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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
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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?
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 Best 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 get it all over.
Bring milk, cream, garlic, rosemary, thyme, sea salt and pepper to a low simmer. Cook 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 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.
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.
Recipes to Serve with Potatoes Gratin
Mini Chocolate French Silk Pies with Toffee Graham Crust
Smooth as silk, Mini Chocolate French Silk Pies are the bomb! Creamy, decadent chocolate French silk pie filling on a toffee graham cracker crust, with a dollop of vanilla bean whipped cream.
Let me know how you will serve your Potato Gratin!
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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
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 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
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Emile Henry Made In France HR Modern Classics Large Rectangular Baker, 13 x 9", White - Gramercy Kitchen Co. Adjustable Stainless Steel Mandoline Food Slicer - Comes with One Pair Cut-Resistant Gloves || Vegetable Onion Potato Chip French Fry Julienne Slicer
- Cuisinart CTG-00-3MS 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 STW13RCT33 Stoneware Baking Dish, 9" x 13", Blue
Nutrition Information:
Yield: 12 servings Serving Size: 1 servingAmount Per Serving: Calories: 321 Total Fat: 22g Saturated Fat: 14g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 69mg Sodium: 335mg Carbohydrates: 22g Fiber: 2g Sugar: 3g Protein: 9g
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Made these tonight — boy were they really THE BEST ever!!
Thank you Michaela!! So excited you loved them!