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Is there really anything more satisfying or delicious than Potato Gratin? This is where it’s at when it comes to truly luxurious, delicious comfort food. I always make this recipe whenever I’m entertaining; I am not afraid to admit that I am a one-trick pony. The truth is, other sides just can’t compete with thinly sliced potatoes in a rich, creamy, garlicky sauce with a crispy, cheesy topping.

Potato Gratin

Potato Gratin is a classic and I prepare it with a little twist by placing the potatoes vertically. It not only looks impressive but I love the balance between the soft, tender potatoes on the bottom and the crunchiness up top. It feeds a crowd, everyone loves it and it is the ultimate make-ahead potato side dish! It is so gratifying having a big tray of this ready and plonking it in the oven when you need it! In saying that though, I never only make one tray; I always make two, because the demand from my family and friends is real!

Potato Gratin

Can you make Potato Gratin ahead of time?

Cook Potato Gratin as per the recipe, cover with foil and refrigerate up to 48 hours before your event. Cover and reheat in a 200°C (400°F) (180°C/350°F fan-forced) oven for 45 minutes or until warmed.

Potato Gratin

Potato Gratin

Author: Nicole
5 from 12 votes
“I used this recipe for Christmas Day yesterday. It was a huge hit. I’m now on my way out for more potatoes to make it again today.”
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Here is the classic Potato Gratin with a twist! Layering the potatoes vertically in the baking dish means they are tender at the bottom and crunchy at the top.
Prep 15 minutes
Cook 1 hour 30 minutes
Total 1 hour 45 minutes
Servings: 6

Ingredients

  • 1.5 kg (3¼ lb) potatoes, any variety, peeled and thinly sliced (see note 1)
  • 2 tbsp unsalted butter, melted
  • 500 ml (2 cups) thickened (whipping/heavy) cream
  • 1 tbsp freshly minced garlic
  • 2 tsp sea salt flakes
  • 1 tsp chicken or vegetable stock powder (bouillon)
  • 2 thyme sprigs, leaves picked
  • 125 g (1 cup) shredded cheddar (see note 2)

Instructions

  • Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
  • Place the potatoes in the baking dish – In a medium baking dish (see note 3), arrange the potato slices vertically.
  • Make the sauce – Combine the butter, cream, garlic, salt and chicken stock powder in a jug, and mix well to combine. You may find that the butter solidifies a little bit in the cream, which is fine. Pour the mixture directly over the potatoes.
  • Add herbs and cheese – Sprinkle with the thyme leaves, followed by the cheese.
  • Bake – Cover with baking (parchment) paper (to stop the cheese sticking), followed by foil and bake for 1 hour and 15 minutes or until the potatoes are tender enough to be easily pierced with a fork.
  • Finish under the grill (broiler) – Remove the foil and grill (broil) the potatoes for 15 minutes or until golden (keep an eye on it during the grilling process as it happens quickly!). 
  • Serve – Use a spoon to scoop and serve. 

Nutrition information

Nutrition Facts
Potato Gratin
Amount per Serving
Calories
612
% Daily Value*
Fat
 
43
g
66
%
Saturated Fat
 
27
g
169
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Cholesterol
 
129
mg
43
%
Sodium
 
1049
mg
46
%
Potassium
 
1161
mg
33
%
Carbohydrates
 
47
g
16
%
Fiber
 
6
g
25
%
Sugar
 
5
g
6
%
Protein
 
13
g
26
%
Vitamin A
 
1620
IU
32
%
Vitamin C
 
51
mg
62
%
Calcium
 
239
mg
24
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

Note 1 – Most recipes will tell you that starchy potatoes are best, and they are great – they do a great job at absorbing the sauce and becoming soft and tender. But my philosophy is whichever potatoes are the best value are the ideal ones to use. I usually buy what is on special. I have made this potato gratin with waxy potatoes many times and it is equally delicious. The biggest difference is that the texture of the potatoes is a little more slippery, which is no biggie for me. To prepare the potatoes, they need to be sliced as thinly as possible (aim for 3 mm/⅛ inch thick). You can use a sharp knife, a mandoline slicer or a food processor (I’ve made this recipe with all of these methods throughout the years and I now use a food processor). 
Note 2 – Any melting cheese will do, like cheddar or colby. Or if you are feeling extra fancy and indulgent, gruyère is the Rolls Royce of cheeses for this recipe; it’s flavour-packed and melts beautifully. Whichever cheese you choose, it is best to grate your own. Many of the shredded varieties at the supermarket include anti-caking agents which stop it from melting smoothly. 
Note 3 – My round baking dish is 25 cm (10 inches) in diameter; you could use a rectangular or oval dish approximately 36 x 20 cm (14¼ x 8 inches). 

Make Ahead 

Potato Gratin is one of the easiest potato sides to make ahead! Cook it as per the recipe, cover with baking (parchment) paper (to stop the cheese sticking), followed by foil and refrigerate it for up to 48 hours. To reheat, keep it covered and heat it in a 200°C (400°F) (180°C/350°F fan-forced) oven for 45 minutes or until warmed through. 

Leftovers

Potato Gratin leftovers can be refrigerated in an airtight container for up to 3 days (provided it has been made fresh). The oils from the cream may separate once reheated, but the taste will be equally delicious! 

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Course potato, Side Dish
Cuisine French