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 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!
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
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.”
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 minutesmins
Cook 1 hourhr30 minutesmins
Total 1 hourhr45 minutesmins
Servings: 6
Ingredients
1.5kg(3¼lb)potatoes, any variety, peeled and thinly sliced (see note 1)
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.
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!
Delicious & Beautiful Potatoes-served these for Christmas dinner! They were a hit, I did make them the day before to cut down on my prep time on Christmas Day. This was an easy and impressive recipe… Thank you for sharing your techniques.
I made this for Christmas dinner with my family and it was excellent. Between this and the winter squash, people were raving about it all night. Thank you for making our Christmas so special this year 🙂
Hi Andrea, although you can bake this recipe ahead of time and reheat (see the Make Ahead comments in the recipe), unfortunately if you just slice the potatoes and stored them, they would brown. However, you could slice the potatoes, cover them in cold water and refrigerate overnight to assemble the next day. Thanks for the rating, Nic x
I made this for an elegant dinner for 12. It surprised me that it was the hit of the menu – everyone loved it and asked for the recipe! Delicious. It was fun to make – and surprisingly simple. I used the Gruyere cheddar cheese and extra (pureed) garlic. It will be on my Thanksgiving table!
Hi Cgs, I’m so happy this was a hit for you and your guests. I get the same reaction when I serve it to friends! Thrilled to hear you will make it for Thanksgiving! Thanks for the rating too. Nic x
I made these last night for a pot luck supper and they were a hit! Fantastic flavor-I used Gruyère cheese-very decadent and creamy. Just warmed up the tiny bit of leftovers to have with lunch-delicious!
I really appreciate the intelligent instructions on this recipe. No guessing while prepping makes for a better recipe. Saving Simple home in my favorites.
I made these for a Valentine’s Day dinner and I got a text the next day that they were daydreaming about these potatoes. So good and pretty easy to make, I loved them.
Hi Hannah, this is actually an excellent recipe for baking ahead, so don’t feel nervous! If you slice the potatoes and stored them, they would brown, unfortunately. However, you could slice the potatoes, cover them in cold water and refrigerate overnight to assemble the next day. Personally, I ALWAYS bake the dish ahead of time and then reheat on the day. The cream does separate and get less creamy/more oily, though, so if you are concerned about this, try the potato/water hack. I hope this helps. xx
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ValS says:
Delicious & Beautiful Potatoes-served these for Christmas dinner! They were a hit, I did make them the day before to cut down on my prep time on Christmas Day. This was an easy and impressive recipe… Thank you for sharing your techniques.
Nicole says:
Hi Val, I’m beyond thrilled that these made it to your Christmas table! 🙌🏻 🥰 So happy you enjoyed them and thanks for the rating. Nic x
JB says:
I made this for Christmas dinner with my family and it was excellent. Between this and the winter squash, people were raving about it all night. Thank you for making our Christmas so special this year 🙂
Nicole says:
Hi JB, wow, this comment is so lovely and it really touches my heart. 🥹 Thanks also for the rating, Nic x
Suzanne says:
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.
Nicole says:
Hi Suzanne, this comment has just made my day! 🙌🏻 😘 Thanks so much for the rating. Nic x
Andrea Alvarez says:
Can i leave it all ready to bake in the fridge to cook it tomorrow?
Nicole says:
Hi Andrea, although you can bake this recipe ahead of time and reheat (see the Make Ahead comments in the recipe), unfortunately if you just slice the potatoes and stored them, they would brown. However, you could slice the potatoes, cover them in cold water and refrigerate overnight to assemble the next day. Thanks for the rating, Nic x
Kathy Smyth says:
I love your food, you are such a lovely young woman
thanks for the inspo
Nicole says:
Awww, Kathy, thank you so much! 🥰 So happy you are enjoying the recipes. Nic x
Jess says:
This potato dish was the big hit at our Christmas lunch. I will be making this many more times to come!
Nicole says:
Brilliant to hear, Jess! 🙌🏻 Thanks so much for the rating. Nic x
Cgs says:
I made this for an elegant dinner for 12. It surprised me that it was the hit of the menu – everyone loved it and asked for the recipe! Delicious. It was fun to make – and surprisingly simple. I used the Gruyere cheddar cheese and extra (pureed) garlic. It will be on my Thanksgiving table!
Nicole says:
Hi Cgs, I’m so happy this was a hit for you and your guests. I get the same reaction when I serve it to friends! Thrilled to hear you will make it for Thanksgiving! Thanks for the rating too. Nic x
Jen Dieter says:
I made these last night for a pot luck supper and they were a hit! Fantastic flavor-I used Gruyère cheese-very decadent and creamy. Just warmed up the tiny bit of leftovers to have with lunch-delicious!
Nicole says:
Wow, Jen, the gruyère must have been gorgeous! I must try that! Thanks for the rating too, Nic x
paul says:
I really appreciate the intelligent instructions on this recipe. No guessing while prepping makes for a better recipe. Saving Simple home in my favorites.
Nicole says:
Oh, thanks for that lovely comment, Paul! I am so happy that you enjoy the recipes and appreciate the instructions. Thanks also for the rating! Nic x
Emely says:
I made these for a Valentine’s Day dinner and I got a text the next day that they were daydreaming about these potatoes. So good and pretty easy to make, I loved them.
Nicole says:
Hi Emely, Awww that is beautiful feedback!! Thanks so much for sharing and for the rating. Nic x
Katarina says:
Thank you for this delicious recept, made it already few times, fantastic!
Nicole says:
Hi Katarina, wow, I’m so glad you have enjoyed this a few times already! I make this all the time, too! Nic x
Hannah says:
I’m nervous to bake ahead. Is there a way to make until you bake, foil it, then bake the next day?
Nicole says:
Hi Hannah, this is actually an excellent recipe for baking ahead, so don’t feel nervous! If you slice the potatoes and stored them, they would brown, unfortunately. However, you could slice the potatoes, cover them in cold water and refrigerate overnight to assemble the next day. Personally, I ALWAYS bake the dish ahead of time and then reheat on the day. The cream does separate and get less creamy/more oily, though, so if you are concerned about this, try the potato/water hack. I hope this helps. xx