Are you craving a dish that’s both comforting and elegant? Look no further! Our creamy scalloped potatoes gratin recipe is the answer. Imagine layers of thinly sliced Yukon Gold potatoes, bathed in a luscious cream sauce, infused with garlic and nutmeg, and topped with bubbly, melted Gruyere cheese. This isn’t just another potato side dish; it’s an experience. It’s the kind of dish that brings everyone to the table, ready to dive in. This dish is perfect as a side or a decadent main for any occasion from a casual weeknight dinner to a festive holiday feast.

I remember the first time I made scalloped potatoes for a family gathering. The aroma alone filled the house with such warmth and nostalgia that everyone was instantly transported back to childhood dinners. The combination of creamy potatoes and melted cheese is a timeless classic, and this gratin version elevates it to a whole new level. It’s incredibly easy to prepare, yet it looks and tastes like something you’d find at a fancy restaurant. Are you ready to recreate this magic in your own kitchen?

Ingredients for Creamy Scalloped Potatoes Gratin

Let’s gather the ingredients. Don’t worry; you probably have most of them in your pantry already. Here’s what you’ll need to create this masterpiece:

2 lbs Yukon Gold potatoes, thinly sliced: Yukon Golds are the perfect choice because of their creamy texture and ability to hold their shape during baking. You want slices that are about ⅛ inch thick for the best results.
2 cups heavy cream: Heavy cream is what gives the gratin its rich and decadent flavor. It creates the perfect creamy base for our potatoes.
1 cup whole milk: This helps to create the perfect balance of richness and helps the sauce from becoming too heavy, adding to a smooth texture.
4 cloves garlic, minced: Freshly minced garlic adds a wonderful aromatic depth to the dish, creating a savory base.
1 teaspoon salt: Salt enhances all the flavors in the gratin, so don’t skip it.
1/2 teaspoon black pepper: Freshly ground black pepper adds a bit of warmth and subtle spice.
1/4 teaspoon nutmeg: A touch of nutmeg adds a classic warmth and subtle sweetness that beautifully complements the creamy potatoes and cheese.
1 cup Gruyere cheese, grated: Gruyere provides a nutty, slightly sweet, and wonderfully melted topping. Its flavor is essential for an authentic gratin. If you need to substitute, a good Swiss or Jarlsberg would work, but the true Gruyere will add a lot of flavor.
2 tablespoons fresh parsley, chopped: Fresh parsley adds a pop of color and a fresh, herbaceous note. It also helps lighten up all of the richness before serving.

Looking to make this recipe more adaptable? If you are avoiding dairy, full-fat coconut milk could be a decent substitute, although it may alter the final flavor profile. For cheese, nutritional yeast or a vegan cheese shreds can be used, although the texture might be a bit different. Now that we have all the ingredients covered, let’s get cooking!

Step-by-Step Directions for Making Creamy Scalloped Potatoes Gratin

Ready to transform simple ingredients into an irresistible dish? Follow these step-by-step directions and you’ll have a delicious, creamy scalloped potatoes gratin in no time.

Preheat your oven: Preheat your oven to 375°F (190°C). This ensures that the gratin will bake evenly and the potatoes will become tender and creamy. Lightly grease a 9×13 inch baking dish with butter or cooking spray. This prevents the gratin from sticking to the dish and makes cleanup easier.
Prepare the cream sauce: In a large saucepan, combine the heavy cream, whole milk, minced garlic, salt, pepper, and nutmeg. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. It’s important to keep an eye on it and stir often to ensure the cream doesn’t scorch.
Simmer the sauce: Once it simmers, reduce the heat to low and let it simmer for 5 minutes. This allows the garlic and spices to meld beautifully with the cream, enhancing the overall flavor of the dish.
Remove from heat: After 5 minutes, take the saucepan off the heat and set aside. This will allow it to cool down a little before adding the cheese and pouring it over the potatoes.
Layer the potatoes: Arrange a layer of potato slices in the prepared baking dish, overlapping them slightly. This helps the potatoes to bake evenly and prevents the cream sauce from pooling in one place.
Pour cream mixture: Pour about a third of the cream mixture over the potatoes, ensuring all slices are well moistened. You want to make sure that every potato slice gets a taste of the creamy goodness.
Sprinkle cheese: Sprinkle about a third of the grated Gruyere cheese over the creamed potato layer. The cheese adds that delicious nutty flavor and bubbly top we are looking for.
Repeat layering: Repeat the layering process twice more, finishing with the remaining cream mixture and cheese. This ensures even distribution of flavors and textures throughout the gratin.
Bake the gratin: Bake in the preheated oven for 45 to 50 minutes, or until the potatoes are tender and the top is golden brown and bubbly. The bake time depends on the thickness of your potato slices and your oven, so keep an eye on it and bake until tender.
Let it rest: Remove the gratin from the oven and let it rest for about 10 minutes before serving. This allows the gratin to set slightly and makes it easier to serve. It also prevents the sauce from running everywhere.
Garnish and serve: Garnish with fresh chopped parsley before serving. This adds a fresh burst of flavor and a bit of color, making the dish even more appealing.

There you have it! A gorgeous, creamy scalloped potato gratin made from scratch. It might seem like a lot of steps, but it is a very easy dish to make with great results.

Expert Tips & Serving Suggestions for the Best Creamy Scalloped Potatoes Gratin

Want to take your creamy scalloped potatoes gratin to the next level? Here are a few extra tips to help you achieve that perfect result, plus some tasty serving suggestions.

Even Slices are Key: For a truly even bake, make sure all potato slices are approximately the same thickness. A mandoline slicer can be very helpful in this case. This will ensure they all cook through evenly and prevent some slices from being under or overcooked.
Don’t Overcrowd: Be sure to not crowd the baking dish. If there are too many potato slices they will not cook all the way through, and the dish will become soggy. Make sure to use a larger pan if your dish is too full.
Cheese Variety: If you don’t have Gruyere, a good Swiss or Jarlsberg would work, but the true Gruyere will add a lot of flavor. Feel free to experiment with other cheeses such as Fontina or a mix of cheddar for a sharper taste.
Add Some Herbs: Along with parsley, consider adding a teaspoon of dried thyme or a sprig of fresh rosemary to the cream mixture for an added depth of flavor.
Make Ahead: This creamy potato gratin can be assembled up to 24 hours ahead of time. Store it covered in the refrigerator, then bake as directed, adding about 10-15 minutes to the baking time, if needed.
Reheating Tips: To reheat leftovers, cover the baking dish with foil and bake in a preheated oven at 325°F (160°C) for about 20 minutes, or until heated through. Alternatively, you can microwave individual portions, but the texture might be slightly altered.

Now, for serving ideas! This creamy scalloped potatoes gratin pairs perfectly with a variety of dishes. Imagine it alongside a juicy roasted chicken or a flavorful classic beef stroganoff. It would also be amazing with a simple glazed salmon or any lean protein such as pork tenderloin or roasted turkey. It’s a versatile side that will complement any meal. For a lighter side, serve it alongside a simple green salad dressed with a light vinaigrette or some steamed green beans. How will you serve your gratin?

Ready to make this? We would love to see your creations, so share your comments, photos, and experiences in the comments section below!

Frequently Asked Questions About Creamy Scalloped Potatoes Gratin

Got questions? We’ve got answers! Here are some of the most common questions about making creamy scalloped potatoes gratin.

Can I use a different type of potato?

Yes, while Yukon Gold potatoes are highly recommended for their creamy texture and ability to hold their shape, you can also use russet potatoes or red potatoes. Russets will create a slightly more starchy gratin, while red potatoes will have a waxier texture. Be sure to adjust your cooking time, accordingly.

Can I make this recipe vegan?

Yes, you can make a vegan version by substituting the heavy cream and whole milk with full-fat coconut milk, and the Gruyere cheese with a vegan cheese alternative or nutritional yeast for flavor. However, the flavor profile will be slightly different.

Can I add other vegetables?

Absolutely! Adding thinly sliced onions, shallots, or leeks can enhance the flavor of your gratin. You can also add mushrooms or spinach but make sure you saute them first, so the added moisture doesn’t make your dish too soggy. Simply layer them with the potatoes.

Can I prepare this ahead of time?

Yes, you can assemble the gratin up to 24 hours in advance. Cover it tightly with plastic wrap and store it in the refrigerator. When you’re ready to bake, allow about 10-15 minutes extra cooking time, to make sure it is cooked through.

How do I store leftovers?

Store any leftover gratin in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the oven for best results.

Can I freeze this gratin?

While you can freeze it, the texture of the cream sauce might change upon thawing, and you might find that it is a bit grainy or separated. If freezing, allow it to cool completely before wrapping it tightly and store in an airtight freezer-safe container for up to 2-3 months. Thaw in the fridge overnight before reheating.

What can I add to make it a main dish?

To make it a main dish, you can add cooked ham, bacon, or sausage in between layers. Alternatively, consider adding shredded chicken or even some cooked shrimp. These protein additions make it a complete and hearty meal.

Can I use pre-shredded cheese?

Yes, but freshly grated cheese tends to melt more smoothly. Pre-shredded cheese is coated with cellulose which prevents clumping in the bag, but this also slightly inhibits smooth melting. If you have time, grating it fresh is the best option.

How can I prevent the top from burning?

If you notice the top is browning too quickly, lightly tent the baking dish with foil during the last 15-20 minutes of baking. This will protect the cheese from over-browning, while letting the potatoes cook through.

Can I use half-and-half instead of heavy cream?

You can, but the result will not be as rich and creamy. Heavy cream is key to achieving that luxurious texture. If you do use half-and-half, reduce the bake time slightly, as it has less fat and tends to cook more quickly. You can also add a tablespoon of cornstarch to help thicken the sauce.

What is the best way to slice the potatoes?

For consistently thin and even slices, a mandoline slicer is ideal. If you are using a knife, take your time and make sure all slices are roughly the same thickness for even cooking. Aim for ⅛ inch thick.

Why is my gratin watery?

This usually happens when the potatoes aren’t cooked enough, the potatoes are too watery, or the cream sauce isn’t thick enough. Ensure the potatoes are thinly sliced and that you are simmering the sauce on low heat for 5 minutes. You may need to bake your gratin longer, or add a thickener to your sauce like a tablespoon of flour, or cornstarch.

Conclusion

There you have it—our recipe for the most delicious, creamy scalloped potatoes gratin! It’s a dish that’s perfect for any occasion, from a simple family dinner to a special holiday gathering. The rich, creamy texture, the savory garlic notes, and the nutty melted cheese are a combination that’s simply irresistible. This gratin is proof that simple ingredients, when combined with care and attention, can result in a truly remarkable dish.

We encourage you to try this recipe and make it your own. Feel free to experiment with different cheeses, herbs, or even add your favorite proteins. Remember, cooking is all about creativity and having fun! Don’t forget to share your culinary adventures with us in the comments below or on your favorite social media platforms. We are excited to see what you create! Now, it’s your turn. Go forth, and make some amazing food!