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This smooth potato bake makes a cozy treat when you want a side that's fancy but easy. Soft potato slices mix with creamy sauce and melted Gruyère cheese for a tasty dish that’s both rich and comforting.
The first time I made this, it stole the spotlight at a holiday meal. Now it’s a cozy favorite everyone asks for again and again.
What You’ll Need
- Russet potatoes: firm and high in starch, they keep their shape nicely when cooked. Pick ones without marks for best results
- Gruyère cheese: melts perfectly and adds creamy, nutty richness
- Fresh garlic: finely chopped so it blends through the sauce
- Salt and black pepper: freshly ground to bring out the flavors
- Heavy cream: makes the sauce lovely and silky between the layers
- Unsalted butter: grease the dish so nothing sticks and it’s extra tasty
Step-by-Step Instructions
- Get Oven Ready
- Turn your oven to 375°F (190°C). Butter your baking pan well so the gratin won’t stick and will brown nicely.
- Cut Potatoes Thin
- Peel and wash your russets, then slice them thin—about one eighth of an inch. Making them even helps them cook all the way through and stack evenly.
- Stir Cream with Garlic
- Mix the heavy cream with finely chopped garlic, salt, and pepper in a bowl. Give it a good stir so the flavors spread out evenly.
- Layer Everything Up
- Lay down a single layer of potato slices in the pan, sprinkle some Gruyère on top, and drizzle some cream mix over that. Keep going until all the potatoes, cheese, and cream are used, ending with a nice cheesy top.
- Bake Covered
- Put a foil lid over the dish and bake it for 45 minutes so the potatoes cook gently and soak up the cream.
- Brown the Top
- Take the foil off and bake for another 15 to 20 minutes. This makes the top golden, bubbly, and super tasty.
- Cool a Bit Before Serving
- Let it rest for a few minutes after baking. This helps the layers stay together and lets the flavors get even better.
This gratin has been a holiday favorite in our family for a long time. Watching everyone go back for seconds and chat around the table reminds me how food brings people close. It warms hearts just as much as bellies.
Smart Ways to Store
Switching Up Ingredients
Great Pairings
Enjoy this classic French potato dish as a warm, fancy side that feels like a hug in every bite. With careful layers and a cheesy crust, it’s one you'll want to make over and over when you need some comfort.
Frequently Asked Cooking Questions
- → What type of potatoes work best for this dish?
Russets are best since their starch makes the dish creamy and soft after baking.
- → Can I use a different cheese instead of Gruyère?
Gruyère gives a nutty mellow taste, but Emmental or sharp cheddar also work well.
- → How thin should the potato slices be?
Cut them about 1/8 inch thick so they cook evenly and layer smoothly.
- → Why is the dish covered for part of the baking time?
Keeping it covered traps steam to cook the potatoes through and keep them moist before browning the top.
- → Can I prepare this in advance?
You can put the layers together and chill it before baking. Then bake it fresh when ready to eat for best texture.
- → What enhances the flavor beyond basic ingredients?
Adding a pinch of nutmeg to the cream mix brings warmth and more depth to the flavor.