Classic Potato Gratin With Creamy Gruyère Cheese

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This potato gratin recipe is a celebration of simple ingredients. Thinly sliced potatoes are layered with rich cream, aromatic garlic, and nutty Gruyère cheese, creating a dish that’s both decadent and undeniably comforting. It’s perfect for a weeknight meal, a potluck contribution, or a cozy weekend brunch.


Crispy Parmesan and Gruyere Potato Gratin — Flourishing Foodie
Crispy Parmesan and Gruyere Potato Gratin — Flourishing Foodie

2 pounds russet potatoes (about 4-5 medium potatoes)

  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt, or to taste
  • 2 cups heavy cream
  • 2 cups grated Gruyère cheese (about 8 ounces)
  • 1/4 cup chopped fresh parsley (optional)

  • Instructions:

    1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
    2. Peel the potatoes and thinly slice them with a mandoline or sharp knife. Aim for slices around 1/8 inch thick.
    3. In a large skillet over medium heat, melt the butter. Add the garlic and cook for 30 seconds, until fragrant. Stir in the thyme, black pepper, and salt.
    4. Pour in the heavy cream and bring to a simmer. Cook for 2-3 minutes, until slightly thickened. Remove from heat.
    5. Arrange half of the potato slices in a single layer in the prepared baking dish. Pour half of the cream mixture over the potatoes. Sprinkle with half of the Gruyère cheese.
    6. Repeat with the remaining potatoes, cream mixture, and cheese.
    7. Cover the dish tightly with aluminum foil. Bake for 45 minutes.
    8. Remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
    9. Let the gratin cool slightly before serving. Garnish with fresh parsley, if desired.

    Nutrition Facts:

    (Per serving, based on 8 servings)

    Calories: 480

  • Fat: 34g
  • Saturated Fat: 20g
  • Cholesterol: 100mg
  • Sodium: 450mg
  • Carbohydrates: 32g
  • Sugar: 4g
  • Protein: 14g

  • Note: These are approximate nutrition facts and may vary depending on the specific ingredients used.


    Potato gratin is a timeless dish that’s sure to please everyone at the table. With its creamy texture, cheesy goodness, and irresistible potato flavor, it’s a guaranteed crowd-pleaser.

    Frequently Asked Questions (FAQs)

    1. Can I use a different type of cheese?

    Yes, you can substitute Gruyère with another type of hard cheese that melts well, such as Fontina, Emmental, or Comté. However, the flavor profile will be slightly different.

    2. Can I make this dish ahead of time?

    Yes, you can assemble the gratin up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. Before baking, bring it to room temperature for 30 minutes.

    3. Can I use pre-shredded cheese?

    Pre-shredded cheese can be used in a pinch, but freshly grated cheese will melt more evenly and create a creamier texture.

    4. What can I serve with potato gratin?

    Potato gratin pairs well with a variety of proteins, such as roasted chicken, grilled steak, or baked fish. It can also be served as a vegetarian main course with a side salad.

    5. My gratin is watery. What went wrong?

    There could be a few reasons why your gratin is watery. First, make sure you slice the potatoes thinly and evenly. Thick slices will take longer to cook and may release more moisture. Second, be sure to not overcook the cream mixture. It should only be slightly thickened before adding it to the potatoes.