Sunday Creamy Potato Gratin

Name: Sunday Creamy Potato Gratin
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 2 lbs Yukon Gold potatoes, peeled and thinly sliced; 1 cup heavy cream; 1 cup whole milk; 1 cup shredded Gruyère cheese; 1 cup shredded sharp cheddar cheese; 1 medium onion, thinly sliced; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon thyme; Salt and pepper to taste; 1/2 cup breadcrumbs

Highlighted under: Baking & Desserts

I love making Sunday Creamy Potato Gratin for family gatherings. There's something so comforting about perfectly baked layers of potatoes bathed in a rich, creamy sauce. The aroma fills the kitchen as it cooks, drawing everyone to the table. I enjoy using a blend of cheeses to create a velvety texture, topped with golden breadcrumbs for that perfect crunch. This dish not only satisfies but also brings a wonderful sense of togetherness that Sundays are all about.

Created by

Tabitha Green

Last updated on 2026-01-13T04:55:10.916Z

I have always been enamored with gratins because of their versatility and heart-warming flavors. One day, I decided to enhance my traditional potato gratin by adding caramelized onions and a touch of garlic. The depth of flavor was astonishing, and it quickly became a favorite at family dinners.

As I experimented further, I discovered that varying the cheese blend made a significant difference. Using Gruyère for its nutty notes alongside a sharp cheddar resulted in a melty masterpiece. Cooking it slowly ensures the potatoes soak up all the cheesy goodness while becoming tender at the same time.

        Why You'll Love This Recipe
        Creamy and cheesy layers that meld together beautifully
A hint of garlic and caramelized onion for added flavor
The perfect make-ahead dish for gatherings or cozy Sundays

      

Understanding the Ingredients

The choice of potatoes is crucial for achieving the perfect texture in your gratin. Yukon Gold potatoes are ideal due to their creamy consistency and ability to hold their shape during baking. Avoid using starchy potatoes like Russets, which can turn mushy. When slicing, aim for uniform thickness, about 1/8 inch, to ensure even cooking and a harmonious layering effect.

The combination of Gruyère and sharp cheddar cheeses not only enhances the flavor but also contributes to that desired creamy melt. Gruyère provides a nutty depth, while sharp cheddar adds a tangy bite. Feel free to experiment with other cheeses, such as fontina or mozzarella, for different flavor profiles or to accommodate dietary preferences, but be aware that each cheese may affect the overall creaminess.

Layering for Success

When layering the gratin, it's essential to distribute the ingredients evenly. This not only ensures that every bite is packed with flavor but also facilitates even cooking. Take your time to layer the potatoes and caramelized onions carefully; too much accumulation in one spot can lead to uneven cooking and burnt edges. Remember, the goal is to achieve a beautifully melded dish that offers a bit of everything in each slice.

Don't skimp on the cheese and cream mixture between layers. Allowing ample liquid promotes a creamy texture throughout the gratin, and the moisture helps the potatoes cook more evenly. If you find the mixture is too thick, feel free to add a splash of additional milk or cream to maintain a pourable consistency, ensuring it seeps through all layers.

Serving and Storage Ideas

This gratin is best served hot, right out of the oven, when the layers are perfectly set and the top is golden brown. For an elegant presentation, use a sharp knife to cut into squares, revealing the beautifully layered interior. Accompany it with a simple green salad or roast chicken to create a well-rounded meal that feels special, perfect for those Sundays with family.

If you're making this dish ahead of time, you can prepare it up to the baking stage, cover it tightly with foil, and refrigerate for up to 24 hours. This can enhance the flavors as they meld together. When ready to bake, allow it to come to room temperature for about 30 minutes before placing it in the oven, extending the baking time slightly if still cold.

Ingredients

Gather these ingredients for a delightful gratin.

Ingredients

2 lbs Yukon Gold potatoes, peeled and thinly sliced
1 cup heavy cream
1 cup whole milk
1 cup shredded Gruyère cheese
1 cup shredded sharp cheddar cheese
1 medium onion, thinly sliced
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon thyme
Salt and pepper to taste
1/2 cup breadcrumbs

Make sure to use fresh ingredients for the best flavor!

Instructions

Follow these steps to create a luscious gratin.

Prepare the Potatoes

Preheat your oven to 350°F (175°C). In a large skillet, heat olive oil over medium heat. Add sliced onions and sauté until caramelized, about 15-20 minutes. Stir in minced garlic and cook for another minute.

Make the Cream Mixture

In a bowl, whisk together the heavy cream, milk, thyme, salt, and pepper. Set aside.

Layer the Gratin

In a greased baking dish, layer half of the sliced potatoes. Sprinkle half of the caramelized onions on top, then drizzle with half of the cream mixture and sprinkle with half of the cheeses. Repeat the layers with the remaining potatoes, onions, cream mixture, and cheeses.

Bake the Gratin

Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil, sprinkle breadcrumbs on top, and bake for an additional 15 minutes or until golden and bubbly.

Let It Rest

Once baked, let the gratin sit for 10 minutes before serving. This will help the layers set and make for a perfect slice.

Enjoy this deliciously comforting dish with your loved ones.

Pro Tips

For extra flavor, consider adding herbs like rosemary or substituting one of the cheeses for a blue cheese for a more robust taste.

Troubleshooting Common Issues

If your gratin turns out too watery, this may be due to excess moisture from the potatoes. To counteract this, ensure that you pat the sliced potatoes dry with paper towels. Additionally, allow the gratin to rest after baking; this will help absorb any excess liquid and improve its overall texture.

In case your top crust burns before the potatoes are fully tender, cover the dish loosely with aluminum foil. This will protect the golden top while allowing the interior to continue cooking. Checking for doneness using a fork or knife is key; the potatoes should be fork-tender before you finish with the breadcrumbs.

Freezing and Reheating

Potato gratin can be frozen for up to two months. To do this, bake it first but undercook by about 10 minutes, then cool completely before wrapping it tightly in plastic wrap and aluminum foil. When ready to enjoy, thaw in the refrigerator overnight and reheat in a 350°F (175°C) oven, covered with foil, until heated through. This strategy helps maintain the creamy texture and flavor.

When reheating leftovers, it’s important to do so gently. Use a low oven temperature and cover the dish to prevent drying out. You can also add a splash of cream or milk on top before reheating to revive the dish and ensure it remains creamy and delicious.

Questions About Recipes

→ Can I make this gratin ahead of time?

Yes, you can assemble the gratin in advance, cover it with foil, and refrigerate it. Bake it straight from the fridge, but add a few extra minutes to the baking time.

→ What kind of potatoes work best?

Yukon Gold potatoes are ideal because they hold their shape well and have a creamy texture when baked.

→ Can I use different cheeses?

Absolutely! Feel free to mix and match cheeses like fontina, mozzarella, or even goat cheese for different flavors.

→ How do I store leftovers?

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