A creamy, cheesy, and golden potato gratin is the definition of comfort food. Each layer of thinly sliced potatoes absorbs the buttery cream, turning tender and flavorful as it bakes to perfection. Topped with melted cheddar and fragrant thyme, this dish strikes the perfect balance between rustic simplicity and luxurious richness. Whether served as a side for roast dinners or enjoyed on its own, it’s a showstopping recipe that feels both homely and indulgent in the best way.

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Ingredient Breakdown

The secret to a perfect gratin begins with the potatoes. Choosing a starchy or all-purpose variety like Russet or Yukon Gold ensures each slice becomes soft yet structured, melding beautifully with the creamy sauce. The cream and butter form the luscious base, giving the dish its signature silkiness. Together, they coat every slice of potato in richness while helping the top layer caramelize to a golden hue.

Garlic and thyme add a subtle depth that keeps the flavor balanced rather than overly heavy. The garlic infuses the cream with an aromatic warmth, while the thyme leaves bring a gentle earthiness that enhances the savory undertones. The cheese—sharp cheddar in this version—provides a molten, bubbling crown of flavor. Its melting quality and tangy sharpness contrast perfectly with the mild, creamy potatoes.

Every detail matters, even the seasoning. Sea salt flakes and a touch of stock powder elevate the natural flavors, ensuring that the gratin tastes deeply savory without being overpowering. Each ingredient works in harmony, creating a dish that’s greater than the sum of its parts.

Step-by-Step Preparation Guide

Start by preparing the potatoes. Peel and slice them thinly and evenly, about 2–3 millimeters thick, so they cook uniformly. Arranging them upright in the dish not only looks stunning but also allows the cream to seep between each layer, creating perfectly tender edges.

Next comes the cream mixture — a blend of melted butter, heavy cream, minced garlic, sea salt, and a hint of stock powder. The butter adds richness, while the stock introduces a subtle umami note. When poured over the potatoes, this mixture promises each layer will absorb flavor as it bakes.

Once the cream is poured in, scatter fresh thyme leaves across the top and sprinkle a generous amount of shredded cheddar cheese. The herbs and cheese form the fragrant, golden crust that makes this dish irresistible. Covering it with parchment and foil helps the potatoes cook gently in the steam without burning the cheese.

The slow baking process is key. Over about an hour and fifteen minutes, the cream thickens and the potatoes soften until they yield effortlessly to a fork. Removing the foil and broiling the dish at the end creates a bubbling, golden crust — the hallmark of a great gratin. After baking, allow the dish to rest briefly; this lets the sauce settle and ensures every spoonful is velvety and cohesive.

Recipe Tips & Frequently Asked Questions

Choosing the best potato varieties for creamy layers:
Opt for starchy potatoes like Russets or Yukon Golds for the creamiest consistency. Waxy potatoes can work too but will result in a slightly firmer texture.

How to prevent curdling or splitting in the cream mixture:
Use thickened or heavy cream and bake gently. Avoid high heat before baking, which can cause the cream to separate.

Tips for getting perfectly golden cheese without burning:
Keep the gratin covered during the initial bake and only uncover for the final broil. Watch closely, as it can brown quickly.

Making it ahead of time and reheating for best results:
Prepare and bake the gratin fully, then cool and refrigerate. Reheat in the oven covered with foil at 180°C (350°F) until warmed through.

Adjusting flavors with herbs or different cheese types:
Swap cheddar for Gruyère or Parmesan for a nutty flavor, or experiment with rosemary and chives for aromatic variation.

Can I prepare potato gratin in advance?
Yes. Assemble it a day ahead, refrigerate, and bake just before serving for convenience.

What’s the best way to slice potatoes evenly without a mandoline?
A sharp chef’s knife works well; consistency is more important than thinness.

How do I stop the top from browning too quickly?
Tent the dish loosely with foil if the cheese starts to brown before the potatoes are tender.

Can I freeze leftovers and reheat later?
Absolutely. Store portions in airtight containers and reheat directly from frozen at 180°C until hot.

Why did my cream separate during baking?
Overheating or using low-fat cream can cause splitting; stick to full-fat options and gentle heat.

What to Serve With This Recipe

Potato gratin pairs beautifully with roasted meats like chicken, lamb, or beef, as the creamy richness complements the savory flavors of roasted proteins. For a lighter balance, serve it with steamed greens, asparagus, or a crisp garden salad dressed in a citrus vinaigrette. The freshness cuts through the creaminess, making every bite feel perfectly balanced.

For drinks, a glass of Chardonnay or Pinot Noir enhances the buttery notes of the gratin, while sparkling water with lemon adds refreshing contrast. During holidays, this dish sits gracefully alongside turkey, glazed ham, or even grilled salmon — turning any meal into a feast.

Creative Variations

There are endless ways to make this gratin your own. Add caramelized onions for a subtle sweetness, or layer in sautéed mushrooms for earthy depth. Crispy bacon or pancetta pieces introduce a smoky richness, ideal for hearty eaters. For a gourmet flair, swap cheddar for Gruyère or a mix of cheeses like Fontina and Parmesan for a complex flavor profile.

Vegetarian adaptations are effortless — simply replace the stock powder with vegetable bouillon and skip any meat-based additions. You can also create individual servings by baking them in small ramekins, perfect for elegant dinner parties or portion-controlled meals.

Golden, creamy, and irresistibly cheesy, this potato gratin brings comfort and refinement together in one dish. Every layer melts into a perfect harmony of flavor and texture — tender potatoes, silky cream, and bubbling cheese. It’s a timeless favorite that never fails to impress, turning ordinary meals into moments of pure satisfaction.

Ingredients

1.5 kg (3 lb 5 oz) potatoes, peeled and thinly sliced)
2 cups (500 ml) thickened (heavy) cream
2 tablespoons unsalted butter, melted
1 tablespoon freshly minced garlic
2 teaspoons sea salt flakes
1 teaspoon chicken or vegetable stock (bouillon) powder
2 thyme sprigs, leaves picked
1 cup (125 g) shredded cheddar cheese

Instructions

Preheat the oven to 200°C (400°F) or 180°C (350°F) for fan-forced ovens.

Arrange the potato slices neatly in a medium-sized baking dish, standing them vertically to create overlapping layers. This arrangement helps the cream seep between the slices for even flavor and tenderness.

In a mixing jug, whisk together the melted butter, heavy cream, minced garlic, sea salt flakes, and chicken or vegetable stock powder until well blended. Don’t worry if the butter slightly solidifies in the cold cream — it will melt beautifully during baking. Pour this creamy mixture evenly over the layered potatoes, ensuring each slice is well coated.

Sprinkle the thyme leaves over the top, followed by an even layer of shredded cheddar cheese. Cover the dish first with parchment paper to prevent the cheese from sticking, then tightly seal it with aluminum foil.

Bake the gratin for about 1 hour and 15 minutes, or until the potatoes are soft enough to pierce easily with a fork and the cream has thickened into a luscious sauce. Once tender, remove the foil and transfer the dish under the grill (broiler) for roughly 15 minutes, or until the surface turns golden and bubbly. Keep a close watch — it can brown quickly.

Remove from the oven and let it rest briefly before serving. Use a large spoon to scoop generous portions of the creamy, golden potato gratin, and serve warm as a comforting side or satisfying main dish.