Name: Best Potato Gratin {Ever}
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 10-12 servings
Cuisine: French, American
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

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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

Best Potato Gratin | www.thefreshcooky.com

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.

garlic, rosemary, thyme to cream mixture for potato gratin | www.thefreshcooky.com

Strain out herbs and garlic into a bowl, discarding the herbs and garlic. Reserve infused cream mixture.

Straining Cream and Herb Mixture for Potato Gratin | www.thefreshcooky.com

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.

sliced potatoes on mandolin for potato grating | www.thefreshcooky.com

Assembling Best Potato Gratin

Arrange potatoes in rows, overlapping slightly; seasoning each layer with sea salt and pepper.

buttered casserole dish for potato gratin | www.thefreshcooky.com

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.

Pouring cream mixture over potatoes for gratin potatoes | www.thefreshcooky.com

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.

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Best Gruyere Potato Gratin | www.thefreshcooky.com

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Yield: 10-12 servings

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!

Prep Time 20 minutes

Cook Time 2 hours

Total Time 2 hours 20 minutes

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.