Potato Gratin with Cream and Cheese

Name: Potato Gratin with Cream and Cheese
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 3 large potatoes, thinly sliced; 2 cups heavy cream; 1 cup Gruyère cheese, grated; 1 cup sharp cheddar cheese, grated; 2 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon nutmeg; Butter, for greasing baking dish

Highlighted under: Golden Planning

I can’t express enough how much I adore this Potato Gratin with Cream and Cheese. Every time I make it, the rich combination of creamy textures and cheesy goodness fills my kitchen with an inviting aroma. What sets this dish apart is how the layers of thinly sliced potatoes soak up the cream and cheese, creating a luscious, flavorful experience. Perfect as a side dish or even a main course, this gratin never fails to impress and is a favorite at family gatherings or cozy dinners.

Created by

Portia Langford

Last updated on 2026-01-08T13:02:36.991Z

When I first attempted this Potato Gratin with Cream and Cheese, I experimented with different cheeses and seasonings to elevate the flavor profile. I found that a mix of Gruyère and sharp cheddar creates a perfect balance of creaminess and tang. The key lies in layering the potatoes thinly so they cook evenly in the creamy sauce while absorbing all those melted cheese flavors.

I also discovered that a sprinkle of nutmeg really enhances the dish's depth without overpowering it. Each bite is a delicious hug, and I promise it will be the star of your dinner table!

Why You'll Love This Recipe
Creamy layers that are irresistibly decadent
Cheese that adds richness and flavor
Perfect for any occasion, from casual to festive

Understanding the Role of Ingredients

The choice of potatoes is crucial for achieving the ideal texture in your gratin. I recommend using starchy varieties like Yukon Gold or Russet potatoes, which break down slightly during cooking, creating a creamy backdrop. Waxy potatoes, on the other hand, hold their shape too well and may result in a less cohesive dish. Additionally, ensuring that your slices are uniformly thin, about 1/8 inch, helps them cook evenly and absorb the cream effectively.

Gruyère cheese not only contributes a nutty flavor but also melts beautifully, enhancing the overall creaminess of the gratin. If Gruyère is hard to find, consider substituting with Emmental or Comté for a similar Swiss flavor profile. The sharp cheddar adds a tangy depth to the dish, balancing the richness of the cream. Mixing different cheeses not only enhances the flavor complexity but also creates a delightful texture as they blend together during baking.

Perfecting Your Technique

Layering is an essential technique in crafting a perfect potato gratin. For consistent cooking and flavor integration, ensure that each layer is evenly distributed in the dish. As you layer, sprinkle seasoning between the potato slices, rather than all at once, which allows for a more balanced seasoning throughout. The key visual cue for layering success is to see the cream mixture seeping into the potatoes, creating a glossy surface before baking.

When covering the dish with aluminum foil, be careful not to touch the cheese on top, as it can stick and affect the surface presentation. The initial covered baking phase helps the potatoes steam, making them tender, while the final uncovered baking allows the top to form a delicious golden crust. Check for doneness by inserting a knife into the gratin; it should slide in easily when the potatoes are fully cooked.

Ingredients

Gather these fresh ingredients for a delightful gratin!

Ingredients

3 large potatoes, thinly sliced
2 cups heavy cream
1 cup Gruyère cheese, grated
1 cup sharp cheddar cheese, grated
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
Butter, for greasing baking dish

These simple ingredients will create a sumptuous gratin.

Instructions

Let's get cooking!

Preheat the Oven

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

Prepare the Cream Mixture

In a mixing bowl, combine the heavy cream, minced garlic, salt, pepper, and nutmeg. Stir well.

Layer the Potatoes

Begin layering half of the sliced potatoes in the prepared baking dish, overlapping them slightly.

Add Cheese and Cream

Sprinkle half of the Gruyère and cheddar cheeses over the potatoes, then pour half of the cream mixture on top.

Repeat Layers

Repeat the layering process with the remaining potatoes, cheeses, and cream mixture.

Bake the Gratin

Cover the baking dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes until golden brown and bubbly.

Let it Rest

Allow the gratin to rest for 10 minutes before serving to let it set.

Now you’re ready to indulge in this creamy delight!

Pro Tips

For an added touch, you can sprinkle breadcrumbs mixed with a bit of melted butter on top before the final bake for extra texture.

Make-Ahead and Storage Tips

This gratin can be prepared in advance, making it a fantastic option for festive gatherings. After assembling the layers, cover it tightly with plastic wrap and refrigerate for up to 24 hours. When you're ready to bake, allow it to come to room temperature for about 30 minutes before popping it in the oven. This helps in achieving an even cook throughout when baking.

Leftover gratin can be stored in an airtight container in the refrigerator for up to three days. To reheat, cover it with foil and warm it in a 350°F (175°C) oven for about 20-25 minutes, ensuring it doesn't dry out. For an extra crispy top, remove the foil during the last 10 minutes of reheating.

Variations to Explore

Feeling experimental? You can incorporate additional ingredients to elevate your gratin. Think about adding sautéed onions or leeks for a sweet onion flavor, or mix in sautéed mushrooms for an earthy twist. Spinach or kale can also be introduced for some vibrant color and a nutrient boost; just be sure to sauté them first to reduce excess moisture.

This recipe also serves as a base for several dietary adaptations. For a lighter version, substitute half the heavy cream with low-fat milk or a non-dairy milk, such as almond milk. If you're looking for a gluten-free option, rest assured this dish is naturally gluten-free as long as you verify your cheese and cream labels.

Questions About Recipes

→ Can I prepare this gratin in advance?

Yes, you can prepare the dish up to the baking step a day in advance. Just cover it tightly and refrigerate until ready to bake.

→ What type of potatoes work best?

Yukon Gold or Russet potatoes are great choices because they hold their shape well and become wonderfully creamy.

→ Can I use low-fat cream?

While you can use low-fat alternatives, the texture and richness will be different. Full-fat cream gives the best results.

→ How can I make this dish vegetarian?

This recipe is already vegetarian-friendly, just ensure your cheese is rennet-free.