Intro
There’s something deeply comforting about slicing into a bubbling, golden tray of potatoes gratin. For me, it all began one chilly November evening when I had no plan for dinner. I opened the fridge and found potatoes, milk, and half a block of Gruyère. That night, I layered and poured and baked on instinct. The result? A warm, cheesy revelation that brought everyone to the table faster than I could say “gratin.”
Potatoes gratin isn’t just a side dish. It’s a quiet showstopper. It takes basic ingredients and transforms them into something luxurious and humble all at once. You don’t need complicated steps or fancy tools. Just thinly sliced potatoes, a creamy sauce, and good cheese. The oven takes care of the rest.
In this article, I’ll walk you through how to make the ultimate potatoes gratin. From prepping the perfect potato slices to building a rich, velvety sauce, you’ll learn how to make it taste like it came from a French farmhouse kitchen. Whether you’re serving it for the holidays or a weekday dinner, this classic recipe brings comfort in every bite.
Why Potatoes Gratin Is a Forever Favorite
The Soul of Potatoes Gratin
Potatoes gratin is made of thinly sliced potatoes layered with a creamy, cheesy sauce, then baked until golden and bubbling. At its core, this dish combines pantry staples into a casserole that feels elegant and rustic at the same time. The richness comes from a roux-based sauce using butter, flour, and milk or cream, melted with Gruyère cheese and seasoned with garlic, thyme, salt, and a pinch of nutmeg.
Gruyère adds the signature nutty flavor, but other melting cheeses like Havarti or cheddar work just as well. For the potatoes, Yukon Golds or russets slice beautifully and hold up during baking. The texture should be tender but not mushy, with a crisp, cheesy top that invites a second serving.
It’s this contrast that makes potatoes gratin unforgettable. Each bite delivers soft layers wrapped in savory sauce, punctuated by golden edges and bubbling cheese. When done right, it’s more than food. It becomes a memory.
My Go-To Method for Simple Potato Gratin
When I make potatoes gratin, I stick to a simple process that always delivers consistent results. I start by cooking onions, garlic, and thyme in butter until they’re fragrant. Then I stir in flour to make a quick roux, followed by milk and cheese. Once the sauce is thick and smooth, I dip each potato slice into the sauce before layering it into the baking dish. This step ensures every piece is coated and flavorful.
I pour any remaining sauce over the top and finish with a blanket of shredded cheese. The dish bakes at 350°F for about an hour, filling the kitchen with the smell of comfort. I don’t rush the baking. The potatoes need time to soften and the cheese needs to brown. When the edges bubble and the center sets, it’s ready.
It’s a straightforward recipe, but one that rewards care. If you want to make a simple potato gratin that feels like something special, this method works every time.
Potato Gratin
Ingredients
- 3 tablespoons butter
- 1 small onion finely diced
- 1 clove garlic minced/grated
- 1 teaspoon thyme chopped (or 1/2 teaspoon dried thyme)
- 3 tablespoons flour gluten-free for gluten-free
- 1 1/2 cups milk or heavy cream
- 1 1/2 cups guyere cheese shredded
- 1 pinch nutmeg optional
- salt and pepper to taste
- 4 pounds potatoes thinly sliced
Instructions
- Melt the butter in a saucepan over medium heat, add the onion and cook until tender, about 3-5 minutes.
- Add the garlic and thyme and cook until fragrant, about a minute.
- Sprinkle in the flour, mix well and cook until it starts to turn lightly golden brown, about a minute.
- Add the milk and cook until the sauce thickens, about 1-2 minutes.
- Reduce the heat, add 1/2 cup of the cheese, mix and let it melt into the sauce before adding the nutmeg and seasoning with salt and pepper to taste.
- Spread some of the sauce over the bottom of a large baking dish (or casserole dish or cast iron pan) and place the potatoes in with sauce between each layer. (I like to dip each slice into the sauce as I place them into the pan.)
- Pour any remaining sauce over the potatoes in the pan, sprinkle on the remaining cheese.
- Bake in a preheated 350F/180C oven until the potatoes are tender, about 45-60 minutes.
Notes
Option: Use your favourite melting cheese, like swiss, mozzarella, havarti, cheddar cheese, etc.
Option: Add another cheese like parmesan, asiago, pecorino romano, etc.
Option: I like tu use russet potatoes or yukon gold potatoes and any potato will work.
Option: Add bacon!
Note: When I arrange the potatoes in a more vertical fashion, such as the ones in the photos, I dip the slices of potato into the sauce as I place them in the pan. If I am going for a more horizontal version, I place a single layer of potatoes down in the baking dish, spread some sauce on top, followed by another layer of potatoes, sauce, etc. Nutrition Facts: Calories 341, Fat 13g (Saturated 7g, Trans 0.4g), Cholesterol 37mg, Sodium 170mg, Carbs 45g (Fiber 5g, Sugars 4g), Protein 11g
Building the Perfect Potato Gratin at Home
Choosing the Best Potatoes for Gratin
The heart of a good potato gratin starts with the right potato. For this dish, you want something starchy enough to hold together and soak up the sauce, yet tender enough to create a creamy bite. I always reach for Yukon Gold or russet potatoes. Yukon Golds are naturally buttery and create a silky texture. Russets are starchier, which helps the layers bind as they bake.
The key is slicing them thinly and evenly. I use a sharp knife or a mandoline if I want uniform slices. Aim for about 1/8 inch thick. Thinner slices cook more evenly and absorb the sauce better. If the slices are too thick, the layers won’t soften fully, and your gratin might turn out chewy instead of melt-in-your-mouth tender.
Always rinse and dry the slices to remove excess starch. This prevents the dish from getting gluey. If I’m short on time, I skip rinsing, but it’s worth the extra step when I want that perfect balance of creamy and crisp.
Creating a Creamy, Cheesy Sauce from Scratch
A good potatoes gratin lives or dies by its sauce. While you can pour cream straight from the carton and call it a day, making a homemade cheese sauce is the best way to control flavor and thickness.
I melt butter in a saucepan, sauté finely diced onion, garlic, and thyme until soft and aromatic, then stir in a spoonful of flour to thicken. Slowly whisking in warm milk creates a smooth base. Gruyère cheese adds a classic French flavor that’s nutty and rich. A pinch of nutmeg rounds it out with a warm undertone.
Once the sauce is thick and velvety, I taste and adjust with salt and pepper. The secret is patience. Let the cheese melt slowly into the sauce so it doesn’t break. This sauce binds the potatoes and creates that luxurious, bubbling finish that makes every forkful worth the wait.
Customizing Potatoes Gratin to Fit Any Occasion
Easy Variations for Every Taste
Once you’ve mastered the base recipe for potatoes gratin, it becomes a canvas for all kinds of twists. Want more depth? Add cooked bacon between the layers. Need an extra punch? Try folding in a handful of parmesan or pecorino romano with the Gruyère. These aged cheeses bring salty sharpness that balances the creamy sauce.
Different cheeses can change the character of the dish entirely. Swap Gruyère for cheddar to make it more kid-friendly, or use Havarti or mozzarella for a mellow melt. A bit of asiago adds nuttiness, while a touch of blue cheese can surprise guests with bold flavor in small amounts.
You can also bake your gratin in individual ramekins for dinner parties or holiday buffets. I’ve even made it with sweet potatoes in fall for a slightly sweet and savory combo. The method stays the same. Only the mood changes.
Whether you’re feeding picky eaters or experimenting with leftovers in the fridge, potatoes gratin adapts beautifully without losing its soul.
Making It Work for Special Diets
Potatoes gratin can feel like an indulgence, but with a few smart swaps, it’s easy to tailor it for dietary needs. For a gluten-free version, use gluten-free flour in the roux. It thickens just as well. You can also skip the roux entirely and pour in heavy cream, which naturally thickens as it bakes. This version is ultra-rich, so I tend to use it for special occasions.
For a lighter approach, try using low-fat milk and a blend of part-skim mozzarella. You’ll sacrifice a bit of richness, but the texture holds up. Vegetarians can enjoy the original as-is, but if I’m serving guests who avoid dairy, I swap the cheese and milk for quality plant-based options. Just be sure to use one that melts well.
With a few changes, potatoes gratin can fit almost any table. The core technique stays the same, and the results are always satisfying.
Serving, Storing, and Reheating Potatoes Gratin
How to Serve Potatoes Gratin Beautifully
Presentation may not be the first thing you think of with potatoes gratin, but this dish can look as good as it tastes. When I’m cooking for a crowd or a special dinner, I arrange the potato slices vertically in a circular pattern. It creates golden, crispy edges and a beautiful spiral effect once baked. For a more rustic look, I layer them flat and top the dish with extra cheese for that browned, bubbling crust everyone loves.
Let the gratin rest for at least ten minutes before serving. This gives the sauce time to settle and makes slicing cleaner. I like to serve it straight from the cast iron pan or ceramic baking dish. It keeps the heat and brings that homey, comforting feel to the table.
Pair it with roast chicken, steak, or a simple green salad. Potatoes gratin is rich, so a crisp side or bright vinaigrette helps balance the meal.
How to Store and Reheat Without Losing Creaminess
Potatoes gratin stores surprisingly well. Once it cools, cover it tightly and refrigerate for up to 4 days. I usually make extra on purpose because the leftovers are even better the next day.
To reheat, I avoid the microwave if I want to preserve the texture. Instead, I cover the dish with foil and warm it in the oven at 325°F for about 20 minutes. For individual servings, I reheat slices in a skillet over medium-low heat with a splash of milk to loosen the sauce. This brings back the creamy consistency without drying it out.
If you want to freeze it, bake and cool completely first. Wrap tightly in plastic and foil, then freeze for up to a month. Thaw overnight in the fridge before reheating. It may lose a bit of texture, but the flavor remains rich and comforting.
Potatoes gratin may start as a humble side dish, but with the right touches, it’s a recipe worth repeating.
FAQS: Common Questions About Potatoes Gratin
What is potato gratin made of?
Potato gratin is made of thinly sliced potatoes layered with a creamy sauce of butter, flour, milk or cream, and melted cheese, usually Gruyère. It’s seasoned with garlic, thyme, salt, and pepper, and baked until tender and golden on top.
How to make a simple potato gratin?
To make a simple potato gratin, cook garlic, onion, and thyme in butter. Stir in flour, then milk, and melt in cheese. Layer thin potato slices in a dish with the sauce between layers. Top with more cheese and bake until golden and bubbling.
What does potato gratin mean?
“Gratin” is a French word referring to a dish that forms a golden crust while baking. Potato gratin, or gratin dauphinois, specifically refers to potatoes baked with cream or cheese until crispy on top and soft underneath.
What is the difference between scalloped potatoes and potato gratin?
Scalloped potatoes are typically baked in a simple cream or milk sauce without cheese. Potatoes gratin, on the other hand, includes cheese both in the sauce and on top, resulting in a richer, cheesier dish with a golden crust.
Conclusion
Potatoes gratin brings together simple ingredients in a way that feels rich, warm, and timeless. Whether you stick to the classic recipe or add your own twists, the result is always something deeply satisfying. It’s the kind of dish that fills the house with good smells and brings people to the table without a word.
Once you make it from scratch and see how easy it is, you’ll never reach for a boxed version again. With just a handful of steps and some patience, you can create a dish that feels both everyday and special. It’s comfort food, done right.
