Golden, bubbling, and irresistibly cheesy, Cheesy Garlic Potatoes Gratin is the kind of comfort food that turns a simple meal into something special. This dish layers thinly sliced potatoes with a velvety, garlic-infused cream sauce and plenty of melty cheese, creating a crispy-topped, tender-centered bake that will steal the show at any dinner table.

Whether you’re cooking for the holidays, prepping a cozy Sunday meal, or looking for a reliable side dish to go with your favorite roast, this potatoes gratin delivers all the creamy, garlicky goodness you crave. Serve it as a decadent partner to chicken, steak, or even a hearty salad.

What Kind of Potatoes Should I Use?

For the creamiest texture and best flavor absorption, Yukon Gold potatoes are ideal. They hold their shape beautifully and have a natural buttery taste that complements the garlic and cheese. Russet potatoes work too if you’re after something a bit fluffier in texture, but avoid waxy varieties like red potatoes, which won’t give you that tender, melt-in-your-mouth bite.

Ingredients for the Cheesy Garlic Potatoes Gratin

Yukon Gold Potatoes – Their naturally creamy texture makes them perfect for layering and baking into that tender bite.

Heavy Cream – Creates the luxurious base for the garlic-infused sauce that blankets each slice.

Fresh Garlic – Finely minced or grated, garlic adds bold flavor to the cream and permeates the whole dish.

Butter – Used for sautéing the garlic and adding richness to the sauce.

Gruyère Cheese – Nutty, melty, and ideal for gratin. It gives that signature cheesy stretch and golden top.

Parmesan Cheese – Adds a sharp, salty depth and helps with that crisped, caramelized crust.

Salt & Pepper – Essential for seasoning the cream and each potato layer.

Thyme (Fresh or Dried) – Adds earthy aromatics that pair beautifully with garlic and cheese.

How To Make the Cheesy Garlic Potatoes Gratin

Step 1: Prep the Potatoes

Peel and thinly slice your Yukon Gold potatoes (about 1/8 inch thick) using a mandoline or sharp knife. Place the slices in a bowl of cold water to prevent browning while you prepare the sauce.

Step 2: Make the Garlic Cream Sauce

In a saucepan over medium heat, melt the butter and add the minced garlic. Sauté for about 1 minute until fragrant. Pour in the heavy cream and season with salt, pepper, and thyme. Simmer for 5 minutes, stirring occasionally.

Step 3: Layer the Dish

Grease a baking dish with butter or nonstick spray. Drain and pat the potatoes dry. Arrange a third of the slices in an even layer. Spoon over some garlic cream, sprinkle with Gruyère and Parmesan, and repeat until all ingredients are used. Finish with a final layer of cheese.

Step 4: Bake Until Golden

Cover loosely with foil and bake at 375°F (190°C) for 45 minutes. Remove foil and continue baking for 20-25 minutes more, until the top is golden brown and bubbling.

Step 5: Rest Before Serving

Let the gratin rest for 10 minutes before serving. This helps the layers set and makes slicing easier.

How to Serve and Store Cheesy Garlic Potatoes Gratin

Serve this gratin straight from the oven alongside roasted chicken, grilled steak, or holiday ham. It’s hearty enough to stand alone with a crisp green salad too. Garnish with fresh thyme or chives for a pretty finish.

To store, let leftovers cool completely. Refrigerate in an airtight container for up to 4 days. Reheat individual portions in the oven or microwave until warmed through. You can also freeze baked gratin for up to 1 month; just wrap it tightly and thaw overnight before reheating.

Frequently Asked Questions

How thin should I slice the potatoes?

For the best texture and even cooking, aim for slices about 1/8 inch thick.

Can I make this gratin ahead of time?

Yes! Assemble the gratin a day in advance, cover, and refrigerate. Bake just before serving.

What cheese can I use instead of Gruyère?

Swiss cheese, Fontina, or sharp white cheddar are all great substitutes.

Can I make it without cream?

You can use half-and-half or whole milk, but the texture may be less rich.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free, but double-check your cheese and cream labels just in case.

Can I add onions or bacon?

Absolutely! Sautéed onions or crispy bacon bits make great additions between the layers.

Want More Potato Side Dish Ideas?

If you love this cheesy gratin, here are a few more potato-based recipes to explore:

Looking for more cozy dishes and everyday inspiration? Check out my full collection of daily favorites over on Pinterest: Life with Jam.

📌 Save this recipe to your Pinterest side dish board so you can come back to it any time.

Tried it? I’d love to hear how yours turned out. Did you go classic or add bacon or herbs? Maybe a different cheese?

Leave a comment and let’s talk comfort food! If you’ve got tips or questions, feel free to drop them below and let’s make every bite even better.

Cheesy Garlic Potatoes Gratin

Author: Jam Scott
Total Time: 1 hour 25 minutes
Yield: 8 servings

Print Recipe

Description

Cheesy Garlic Potatoes Gratin is the ultimate comfort food side dish—layers of tender Yukon Gold potatoes, garlic-infused cream, and a rich blend of Gruyère and Parmesan cheese baked until bubbly and golden. Whether it’s for a cozy family dinner or a special occasion, this creamy gratin is always a crowd-pleaser.

Ingredients

2 pounds Yukon Gold potatoes

2 cups heavy cream

3 cloves garlic, finely minced

2 tablespoons butter

1 1⁄2 cups shredded Gruyère cheese

1⁄2 cup grated Parmesan cheese

1 teaspoon salt

1⁄2 teaspoon black pepper

1 teaspoon fresh or dried thyme

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.

2. Peel and thinly slice the potatoes (1⁄8 inch thick). Place in cold water to prevent browning.

3. In a saucepan, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.

4. Add the heavy cream, salt, pepper, and thyme. Simmer for 5 minutes.

5. Drain and pat dry the potato slices.

6. Layer 1⁄3 of the potatoes in the prepared baking dish. Pour some of the garlic cream over them and sprinkle with both cheeses. Repeat layers, ending with cheese.

7. Cover with foil and bake for 45 minutes.

8. Remove foil and bake uncovered for another 20–25 minutes, until the top is golden and bubbly.

9. Let rest for 10 minutes before serving.