Description

Creamy, garlicky, and beautifully golden on top, Garlic Potato Gratin is the perfect comfort dish for any occasion. This easy recipe combines thinly sliced Yukon Gold potatoes with rich cream, roasted garlic, and melty cheese for a mouthwatering result. Whether you’re searching for quick dinner ideas, a holiday-worthy side dish, or simply a delicious and easy recipe to impress your guests, this gratin delivers. Great for hearty meals, food ideas for parties, or an easy dinner option.

Ingredients

2.5 pounds Yukon Gold potatoes

2 cups heavy cream

4 garlic cloves, minced

2 tablespoons unsalted butter

1.5 cups grated Gruyère cheese

1.5 teaspoons salt

1 teaspoon black pepper

1 tablespoon fresh thyme (optional)

Instructions

1. Peel and thinly slice the potatoes into 1/8-inch rounds using a mandoline or sharp knife.

2. In a saucepan, warm the cream with minced garlic, salt, and pepper. Simmer for 3–5 minutes to infuse the flavor. Remove from heat.

3. Grease a baking dish with butter. Arrange a layer of potatoes, pour over some garlic cream, sprinkle Gruyère cheese, and repeat until all ingredients are used.

4. Dot the top layer with small cubes of butter. Cover the dish with foil.

5. Bake at 375°F (190°C) for 40 minutes. Remove the foil and bake an additional 20–25 minutes until golden and bubbling.

6. Let rest for 10 minutes before serving. Garnish with fresh thyme if desired.

Notes

Use a mandoline for perfectly even potato slices and faster prep.

Let the gratin rest before serving—it helps the layers set for better presentation.

Swap Gruyère with white cheddar or Emmental for a twist in flavor.

Prep Time: 20 minutes
Cook Time: 65 minutes
Category: Side Dish
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 portion (approx. 200g)
Calories: 410
Sugar: 2g
Sodium: 360mg
Fat: 27g
Saturated Fat: 17g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 10g
Cholesterol: 85mg

Keywords: garlic potato gratin, creamy potato bake, easy side dish, holiday potatoes, gratin dauphinois