Sunday Creamy Potato Gratin

Name: Sunday Creamy Potato Gratin
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 6
Ingredients: 2 pounds of potatoes (Yukon Gold or russet); 2 cups heavy cream; 1 cup grated Gruyère cheese; 1 cup grated Parmesan cheese; 2 cloves garlic, minced; 1 teaspoon nutmeg; Salt and pepper to taste; 2 tablespoons unsalted butter (for greasing)

Highlighted under: Sweet Moments Studio

I love making Sunday Creamy Potato Gratin for my family gatherings. There's something so comforting about layering thinly sliced potatoes with a rich, creamy sauce that fills the kitchen with a mouthwatering aroma. Each forkful delivers a heavenly combination of flavors, especially with the hint of nutmeg. This dish not only impresses my guests but also feels like a warm hug on a chilly day. It's my go-to recipe when I want to create something special without spending all day in the kitchen.

Created by

Elodie Brooks

Last updated on 2026-01-11T21:28:08.357Z

Preparing the Sunday Creamy Potato Gratin is an experience I cherish. I begin by selecting the perfect potatoes, ensuring I choose starchy ones for that ideal creaminess. As I finely slice them and layer each piece meticulously, I can already smell the wonderful marriage of the cream and melted cheese. This dish works so well because the slow, even baking allows all the flavors to meld beautifully.

After trying various seasonings, I discovered that a touch of nutmeg is a game changer—it enhances the creaminess without overpowering the dish. I also recommend letting the gratin sit for a few minutes before digging in; this way, the layers hold together better, making each serving more delightful. It’s a true crowd-pleaser!

        Why You Will Love This Recipe
        Luxuriously creamy texture with perfectly baked potatoes
A subtle hint of nutmeg that enhances the flavor profile
Great as a side dish or a stand-alone comfort meal

      

Choosing the Right Potatoes

When it comes to making creamy potato gratin, the choice of potatoes is crucial. Yukon Gold and russet potatoes both work well for this dish. Yukon Golds offer a naturally buttery flavor and creamy texture, which complements the dish beautifully. Russets, on the other hand, are higher in starch, resulting in a fluffy interior that can soak up the rich cream and cheese flavors. Choose the type based on your preferred texture: Yukon Gold for smooth creaminess or russets for a heartier bite.

It's important to slice your potatoes uniformly, ideally about 1/8 inch thick. This not only ensures even cooking but also helps create those beautiful layers in your gratin. Using a mandolin can aid in achieving consistent thickness. If you’re using a knife, take care to keep the slices as even as possible to avoid any crunchy bits or undercooked potatoes.

Perfecting the Cream Mixture

The cream mixture is another key element in achieving the perfect potato gratin. Whisk together the heavy cream, minced garlic, nutmeg, salt, and pepper until fully blended. This mixture not only provides moisture but also infuses the dish with flavor. Be careful not to over-season, especially if your cheeses are already salty. Taste your cream mixture before layering it into the potatoes to ensure the seasoning is just right.

Nutmeg is a classic addition to potato gratin and adds an aromatic warmth that elevates the dish. Start with a teaspoon and adjust according to your taste. If you prefer a more pronounced nutty flavor, feel free to add a bit more. Just remember that nutmeg can be assertive, so balance it carefully with the richness of the cream and cheeses.

Ingredients

Gather these fresh ingredients for a delightful dish:

For the gratin

2 pounds of potatoes (Yukon Gold or russet)
2 cups heavy cream
1 cup grated Gruyère cheese
1 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon nutmeg
Salt and pepper to taste
2 tablespoons unsalted butter (for greasing)

Make sure all ingredients are at room temperature for best results.

Instructions

Follow these steps carefully to make your gratin perfect:

Preheat the oven

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

Prepare the potatoes

Thinly slice the potatoes using a mandolin or sharp knife. Aim for uniform thickness for even cooking.

Mix the cream

In a bowl, combine the heavy cream, garlic, nutmeg, salt, and pepper. Whisk until well blended.

Layer the gratin

Start layering the sliced potatoes in the greased dish, pouring some of the cream mixture and sprinkling cheeses between layers. Repeat until all ingredients are used.

Bake the gratin

Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes until golden brown and bubbling.

Cool and serve

Let the gratin sit for about 10 minutes before serving to achieve cleaner slices.

Garnish with fresh herbs if desired for a touch of color and flavor.

Pro Tips

For even more flavor, consider adding cooked bacon or caramelized onions between the layers. This brings an extra depth to the dish that your guests will adore.

Make-Ahead Tips

For those busy Sundays, preparing the gratin in advance can be a lifesaver. You can assemble the potato layers and cream mixture up to 24 hours beforehand. Once layered, cover the baking dish tightly with foil and refrigerate. When you’re ready to bake, simply remove from the fridge, let it sit for about 30 minutes at room temperature, then bake as directed. This allows for even cooking and prevents sudden temperature changes that could affect texture.

If you have leftovers, the gratin stores well in the refrigerator for up to three days. Reheat individual portions in the microwave or oven at 350°F (175°C) until warmed through. To avoid a dried-out texture, consider adding a splash of cream or milk when reheating.

Serving Suggestions

This creamy potato gratin pairs wonderfully with a variety of main dishes. It's a perfect side for roasted meats, such as beef or chicken, or even a holiday ham. To brighten up the dish, serve it alongside a simple green salad dressed with a light vinaigrette. The acidity will cut through the richness of the gratin, creating a balanced meal.

Feel free to get creative with your gratin by adding seasonal vegetables like spinach or sautéed leeks. Just ensure any extra ingredients are pre-cooked and moisture-free to avoid sogginess. A layer of crispy bacon or pancetta would also add a delightful crunch and savory depth.

Questions About Recipes

→ Can I make the gratin ahead of time?

Yes, you can prepare the layers in advance and bake it just before serving. However, it’s best to bake it the same day for the freshest taste.

→ What type of cheese works best?

Gruyère is traditional, but feel free to mix in other cheeses like cheddar or mozzarella for different flavors.

→ How can I store leftovers?

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

→ Can I use non-dairy alternatives?

Absolutely! Substitute the heavy cream with a non-dairy cream and choose a non-dairy cheese to make it vegan-friendly.