Cheesy Garlic Potatoes Gratin

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Golden, bubbling, and irresistibly rich, Cheesy Garlic Potatoes Gratin is the kind of dish that turns an ordinary meal into something unforgettable. Each spoonful is loaded with tender slices of potatoes, drenched in a creamy garlic sauce and blanketed with gooey melted cheese. Whether you’re serving it alongside a hearty roast or enjoying it as the star of a cozy vegetarian dinner, this gratin brings serious comfort food vibes to the table.

Perfect for holidays, family gatherings, or any night you want something warm and indulgent, this gratin looks stunning with its crisp, golden top and delicate layers beneath. It smells as good as it tastes, thanks to the buttery garlic and thyme-infused cream that fills your kitchen with a mouthwatering aroma while it bakes.

Why You’ll Love This Cheesy Garlic Potatoes Gratin

This dish is the ultimate combination of simplicity and elegance. It takes basic pantry staples—potatoes, garlic, cheese, and cream—and transforms them into something that’s both rustic and restaurant-worthy. With its creamy texture, crispy top, and punchy garlic flavor, it’s a guaranteed crowd-pleaser. Plus, it’s naturally gluten-free and easy to adapt for vegetarians.

What Kind of Potatoes Should I Use for Gratin?

For the best texture, go with a starchy potato like Yukon Gold or Russet. They soak up the garlicky cream beautifully and bake into melt-in-your-mouth layers without becoming mushy. Avoid waxy potatoes like red or new potatoes, as they tend to hold their shape too much and won’t create that soft, cohesive texture we love in a gratin.

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Ingredients for the Cheesy Garlic Potatoes Gratin

Every ingredient in this dish serves a delicious purpose. Here’s what you’ll need:

• Potatoes: The star of the dish! Yukon Golds are perfect for their creamy texture and golden color.
• Garlic: Adds bold, aromatic flavor that infuses the entire dish.
• Heavy Cream: Gives the gratin its rich, velvety sauce.
• Butter: Used to sauté the garlic and add extra depth to the sauce.
• Gruyère Cheese: Melts beautifully and gives a nutty, complex flavor.
• Parmesan Cheese: For sharpness and that irresistible golden crust on top.
• Fresh Thyme: Adds a fragrant herbal note that complements the garlic.
• Salt and Pepper: Essential for bringing out the full flavor of the ingredients.

How To Make the Cheesy Garlic Potatoes Gratin

Step 1: Prep and Slice the Potatoes

Peel and thinly slice the potatoes to about 1/8-inch thick. A mandoline slicer works great for this step if you have one.

Step 2: Infuse the Cream

In a saucepan, melt butter over medium heat. Add minced garlic and fresh thyme, sauté for a minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Season with salt and pepper.

Step 3: Assemble the Gratin

Preheat your oven to 375°F (190°C). In a greased baking dish, arrange a layer of sliced potatoes, slightly overlapping. Pour over some of the cream mixture and sprinkle with a blend of Gruyère and Parmesan. Repeat layers until all ingredients are used, finishing with a generous layer of cheese on top.

Step 4: Bake to Perfection

Cover with foil and bake for 40 minutes. Remove the foil and bake for an additional 20-25 minutes, until the top is golden and bubbly. Let it rest for 10 minutes before serving.

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How to Serve and Store Cheesy Garlic Potatoes Gratin

This dish serves about 6 people as a side, or 4 as a main when paired with a light salad. Serve it hot, straight from the oven, when the top is perfectly golden and the sauce is still bubbling.

To store, allow the gratin to cool completely. Cover tightly and refrigerate for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through. You can also freeze it—wrap it well and store for up to 1 month. Thaw overnight in the fridge before reheating.

What to Serve With Cheesy Garlic Potatoes Gratin?

Roast Chicken

A simple herb-roasted chicken pairs beautifully with the rich, creamy gratin.

Grilled Steak

Balance out the creamy potatoes with a juicy, seared ribeye or sirloin.

Green Beans Almondine

A crisp veggie side adds freshness and texture to your plate.

Arugula Salad

Light and peppery, arugula salad with lemon vinaigrette cuts through the richness of the gratin.

Baked Salmon

For a lighter protein option, serve with garlic butter salmon or baked lemon herb salmon.

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Frequently Asked Questions

Can I make this gratin ahead of time?
Yes, you can assemble the gratin a day in advance. Just cover and refrigerate before baking. When ready to bake, bring it to room temperature for about 30 minutes first.

Can I use milk instead of heavy cream?
You can, but the texture will be thinner and less rich. If you want a lighter version, consider using half-and-half instead.

How do I prevent the potatoes from turning gray?
Once sliced, keep the potatoes in a bowl of cold water until ready to use. Pat them dry before layering them in the dish.

Can I add onions or bacon to the gratin?
Absolutely! Thinly sliced onions or crispy bacon bits add even more flavor. Layer them between the potatoes.

What other cheeses can I use?
Gruyère is classic, but cheddar, mozzarella, or Fontina are great alternatives. For a smoky touch, try smoked gouda. You can explore more cheese-based dinner ideas here.

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