This is the best potato gratin, ever! Thinly sliced potatoes layered with a dreamy herb and garlic infused cream sauce, studded with rich and nutty Gruyère cheese; baked to golden, creamy, bubbly perfection! Whether you are making a special meal, craving creamy potatoes or looking for the perfect side for your holiday meal, this is a must save recipe!
BEST POTATO GRATIN EVER
Nothing can get me drooling like a rich, hot dish of potatoes with a creamy white sauce quite like this one. What makes this different you ask? Maybe it’s the fresh herbs gently cooked in cream and milk mixture, maybe it’s the savory garlic scent finding its way to my senses, or the full-bodied earthy and nuttiness of Gruyère cheese, need I say more?
⭐️ FREE, DELICIOUS RECIPES? YES, PLEASE! ⭐️
While a potato gratin might seem difficult, it is not and I find they are quite forgiving as you rush to put them together, plus you can make these bad boys ahead of time, baked and all, just reheat and serve! Detailed instructions at end of post.
Prepping Potato Au Gratin
Grease a 9x13x2 inch casserole dish (glass or ceramic preferred) with 1 tablespoon butter, set aside. I smoosh the butter in the dish using a paper towel to get it all over.
Bring milk, cream, garlic, rosemary, thyme, sea salt and pepper to a low simmer. Cook on low for 30 minutes.
SUBSTITUTE DRY HERBS FOR FRESH
Sometimes we just cannot get our hands on fresh herbs! I have been asked is it okay to substitute dried herbs for fresh herbs and the answer is YES!
The general rule for substituting dry for fresh herbs is using ⅓ of the amount called for in the recipe. Instead of a tablespoon (3 teaspoons) of fresh rosemary, you would add 1 teaspoon of dried rosemary. The same for thyme. Check out all of my substitution suggestions below.
Print this FREE Ingredient Substitution Chart
Click Download button below.
Strain out herbs and garlic into a bowl, discarding the herbs and garlic. Reserve infused cream mixture.
While your cream mixture simmers, peel potatoes (my favorite and the best peeler below!) slice the potatoes 1/8 inch thick — if you’ve never used a mandolin slicer give it a try, your slices will be even and uniform and be done lickity-split! Place sliced potatoes in a bowl of cold water until ready to assemble, then drain and pat dry.
Assembling Best Potato Gratin
Arrange potatoes in rows, overlapping slightly; seasoning each layer with sea salt and pepper.
Sprinkle a handful of Gruyere cheese over potatoes and pour 1/2 cup cream mixture over the potatoes. Repeat steps twice, finish by pouring on an remaining cream mixture. Dot with 1 tablespoon butter; cover with foil and bake.
Bake in preheated 375°F oven for 45 minutes; then remove foil and continue baking, uncovered for an additional 45 minutes, until golden brown and bubbly and potatoes are fork tender (insert fork into potatoes, they should yield to gentle pressure.
Make Ahead Tips
- Bake gratin for a total of 60 minutes undercooking potatoes slightly, remove from oven and cool quickly by placing in refrigerator (be careful and place a hot pad or trivet on your fridge shelf. Remove them when they have a light brown color instead of a deep golden brown hue.
- Once cooled, cover with a sheet of wax paper pressed into the potatoes (protect against freezer burn), then cover with foil and seal baking dish well.
- If serving within 24-48 hours, refrigerate until ready to reheat. Or freeze up to 2 weeks.
- For best texture and flavor, thaw in refrigerator overnight or bake from frozen (might require a bit more time).
- Place in preheated 375°F oven (remove wax paper), covered for about 30-40 minutes, removing foil last 10 minutes to brown. Should be bubbly around edges and warmed in center with a deep golden brown hue.
- To determine if warmed through, stick butter knife in middle of gratin holding for about 30 seconds. Remove knife, if warm or hot to touch, they are warmed through, if cool to touch, return to oven in 15 minute increments, covering with foil if browning too quickly.
Sharing on Meal Plan Monday and Weekend Potluck!
⭐️ FREE, DELICIOUS RECIPES? YES, PLEASE! ⭐️
Let me know how you will serve your Potato Gratin!? Comment below the recipe.
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Best Potato Gratin {Ever}
This is the best potato gratin! A classic holiday dish; thinly sliced potatoes layered with a dreamy herb and garlic infused Béchamel sauce and rich and nutty Gruyère cheese; baked to golden, creamy, bubbly perfection! The perfect side for your holiday meal!
Ingredients
- 2 cups heavy cream
- 1 cup milk, I use whole milk
- 7 cloves garlic, crushed (or scant teaspoon garlic powder)
- 2 sprigs fresh rosemary (or 1 teaspoon dried)
- 4 sprigs fresh thyme (or 1 teaspoon dried)
- 1/2 - 1 teaspoon sea salt
- 1/2 - 1 teaspoon white pepper
- 6 russet potatoes (about 3 lbs) peeled
- 2 tablespoons butter, divided
- 6 oz Gruyere cheese or similar, grated
Instructions
Prepping Potato Gratin
- Grease a 9x13x2 inch casserole dish (glass or ceramic preferred) with 1 tablespoon butter, set aside. I smoosh the butter in the dish using a paper towel to schmear evenly.
- Bring milk, cream, garlic, rosemary, thyme, salt and pepper to a low simmer. Cooking on low for 30 minutes. Strain out herbs and garlic into a bowl, discarding the herbs and garlic. Reserve infused cream mixture.
- While your cream mixture simmers, slice the potatoes 1/8 inch thick -- if you've never used a mandolin slicer give it a try, your slices will be even and uniform and be done lickity-split! Place sliced potatoes in a bowl of cold water until ready to assemble, then drain and pat dry.
Assembling Potato Gratin
- Arrange potatoes in rows, overlapping slightly; seasoning each layer with sea salt and pepper. Sprinkle a handful of Gruyere cheese over potatoes and pour 1/2 cup cream mixture over the potatoes. Repeat steps twice, finish by pouring on an remaining cream mixture. Dot with 1 tablespoon butter; cover with foil and bake.
- Bake in preheated 375°F oven for 45 minutes; then remove foil and continue baking, uncovered for an additional 45 minutes, until golden brown and bubbly and potatoes are fork tender (insert fork into potatoes, they should yield to gentle pressure).
Notes
Tips for Making Ahead
- Bake gratin for a total of about 60 minutes undercooking potatoes slightly, remove from oven and cool quickly by placing in refrigerator (be careful and place a hot pad or trivet on your fridge shelf. Remove them when they have a light brown color instead of a deep golden brown hue.
- Once cooled, cover with a sheet of wax paper pressed into the potatoes (protect against freezer burn), then cover with foil and seal baking dish well.
- If serving within 24-48 hours, refrigerate until ready to reheat. Or freeze up to 2 weeks for best texture and flavor, thaw in refrigerator overnight or bake from frozen (might require a bit more time).
- Place in preheated 375°F oven (remove wax paper), covered for about 30-40 minutes, removing foil last 10 minutes to brown. Should be bubbly around edges and warmed in center with a deep golden brown hue.
- To determine if warmed through, stick butter knife in middle of gratin holding for about 30 seconds. Remove knife, if warm or hot to touch, they are warmed through, if cool to touch, return to oven in 15 minute increments, covering with foil if browning too quickly.
Recommended Products
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Emile Henry Made In France Modern Classics Large Rectangular Baker, 13 x 9, White -
Gramercy Kitchen Co. Adjustable Stainless Steel Mandoline Food Slicer
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Cuisinart Set of 3 Fine Mesh Stainless Steel Strainers
-
Simply Organic Pepper, White, 2.86 Ounce
-
Redmond Real Salt, Sea Salt Ancient Kosher Pouch, 16 Ounce
-
Lodge Stoneware Baking Dish, 9x13 Blue
Nutrition Information:
Yield:
12 servingsServing Size:
1 servingAmount Per Serving: Calories: 321Total Fat: 22gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 69mgSodium: 335mgCarbohydrates: 22gFiber: 2gSugar: 3gProtein: 9g
The nutritional information is estimated and may not be entirely accurate.
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Made these tonight — boy were they really THE BEST ever!!
Thank you Michaela!! So excited you loved them!
These look wonderful!!
Thank you so much Julie, they are dreamy!! LOL!
So excited to make these for our Easter dinner! My mouth is watering already.
If fresh rosemary and thyme are not available what would you recommend for plan B?
Great question, Joanne! Generally speaking you swap ⅓ dried herbs for fresh. If a recipe calls for 1 tablespoon fresh rosemary or thyme, then add 1 teaspoon dried rosemary/thyme. And I have made it with dried herbs, I will update my recipe! Happy Easter!