There’s something irresistible about the way potatoes transform in the oven, tender on the inside, richly flavored from cream, and finished with a golden layer of bubbling cheese. This creamy potato gratin is a fuss-free side dish that feels both hearty and elegant, perfect for elevating an everyday dinner without extra effort.
With just a handful of ingredients, potatoes, cream, seasoning, and mozzarella, you get a dish that pairs beautifully with roasted meats, grilled fish, or even a simple green salad.
What is Creamy Potato Gratin?
Potato gratin, called scalloped potatoes or, when cheese is involved, potatoes au gratin are classic oven-baked dishes where thin potato slices cook slowly in cream or milk until tender. The French “gratin” tradition celebrates a nicely browned top, but this recipe uses mozzarella for a stringy, melty finish.
Many regional variations exist, some use garlic and Gruyère, others add herbs or bacon, but at heart this recipe is all about the comforting combo of soft potato and rich dairy.
Pro Tips for the Best Creamy Potato Gratin
- Use a mandoline or a sharp knife to slice potatoes evenly so they cook through at the same rate.
- After slicing, pat potatoes dry if they’re wet to help the cream cling and prevent a watery bake.
- Season slices lightly and evenly so every layer is flavorful.
- Lightly butter or oil the baking tray so the potatoes don’t stick and the edges crisp nicely.
- Place the tray in the middle of the oven; if the top browns too quickly, tent with foil for the first 30–40 minutes.
- You can also add 1–2 crushed garlic cloves to the cream, scatter fresh thyme or rosemary between layers, or swap mozzarella for Gruyère for a nuttier flavor.
Frequently Asked Questions
Can I use milk instead of heavy cream?
Yes, but the result will be lighter and less silky. Use full-fat milk or a 50/50 mix of milk and cream for a middle ground. You may need to bake a few minutes longer.
Do I need to parboil the potatoes first?
No, thin slices cook through in the oven. If you prefer, parboil thicker slices for 5–8 minutes, drain and proceed, that speeds the final bake and ensures tenderness.
What cheeses work best besides mozzarella?
Mozzarella gives a mild, melty top. For more flavor try Gruyère, Comté, cheddar, or a mix and they brown nicely and add depth.
How to Store Leftovers
Refrigerate leftover portions in an airtight container. Reheat in a oven until warmed through to keep the texture pleasant.
Ingredients
How to Make Creamy Potato Gratin
Peel the potatoes, slice them, and place the slices in a bowl.
Peel the potatoes, slice them, and place the slices in a bowl.
Toss into the potato slices salt, a few grinds of black pepper, and the paprika so each slice gets a little seasoning.
Toss into the potato slices salt, a few grinds of black pepper, and the paprika so each slice gets a little seasoning.
Neatly lay the slices on a baking tray lined with parchment paper in overlapping rows or layers. Pour heavy cream evenly over the arranged potatoes.
Neatly lay the slices on a baking tray lined with parchment paper in overlapping rows or layers. Pour heavy cream evenly over the arranged potatoes.
Place the tray in the oven and bake for 45 minutes at 190°C (375°F). After 45 minutes, remove the tray from the oven and sprinkle grated mozzarella evenly over the top.
Place the tray in the oven and bake for 45 minutes at 190°C (375°F). After 45 minutes, remove the tray from the oven and sprinkle grated mozzarella evenly over the top.
Return to the oven and bake for an additional 15 minutes at 190°C (375°F) until the cheese is melted.
Return to the oven and bake for an additional 15 minutes at 190°C (375°F) until the cheese is melted.
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