Sunday Creamy Potato Gratin

Name: Sunday Creamy Potato Gratin
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 2 lbs Russet potatoes, thinly sliced; 2 cups heavy cream; 1 cup shredded sharp cheddar cheese; 1 cup shredded Gruyère cheese; 3 cloves garlic, minced; Salt and pepper to taste; 1 teaspoon fresh thyme leaves; 1/4 cup grated Parmesan cheese for topping

Highlighted under: Baking & Desserts

I absolutely love making Sunday Creamy Potato Gratin for my family gatherings. It's a dish that never fails to impress with its rich, creamy texture and cheesy goodness. Each layer of thinly sliced potatoes melds beautifully with cream and cheese, creating a comforting side that pairs perfectly with any main dish. The best part? It’s surprisingly easy to prepare, and the aroma that fills the kitchen is simply irresistible. I can't wait to share this beloved recipe with you, so you can enjoy it just as much as I do!

Created by

Lacey Montgomery

Last updated on 2026-01-13T04:52:10.114Z

Making Sunday Creamy Potato Gratin has become a cherished tradition in my home. I remember the first time I made it, I experimented with different cheeses to find the perfect blend. By using a mix of sharp cheddar and Gruyère, I achieved a delightful flavor balance that elevates the gratin beyond the ordinary. The key is to thinly slice the potatoes and let them soak in the creamy mixture for at least 30 minutes to ensure every bite is packed with flavor.

One essential tip I learned along the way is to cover the dish with foil for the first half of the cooking time. This traps the moisture and helps cook the potatoes evenly while keeping the top layer from browning too quickly. Once I remove the foil, it becomes beautifully golden and bubbly, just like the gratins I enjoyed in France. I’m excited for you to try this recipe and create your own family traditions!

        Why You Will Love This Recipe
        Rich, creamy layers of potatoes that melt in your mouth
Cheesy goodness that complements any main dish
A signature comfort food for special family gatherings

      

Choosing the Right Potatoes

For the Sunday Creamy Potato Gratin, Russet potatoes are the ideal choice due to their starchy composition, which yields a creamy texture as they cook. Their high starch content helps the layers break down beautifully, melding with the cream and cheeses. If Russets aren’t available, Yukon Gold potatoes can serve as a suitable alternative—they're a bit creamier and retain their shape better, which adds a lovely texture to the dish.

It's important to slice the potatoes thinly, about 1/8 inch thick, to ensure even cooking. A mandoline slicer is your best friend here, providing uniform slices that cook at the same rate. If you don’t have a mandoline, a sharp chef's knife will do the trick—just take your time to aim for consistency.

Perfecting the Cream Mixture

The heavy cream plays a pivotal role in this recipe, lending richness that perfectly pairs with the cheeses. For a lighter version, you can substitute half of the heavy cream with whole milk, but this will slightly alter the texture and flavor. If you're aiming for a lower-calorie option, consider using a blend of fat-free half-and-half and cream cheese to maintain creaminess while cutting back on fat.

When seasoning the cream mixture, don't underestimate the power of freshly minced garlic and herbs like thyme. These ingredients elevate the overall flavor profile and complement the potatoes beautifully. Additionally, consider letting the cream mixture sit for 10 minutes after mixing to allow the flavors to meld—this little step can enhance your gratin’s taste significantly.

Ingredients

Gather these ingredients to make your Sunday Creamy Potato Gratin:

Ingredients

2 lbs Russet potatoes, thinly sliced
2 cups heavy cream
1 cup shredded sharp cheddar cheese
1 cup shredded Gruyère cheese
3 cloves garlic, minced
Salt and pepper to taste
1 teaspoon fresh thyme leaves
1/4 cup grated Parmesan cheese for topping

Once you have all the ingredients, let's make this gratin!

Instructions

Follow these steps to create your delicious Sunday Creamy Potato Gratin:

Prepare the Potatoes

Preheat your oven to 375°F (190°C). Peel and thinly slice the Russet potatoes. You can use a mandoline for even slicing. Place them in a bowl of cold water to prevent browning.

Make the Cream Mixture

In a large bowl, combine the heavy cream, minced garlic, thyme, salt, and pepper. Stir in both types of shredded cheese, reserving a small amount of cheddar for topping.

Layer the Gratin

Drain the sliced potatoes and layer them in a greased baking dish. Pour the cream mixture evenly over the potatoes, making sure they are fully submerged. Sprinkle the remaining cheddar and Parmesan on top.

Bake the Gratin

Cover the dish with foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 30 minutes, or until the top is golden and bubbly.

Cool and Serve

Allow the gratin to cool for about 10 minutes before serving. This will help it set slightly for perfect slices.

Now you’re ready to enjoy this scrumptious dish!

Pro Tips

For an added touch, try sprinkling some freshly chopped parsley or chives on top before serving to enhance the flavor and presentation.

Storing and Reheating

If you have leftovers, store the gratin in an airtight container in the refrigerator for up to three days. When you're ready to enjoy it again, reheat the gratin in a preheated oven at 350°F (175°C) until it’s warmed through and the top regains its golden appearance, about 25 minutes. This method helps maintain the creaminess of the dish compared to microwave reheating.

For longer storage, you can also freeze the gratin before baking. Once assembled, wrap the dish tightly with foil or plastic wrap and freeze for up to two months. When you’re ready to bake it, go straight from the freezer into a preheated oven at 375°F (190°C), and add about 15-20 minutes to the baking time while covered.

Serving Suggestions

This gratin is a versatile side dish that pairs wonderfully with roasted meats and poultry. For a balanced meal, consider serving it alongside herb-crusted roast chicken or a juicy beef tenderloin. The creaminess of the gratin cuts nicely through rich proteins, making each bite a comforting experience.

You can also elevate your presentation by adding a sprinkle of fresh herbs, such as parsley or chives, right before serving. Not only do they add a pop of color, but they also introduce a freshness that complements the layers of cheese and cream. For a variation, try adding cooked vegetables like spinach or leeks into the layers for extra nutrition and flavor!

Questions About Recipes

→ Can I make this gratin ahead of time?

Yes, you can assemble it a day in advance and refrigerate it. Just increase the baking time slightly when you're ready to cook it.

→ Can I use different types of cheese?

Absolutely! Feel free to experiment with other melting cheeses like Fontina or Monterrey Jack for a unique flavor.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.

→ Can I add vegetables to the gratin?

Yes, sliced onions or sautéed mushrooms can add extra flavor and texture. Just layer them with the potatoes!