Thinly sliced potatoes layered with rich garlic cream and baked under a blanket of golden, bubbly cheese — this Creamy Garlic Potatoes Gratin is pure comfort in every bite. It’s the side dish that steals the show: elegant enough for holidays, easy enough for a weeknight, and guaranteed to have everyone reaching for seconds.
Why You’ll Love This Gratin
- Ultra-creamy layers with a golden, cheesy crust
- Simple pantry ingredients, impressive results
- The perfect side for roasts, chicken, or holiday dinners
- Make-ahead friendly for stress-free entertaining
Ingredients
Serves 6.
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- 2.5 lbs Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch)
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup whole milk
- 2 cups shredded Gruyère or mozzarella
- 1/2 cup grated parmesan
- 3 tbsp unsalted butter, plus more for the dish
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Generously butter a 9×13-inch (or oval) baking dish.
- In a saucepan over medium heat, melt the butter. Add the garlic and cook 1 minute until fragrant. Pour in the cream and milk, add the thyme, salt, and pepper, and bring to a gentle simmer. Remove from heat.
- Arrange one-third of the potato slices in an even layer in the prepared dish, slightly overlapping. Pour one-third of the warm cream mixture over the top and sprinkle with one-third of the Gruyère.
- Repeat the layers two more times: potatoes, cream, cheese.
- Sprinkle the parmesan evenly over the final cheese layer. Cover tightly with foil.
- Bake covered for 40 minutes, then uncover and bake 20–25 minutes more, until the top is deep golden and bubbly and a knife slides easily through the potatoes.
- Rest 10 minutes before serving so the layers set. Garnish with fresh parsley and serve warm.
Tips for the Creamiest Gratin
- Slice potatoes evenly (a mandoline helps) so every layer cooks at the same rate.
- Warm the cream mixture before layering — it jump-starts even cooking.
- Don’t skimp on the rest time; 10 minutes lets the creamy sauce thicken around the layers.
- For an extra-golden top, broil for the final 2–3 minutes, watching closely.
Storage
Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the whole dish in a 350°F oven for 15–20 minutes until hot. Freezing is not recommended, as the cream sauce can separate.
Nutrition
Estimated per serving: about 520 calories, 14g protein, 38g carbs, 36g fat. Contains dairy.
