Easter Potato Gratin

potato casserole with cream, gratin dauphinois, french cuisine

Embrace the new spring season this Easter weekend with our golden and creamy potato gratin🌷✨ We can’t think of a better way to celebrate the season than by making a comforting meal for the ones you love. Happy Easter everyone!🐰🐣


  • 2 pounds russet potatoes peeled and sliced into 1/8-inch rounds
  • 1 large garlic clove halved
  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 2 tsp kosher salt
  • Butter
  • Freshly ground black pepper
  • 2 ounces shredded gruyere cheese (optional)
  • 1/4 cup finely chopped fresh chives (optional)


  1. Preheat oven to 350 degrees (F)
  2. With cut sides of garlic clove, firmly rub the bottom and sides of a 1 1/2- quart baking dish. Then generously coat bottom and sides with butter.
  3. In a pitcher, whisk together cream and milk. (A 4-cup glass measuring pitcher works great for this.)
  4. Layer 1/3 of potato slices into prepared baking dish. Season generously with salt and pepper and pour over 1/3 of the cream mixture. Repeat with 2 remaining layers, finishing with cream mixture that should just cover the potatoes.
  5. Bake 70 minutes, until bubbly on the edges and golden brown on top. Sprinkle with cheese if using and bake 10 minutes more. Let stand 10 to 15 minutes. Garnish with chives and serve.