Potato gratin is a timeless French side dish that offers layer upon layer of tender potatoes drenched in cream. It’s baked until a golden crust has formed on the top and the cream bubbles up. Honestly, my mouth is watering just thinking about it!
Whether you’re enjoying a potato gratin for a special holiday meal or alongside a casual weeknight dinner, it’s sure to impress (and comfort!) everyone who takes a bite. Plus, it’s easier to make than you’d expect!
I literally never tired of potato side dishes! If you’re spud-obsessed like me, give one of these recipes a try next: crispy roasted garlic potatoes, smashed potatoes with feta, or crispy duck fat potatoes — these are loved by all!
What You’ll Need
- Baking potatoes: Russet potatoes are best for a classic gratin because they are starchy and absorb the cream well, resulting in a creamy texture.
- Kosher salt and freshly ground black pepper
- Unsalted butter
- Garlic
- Chopped fresh thyme or rosemary
- Heavy cream
- Flaky sea salt
Ingredient Substitutions
- Potatoes: Russet potatoes (baking potatoes) work best, but Yukon gold potatoes can be used for a more buttery texture.
- Heavy cream: Half-and-half or a mixture of whole milk and cream can be used for a lighter version.
- Herbs: Thyme is classic, but you can substitute rosemary, sage, or even a sprinkle of nutmeg for a cozy twist.
How To Make A Potato Gratin
For the full detailed instructions, check the recipe card below.
- Prep the potatoes. Preheat oven to 350°F and grease a 9×13 dish. Slice peeled potatoes thinly (¼-inch) with a mandoline and keep in cool water.
- Assemble the gratin. Layer the potatoes in the dish. Season with salt and pepper, dot with butter, garlic, and thyme. Repeat until all potatoes are used.
- Add the cream. Pour heavy cream over potatoes until it reaches the top.
- Bake the gratin. Bake for 80-90 minutes, pressing down the potatoes every 20 minutes. Let cool slightly before serving with flaky sea salt and thyme.
It’s easiest to slice the gratin once it’s cooled – if you can wait that long! For an extra special touch, consider a drizzle of truffle oil just before serving. Yum.
FAQs
No pre-cooking required! The thin slices of potatoes will cook perfectly in the oven, absorbing the cream and garlic as they bake.
You could play around with equal amounts of half-and-half or whole milk, but the recipe is meant to be rich and creamy, and heavy cream will yield best results. Of course it’s your choice, though.
Ari’s Best Tips!
- Use a mandoline for consistent, thin slices that ensure even cooking.
- Press down on the gratin every 20 minutes to keep the layers tight and compact, which helps create that desirable creamy yet structured texture.
- For extra garlic flavor, mix grated garlic into the cream before pouring it over the potatoes.
- For an extra cheesy gratin, you can add ¾-1 cup of grated Gruyère, Comté, or Parmesan cheese in between layers of potatoes.
Make-Ahead, Leftovers, & Storage
You can assemble the potato gratin up to 1 day in advance. Simply layer the potatoes, add the cream, and cover tightly with plastic wrap, then refrigerate. When you’re ready to bake, remove the dish from the fridge and let it come to room temperature for about 30 minutes before baking.
- Leftovers and storage: Leftover potato gratin can be stored in an airtight container in the refrigerator for up to 4 days. To retain the best texture, cover the dish with foil when storing.
- To reheat: Reheat the gratin in a 350°F oven for about 15-20 minutes or until warmed through. If the top starts to brown too quickly, cover loosely with foil.
Potato gratin is not ideal for freezing as the texture of the potatoes can become grainy once thawed. However, if you do choose to freeze it, wrap the dish tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before reheating in the oven.
Serving Suggestions
Serve the garlicky potato gratin as a side dish with roasted chicken, steak, fish, or even a Thanksgiving turkey! It also pairs well with a green salad or roasted vegetables.
Honestly, you could serve this next to practically any meal where you want to add a potato side dish and it would work! It’s too good!
Creamy and indulgent, this is definitely my favorite potato side dish for holidays!!
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Rich & Creamy Garlicky Potato Gratin
Equipment
- Vegetable peeler
Ingredients
- 5-6 large baking potatoes, scrubbed
- Kosher salt
- Freshly ground black pepper
- 4 Tbsp unsalted butter
- 4 cloves garlic, finely chopped or grated
- Optional: 2-3 Tbsp finely chopped thyme or rosemary
- 2½ – 3 cups heavy cream
- Flaky sea salt
Instructions
- Prep the potatoes. Preheat an oven to 350F, then grease a 9×13 baking dish with nonstick spray or butter. Fill a large bowl with cool water. Peel the potatoes, then place in the water to prevent oxidation. You can either thinly slice the potatoes with a mandoline or a food processor, but you want them to be of even thickness, about ¼-inch thick. Work in batches as needed, then return the sliced potatoes to the water.
- Assemble the gratin. To the prepared baking dish, add a thin layer of potatoes. It’s fine if some overlap, just not too many. Season lightly with a generous pinch of kosher salt and freshly ground black pepper. Scatter 1 Tbsp of unsalted butter and 1 clove of grated garlic on top (it’s easiest just to use your hands for this), then sprinkle with about 1 teaspoon of chopped herbs, if using. Top with another layer or two of potatoes. Repeat until you’ve used them all.
- Add the cream. Carefully pour 2½ – 3 cups of heavy cream on top. Stop when the cream reaches the top of the dish. Whether you use it all will depend on how many potatoes are in the dish.
- Bake the potatoes. Carefully transfer to the oven then cook for 80-90 minutes, using a spatula to press down on the top of the gratin every 20 minutes. The top of the gratin will turn deep golden brown as it cooks. Cool slightly (or you’ll burn your mouth!), then serve with a sprinkle of flaky sea salt and fresh thyme leaves.
Notes
- It’s easiest to slice the gratin once it’s cooled – if you can wait that long!
- For an extra cheesy gratin, you can add ¾-1 cup of grated Gruyere cheese in between layers of potatoes.
- Make-eahd: You can assemble the potato gratin up to 1 day in advance. Simply layer the potatoes, add the cream, and cover tightly with plastic wrap, then refrigerate. When you’re ready to bake, remove the dish from the fridge and let it come to room temperature for about 30 minutes before baking.
- Leftovers and storage: Leftover potato gratin can be stored in an airtight container in the refrigerator for up to 4 days. To retain the best texture, cover the dish with foil when storing.
- To reheat: Reheat the gratin in a 350°F oven for about 15-20 minutes or until warmed through. If the top starts to brown too quickly, cover loosely with foil.
- I do not recommend freezing potato gratin because of the textural change when it thaws.
Nutrition
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