Potato Gratin: Creamy, Easy & Delicious

Potato Gratin is sliced potatoes layered in a dish and cooked in a sauce or liquid until a browned, golden crust shows up on top.

There are several variations of potato gratin. One of them is French variant – Gratin Dauphinois. It features thinly sliced raw potatoes cooked in cream and sometimes milk, with garlic and butter, and often topped with a golden crust of cheese.

Another variant is Gratin Savoyard. This one uses thinly sliced potatoes layered with cheese but with chicken or beef stock, not cream or milk. This creates a fondant texture under a crispy cheesy top.

Potato Gratin pairs beautifully with roast chicken, grilled steak, or baked salmon. A juicy roasted pork tenderloin or herby lamb chops also complement its golden, cheesy layers perfectly. This dish can be served alongside fresh green beans, a crisp Caesar salad, or buttered asparagus.

Whether for a cozy dinner or a special holiday meal, this dish always earns a spot on my table. I prefer the French version with milk and cream. Here’s how to make the potato gratin.

A rich and creamy potato gratin with tender layers of thinly sliced potatoes baked in a silky garlic cream sauce. Simple and guaranteed to come out perfectly golden and delicious every time.

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Calories: 310 kcal per serving
• Cuisine: French / American
• Course: Side Dish

Ingredients

• 2 1/2 lbs Yukon Gold or Russet potatoes, thinly sliced
• 2 cups heavy cream
• 1 cup whole milk
• 2 cloves garlic, minced
• 1 cup shredded Gruyère or Swiss cheese
• 1/2 cup grated Parmesan
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg (optional)
• 1 tbsp butter (for greasing the dish)

Instructions

1. Preheat oven to 375°F (190°C). Grease a baking dish with butter.
2. In a saucepan, heat heavy cream, milk, garlic, salt, pepper, and nutmeg until warm (do not boil).
3. Layer half the sliced potatoes in the baking dish. Pour half the warm cream mixture over them and sprinkle with half of both cheeses.
4. Add the second layer of potatoes, pour remaining cream mixture over the top, and finish with remaining cheese.
5. Cover with foil and bake for 35 minutes.
6. Remove foil and bake another 15–20 minutes, or until golden and bubbly.
7. Let rest 10 minutes before serving so the layers set.

Nutrition (per serving)

Calories: 310 kcal
Protein: 10 g
Fat: 20 g
Saturated Fat: 12 g
Carbohydrates: 24 g
Fiber: 2 g
Sugar: 3 g
Sodium: 340 mg

Notes

• For extra golden color, broil for 1–2 minutes at the end.
• Use a mandolin for evenly thin potato slices.
• Can be assembled ahead and baked the next day.