for a delightful harmony of flavors. Whether as a side dish or a main attraction, this gratin has never failed to impress my guests and leaves everyone asking for the recipe!

Created by

Elspeth Murray

Last updated on 2026-01-08T13:45:37.369Z

When I first tried making Potato Gratin with Cream and Cheese, I was amazed at how straightforward the recipe was, yet the results were restaurant-quality. I experimented a bit with different types of cheese and found that Gruyère and cheddar complement each other beautifully. The key is to slice your potatoes thinly—this ensures they cook evenly and absorb all those delicious flavors!

One time, I added some garlic and thyme, which elevated the dish to a whole new level. The creamy texture paired with crispy, cheesy tops makes it impossible to resist. Serving this gratin on special occasions has become a tradition in my home, as it truly brings everyone together around the dinner table.

Why You Will Love This Recipe
Layers of creamy goodness with a cheesy crust
Perfect for cozy family dinners or holiday gatherings
Easy to prepare, yet impressively elegant

Understanding the Ingredients

The beauty of Potato Gratin lies in its simple yet high-quality ingredients. The choice of potatoes is crucial; I recommend using starchy varieties like Russets for their ability to become creamy and tender during baking. Alternatively, Yukon Golds can add a slightly buttery flavor and maintain some texture. The cheese duo of Gruyère and cheddar balances rich, nutty flavors with sharpness, creating a complex taste profile that elevates this dish.

Heavy cream is the base of the luxurious texture of the gratin. Its high fat content not only provides richness but also helps in achieving that desired glossy finish. If you're looking for a lighter option, half-and-half can work, but be cautious that it may not create the same creaminess, requiring a careful eye on baking time to prevent it from drying out.

Perfecting the Technique

Layering is key in making a great gratin. By arranging the potatoes in a staggered pattern and seasoning each layer generously, you ensure that every bite is flavorful. It’s best to use a mandoline slicer to achieve perfectly uniform slices, allowing for even cooking throughout the dish. This method also helps in creating lovely golden edges as the cheese caramelizes beautifully on top.

A common pitfall when making gratin is undercooking the potatoes. To avoid this, ensure that the slices are thin—ideally about 1/8 inch thick. If you find the top is browning too quickly in the oven, simply re-cover the dish with foil during the last part of baking to allow the potatoes to soften without burning the cheese.

Storage and Serving Suggestions

This Potato Gratin can be prepared ahead of time, making it a fantastic option for stress-free entertaining. After assembling, cover it tightly and refrigerate for up to 24 hours before baking. If you want to freeze it, be sure to do so before baking. Once it's cool, wrap it in plastic wrap and then aluminum foil, and it will keep well for up to three months. To reheat, bake from frozen at 350°F (175°C), increasing the time to 45-60 minutes until it’s heated through and bubbly.

For serving, I love pairing this gratin with a crisp salad or some roasted vegetables to balance the rich flavor. It makes a perfect side for meats like roast chicken or beef, but it can also stand alone as a comforting vegetarian main dish. Adding a sprinkle of fresh herbs, such as parsley or chives, just before serving adds a bright touch and enhances the visual appeal.

Ingredients

4 large potatoes, thinly sliced
2 cups heavy cream
1 cup Gruyère cheese, grated
1 cup cheddar cheese, grated
2 cloves garlic, minced
1 teaspoon fresh thyme, chopped
Salt and pepper to taste
Butter for greasing the dish

Instructions

Prepare the Baking Dish

Preheat your oven to 350°F (175°C) and grease a baking dish with butter.

Layer the Potatoes

Arrange half of the sliced potatoes in the bottom of the dish. Sprinkle with salt, pepper, half of the minced garlic, and a layer of Gruyère cheese.

Add Cream

Pour half of the heavy cream over the potatoes and cheese layer.

Repeat Layers

Add the remaining potatoes, season again, and top with the remaining garlic, thyme, cheddar cheese, and finish with the rest of the cream.

Bake

Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.

Pro Tips

For an extra touch, consider adding a sprinkle of nutmeg to your cream mixture to enhance the flavor profile.

Enhancements and Variations

Feel free to experiment with additional ingredients to customize your gratin. Sautéed onions or leeks can add a sweet depth of flavor, while adding a layer of cooked spinach or kale sneaks in some greens. For a kick of flavor, mix in some crumbled bacon or diced ham, which pairs beautifully with the creamy potatoes and cheese.

If you're looking for a different cheese profile, you can substitute the Gruyère with fontina or even pepper jack for a spicy twist. Just be mindful that different cheeses may alter the overall melting characteristics; testing with a small batch first can lead to delicious results!

Troubleshooting Tips

If your gratin appears watery after baking, it may be due to excess moisture in the potatoes. To remedy this, consider soaking the sliced potatoes in cold water for 30 minutes and then patting them dry before layering. This step helps remove some of the starch and moisture, enabling the gratin to set nicely without excess liquid.

Should you find the cheese not melting satisfactorily, ensure you’re using freshly grated cheese, as pre-shredded varieties often contain anti-caking agents that hinder smooth melting. If you encounter cheese clumping or not browning, an extra minute or two under the broiler can help achieve that perfect bubbly finish whilst watching closely to prevent burning.

Questions About Recipes

→ Can I make this gratin ahead of time?

Absolutely! You can prepare it a day in advance and keep it in the refrigerator. Just reheat in the oven before serving.

→ What kind of potatoes work best?

Yukon Gold or Russet potatoes are ideal for this dish as they hold up well during baking and create a creamy texture.

→ Can I use low-fat milk instead of cream?

While you can, using cream will give you that rich, indulgent flavor and texture. If you prefer a lighter version, consider a mix of milk and cream.

→ What can I serve with potato gratin?

This gratin pairs wonderfully with roasted meats, a fresh green salad, or even as a standalone vegetarian dish.