Potatoes are one of life’s greatest comfort foods. Whether it’s a pile of crispy fries or a mountain of buttery mashed potatoes, they’re simply irresistible. But one of the most magical ways to enjoy potatoes is in a potato gratin — layers of thinly sliced potatoes baked in a luscious, creamy sauce and smothered in melted cheese. Pure heaven!
There are many delicious variations of potato au gratin, but the star of the dish is always the cream sauce. Some versions use a full (heavy or whipping) cream sauce for an ultra-rich flavor, while others go for a lighter béchamel sauce, made with butter, milk, and flour. Both are incredibly delicious — the heavy cream version is decadently smooth, while the béchamel brings a slightly lighter, but still luxurious texture.
To build flavor, season your sauce with onions, garlic, thyme, and a pinch of nutmeg. Cheese is essential, of course! Gruyère is a classic choice, but any good melting cheese works — cheddar, mozzarella, Havarti, Swiss, or even a combination if you want to get creative. The sauce gets some cheese melted in, and then more is sprinkled on top before baking for that golden, bubbly finish.
Slicing the potatoes (a mandoline makes this part easy!) and arranging them takes a bit of time, but after that, it’s just a matter of letting the oven work its magic — transforming everything into creamy, cheesy perfection.
Potato Gratin Recipe
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 8
Description:
Classic melt-in-your-mouth potatoes baked in a creamy, cheesy sauce — the ultimate comfort food.
Ingredients
- 3 tablespoons butter
- 1 small onion, finely diced
- 1 clove garlic, minced or grated
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 3 tablespoons flour (use gluten-free flour if needed)
- 1½ cups milk (or heavy cream for extra richness)
- 1½ cups Gruyère cheese, shredded
- 1 pinch nutmeg (optional)
- Salt and pepper, to taste
- 4 pounds potatoes, thinly sliced (Yukon Gold or Russet work best)
Directions
- Preheat your oven to 350°F (180°C).
- Melt the butter in a saucepan over medium heat. Add the onion and cook until soft, about 3–5 minutes.
- Stir in the garlic and thyme, cooking until fragrant, about 1 minute.
- Sprinkle in the flour and stir constantly for about 1 minute, until lightly golden.
- Gradually whisk in the milk and cook until the sauce thickens, about 1–2 minutes.
- Reduce the heat, add ½ cup of the cheese, and stir until melted and smooth. Season with nutmeg, salt, and pepper.
- Spread a thin layer of the sauce over the bottom of a large baking dish.
- Layer the potatoes in the dish, spooning a bit of sauce between each layer (you can also dip each potato slice into the sauce as you go).
- Pour any remaining sauce over the top and sprinkle with the remaining cheese.
- Bake for 45–60 minutes, until the potatoes are tender and the top is golden and bubbling.
Optional Additions
- Use heavy cream only for an ultra-decadent version (skip the flour and milk).
- Mix up the cheeses — try Swiss, mozzarella, Havarti, or cheddar.
- Add a hard cheese like Parmesan, Asiago, or Pecorino Romano for extra flavor.
- Toss in bacon bits for a smoky, savory twist.
- Arrange the potatoes vertically or horizontally — whichever style you prefer!
Nutrition (per serving):
Calories: 341 | Fat: 13g (Saturated 7g) | Cholesterol: 37mg | Sodium: 170mg | Carbs: 45g (Fiber 5g, Sugar 4g) | Protein: 11g
Rich, creamy, and irresistibly cheesy — this Potato Gratin is comfort food at its finest. Serve it alongside roast meats, or enjoy it all on its own for a truly indulgent treat.