Creamy Potato Gratin

This Creamy Potato Gratin is the kind of dish that instantly elevates any meal with minimal effort. Rich layers of tender potatoes baked in velvety cream, fragrant thyme, and a whisper of nutmeg transform simple ingredients into pure comfort. Whether you’re hosting a holiday dinner or craving a cozy side that feels luxurious without being complicated, this gratin delivers deep flavor and incredible texture from the very first bite.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Ultra-creamy and deeply flavorful thanks to infused cream, fresh thyme, and just the right amount of Gruyère.
• Simple ingredients—mostly pantry staples—but the technique makes it taste restaurant-worthy.
• Perfect for gatherings, weeknight dinners, or whenever you want something warm and indulgent.
• Reliable texture every time because the potatoes cook evenly in the infused cream mixture.
• A comforting classic with a refined twist, impressing guests without requiring complicated prep.

Unlike many gratins that separate or bake unevenly, this version uses a slow cream infusion and thin, consistent slicing to guarantee a silky sauce and perfectly layered bite. It’s the kind of dish that feels nostalgic yet elevated—creamy, aromatic, and universally loved.

Ingredients Needed

For the Cream Infusion

• 2 garlic cloves, halved or lightly crushed
• Kosher salt (preferably Diamond Crystal)
• 2 tablespoons unsalted butter, softened and divided
• 2 cups (500 ml) heavy cream
• 4–5 fresh thyme sprigs
• 2 tablespoons + 1 teaspoon fresh thyme leaves

For the Potato Layers

• 1½ to 1¾ pounds Yukon Gold potatoes
  • (6 large or 7–8 medium; rinse well and leave skins on or peel if you prefer)
• Freshly ground black pepper
• Whole nutmeg (for grating; just a pinch adds warmth)
• ⅓ cup (38 g) shredded Gruyère cheese

How to Make Creamy Potato Gratin

Step 1 — Preheat and Prepare the Baking Dish

1. Preheat your oven to 375°F (190°C).
2. Generously butter a baking dish with 1 tablespoon of the softened butter. This prevents sticking and helps the top turn beautifully golden.

Step 2 — Infuse the Cream

3. In a medium saucepan, combine the heavy cream, crushed garlic, thyme sprigs, a small pinch of salt, and black pepper.
4. Warm gently over medium-low heat for 5–7 minutes, making sure it doesn’t boil.
   • Tip: Gentle heating allows the garlic and thyme to release flavor without curdling the cream.
5. Remove from heat and let the mixture steep while you prepare the potatoes.

Step 3 — Slice the Potatoes

6. Thinly slice the potatoes to about ⅛-inch thickness using a sharp knife or mandoline for even cooking.
   • Tip: Uniform slices ensure the gratin cooks evenly and stays creamy instead of turning watery.

Step 4 — Layer the Gratin

7. Arrange a layer of potatoes in the prepared baking dish, slightly overlapping each slice.
8. Lightly season with salt, pepper, a pinch of grated nutmeg, and a scatter of thyme leaves.
9. Repeat with 2–3 more layers until all potatoes are used.

Step 5 — Add the Cream and Cheese

10. Strain the infused cream to remove the garlic and thyme sprigs.
11. Slowly pour the warm cream over the potato layers, ensuring the liquid seeps between the slices.
12. Dot the top with the remaining tablespoon of butter and sprinkle the Gruyère evenly over the surface.
    • Tip: Gruyère melts smoothly and gives a subtle nutty finish.

Step 6 — Bake to Perfection

13. Cover gently with foil (without pressing it down onto the cheese) and bake for 35–40 minutes.
14. Uncover and bake an additional 20–25 minutes until the top is golden and the potatoes are tender when pierced.
15. Let rest 10 minutes before serving—this helps the cream thicken into a luscious sauce.

Serving and Storage Tips

• Serve warm as a side dish with roasted meats, poultry, seafood, or a simple green salad.
• For an elegant presentation, garnish with fresh thyme or a light dusting of nutmeg.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven at 325°F (165°C), loosely covered, to restore creaminess. Avoid microwaving, which can make the sauce separate.
• Not recommended for freezing, as dairy-based sauces may split.

Helpful Notes

• Mandoline = best texture: It ensures ultra-even, thin slices.
• Don’t skip the resting time: It’s essential for a thick, cohesive sauce.
• Need a stronger cheese flavor? Add a tablespoon of Parmesan to the top before baking.
• Prefer a lighter taste? Replace a small portion of heavy cream with whole milk (but don’t exceed 25%).
• Want extra depth? Add caramelized onions between layers for a sweeter, more robust flavor.

Conclusion

This Creamy Potato Gratin proves that simple ingredients can create extraordinary results. Every bite delivers tender potatoes, aromatic thyme, and a rich, velvety sauce infused with garlic and nutmeg. It’s comforting, elegant, and surprisingly easy to prepare—perfect for both special occasions and everyday meals.

If you try this recipe, I’d love to hear about your results! Leave a comment and a star rating to share how it turned out. And if you enjoyed it, feel free to share it with friends and family on Pinterest, Facebook, or any social platform you love.
What twist did you add—extra cheese, onions, or maybe a different herb? Tell us below!

Frequently Asked Questions (FAQ)

Can I use a different type of potato?

Yes. Russet potatoes work well but may become slightly softer and more starchy. Yukon Golds hold their shape better and create a creamier texture.

Can I make this gluten-free?

This recipe is naturally gluten-free since it contains no flour or thickeners.

Why did my sauce separate?

This happens when the cream gets too hot or boils. Keep the heat low during infusion and bake gently to maintain a smooth sauce.

Is this recipe freezer-friendly?

Not recommended—freezing can cause the dairy to break and the texture to become grainy.

How thick should the cream mixture be?

It should be warm and fluid—not thick like a béchamel. The thickening happens during baking and resting.