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This creamy potato gratin is the perfect indulgence when you want a comforting side that feels luxurious yet simple to prepare. Layers of tender potatoes baked in rich cream and melted Gruyère cheese come together with just the right balance of savory and creamy to satisfy every craving.
I first made this gratin for a holiday gathering and was amazed at how it stole the show. It’s become a go-to comfort dish that never fails to delight.
Ingredients You Need
- Russet potatoes: offer sturdy, high-starch slices that hold their shape well when baked. Choose firm, blemish-free potatoes for the best texture
- Heavy cream: is essential for that luscious, silky sauce that seeps between the potato layers
- Gruyère cheese: provides a nutty, creamy richness and melts beautifully for a golden topping
- Fresh garlic: adds a subtle aromatic kick – mince finely for even distribution
- Unsalted butter: used to grease the dish prevents sticking and adds a touch of richness
- Salt and freshly cracked black pepper: season the dish to bring out all the flavors
Detailed Cooking Directions
- Preheat and Prep:
- Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius for a steady baking temperature. Grease your baking dish thoroughly with unsalted butter to make sure the gratin doesn’t stick and browns evenly.
- Slice Potatoes Evenly:
- Wash and peel the russet potatoes, then slice them into thin rounds approximately one eighth of an inch thick. Even slices ensure they cook through uniformly while still layering beautifully.
- Mix Cream and Garlic:
- In a mixing bowl, combine heavy cream with minced garlic, salt, and pepper. Stir well so the garlic infuses the cream evenly and seasoning is balanced throughout.
- Assemble Layers:
- Start by laying a single layer of potato slices in the baking dish, then sprinkle some grated Gruyère cheese on top. Drizzle a portion of the cream mixture over this layer. Repeat layering until all ingredients are used, finishing with a generous layer of cheese.
- Bake Covered:
- Cover the gratin with aluminum foil and place it in the oven. Bake for 45 minutes to allow the potatoes to cook gently and absorb the cream.
- Uncover and Brown:
- Remove the foil and continue baking for 15 to 20 minutes. This step creates a golden, bubbly top that is irresistible in both look and texture.
- Rest Before Serving:
- Let the gratin cool and settle for a few minutes before slicing. This helps the layers hold together better and deepens the flavors.
This potato gratin has been a festive favorite in my family for years. Watching everyone reach for seconds while sharing stories around the table always reminds me why comfort food is truly about connection. It’s one of those dishes that warms the heart as much as the belly.
Smart Storage Tips
Store leftover gratin covered tightly in the refrigerator for up to three days
Reheat gently in the oven to restore the creamy texture and crispy top
Freeze portions wrapped in foil and plastic wrap for up to one month—thaw before reheating
Ingredient Variations
Swap Gruyère with Emmental or Comté for similar nutty, melty textures
Add fresh herbs like thyme or rosemary into the cream mixture for herbal brightness
For a lighter version, substitute half the cream with whole milk but expect a less rich finish
Perfect Pairing Ideas
Serve alongside roasted meats like chicken or pork for a classic French-inspired meal
Balance the richness with a crisp green salad tossed in a tangy vinaigrette
Pair with a fruity, medium-bodied white wine such as Chardonnay for an elegant dinner
Enjoy this classic French potato gratin as a cozy, elegant side that brings warmth from the first bite to the last. With lovingly prepared layers and a cheese crust that beckons, it will become a staple you return to whenever comfort calls.
Frequently Asked Questions
- → What type of potatoes work best for this dish?
Russet potatoes are ideal as their starchiness helps create a creamy, tender texture after baking.
- → Can I use a different cheese instead of Gruyère?
Gruyère offers a nutty, mellow flavor, but Emmental or sharp white cheddar can be good alternatives.
- → How thin should the potato slices be?
Slice potatoes about 1/8 inch thick to ensure even cooking and proper layering.
- → Why is the dish covered for part of the baking time?
Covering traps steam, cooking the potatoes evenly and keeping them moist before browning the top uncovered.
- → Can I prepare this in advance?
Yes, assemble the layers and refrigerate before baking. Bake just before serving for best texture.
- → What enhances the flavor beyond basic ingredients?
Adding a pinch of nutmeg to the cream mixture adds warmth and depth to the dish.