Description

The BEST Gratin Potatoes are creamy, cheesy, and layered with tender sliced potatoes baked in a rich homemade cream sauce with cheddar, Gruyère, and Parmesan cheese. This comforting potato side dish is perfect for holidays, family dinners, and special occasions.

Ingredients

3 pounds russet potatoes, peeled and thinly sliced
1 cup heavy cream
1 cup whole milk
3 tablespoons butter
3 cloves garlic, minced
1 small onion, finely chopped
1 cup cheddar cheese, shredded
1 cup Gruyère cheese, shredded
½ cup Parmesan cheese, grated
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon fresh thyme leaves
Pinch of ground nutmeg

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Instructions

Preheat oven to 375°F (190°C). Grease a baking dish with butter.
Peel and thinly slice the potatoes evenly for consistent cooking.
In a saucepan over medium heat, melt butter and sauté onion until softened.
Add garlic and cook for 30 seconds until fragrant.
Pour in heavy cream and milk. Season with salt, black pepper, thyme, and nutmeg.
Simmer gently for a few minutes without boiling.
Arrange a layer of potatoes in the prepared baking dish.
Pour some cream mixture over the potatoes and sprinkle with cheddar, Gruyère, and Parmesan cheese.
Repeat layers until all ingredients are used, finishing with cheese on top.
Cover with foil and bake for 45 minutes.
Remove foil and continue baking for 20–25 minutes until golden brown and bubbling.
Let rest for 10 minutes before serving.

Notes

Use a mandoline slicer for evenly thin potato slices. Letting the gratin rest before serving helps the sauce thicken and makes slicing easier. For extra crispiness, broil the top for 1–2 minutes at the end of baking.