This Garlic Herb Potato Gratin is the ultimate comfort food side dish, featuring thinly sliced potatoes baked with savory herbs and a creamy cheese sauce. Ready in just over an hour, it’s perfect for holiday dinners or elevating a simple weeknight meal.

I remember the first time I perfected this recipe. I was hosting a small gathering for friends and wanted a side dish that felt both elegant and deeply comforting. The scent of roasting garlic and thyme filled my kitchen, promising warmth before the first bite was even taken. Since then, this gratin has become my go-to for special occasions, especially when paired with a main course like my baked cod or as the star of a holiday table next to classic Thanksgiving side dishes.

Ingredients for Perfect Garlic Herb Potato Gratin

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Garlic Herb Potato Gratin

Creamy Garlic Herb Potato Gratin with layers of thinly sliced potatoes baked in a rich herb-infused cream sauce. Perfect holiday side dish that’s easy to make ahead.

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

2 hours hrs 20 minutes mins

Total Time 3 hours hrs 15 minutes mins

Course Side Dish

Servings 8 rolls

Calories 320 kcal

Equipment

• small saucepan
• stand mixer
• mixing bowl
• measuring cups
• measuring spoons
• dough hook
• plastic wrap
• knife
• cutting board
• 9-inch round cake pan
• oven
• wire rack
• hand mixer
• serrated knife

Ingredients

  

Dough Ingredients

• 3/4 cup whole milk
• 2 1/4 teaspoons active dry yeast 1 packet
• 1/4 cup granulated sugar
• 1 large egg at room temperature
• 1 large egg yolk at room temperature
• 1 teaspoon kosher salt
• 3 cups all-purpose flour plus more for dusting
• 1/2 cup unsalted butter softened and cut into small pieces
• 1 cup strawberry jam

Glaze Ingredients

• 4 ounces full-fat cream cheese softened
• 1 cup confectioners’ sugar sifted
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon whole milk plus more as needed

Instructions

 

• In a small saucepan, gently warm the 3/4 cup of milk over low heat until it is just lukewarm (about 100-110°F). Pour the warm milk into the bowl of a stand mixer and sprinkle the yeast and granulated sugar over the top. Let it sit for 5-10 minutes until the mixture is foamy and fragrant.
• Using the dough hook attachment, add the egg, egg yolk, and salt to the yeast mixture. Mix on low speed to combine. Add the 3 cups of flour, one cup at a time, mixing until a shaggy dough forms. With the mixer running on low, gradually add the softened butter pieces, waiting until each piece is mostly incorporated before adding the next. Continue mixing for 5-7 minutes until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl.
• Transfer the dough to a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size.
• Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and roll it into a 10×14-inch rectangle. Spread the strawberry jam evenly over the dough, leaving a 1-inch border along the long sides. Starting from one long side, tightly roll the dough into a log, pinching the seam to seal. Slice the log into 8 equal pieces using a sharp serrated knife.
• Place the rolls, cut-side up, into a greased 9-inch round cake pan. Cover the pan loosely with plastic wrap and let the rolls rise in a warm place for 45 minutes to 1 hour, until puffy and nearly doubled. Meanwhile, preheat your oven to 350°F.
• Bake the risen rolls for 22-25 minutes, or until they are golden brown on top. Transfer the pan to a wire rack to cool for 20 minutes.
• While the rolls cool, make the cream cheese glaze. In a medium bowl, use a hand mixer to beat the softened cream cheese until smooth. Beat in the sifted confectioners’ sugar, vanilla extract, and 1 tablespoon of milk until the glaze is smooth, creamy, and thick but pourable. Add an extra teaspoon of milk if the glaze is too thick.
• Drizzle the glaze evenly over the warm rolls. Serve them warm.

Keyword baked, holiday side, potato gratin

Customize Your Creamy Potato Bake

• Extra Cheesy Version: Add a layer of grated Gruyère cheese between the potatoes for more decadence.
• Herb Swap: Try using sage or chives in place of thyme for a different flavor profile.
• Add a Kick: Sprinkle a pinch of cayenne pepper or red pepper flakes into the cream sauce.

My Pro Tips for the Best Results

• Slice Consistently: Use a mandoline for uniformly thin potato slices to ensure even cooking.
• Season Every Layer: Don’t just season the cream. Lightly salt and pepper each potato layer for full flavor, a technique I also use in my potato salad.
• Let It Rest: Allow the gratin to sit for 10-15 minutes after baking so the sauce sets perfectly.
• Test for Tenderness: The potatoes are done when a sharp knife slides easily through the center.

Storing and Reheating Your Gratin

• Store: Cool completely, then cover tightly and refrigerate for up to 4 days.
• Freeze: Freeze portions in airtight containers for up to 3 months. Thaw in the refrigerator overnight.
• Reheat: Warm in a 350°F oven for 15-20 minutes, or until heated through. Add a splash of cream if it seems dry.
• Make-Ahead Tip: Assemble the entire dish, cover, and refrigerate overnight. Add 10-15 minutes to the baking time when cooking from cold.

Frequently Asked Questions

More Savory Side Dishes to Try

• Garlic Mashed Potatoes
• Sweet Potato Casserole
• Creamy Mac and Cheese
• Cheesy Garlic Bread

Why This Garlic Herb Potato Gratin Wins

With its creamy texture and robust garlic herb flavor, this potato gratin is a staple recipe you’ll return to again and again. It turns simple ingredients into a truly special side dish that pairs beautifully with everything from a weeknight roast chicken to your holiday feast. I hope it becomes a beloved part of your cooking repertoire.