13 Golden Potato Gratin Recipes That Steal the Spotlight

Written by Camilla in Side Dish

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You’ll find easy, golden gratins that suit weeknights and special meals, with simple steps to layer potatoes, cheese, and herbs, then bake until bubbly and crisp. Follow basic slicing, seasoning, and timing tips to get even cooking and a browned top, and try versions with bacon, leeks, mustard, or sweet potato for variety. Pick a recipe, prep the pan, and get ready to serve something memorable.

Classic Creamy Potato Gratin With Gruyère

Classic, cheesy comfort with a golden crust — the ultimate creamy potato gratin.

Ingredients:

  • 2 lbs (about 900 g) Yukon Gold or Russet potatoes, peeled and very thinly sliced
  • 2 cups (480 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • 2 cups (about 200 g) grated Gruyère cheese, divided
  • 2 cloves garlic, minced
  • 2 tbsp unsalted butter, plus extra for greasing
  • 1 tsp kosher salt (adjust to taste)
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp freshly grated nutmeg (optional)
  • 1 tbsp fresh thyme leaves (or 1 tsp dried thyme), plus extra for garnish

How to Make:

  1. Preheat the oven to 375°F (190°C). Butter a 9×13-inch (or similar) baking dish.
  2. In a small saucepan, warm the cream and milk over low heat. Stir in the minced garlic, salt, pepper, and nutmeg. Heat until just steaming — don’t boil — then remove from heat.
  3. Layer a single overlapping layer of potato slices in the prepared dish.
  4. Sprinkle a handful of grated Gruyère and a few thyme leaves over the potato layer.
  5. Repeat layers (potatoes, cheese, thyme) until all potatoes and most of the cheese are used, finishing with a layer of potatoes.
  6. Pour the warm cream mixture evenly over the potatoes so it seeps between the slices.
  7. Dot the top with the butter and sprinkle the remaining Gruyère over everything.
  8. Cover tightly with foil and bake for 45 minutes.
  9. Remove the foil and bake an additional 20–30 minutes, until the top is golden and the potatoes are tender when pierced with a knife.
  10. Let the gratin rest 10–15 minutes before serving to set and make slicing easier.
  11. Garnish with extra thyme, slice, and serve warm.

Dig in and enjoy the melty, golden-cheesy goodness — it’s comfort on a plate!

Garlic and Herb Smashed Potato Gratin

Garlic and Herb Smashed Potato Gratin — rustic, crispy-edged comfort with a garlicky, herby punch.

Ingredients:

  • 2 lbs small new potatoes (or baby Yukon Gold), washed
  • 3 tablespoons olive oil, plus extra for drizzling
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 cup grated Gruyère (or sharp cheddar)
  • 1/4 cup grated Parmesan
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme (or 1 tsp dried)
  • 1 tablespoon chopped fresh chives
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 tablespoons unsalted butter, cut into small pieces

How to Make:

  1. Preheat the oven to 425°F (220°C).
  2. Boil the whole potatoes in salted water until fork-tender, about 15–20 minutes; drain well.
  3. Place potatoes on a baking sheet and gently smash each with a potato masher or the bottom of a glass to about 1/2-inch thickness.
  4. Toss smashed potatoes with 3 tablespoons olive oil, minced garlic, salt, and pepper so they’re evenly coated.
  5. Arrange potatoes in a single layer in a buttered 9×13-inch (or similar) baking dish, slightly overlapping if needed.
  6. Whisk together heavy cream and milk; pour evenly over the potatoes.
  7. Sprinkle grated Gruyère and Parmesan over the top.
  8. Dot the surface with the butter pieces and scatter the chopped herbs and red pepper flakes (if using).
  9. Bake uncovered at 425°F for 20–25 minutes, then broil 2–4 minutes more until cheese is bubbly and edges are golden and crisp — watch closely.
  10. Let the gratin rest 5 minutes, garnish with extra parsley or chives, and serve warm.

Dig in and enjoy the crispy, garlicky goodness — perfect for weeknights or company alike!

Bacon, Cheddar, and Chive Potato Gratin

A cozy, cheesy potato bake with smoky bacon and bright chive bites—perfect for weeknights or brunch.

Ingredients:

  • 2 lbs (about 900 g) Yukon Gold or Russet potatoes, peeled and thinly sliced (1/8-inch)
  • 6 slices bacon, chopped
  • 1 cup (100 g) sharp cheddar cheese, grated
  • 1 cup (240 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • 2 cloves garlic, minced
  • 2 tbsp fresh chives, finely chopped (plus extra for garnish)
  • 1 tsp Dijon mustard
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp unsalted butter, cut into small pieces (for dotting)
  • Optional: 1/4 cup (25 g) Parmesan cheese, grated, for a crisp topping

How to Make:

  1. Preheat your oven to 375°F (190°C) and butter a 9×13-inch (or similar) baking dish.
  2. Fry the chopped bacon in a skillet over medium heat until crisp; drain on paper towels and reserve a little bacon fat.
  3. In a bowl, whisk together heavy cream, milk, minced garlic, Dijon mustard, salt, pepper, and chopped chives; stir in a tablespoon of the reserved bacon fat if you like extra flavor.
  4. Layer half of the sliced potatoes in the baking dish, overlapping slightly for even coverage.
  5. Sprinkle half of the cooked bacon and half of the cheddar (and half the Parmesan if using) over the first potato layer.
  6. Pour half of the cream mixture evenly over the layered potatoes.
  7. Repeat with the remaining potato slices, bacon, cheeses, and the rest of the cream mixture.
  8. Dot the top with the butter pieces to help browning and cover the dish loosely with foil.
  9. Bake covered for 40 minutes, then remove the foil and bake another 25–30 minutes until potatoes are tender and the top is golden and bubbly.
  10. Let the gratin rest 10 minutes before serving to set; sprinkle extra fresh chives on top for color.

Dig in and enjoy a comforting, cheesy slice of potato heaven!

Leek and Gruyère Potato Gratin

Leek and Gruyère Potato Gratin — silky potatoes, sweet leeks, and gooey Gruyère baked to golden perfection.

Ingredients:

  • 2 lb (900 g) Yukon Gold or russet potatoes, peeled
  • 2 medium leeks (white and light green parts only), cleaned and thinly sliced
  • 2 cups (200 g) grated Gruyère cheese
  • 1 1/2 cups (360 ml) heavy cream
  • 1/2 cup (120 ml) whole milk
  • 2 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 1/4 tsp ground nutmeg (optional)
  • 2 tbsp fresh chives or parsley, chopped (for garnish)

How to Make:

  1. Preheat oven to 375°F (190°C).
  2. Slice potatoes thinly (about 1/8-inch/3 mm) using a mandoline or a sharp knife; place in a bowl of cold water to keep them from browning, then drain and pat dry.
  3. Heat butter and olive oil in a skillet over medium heat; add sliced leeks and a pinch of salt and cook until softened and slightly sweet, about 6–8 minutes. Stir in minced garlic and cook 30 seconds more; remove from heat.
  4. In a saucepan, warm the cream and milk over low heat; stir in nutmeg, salt, and pepper. Heat until just steaming — don’t boil — then remove from heat.
  5. Grease a 9×13-inch (or similar) baking dish. Arrange a single layer of potato slices to cover the bottom, slightly overlapping.
  6. Sprinkle a portion of the cooked leeks and a handful of grated Gruyère over the potato layer.
  7. Repeat layers (potatoes, leeks, cheese) until ingredients are used, finishing with a generous layer of Gruyère on top.
  8. Pour the warm cream mixture evenly over the layered potatoes, pressing lightly so the liquid settles between slices.
  9. Cover the dish tightly with foil and bake for 40 minutes.
  10. Remove foil and continue baking 20–25 minutes more, until top is bubbly and golden and potatoes are tender when pierced with a knife.
  11. Let the gratin rest 10 minutes before serving to set; sprinkle chopped chives or parsley on top.
  12. Serve warm and enjoy the comforting, cheesy goodness — perfect alongside roasted meats or a crisp green salad.

Mustard and Parmesan Potato Gratin

A tangy, cheesy potato gratin with sharp mustard and nutty Parmesan that crisps on top and stays creamy inside.

Ingredients:

  • 2 lbs (900 g) Yukon Gold or russet potatoes, peeled and thinly sliced (about 1/8-inch)
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (120 ml) whole milk
  • 2 tablespoons Dijon mustard
  • 1 teaspoon grainy mustard (optional, for texture)
  • 1 1/4 cups (about 120 g) grated Parmesan cheese, divided
  • 2 tablespoons unsalted butter, plus extra for greasing
  • 2 garlic cloves, minced
  • 1 small shallot, finely chopped (or 1/4 cup onion), optional
  • 1/2 teaspoon salt, plus extra to season slices
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of nutmeg (optional)
  • Fresh thyme or chives for garnish (optional)

How to Make:

  1. Preheat the oven to 375°F (190°C). Butter a 9×9-inch or similar baking dish.
  2. Toss the sliced potatoes in a bowl with a pinch of salt to season the layers.
  3. In a small saucepan over low heat, melt 2 tablespoons butter. Add the minced garlic (and shallot if using) and cook 1 minute until fragrant—don’t brown.
  4. Whisk in the cream, milk, Dijon mustard, grainy mustard (if using), salt, pepper, and nutmeg. Warm until just steaming; remove from heat.
  5. Layer half of the potato slices in the prepared dish, overlapping slightly to cover the base.
  6. Sprinkle half of the grated Parmesan over the first layer.
  7. Pour about half of the mustard-cream mixture evenly over the potatoes.
  8. Arrange the remaining potato slices in a second layer, overlapping to cover.
  9. Pour the remaining cream mixture over the top layer, pressing gently so liquid seeps between slices.
  10. Sprinkle the remaining Parmesan evenly over the gratin.
  11. Cover the dish with foil and bake for 35 minutes.
  12. Remove the foil and bake an additional 20–25 minutes until potatoes are tender and the top is golden and bubbling.
  13. Let the gratin rest 10 minutes before serving to set.
  14. Garnish with fresh thyme or chopped chives if you like.

Enjoy a slice of tangy, cheesy comfort—this gratin is perfect alongside roasted meats or a simple green salad.

Truffle Oil and Brie Potato Gratin

Truffle Oil and Brie Potato Gratin — decadent, creamy potatoes with a hint of truffle luxury.

Ingredients:

  • 2 pounds (about 900 g) Yukon Gold or russet potatoes, peeled and very thinly sliced
  • 8 oz (225 g) Brie, rind on, sliced thin or torn into pieces
  • 1 1/2 cups (360 ml) heavy cream
  • 1/2 cup (120 ml) whole milk
  • 2 cloves garlic, minced
  • 1 tablespoon unsalted butter (for the dish) plus extra for dotting
  • 1–2 teaspoons white truffle oil (adjust to taste)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • 2 tablespoons grated Parmesan or Pecorino (optional, for a golden top)
  • Fresh thyme or chives for garnish (optional)

How to Make:

  1. Preheat your oven to 375°F (190°C). Butter a 9×9-inch (or similar) baking dish.
  2. In a saucepan, warm the cream, milk, garlic, salt, pepper, and nutmeg over medium heat until it’s hot but not boiling; remove from heat.
  3. Stir in 1 teaspoon truffle oil into the warm cream mixture, taste, and add the second teaspoon only if you want a stronger truffle note.
  4. Layer a third of the potato slices in the bottom of the prepared dish, overlapping slightly.
  5. Scatter a third of the Brie pieces over the potatoes.
  6. Pour about a third of the warm cream mixture over that layer to moisten.
  7. Repeat two more times: potatoes, Brie, and cream, finishing with potatoes on top.
  8. Dot the top with small pieces of butter and sprinkle the Parmesan if using.
  9. Cover tightly with foil and bake for 45 minutes.
  10. Remove the foil and bake another 20–30 minutes, until potatoes are tender and top is bubbling and golden.
  11. Let the gratin rest 10–15 minutes so it sets a bit before slicing.
  12. Drizzle a little extra truffle oil (a few drops) over the top and garnish with thyme or chives if you like.

Serve warm and enjoy the rich, indulgent flavors — simple comfort with a luxurious truffle twist.

Smoky Paprika and Fontina Potato Gratin

Spinach and Ricotta Potato Gratin

Creamy, cheesy potato gratin meets tender spinach and ricotta for a cozy, elegant side—or a hearty vegetarian main.

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Ingredients:

  • 2 lbs (about 900 g) Yukon Gold or russet potatoes, peeled and thinly sliced (1/8 inch / 3 mm)
  • 1 tbsp olive oil or butter (for greasing)
  • 1 tbsp butter
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 6 oz (170 g) fresh spinach (or 10 oz/280 g frozen, thawed and squeezed dry)
  • 1 cup ricotta cheese (250 g)
  • 1 cup grated mozzarella (about 100 g)
  • 1/2 cup grated Parmesan (about 50 g), plus extra for sprinkling
  • 1 1/4 cups milk (300 ml) — whole or 2%
  • 1/2 cup heavy cream (120 ml) — or use all milk if preferred
  • 1 large egg
  • 1/2 tsp nutmeg (freshly grated if possible)
  • Salt and black pepper to taste (about 1 tsp salt, 1/2 tsp pepper)
  • Optional: pinch of red pepper flakes or a few fresh thyme leaves

How to Make:

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch (or similar) baking dish with olive oil or butter.
  2. Heat butter in a skillet over medium heat. Add chopped onion and cook until soft, about 4 minutes.
  3. Add garlic and cook 30 seconds until fragrant.
  4. Add spinach (if fresh, cook until wilted; if frozen, just warm through). Remove from heat and let cool slightly.
  5. In a bowl, combine ricotta, egg, nutmeg, salt, pepper, and half the Parmesan. Stir in the cooked spinach mixture.
  6. In another small bowl, mix milk and cream together.
  7. Arrange a layer of potato slices in the bottom of the prepared dish, slightly overlapping.
  8. Spoon a portion of the spinach-ricotta mixture over the potatoes and spread evenly.
  9. Pour a little of the milk-cream mixture over that layer (just enough to moisten).
  10. Sprinkle a little mozzarella and Parmesan over the layer.
  11. Repeat layering potatoes, spinach-ricotta, milk mixture, and cheeses until ingredients are used, finishing with a cheese layer and an extra sprinkle of Parmesan.
  12. Cover dish tightly with foil and bake for 40 minutes.
  13. Remove foil and bake another 20–25 minutes until potatoes are tender and top is golden and bubbling.
  14. Let rest 10 minutes before serving so it sets for clean slices.

Serve warm as a comforting side or pair with a crisp salad for a complete meal—cheesy, creamy, and impossible to resist!

Mushroom and Thyme Potato Gratin

Earthy mushrooms and fragrant thyme make this potato gratin comfort food with a gourmet twist.

Ingredients:

  • 2 lb (900 g) Yukon Gold or russet potatoes, peeled and thinly sliced (about 1/8-inch)
  • 8 oz (225 g) cremini or button mushrooms, cleaned and sliced
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 cups (480 ml) heavy cream
  • 1/2 cup (120 ml) milk
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
  • 1 cup (100 g) grated Gruyère or sharp cheddar cheese, plus extra for topping
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp chopped fresh parsley (optional, for garnish)

How to Make:

  1. Preheat your oven to 375°F (190°C) and butter a 9×13-inch baking dish.
  2. Heat olive oil and 1 tbsp butter in a skillet over medium heat.
  3. Add sliced onions and cook until soft, about 4 minutes.
  4. Add mushrooms and cook until they release their liquid and begin to brown, about 6–8 minutes.
  5. Stir in garlic and thyme, cook 1 minute, then season with salt and pepper and remove from heat.
  6. In a small saucepan, warm the cream and milk together until just simmering; season lightly with salt and pepper.
  7. Arrange a single layer of potato slices in the bottom of the prepared dish, overlapping slightly.
  8. Sprinkle with a little of the cooked mushroom-onion mixture and a handful of grated cheese.
  9. Repeat layering potatoes, mushrooms, and cheese until all ingredients are used, finishing with a layer of potatoes topped with cream and a sprinkle of extra cheese.
  10. Dot the top with the remaining 1 tbsp butter and cover the dish with foil.
  11. Bake covered for 40 minutes, then remove the foil and bake an additional 20–25 minutes until the top is golden and the potatoes are tender when pierced with a knife.
  12. Let the gratin rest 10 minutes before serving, then garnish with chopped parsley if desired.

Serve warm and enjoy the creamy, savory goodness—comfort food with an elegant mushroomy kick!

Spicy Jalapeño and Pepper Jack Potato Gratin

A creamy, spicy potato gratin with jalapeños and melty Pepper Jack — perfect for anyone who likes a little kick.

Ingredients:

  • 2 lbs (about 900 g) Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8-inch)
  • 1–2 fresh jalapeños, seeded and thinly sliced (more if you like heat)
  • 1 small yellow onion, thinly sliced
  • 2 cups shredded Pepper Jack cheese
  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 2 garlic cloves, minced
  • 2 tbsp unsalted butter, plus extra for greasing
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika (optional)
  • 2 tbsp chopped fresh cilantro or chives for garnish (optional)

How to Make:

  1. Preheat oven to 375°F (190°C) and butter a 9×13-inch (or similar) baking dish.
  2. In a small saucepan, warm the heavy cream, milk, butter, garlic, salt, pepper, and smoked paprika over low heat until butter melts and mixture is hot but not boiling.
  3. Arrange a layer of potato slices in the bottom of the dish, slightly overlapping.
  4. Scatter some sliced onion, jalapeño rounds, and a handful of Pepper Jack over the potato layer.
  5. Pour a little of the warm cream mixture over the layer to moisten.
  6. Repeat layers (potatoes, onion, jalapeño, cheese, cream) until all ingredients are used, finishing with a generous cheese layer on top.
  7. Cover the dish tightly with foil and bake for 35 minutes.
  8. Remove foil and bake another 20–25 minutes, or until potatoes are tender and top is golden and bubbly.
  9. Let rest 5–10 minutes so it sets, then sprinkle with chopped cilantro or chives before serving.

Dig in and enjoy the creamy, spicy melt — perfect alongside grilled meats or as the star of the table!

Lemon, Dill, and Feta Potato Gratin

Bright, tangy, and creamy—this Lemon, Dill, and Feta Potato Gratin is a sunny twist on a classic comfort side.

Ingredients:

  • 2 lb (about 900 g) Yukon Gold or russet potatoes, peeled and thinly sliced (1/8-inch)
  • 1 medium lemon (zest + 2 Tbsp juice)
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (120 ml) whole milk
  • 2 cloves garlic, minced
  • 4 oz (115 g) feta cheese, crumbled
  • 2 Tbsp fresh dill, chopped (plus extra for garnish)
  • 2 Tbsp unsalted butter, softened (for greasing)
  • 1 tsp kosher salt (adjust to taste)
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp red pepper flakes (optional, for a touch of heat)
  • 1/4 cup grated Parmesan (optional, for a golden top)

How to Make:

  1. Preheat the oven to 375°F (190°C). Butter a 9×9-inch or similar baking dish.
  2. Rinse and peel the potatoes, then slice them thinly and evenly (a mandoline works well).
  3. In a bowl, whisk together cream, milk, minced garlic, lemon zest, lemon juice, salt, pepper, and red pepper flakes if using.
  4. Arrange a single layer of potato slices in the bottom of the prepared dish, slightly overlapping.
  5. Sprinkle a little crumbled feta and a pinch of chopped dill over the layer of potatoes.
  6. Repeat layering potatoes, feta, and dill until all potatoes are used, finishing with a potato layer.
  7. Pour the cream mixture evenly over the stacked potatoes so it seeps between the slices.
  8. Sprinkle the top with remaining feta and the grated Parmesan if using.
  9. Cover the dish tightly with foil and bake for 40 minutes.
  10. Remove the foil and bake an additional 20–25 minutes until the top is golden and potatoes are tender when pierced with a knife.
  11. Let the gratin rest 10 minutes out of the oven to set and absorb flavors.
  12. Sprinkle with extra fresh dill before serving.

Enjoy this bright, creamy gratin as a lively side to roast chicken or fish—lemony comfort in every forkful!

Sweet Potato and Maple Potato Gratin

Sweet Potato and Maple Potato Gratin — sweet, savory, and comfortingly creamy.

Ingredients:

  • 1 lb russet or Yukon Gold potatoes, peeled and very thinly sliced
  • 1 lb sweet potatoes, peeled and very thinly sliced
  • 2 tablespoons unsalted butter, plus extra for greasing
  • 1 small onion, thinly sliced (optional)
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 2 tablespoons pure maple syrup
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 1/2 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1 cup shredded Gruyère or sharp cheddar cheese, divided
  • 1/4 cup finely grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

How to Make:

  1. Preheat oven to 375°F (190°C). Grease a 9×9-inch or similar baking dish with butter.
  2. Toss the sliced potatoes and sweet potatoes separately with a little salt and pepper so they season evenly.
  3. In a small saucepan, melt 2 tablespoons butter over medium heat. Add the onion (if using) and cook until softened, about 4 minutes. Add garlic and cook 30 seconds more.
  4. Pour in the cream and milk, then stir in maple syrup, thyme, nutmeg, and a pinch of salt and pepper. Warm until just simmering, then remove from heat.
  5. Layer a single overlapping layer of potatoes in the prepared dish, alternating sweet and regular slices as you like. Sprinkle a little of the shredded cheese over the layer.
  6. Repeat layering potatoes and cheese, finishing with a top layer of potatoes. Pour the warm cream mixture evenly over the assembled gratin.
  7. Sprinkle the remaining shredded cheese and the Parmesan over the top.
  8. Cover the dish with foil and bake 35 minutes. Remove foil and continue baking until potatoes are tender and top is golden and bubbling, about 20–25 more minutes.
  9. Let the gratin rest 10 minutes before slicing so it sets slightly.
  10. Garnish with chopped parsley if desired and serve warm.

Enjoy a cozy, sweet-and-savory slice of comfort—perfect with roasted meats or a simple green salad!

Make-Ahead Individual Potato Gratin Cups

Make-Ahead Individual Potato Gratin Cups: tiny, cheesy comfort that’s perfect for prepping ahead and baking to golden perfection.

Ingredients:

  • 1 1/2 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8-inch)
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg (optional)
  • 1 tablespoon unsalted butter, softened (for greasing)
  • 1 1/2 cups grated Gruyère or sharp cheddar cheese, divided
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped fresh chives or parsley (for garnish)

How to Make:

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin with the softened butter.
  2. In a small saucepan, warm the cream, milk, garlic, salt, pepper, and nutmeg until just steaming; remove from heat.
  3. Toss the sliced potatoes with about 1 cup of the grated cheese so they’re lightly coated.
  4. Layer the potato slices into each muffin cup, packing them snugly and building up to the top.
  5. Pour a few tablespoons of the warm cream mixture into each cup so it comes about halfway up the potatoes.
  6. Sprinkle a little of the remaining cheese and a pinch of Parmesan on top of each cup.
  7. Cover the tin tightly with foil and bake for 35–40 minutes, until potatoes are tender when pierced.
  8. If making ahead: cool completely, cover, and refrigerate up to 48 hours (or freeze for up to 1 month). To reheat, thaw in fridge if frozen, then bake covered at 375°F for 20 minutes.
  9. Uncover and bake an additional 8–10 minutes to brown the tops and crisp the edges.
  10. Let the gratin cups rest 5 minutes in the tin, then run a knife around each cup to loosen and transfer to a platter.
  11. Garnish with chopped chives or parsley and a light dusting of Parmesan before serving.

These little gratins are perfect for make-ahead entertaining — creamy, crispy, and irresistibly cheesy!

Conclusion

You’ve got plenty of gratin choices to try, and each one makes a dependable, golden side dish that lifts any meal. Pick a recipe, prep your potatoes and toppings, and layer them with cream and cheese. Bake until bubbling and browned. You can make most ahead and reheat gently. Serve hot with a simple salad or roast. Try different cheeses and herbs next time to find your favorite—these will win hearts, maybe even more than once.

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