Sunday Creamy Potato Gratin

Name: Sunday Creamy Potato Gratin
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 3 pounds of potatoes (Yukon Gold or Russet); 2 cups heavy cream; 1 cup milk; 2 cloves garlic, minced; 1 teaspoon nutmeg; 1 ½ cups grated cheese (Gruyere or cheddar); Salt and pepper to taste; 2 tablespoons butter (for greasing the dish)

Highlighted under: Baking & Desserts

I’ve always cherished the warmth of homemade dishes, and Sunday Creamy Potato Gratin has become my go-to comfort food. This luscious gratin brings together tender potatoes baked in a velvety cream sauce with a golden-brown crust. I love how the simplicity of ingredients comes together to create something truly special for family gatherings or a cozy meal at home. It’s a dish that not only warms the body but also the heart, making it perfect for sharing with loved ones on a leisurely Sunday.

Created by

Amber Walsh

Last updated on 2026-01-10T10:58:17.980Z

When I first tried making this gratin, I was amazed at how just a few ingredients could create such depth of flavor. I gradually learned that using a combination of potatoes ensures the perfect texture; some maintain their shape while others become wonderfully creamy. Incorporating garlic and a hint of nutmeg transformed the dish into a delightful experience—every bite is packed with flavor!

One crucial tip I've discovered is to allow the gratin to rest after baking. This step lets the creamy layers settle and makes serving much easier. I love to pair this dish with a simple green salad and crusty bread, elevating our Sunday dinner into a memorable feast!

        Why You'll Love This Recipe
        Silky smooth cream that envelops tender potatoes
Perfectly balanced flavors with a hint of nutmeg and garlic
Golden, crispy topping that adds texture to every bite

      

Mastering the Layering Technique

Layering is essential for achieving a harmonious blend of flavors and textures in your gratin. When you start layering the potatoes, make sure to overlap the slices slightly; this allows the cream to seep through the layers, ensuring even cooking and optimal flavor distribution. As you go, balance the amount of cheese and cream with the potatoes, allowing each layer to have an equal mix of these essential components. Trust me, this balance is what transforms the dish from merely good to truly outstanding.

If you're feeling adventurous, experiment with various types of cheese beyond Gruyere or cheddar. Try adding fondue cheese for a fun twist or even a sprinkle of blue cheese for a gourmet meal. Each cheese will impart a unique flavor and texture, making your gratin an exciting variation every time.

Timing and Temperature for Optimal Results

Cooking times are crucial for achieving that perfect balance of tenderness and crispiness in your gratin. Start by baking the dish covered with aluminum foil for 40 minutes, allowing the potatoes to cook thoroughly and absorb the flavors of the cream mixture. The key here is to create steam with the foil, which helps soften the potatoes. After the initial cooking, remove the foil and give it an additional 20 minutes uncovered to achieve that golden-brown, crispy topping we all desire.

If you notice that the top isn't browning as desired, you can always finish it under the broiler for a couple of minutes. Just keep a close eye on it—broilers can burn quickly! Also, remember that your oven’s actual temperature may vary, so adjust the cooking time as needed.

Ingredients

Gather these ingredients to create your delicious gratin:

Ingredients

3 pounds of potatoes (Yukon Gold or Russet)
2 cups heavy cream
1 cup milk
2 cloves garlic, minced
1 teaspoon nutmeg
1 ½ cups grated cheese (Gruyere or cheddar)
Salt and pepper to taste
2 tablespoons butter (for greasing the dish)

Now that you have all the ingredients, you're ready to start making this creamy delight!

Instructions

Follow these steps to create your Sunday Creamy Potato Gratin:

Prepare the Potatoes

Preheat your oven to 375°F (190°C). Peel the potatoes and slice them thinly using a mandoline or knife. Rinse the slices under cold water to remove excess starch, then pat them dry with a kitchen towel.

Make the Cream Mixture

In a bowl, combine heavy cream, milk, minced garlic, nutmeg, salt, and pepper. Whisk until well mixed. This creamy blend is the heart of your gratin!

Layer the Potatoes

Grease a baking dish with butter. Start layering potatoes—overlap the slices slightly. Pour a portion of the cream mixture over the layers and sprinkle with cheese.

Repeat the layering process until you run out of potatoes and cream.

Bake the Gratin

Cover the baking dish with aluminum foil and bake for 40 minutes. Remove the foil and sprinkle additional cheese on top, then bake uncovered for another 20 minutes or until the top is golden brown and crispy.

Let it Rest

Once out of the oven, let the gratin rest for 10-15 minutes. This helps it set and makes it easier to serve!

Now you can enjoy this delicious creamy gratin with your favorite accompaniments!

Pro Tips

For a flavor boost, consider adding chopped herbs like thyme or rosemary to the cream mixture for an aromatic twist.

Make-Ahead and Storage Tips

One of the great things about Sunday Creamy Potato Gratin is that you can prepare it ahead of time. You can assemble the gratin hours, or even a day, in advance; just cover it tightly with plastic wrap or foil and refrigerate. When you’re ready to bake, take it out of the fridge and let it come to room temperature for about 30 minutes before sliding it into the oven. This helps ensure even cooking.

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheating the gratin can be done in the oven at 350°F (175°C) until it’s warmed through. You can also add a sprinkle of fresh cheese on top before reheating to restore some of that buttery crispy texture.

Troubleshooting and Common Mistakes

One common issue with potato gratins is a watery texture, which can happen if the potatoes are too starchy or if there’s too much liquid in the dish. To avoid this, make sure to rinse the sliced potatoes thoroughly to remove excess starch, and keep an eye on the ratio of cream to potatoes. If your gratin seems too wet, consider adding more grated cheese to absorb some moisture as it bakes.

Another potential pitfall is uneven cooking. To ensure uniform doneness, make sure your potato slices are evenly cut, ideally around 1/8 inch thick. Using a mandoline can help achieve consistent thickness, preventing some slices from being undercooked while others are overdone.

Questions About Recipes

→ Can I make this dish ahead of time?

Absolutely! You can prepare it one day in advance and bake it when you're ready to serve.

→ What can I substitute for heavy cream?

You can use half-and-half or a plant-based cream for a lighter version, but it may alter the richness slightly.

→ Can I add vegetables to the gratin?

Yes! Adding spinach, mushrooms, or leeks can enhance both flavor and nutrition.

→ How long will leftovers keep in the fridge?

Leftover gratin can be stored in an airtight container in the refrigerator for up to 3 days.