Potato gratin recipe – Tasty potato dish prepared in 5 variations

Potato gratin recipe cream cheese baked crispy rosemary

The potato gratin is a great dish that doesn’t require many ingredients and is actually very easy to prepare. The delicious potato gratin is an ideal accompaniment to meat or fish, but can also be served as a main course. A potato gratin can be prepared in different variations. With cream or milk, with cheese, vegetables or ham. This nutritious dish with tasty and filling potatoes is diverse and brings variety to the menu. Choose the potato gratin recipe that suits your taste from the following ideas and enjoy it with the family or get the praise of your guests.

Potato gratin recipe with cream and cheese

recipe for potato gratin thyme cream cheese crispy layer

The first recipe idea that we would like to present to you promises a casserole with a creamy interior and a crispy crust on top. This tasty potato gratin is prepared with raw potatoes.


  • 85 g grated cheese (e.g. Gruyère)
  • 60 g finely grated parmesan
  • 480 ml of cream
  • 2 cloves of garlic, chopped
  • 1 tbsp fresh thyme leaves, roughly chopped
  • Kosher salt
  • freshly ground black pepper
  • 1.4 to 1.6 kg potatoes, peeled and thinly sliced ​​on a mandolin cutter
  • 30 g butter

recipe potato gratin preparation arrange raw potatoes cream

Mix the cream, garlic, thyme and 2/3 of the cheese in a bowl, season with salt and pepper and stir everything well. Add the potato slices to the mixture and stir everything well with your hands so that each slice is well covered with the cream and cream mixture. Grease a 2-liter casserole dish with butter and place the potatoes in stacks close together in the dish so that the slices are arranged almost vertically. Pour the remaining cream and cheese mixture over the potatoes, cover with foil and bake in the preheated oven at 200 degrees for about 30 minutes. Then remove the foil and continue to bake the potato stew until the top layer turns golden brown. Take the mold out of the oven and sprinkle the rest of the cheese over it. Bake for another 20-30 minutes.

Easy potato gratin recipe with milk and cream

Recipe classic potato gratin without egg boiled potatoes

The next recipe, which we have selected for you, offers you the opportunity to prepare the potato gratin in the classic way with boiled potatoes. This French classic is very easy to prepare and will pamper your senses with the aromas of nutmeg and bay leaves.

Ingredients for 6 servings:

  • 4 large potatoes
  • 460 ml of cream
  • 230 ml of milk
  • 1 clove of garlic
  • 2 bay leaves
  • 1/2 teaspoon grated nutmeg
  • 3 sprigs of thyme
  • salt and pepper

simple cream milk thyme potato gratin recipe

Slice the potatoes thinly on the mandolin cutter. Put the cream, milk, garlic, nutmeg and bay leaves in a large saucepan and add the potato slices. Now let the potatoes simmer over medium heat for 15 minutes. Remove the bay leaves and the clove of garlic and place the cooked potatoes in a greased baking dish. Pour the cream-milk mixture over them and bake in the preheated oven for 15-20 minutes, covered with aluminum foil. Finally remove the foil and as soon as the potatoes are cooked, bake them until they are golden brown.

Potato gratin recipe with mushrooms and wild mushrooms

recipe for potato gratin preparation mushrooms mushrooms

If you want to add flavor to the delicious potato casserole with aromatic vegetables, you are welcome to include mushrooms and mushrooms in the recipe. They add a luxurious touch to the traditional dish.


  • 800 g potatoes
  • 1 clove of garlic, chopped
  • 250 g fresh mushrooms
  • a handful of fresh or dried porcini mushrooms
  • 1 onion, chopped
  • 300 ml of milk
  • 300 ml of cream
  • some butter flakes
  • Salt pepper

Mushrooms boletus potato gratin recipe ingredients

Clean the mushrooms and mushrooms, cut into large pieces and cook briefly in a pan with the onion. Wash, peel and slice the potatoes and place half in the buttered baking dish. Spread the mushrooms on top and then place the remaining potato slices on top. Mix the milk, cream, garlic, salt and pepper and pour over the potatoes. Gratinate the potato gratin at 180 degrees for 1 – 1.5 hours.

Recipe for potato gatin with broccoli and gorgonzola

broccoli recipe for potato gratin easy to prepare cream

A delicious combination is made if you pair the potatoes with broccoli and top the whole dish with the spicy Gorgonzola.


  • 1 medium onion, sliced
  • 200 g fresh broccoli
  • 760 g potatoes, peeled and thinly sliced
  • 230 ml of cream
  • 3 cloves of garlic, finely chopped
  • soft, unsalted butter
  • 1/2 teaspoon fresh thyme
  • olive oil
  • 100 g Gorgonzola
  • salt
  • black pepper

Preparing potato gratin broccoli casserole cheese

Fry the onion and set aside in a large bowl. Blanch the brikkola florets in boiling water for a minute and rinse them with cold water. Put the cream with the garlic, salt and pepper in a saucepan and simmer for a few minutes. Grease a baking dish and layer the potatoes in a single layer. Scatter the fried onions on top and place the remaining potato slices on top. Then layer broccoli and season with thyme. Pour cream over the casserole and cover the pan with aluminum foil. Bake the potato and broccoli gratin in a preheated oven for 40-50 minutes at 200 degrees. Crumble the Gorgonzola, sprinkle it over the casserole and bake the gratin for a few more minutes until golden brown.

Prepare vegan potato gratin

easy recipe for potato gratin tomatoes vegan

The next potato gratin recipe that we would like to offer you is a variation that works entirely without cream and milk and is therefore suitable for vegans.

Ingredients for 2 servings:

For the “cheesy sauce”:

  • 1 tbsp vegan butter, melted
  • 2 tbsp nutritional yeast
  • 1 teaspoon white wine
  • 1 tbsp olive oil
  • Juice of one lemon
  • ¼ cup chopped coriander
  • salt and pepper

For the casserole:

  • 8 baby potatoes
  • 1 medium red tomato
  • 1 medium orange tomato
  • 1 small yellow tomato
  • 1 tbsp olive oil
  • Salt, pepper, garlic powder to taste

For the crust:

  • 160 g breadcrumbs
  • 2 tbsp instant oats
  • 2 tbsp nutritional yeast
  • 2 tbsp of the cheesy sauce mixture

tomato vegetable recipe potato gratin vegan crust crispy

First mix all the ingredients for the sauce and set them aside. Mix together the ingredients for the crust as well. Cook the potatoes in the salted water until you can pierce them with a fork. In the meantime, wash the tomatoes and cut them into slices. Add olive oil to the pan, season the tomatoes with garlic, salt and pepper and sauté them for about 7 minutes. Once the potatoes have cooled, cut them into slices. Then layer alternately one layer each of potato slices and tomato slices. Then pour the sauce over it and spread the mixture for the crust. Bake the vegan potato casserole with vegetables for about 30 minutes. Only set the stove to grill for the last 10 minutes so that the crust does not burn. Serve the vegan dish with a hearty and crunchy salad.