This Easy Cheesy Gratin is comfort in a casserole dish. Thin, tender potatoes baked in a creamy garlic sauce with a bubbling blanket of cheese. It is simple enough for a weeknight and special enough for holidays or company.
Why You’ll Love This Easy Cheesy Gratin
- Creamy inside, crisp and golden on top for perfect texture in every bite.
- Only pantry staples and a few cheeses, no complicated steps.
- Reliable make-ahead side that reheats beautifully.
- Kid-friendly flavor that still feels dinner-party worthy.
Easy Cheesy Gratin Ingredients & Substitutions
- 2 lb potatoes, thinly sliced 1/8 inch (Yukon Gold for buttery texture or russet for extra tenderness)
- 1 1/2 cups heavy cream (swap half-and-half for a lighter version, see tip below)
- 1 cup whole milk (or use all cream for ultra rich, or 2% milk plus 1 tsp cornstarch)
- 2 cups shredded melting cheese, divided (1 cup Gruyere, 1 cup sharp cheddar; swap with fontina, Jack, or all cheddar)
- 1/2 cup finely grated Parmesan, for the top (pecorino works too)
- 2 tbsp unsalted butter, softened (for greasing and dotting)
- 2 garlic cloves, minced (or 1 tsp garlic powder if preferred)
- 1 tsp Dijon mustard (adds depth, optional but recommended)
- 1/2 tsp ground nutmeg (classic with cream and potatoes)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- Optional: 1 tsp fresh thyme leaves or 2 tbsp chopped chives; pinch red pepper flakes
Notes on swaps: Use lactose-free cream and cheese for sensitive tummies. For a gluten-free thickener when using lower fat milk, whisk 1 tsp cornstarch into the cold milk before heating.
Step-by-Step Instructions to Make Easy Cheesy Gratin
Preheat and Prepare the Dish
Heat the oven to 375°F. Butter a 2-quart baking dish (about 8×11 inches). For extra flavor, rub a cut garlic clove around the dish before greasing.
Slice the Potatoes
Peel if you like, then slice 1/8 inch thick using a mandoline or a sharp knife. Do not rinse the slices. The natural starch helps thicken the sauce.
Warm the Cream Mixture
In a small saucepan, combine cream, milk, garlic, Dijon, nutmeg, salt, and pepper. Warm over medium heat until steaming with tiny bubbles at the edges. Do not boil. Remove from heat.
Layer the Potatoes and Cheese
Arrange half the potatoes in the dish, slightly overlapping like shingles. Sprinkle with half the Gruyere and cheddar. Pour in half the warm cream mixture. Repeat with remaining potatoes, cheeses, and cream.
Finish the Top
Sprinkle Parmesan evenly and dot with small bits of the remaining butter for extra browning.
Bake Until Tender
Cover loosely with foil and bake 30 minutes. Uncover and bake 20 to 30 minutes more, until the top is deeply golden and a knife slips through the potatoes with no resistance.
Optional Broil
For extra color, broil 1 to 2 minutes, watching closely.
Rest and Serve
Let the gratin rest 10 to 15 minutes so the creamy sauce sets into silky layers. Sprinkle with fresh herbs if using and serve warm.
Tips for Success
- Slice evenly for even cooking. A mandoline makes this fast.
- Warm, do not boil, the cream mixture to infuse flavor and prevent breaking.
- Season in layers. A light sprinkle of salt and pepper on the potatoes adds depth.
- If browning too quickly, tent with foil during the last 10 minutes.
- Use Yukon Gold for a cohesive, creamy slice or russet for ultra tender layers.
Variations of Easy Cheesy Gratin
- Caramelized Onion and Bacon: Layer in 1 cup caramelized onions and 4 slices crisp, chopped bacon.
- Garlic Herb: Add chopped thyme, rosemary, and parsley between layers.
- Truffle: Stir 1 to 2 tsp truffle oil into the cream for a luxurious twist.
- Cauliflower Gratin: Swap half the potatoes for small cauliflower florets, blanched 3 minutes.
- Sweet Potato Gratin: Use sweet potatoes and swap Gruyere for fontina with a pinch of smoked paprika.
Serving Suggestions: What to Pair with Easy Cheesy Gratin
- Roasted chicken, seared steak, or herb-crusted salmon.
- Crisp green salad with lemon vinaigrette to balance the richness.
- Simple sides like garlicky green beans or roasted Brussels sprouts.
- Holiday mains such as prime rib, glazed ham, or turkey.
Storage & Reheating Instructions
- Refrigerate: Cool, cover, and store up to 4 days.
- Reheat: 350°F oven, covered, 15 to 20 minutes, then uncover to re-crisp 5 minutes. Microwave individual portions in 30 second bursts.
- Freeze: Wrap tightly and freeze up to 2 months. Thaw overnight, then reheat as above.
- Make Ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Bake straight from the fridge, adding 5 to 10 minutes.
Memories Made Around the Table
I first baked this for a small Sunday supper, and we ended up eating it right from the dish, picking the extra crispy corners. Every time I make it now, someone asks for the recipe before dessert.
FAQs
Can I make Easy Cheesy Gratin ahead? Yes. Assemble up to 24 hours ahead, cover, and chill. Bake just before serving, adding a few minutes if cold.
Which cheese melts best? Gruyere and cheddar are ideal. Fontina, Havarti, or Monterey Jack also melt beautifully. Avoid pre-shredded if possible for the best melt.
Why is my gratin watery? Slices may be too thick or rinsed, which removes helpful starch. Bake uncovered at the end so moisture can evaporate, and let the gratin rest to set.
Can I use only milk? Yes, but whisk 1 to 2 tsp cornstarch into the cold milk, then warm gently to help the sauce thicken.
Do I need to parboil the potatoes? No. Thin slices plus a proper bake time deliver tender layers without parboiling.
Final Thoughts
This Easy Cheesy Gratin is the kind of side that quietly steals the show. Keep it classic or add a personal flourish, then watch the serving dish come back empty.
Easy Cheesy Gratin (Creamy, Golden, Crowd-Pleaser)
Equipment
- 1 2-quart baking dish about 8x11 inches
- 1 Mandoline (optional) for even slices
- 1 Saucepan
- 1 Aluminum foil for covering
Ingredients
Main Ingredients
- 2 lb potatoes thinly sliced 1/8 inch; Yukon Gold or russet
- 1.5 cup heavy cream or half-and-half for lighter version
- 1 cup whole milk or use all cream; or 2% milk + 1 tsp cornstarch
- 1 cup Gruy e8re shredded, divided
- 1 cup sharp cheddar shredded, divided
- 0.5 cup Parmesan finely grated, for the top
- 2 tbsp unsalted butter softened; for greasing and dotting
- 2 clove garlic minced; or 1 tsp garlic powder
- 1 tsp Dijon mustard optional but recommended
- 0.5 tsp ground nutmeg
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper freshly ground
Optional Garnish
- 1 tsp fresh thyme leaves or use rosemary/parsley
- 2 tbsp chives chopped
- 1 pinch red pepper flakes
Instructions
Preheat and Prepare the Dish
- Heat the oven to 375 b0F. Butter a 2-quart baking dish (about 8x11 inches). For extra flavor, rub a cut garlic clove around the dish before greasing.
Slice the Potatoes
- Peel if you like, then slice potatoes 1/8 inch thick using a mandoline or sharp knife. Do not rinse; the starch helps thicken the sauce.
Warm the Cream Mixture
- In a small saucepan, combine cream, milk, garlic, Dijon, nutmeg, salt, and pepper. Warm over medium heat until steaming with tiny bubbles at the edges (do not boil). Remove from heat.
Layer the Potatoes and Cheese
- Arrange half the potatoes in the dish, slightly overlapping. Sprinkle with half the Gruy e8re and cheddar. Pour in half the warm cream mixture. Repeat with remaining potatoes, cheeses, and cream.
Finish the Top
- Sprinkle Parmesan evenly over the surface and dot with small bits of the remaining butter.
Bake Until Tender
- Cover loosely with foil and bake 30 minutes. Uncover and bake 20 to 30 minutes more, until the top is deeply golden and a knife slides through the potatoes with no resistance.
Optional Broil
- For extra color, broil 1 to 2 minutes, watching closely.
Rest and Serve
- Let the gratin rest 10 to 15 minutes so the sauce sets into silky layers. Sprinkle with fresh herbs if using and serve warm.