Classic Potatoes Gratin

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Few dishes embody comfort food quite like a classic potato gratin. Creamy, cheesy, and perfectly baked, this dish is an ideal choice for family dinners, holiday feasts, or any gathering where indulgent sides are welcomed. The beauty of this recipe lies in its simplicity—layers of thinly sliced potatoes coated in a rich, flavorful cheese sauce that turns golden brown and bubbly in the oven. The aroma alone is enough to draw everyone to the table.

A well-made potato gratin is all about balance. The right mix of cheese, creaminess, and seasoning ensures every bite is both velvety and packed with flavor. Yukon Gold or russet potatoes work best because they hold their shape while absorbing the creamy sauce. Adding fresh herbs, a hint of garlic, and just the right amount of seasoning takes this dish to another level. And while the classic version is always a winner, there are plenty of ways to switch it up—different cheeses, a splash of heavy cream, or even some crispy bacon for added depth.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Servings: 8

Ingredients

  • 4 pounds potatoes, thinly sliced
  • 1 1/2 cups Gruyère cheese, shredded
  • 3 tablespoons butter
  • 1 clove garlic, minced or grated
  • 3 tablespoons flour (or gluten-free alternative)
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
  • 1 small onion, finely diced
  • 1 pinch nutmeg (optional)
  • 1 1/2 cups milk (or heavy cream)
  • Salt and pepper to taste

Directions

  1. Preheat oven to 350°F (180°C). Grease a large baking dish or cast iron pan.
  2. In a saucepan over medium heat, melt the butter. Add diced onion and cook until soft, about 3-5 minutes.
  3. Stir in the garlic and thyme, cooking for another minute until fragrant.
  4. Sprinkle in the flour, stirring constantly, and cook until slightly golden brown, about one minute.
  5. Slowly pour in the milk, stirring until the sauce thickens, about 1-2 minutes.
  6. Reduce the heat, add 1/2 cup of cheese, and stir until melted. Season with salt, pepper, and nutmeg if using.
  7. Spread a small amount of the cheese sauce on the bottom of the baking dish.
  8. Layer the potatoes in the dish, dipping each slice into the sauce before arranging them. Pour any remaining sauce over the potatoes.
  9. Sprinkle the remaining cheese over the top.
  10. Bake for 45-60 minutes or until the potatoes are tender and the top is golden brown.

Customization Options

  • Swap out Gruyère for cheddar, Swiss, or Havarti.
  • Use Parmesan or Asiago for extra sharpness.
  • Substitute milk with heavy cream for an ultra-creamy texture.
  • Add crispy bacon or ham for a smoky flavor boost.
  • Try sweet potatoes instead of regular potatoes for a slightly sweeter twist.

Nutritional Information & Dietary Concerns

This potato gratin is rich and satisfying, offering a hearty dose of carbohydrates from the potatoes, along with protein and fat from the cheese and milk. Using skim milk instead of heavy cream will reduce the fat content, and opting for a lower-sodium cheese can help control sodium intake. For a gluten-free option, use a gluten-free flour substitute in the sauce. Those looking for a more protein-packed version can mix in cooked, crumbled bacon or even shredded chicken.

Sharing and Commenting is Caring

Did you give this recipe a try? We’d love to hear how it turned out! Whether you followed it to the letter or added your own spin, share your experience in the comments below. Don’t forget to tag friends who’d love this dish and spread the joy of homemade cooking. Your feedback helps us continue creating delicious, comforting meals for everyone to enjoy!