Cheesy Garlic Potatoes Gratin Recipe
Ultimate Comfort Food Side Dishes.
Creamy, cheesy, and garlicky potatoes baked to golden perfection. The ultimate comfort food side dish.
I remember my grandmother making a version of this, though she never wrote it down. It was all by feel, a little of this and a little of that. I've spent years trying to get that same creamy, dreamy texture. This recipe is the closest I've come. It’s what I make when the house feels a little too quiet, and I need to fill it with the scent of something warm and wonderful. It tastes like home.
Why You'll Love This Recipe
- •It’s pure comfort. Creamy, cheesy, and oh-so-satisfying.
- •Feels incredibly fancy but is honestly so simple to put together.
- •That crispy, golden-brown cheese topping is just everything.
- •The perfect side dish for holidays, Sunday dinners, or any time you need something special.
- •The delicate hint of nutmeg and garlic makes it taste so much richer.
Wow. Just wow. I made this for Sunday dinner and my family devoured it. My son, who is usually the pickiest eater, asked for seconds! The sauce is so creamy and the top gets perfectly crispy and golden. Thank you!
Essential Ingredient Guide
- Yukon Gold Potatoes: These are my favorite for gratins. They hold their shape but also become wonderfully creamy. Slicing them thinly and evenly is the key, so a mandoline is a real help here if you have one.
- Gruyère Cheese: Don't skip this if you can help it! Gruyère melts beautifully and has a nutty, savory flavor that is just perfect with potatoes. It makes all the difference.
- Heavy Cream & Whole Milk: Using a combination gives you the perfect sauce—rich and creamy from the cream, but not overly heavy thanks to the milk. It creates such a luscious texture.
- Fresh Garlic: Using fresh garlic, both to rub the dish and in the cream, builds layers of gentle garlic flavor throughout. It’s so much better than powder.
Complete Cooking Process
- First, preheat your oven. That little step of rubbing the baking dish with a raw garlic clove feels so classic and adds a lovely, subtle aroma.
- Grease the dish well with butter. It helps prevent sticking and adds flavor.
- Slice your potatoes as evenly as you can. A mandoline is your best friend here, but a sharp knife and a steady hand work too. Uniform slices mean even cooking.
- Create neat, overlapping layers of potatoes and cheese. Think of it like building a little lasagna. This ensures every bite has that perfect potato-to-cheese ratio.
- Gently warm the cream, milk, garlic, and seasonings. This infuses the liquid with flavor before it even touches the potatoes.
- Be careful not to boil it; you just want a gentle simmer.
- Pour this warm, fragrant mixture all over your carefully layered potatoes. It feels so satisfying.
- Bake until the top is golden and bubbly, and the kitchen smells like heaven. A knife should slide into the center with no resistance.
- Letting it rest for 10 minutes is the hardest part, I know! But it really helps the sauce thicken and makes it easier to serve.
Frequently Asked Questions
→Can I use a different type of potato?
Yes, you can. Russet potatoes also work well, but they will be a bit softer and starchier. I just find Yukon Golds have the perfect creamy texture for this dish.
→What if I don't have Gruyère cheese?
No problem. A good quality white cheddar, fontina, or even a mix of mozzarella and Parmesan would be delicious as well. Use a cheese that melts well.
→Can I make this ahead of time?
You can assemble it a few hours ahead, cover it, and keep it in the fridge. You may need to add 10-15 minutes to the baking time if it's going into the oven cold. You can also bake it completely and reheat it, covered with foil.
→Why did my sauce curdle?
This can happen if the cream mixture boils too vigorously or if the heat is too high. Just warm it gently to a simmer. It can also happen if you use low-fat milk or cream, so I recommend sticking with whole milk and heavy cream for the best results.
Cheesy Garlic Potatoes Gratin Recipe
Cheesy garlic potatoes gratin is an easy and creamy recipe perfect for a comforting side dish or a satisfying meal. Try it tonight!
Timing
Prep Time
20 minutes
Cook Time
60 minutes
Total Time
1 hour 20 minutes
Recipe Details
Ingredients
For the Gratin
- 012.5 lbs Yukon Gold potatoes, peeled and sliced 1/8-inch thick
- 021 tablespoon unsalted butter, for greasing the dish
- 031 large garlic clove, cut in half
- 041.5 cups heavy cream
- 051 cup whole milk
- 063 cloves garlic, minced
- 071 teaspoon salt
- 081/2 teaspoon black pepper
- 091/4 teaspoon ground nutmeg
- 101.5 cups grated Gruyère cheese
- 111/2 cup grated Parmesan cheese
- 122 sprigs fresh thyme
Instructions
Preheat your oven to 400°F (200°C). Rub the inside of a 2-quart baking dish with the cut side of a garlic clove, then grease it generously with butter.
In a medium saucepan, combine the heavy cream, whole milk, minced garlic, thyme sprigs, salt, pepper, and nutmeg. Bring to a gentle simmer over medium heat. Let it warm for about 5 minutes for the flavors to infuse. Don't let it boil.
Arrange one-third of the potato slices in an even, overlapping layer in the bottom of the prepared baking dish.
Sprinkle about one-third of the Gruyère cheese and one-third of the Parmesan cheese over the potatoes.
Repeat the layering process two more times, ending with a final layer of cheese on top.
Carefully remove the thyme sprigs from the cream mixture. Slowly and evenly pour the warm cream mixture over the layered potatoes.
Bake, uncovered, for 50-60 minutes, or until the potatoes are tender when pierced with a knife and the top is bubbly and golden brown.
Let the gratin rest for at least 10 minutes before serving. This allows the sauce to set up a bit. Garnish with fresh thyme if you like.
Notes & Tips
- 1A mandoline slicer is highly recommended for getting those perfectly thin, even potato slices.
- 2Feel free to add other fresh herbs like rosemary if you have them on hand.
- 3Make sure your baking dish is deep enough to prevent the cream from bubbling over in the oven.
Tools You'll Need
- •Slice the potatoes thinly and uniformly for even cooking.
- •Grating your own cheese from a block results in a much smoother, meltier texture.
- •Don't boil the cream mixture, just warm it gently to infuse the flavors.
- •Let the gratin rest before serving so the sauce can set properly.