French Style Potato Gratin

If you’ve ever dreamed of creamy, melt-in-your-mouth potatoes with a golden, cheesy crust, this French-Style Potato Gratin (Gratin Dauphinois) will be your new favorite comfort dish. It’s rich, elegant, and surprisingly easy to make at home, making it perfect for Easy Holiday Dinner Recipes or cozy weekends. Whether you call it a Cheesy Baked Potatoes Recipe or a Creamy Potato Casserole, this dish is pure indulgence in every bite.

Why You’ll Love This Recipe

• Velvety, creamy layers that melt in your mouth.
• A golden crust that’s both crispy and cheesy.
• Simple ingredients for an impressive Baked Potato Gratin Dish.

Ingredients

Each ingredient plays a delicious role in creating the perfect gratin:

• Potatoes (Yukon Gold or Russet): The creamy base that softens beautifully.
• Heavy Cream: Brings that rich, silky texture.
• Whole Milk: Balances the richness for a perfect pourable sauce.
• Garlic: Adds deep, savory aroma throughout.
• Butter: Helps create a luxurious mouthfeel and crispy edges.
• Gruyère Cheese: The star of this Cheesy Baked Potatoes Recipe, adding nutty flavor.
• Nutmeg and Salt: Simple seasoning that enhances every layer.
• Fresh Thyme (optional): Adds a fragrant, earthy finish.

Step-by-Step Instructions

1. Preheat and Prep: Heat your oven to 375°F. Butter a baking dish to keep the potatoes from sticking.
2. Slice Potatoes: Use a mandoline or sharp knife to cut thin, even slices. This ensures the perfect creamy layer texture.
3. Simmer Cream Mixture: In a pot, combine cream, milk, garlic, salt, nutmeg, and thyme. Warm gently without boiling.
4. Layer and Pour: Arrange potatoes in layers, overlapping slightly. Pour the warm cream mixture between each layer and top with grated Gruyère.
5. Bake Until Golden: Bake for 50 to 60 minutes until bubbly and golden brown on top. Let it rest for 10 minutes before serving.

Pro Tips

• Use Yukon Gold potatoes for the best creamy texture.
• Don’t rush the baking time; the longer bake develops the crust.
• For extra flavor, try layering with caramelized onions.
• Add a sprinkle of Parmesan for extra crispy top.

Mistakes To Avoid

When making French-Style Potato Gratin (Gratin Dauphinois), avoid slicing potatoes too thick, or the layers won’t cook evenly. Don’t skip resting time after baking, or the sauce will be runny instead of creamy. Lastly, avoid using low-fat milk, it makes the gratin less rich and satisfying. If you’re looking for more creamy side ideas, check out Easy Spinach Puffs or these delicious Top 10 Cheese Appetizers for Christmas Gatherings.

Serving Suggestions

This creamy potato gratin pairs beautifully with roast chicken or Asian Duck Canapes with Fresh Cucumber. It’s also a perfect addition to your Thanksgiving Side Dish Ideas table or any Easy Holiday Dinner Recipes spread.

French-Style Potato Gratin (Gratin Dauphinois)

This French-Style Potato Gratin (Gratin Dauphinois) is a luxurious, creamy side dish made with thinly sliced Yukon Gold potatoes layered in a rich garlic-infused cream sauce, topped with melted Gruyère cheese and baked to golden perfection. It’s an elegant yet comforting recipe, ideal for holiday dinners or cozy family meals.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Resting Time 10 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Side Dish

Cuisine French

Servings 6 servings

Calories 320 kcal

Equipment

• Baking Dish
• Mandoline Slicer

Ingredients

  

Main Ingredients

• 2 lb Yukon Gold potatoes sliced thinly
• 1 cup heavy cream
• 1 cup whole milk
• 2 cloves garlic minced
• 2 tbsp unsalted butter plus more for greasing
• 1.5 cups Gruyère cheese grated
• 1/4 tsp nutmeg
• 1 tsp salt to taste
• 1 tsp fresh thyme optional

Instructions

 

• Preheat your oven to 375°F (190°C) and butter a baking dish.
• Thinly slice the potatoes using a mandoline or sharp knife.
• In a saucepan, gently heat cream, milk, garlic, salt, nutmeg, and thyme until warm (do not boil).
• Layer the sliced potatoes in the dish, overlapping slightly. Pour some of the warm cream mixture over each layer.
• Sprinkle Gruyère cheese between layers and on top.
• Bake uncovered for 50–60 minutes, until golden brown and bubbly.
• Let the gratin rest for 10 minutes before serving.

Notes

• Use starchy potatoes like Yukon Gold for the best texture.
• Do not slice too thick or skip resting time.
• For added flavor, layer in caramelized onions or sprinkle Parmesan on top.

Keyword Cheesy Baked Potatoes, Creamy Potato Casserole

FAQs

How do I make sure my gratin isn’t watery?

Use starchy potatoes like Russet or Yukon Gold. They thicken the cream naturally and prevent a watery layer at the bottom.

Can I make French-Style Potato Gratin ahead of time?

Yes! Assemble it a day before, cover, and refrigerate. Bake just before serving to get that golden, bubbly top.

What cheese works best for this recipe?

Gruyère is traditional, but you can mix it with cheddar or Emmental for extra depth in your Creamy Potato Casserole.

Conclusion

Rich, creamy, and perfectly golden, this French-Style Potato Gratin (Gratin Dauphinois) is your ticket to a comforting and elegant dinner. Don’t forget to save or pin this recipe so you can make it again for your next cozy night or festive gathering.