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Potato Gratin with Gruyère and Crème Fraîche

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This indulgent potato gratin with gruyère and crème fraîche is a sophisticated take on a classic comfort food favourite. By using tangy crème fraîche instead of traditional double cream, the dish gains a subtle brightness that cuts through the richness of the melted Gruyère cheese. The potatoes are thinly sliced and layered to ensure they become perfectly tender, absorbing the savoury flavours of the sauce while the top develops a beautiful golden crust in the oven.

As a versatile vegetarian side dish, this gratin is an excellent accompaniment to a Sunday roast or a crisp green salad for a lighter midweek meal. It is particularly well-suited for entertaining, as it can be assembled in advance and baked until bubbling and fragrant. This homemade classic is sure to become a cold-weather staple for your family table.

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Ingredients for Potato Gratin with Gruyère and Crème Fraîche

  • 1.4kg russet potatoes, peeled, cut into 1/8-inch-thick rounds

  • 350ml crème fraîche,* stirred to loosen

  • 170g (packed) grated Gruyère cheese (about 170g )

  • 2 tablespoons chopped fresh Italian parsley

How to make Potato Gratin with Gruyère and Crème Fraîche

Preheat oven to 204°C. Generously butter 13x9x2-inch glass baking dish. Arrange half of potato slices in bottom of prepared dish, overlapping slightly. Sprinkle generously with salt and pepper. Spread half of crème fraîche over potatoes and sprinkle with half of cheese. Top with remaining potatoes, overlapping slightly; sprinkle generously with salt and pepper. Spread with remaining crème fraîche; sprinkle with remaining cheese.

Bake gratin uncovered 30 minutes. Reduce oven temperature to 177°C. Continue to bake gratin until potatoes are tender and top is golden brown, about 45 minutes. Remove from oven; let stand 10 minutes. Sprinkle with parsley and serve.

Available at some supermarkets. If unavailable, heat 350ml whipping cream to lukewarm (29°C). Remove from heat and mix in 45ml buttermilk. Cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill until ready to use.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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