Name: Rich Creamy Baked Potato Gratin
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 40 min
Cuisine: French-inspired
Ingredients: Russet potatoes; Heavy cream; Whole milk; Garlic; Salt; Ground black pepper; Nutmeg; Gruyère cheese; Parmesan cheese; Unsalted butter; Fresh thyme

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This Rich Creamy Baked Potato Gratin is the ultimate comfort food. It’s a golden-topped casserole layered with tender russet potatoes, infused with garlic and nutmeg, and soaked in a luxurious blend of cream, milk, Gruyère, and Parmesan. Every forkful delivers a cozy balance of softness and slight crisp, with just enough cheesy pull to feel decadent without being overwhelming.

Why I’ll Love This Recipe

I love this dish because it’s both indulgent and straightforward—rich, creamy, and full of deep savory flavor, yet made with ingredients I probably already have on hand. It brings an elegance to my table without much fuss. Whether I’m serving it next to roast meats or offering it as the star at a vegetarian gathering, this gratin earns praise every time. The comforting smell of bubbling cream and garlic while it bakes makes my kitchen feel warm and inviting, and the finished product always feels like a celebration.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Russet potatoes
Heavy cream
Whole milk
Garlic
Salt
Ground black pepper
Nutmeg
Gruyère cheese
Parmesan cheese
Unsalted butter
Fresh thyme

Directions

Preheat the oven
I set my oven to 375°F (190°C) to ensure it’s ready for baking the gratin evenly.
Butter the baking dish
I coat a 9×13-inch baking dish with softened unsalted butter to prevent sticking and boost flavor.
Heat the cream mixture
In a saucepan, I combine the heavy cream, milk, garlic, salt, black pepper, and nutmeg. I warm it until just below a boil, then set it aside to let the flavors meld.
Layer the first batch of potatoes
I arrange half of the thinly sliced russet potatoes in overlapping rows. Then I pour over half the warm cream mixture and sprinkle with half the Gruyère and Parmesan.
Finish the second layer
I repeat the process with the remaining potatoes, cream, and cheeses to build a well-balanced, double-layer gratin.
Cover and bake
I cover the dish with foil and bake for 45 minutes so the potatoes soften and soak up the creamy sauce.
Uncover and brown
After removing the foil, I bake for another 15 minutes to get that golden, cheesy crust I love.
Rest and garnish
Once out of the oven, I let the gratin rest for 10 minutes before sprinkling with fresh thyme and serving.

Servings and Timing

This recipe serves 8 generous portions.
Prep Time: 30 minutes
Cook Time: 1 hour
Rest Time: 10 minutes
Total Time: 1 hour 40 minutes

Variations

Add caramelized onions: I sometimes layer in sweet, slow-cooked onions for an extra savory punch.
Swap the cheese: While Gruyère is classic, I’ve also tried aged cheddar or fontina for a twist.
Try smoked paprika: A pinch of smoked paprika in the cream mixture adds a warm, earthy undertone.
Use sweet potatoes: For a colorful variation, I alternate layers of russet and sweet potatoes.

Storage/Reheating

Refrigerate
I let leftovers cool to room temperature, then transfer them to an airtight container. They keep well in the fridge for up to 3 days. I reheat them covered at 350°F (175°C) until warmed through.
Freeze
For longer storage, I wrap individual slices in plastic wrap and foil before freezing. They last up to 2 months. I thaw overnight in the fridge before reheating.
Refresh the top
If the crust softens during storage, I broil the gratin for 2–3 minutes at the end of reheating to bring back the crispness.
Avoid microwaving
I steer clear of the microwave since it tends to make the potatoes rubbery and the sauce oily.

FAQs

How thin should I slice the potatoes?

I aim for slices about 1/8-inch thick. A mandoline helps keep them uniform, which ensures even cooking.

Can I make this gratin ahead of time?

Yes, I often prepare the dish through step 5, cover it, and refrigerate overnight. I bake it fresh the next day, adding 10 extra minutes if it’s cold from the fridge.

What can I substitute for Gruyère?

If I don’t have Gruyère, I reach for Swiss cheese, fontina, or even sharp white cheddar for a similar melt and flavor.

Why is my gratin watery?

If my gratin turns out watery, it’s usually because the potatoes weren’t starchy enough or the cream mixture boiled too vigorously. I always use russets and avoid overheating the cream.

Can I make this dish vegetarian?

Yes, it already is vegetarian—no meat or broth is used. Just make sure the Parmesan I use is labeled vegetarian, as traditional versions may contain animal rennet.

Conclusion

Making this Rich Creamy Baked Potato Gratin fills my kitchen with warmth and my table with joy. Each step—from slicing the potatoes to layering cheese and cream—feels like an act of care. It’s a recipe I return to again and again, not just because it’s delicious, but because it brings people together. Whether served at a holiday feast or a simple weeknight dinner, this gratin is always a standout. I hope my version inspires you to add your own twists and make it a staple in your kitchen too.