A Thanksgiving Potato Gratin is the definition of indulgence at the holiday table. I still remember my aunt pulling out a bubbling dish with layers of potatoes smothered in cream and Gruyère cheese. The aroma filled the kitchen, and everyone hovered near the oven, waiting for that first golden, cheesy bite. Rich, creamy, and beautifully baked with a crisp top, this gratin is the perfect side dish to complement roasted turkey and all the festive trimmings.
Ingredients
- 2 lbs Yukon Gold potatoes, peeled and thinly sliced
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- 2 cups heavy cream
- 1 cup whole milk
- 1 ½ cups shredded Gruyère cheese
- ½ cup grated Parmesan cheese
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp ground nutmeg (optional)
- Fresh thyme or chives for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a saucepan, melt butter over medium heat, add garlic, and sauté until fragrant.
- Stir in cream and milk, season with salt, pepper, and nutmeg, and bring to a gentle simmer.
- Grease a 9×13-inch baking dish. Arrange half of the potato slices evenly.
- Pour half of the cream mixture over the potatoes and sprinkle with half of the Gruyère.
- Repeat with remaining potatoes, cream, and Gruyère.
- Top with Parmesan cheese.
- Cover with foil and bake for 40 minutes. Remove foil and bake an additional 20–25 minutes until golden and bubbling.
- Let rest for 10 minutes before serving. Garnish with fresh thyme or chives.
Substitutions
- Swap Gruyère with cheddar or Swiss cheese for a different flavor.
- Use half-and-half instead of cream for a lighter texture.
- Add caramelized onions or sautéed mushrooms for depth.
- For a gluten-free option, ensure your cheese is certified gluten-free.
Equipment
- Sharp knife or mandoline
- Saucepan
- Whisk
- 9×13-inch baking dish
- Oven
Storage
- Refrigerator: Store covered in the fridge for up to 4 days.
- Freezer: Freeze tightly wrapped portions for up to 2 months.
- Reheating: Warm in the oven at 325°F until hot and bubbly.
Top Tips
- Slice potatoes evenly to ensure consistent baking.
- Let the gratin rest before serving for a clean slice.
- Bake uncovered at the end for that irresistible golden crust.
- Fresh herbs elevate both the aroma and presentation.
FAQs
Can I make potato gratin ahead of time?
Yes, assemble it and refrigerate. Bake on the day of serving.
Do I need to peel the potatoes?
Not required—leaving skins adds texture and nutrients.
Why is my gratin greasy?
Too much cheese or cream without thickening balance can cause separation.
Can I mix sweet potatoes and white potatoes?
Yes, combining them adds color and flavor variety.