Quick Vegetarian Gratin: Potato and Gruyere Gratin

Your new hero for weeknights has arrived.

Are you sick of having to decide what to have for dinner on weeknights? You know the drill: everyone is hungry, you don’t have much time, and you need something that will fill you up without a long cooking session. What if I told you that you could have cheesy, comforting goodness on your table with very little effort?

No more complicated casseroles! This Quick Vegetarian Gratin: Potato and Gruyere Gratin is the best secret weapon you have for a filling, healthy meal that tastes fancy but is very easy to make. Thinly sliced potatoes, rich cream with garlic, and nutty, melty Gruyere cheese bake into a golden, bubbly masterpiece.

It’s the best one-pan meal for busy families because it tastes great with very little work. People will ask, “How did you make this on a Tuesday?” when they see this dish.

Why Families Who Are Always on the Go Love This Recipe:

• Only 15 minutes of active prep—the oven does the rest. • One dish—little cleaning up to do
• Naturally gluten-free—no need for flour or thickening agents. Make-ahead friendly—put it together today and bake it tomorrow.
• Everyone loves it—even people who eat meat all the time love it. Nice enough for company—great results, easy to do

A Brief Look at the Recipe: – Time to Get Ready: 15 minutes

• Time to Cook: 45–55 minutes
• Total Time: About an hour (mostly hands-off) – Number of servings: 6 to 8
• Food Labels: Vegetarian, Gluten-Free

What Made This Recipe a Family Favorite

As a busy parent, I’ve had my fair share of dinner disasters and last-minute rushes. This recipe came about on one of those nights when it was cold, the kids were tired, and I really wanted something warm, cheesy, and real.

I used what I had in the fridge: potatoes, some nice cheese from a party that weekend, and heavy cream that needed to be used. An hour later, what came out of the oven was pure magic: golden brown, impossibly creamy, and so good that everyone forgot about the day’s chaos.

I’ve made some changes to it over time, and now it’s a real lifesaver. It shows that quick meals don’t have to taste bad or lose that “hug in a bowl” feeling.
What makes this Quick Vegetarian Gratin so special:

The smartly simple recipe cuts down on active prep time without losing the rich, creamy texture and golden, bubbly crust that everyone loves. The cream gets thick and rich from the potatoes’ natural starch, which they release into it. There’s no need for flour or a complicated roux. The Gruyere melts into pools of savory, nutty goodness.

Even the most dedicated meat eaters at your table will love it, so it’s a true family favorite that happens to be vegetarian.

What You’ll Need

For the Gratin

2 pounds of potatoes (4–5 medium-sized ones) Russet or Yukon Gold are the best types. The starch in the cream helps it thicken and get that smooth, silky feel.
1½ cups of freshly grated Gruyere cheese, divided: Gruyere has a nutty, slightly sweet taste and melts very well. It’s the traditional choice and worth looking for, but you can also use other things (see notes below).

1½ cups of heavy cream
This makes the rich, creamy sauce. Don’t use milk instead; you need the richness.
2 to 3 cloves of garlic, chopped

2 tablespoons of unsalted butter (for greasing the dish)
¼ teaspoon of nutmeg that has just been grated
A traditional French ingredient that makes the creamy flavor better without being obvious.
Add salt and freshly ground black pepper to taste.

Optional garnish: Chopped fresh thyme or chives

What You Need

Important:

• A baking dish or gratin dish that is 9×13 inches and safe for the oven
• A medium-sized pot
• A big bowl for mixing
• A sharp knife or mandoline slicer

Strongly Suggested:

• Mandoline slicer for thin, even potato slices (makes prep quick and ensures even cooking)

Notes on Substitution

Cheese: If Gruyere is hard to find or too expensive, you can use sharp white cheddar, Fontina, or a mix of Parmesan and mozzarella instead. The taste will be a little different, but it will still be good.

Potatoes: Russets and Yukon Golds are the best kinds because they have a lot of starch. Other waxy potatoes work, but they make the texture a little different.

A Lighter Version: Instead of heavy cream, use half-and-half to make the gratin a little lighter. The result won’t be as rich, but it will still be very good.

Instructions in Steps

Step 1: Get the potatoes ready (10 minutes)

Set your oven to 375°F (190°C) before you start. Grease your gratin dish well with the butter.

Take the skin off the potatoes. Cut them into 1/8-inch rounds that are all the same size with a mandoline or a very sharp knife. Put the slices in a big bowl.

Pro Tip: To cook food evenly, make sure the slices are all the same size. Using a mandoline makes this very fast and makes sure there are no crunchy spots or mushy spots. If you’re cutting by hand, take your time to make sure the thickness stays the same.

Step 2: Add flavor to the cream (5 minutes)

Put the heavy cream, minced garlic, nutmeg, about 1 teaspoon of salt, and a few grinds of black pepper in a medium saucepan.

Over medium-low heat, heat the mixture slowly until it starts to boil and steam. Don’t let it boil!

Take it off the heat and let it sit for a few minutes to let the flavors mix.
Tip: Don’t hurry through this step. Letting the garlic slowly mix with the warm cream gives the whole gratin a deeper, more complex flavor. This is where the fun begins.

Step 3: Mix and stack (5 minutes)

In the big bowl, pour the warm cream mixture over the potatoes that have been cut into pieces. Gently toss to coat each slice evenly.

Start by tightly stacking half of the dressed potato slices in the prepared gratin dish, with each row slightly overlapping the next.

Add half of the grated Gruyere, and add a lot of it.

Put the rest of the potatoes in a tight, even layer on top. Put the rest of the Gruyere on top.

Pour any cream that is still in the bowl over the top.

Pro Tip: Make sure the potatoes are tightly and evenly stacked. This makes the structure strong, makes sure every bite is full of creamy potato and cheese, and stops the gratin from being watery.

Step 4: Bake for 45 to 55 minutes, or until golden brown.

Put aluminum foil loosely over the gratin dish. Put it in the oven for 30 minutes.

Take off the foil and keep baking for another 15 to 25 minutes, or until the top is golden brown and bubbly and the potatoes are soft when poked with a fork.

Tip: Covering the potatoes with foil at first helps them steam and cook all the way through without drying out. Taking it off lets that golden, crispy crust form on top, which is hard to resist.

Step 5: Let it sit for 10 to 15 minutes and then serve.

Take the gratin out of the oven and let it sit for 10 to 15 minutes before serving.

Pro Tip: It’s very important to rest! It lets the gratin set, which makes it easier to serve clean portions and makes sure that the creamy sauce is absorbed completely instead of running all over the plate.

If you want, you can add fresh thyme or chives as a garnish. Serve hot!

Option to Make Ahead

Assemble the gratin all the way up to Step 3, wrap it tightly in plastic wrap, and put it in the fridge for up to 24 hours before baking. When it’s time to cook, add 10 to 15 minutes to the covered baking time because the food is cold.

Storing in the Refrigerator You can keep leftovers in the fridge for up to 3–4 days in an airtight container.

Reheating: Put each serving in the microwave and heat until warm. Reheat in a 325°F oven for 15 to 20 minutes, covered, until heated through. This will give you bigger portions and a better texture.

Yummy Changes

Put in Some Greens: To make it healthier, add a layer of blanched spinach or thinly sliced kale between the layers of potatoes.

Add Some Spice: For a little heat, add a pinch of cayenne pepper or a dash of hot sauce to the cream mixture.

For Onion Lovers: Cut half an onion into thin slices and cook them until they are slightly caramelized. Then, layer them into the gratin for more flavor.

Herb-Infused: While the cream is infusing, add fresh thyme or rosemary sprigs. Take them out before pouring over the potatoes.

Adding Bacon: For family members who don’t eat meat, crumbled cooked bacon between layers gives the dish a smoky flavor.

What to Serve with Potato Gratin

This gratin is rich and filling, so serve it with lighter, brighter sides:

• A simple green salad with lemon dressing
• Asparagus or green beans that have been roasted
• Broccoli steamed with lemon—chicken grilled or roasted for protein
• Crusty bread to soak up the extra cream

Serve a salad with chickpeas or white beans on the side for a full vegetarian meal.

Information About Food

For each serving (8 servings):

Main Benefits: Cheese is a good source of calcium.

• Gives you potassium from potatoes
• Gluten-free by nature
• Has protein from cheese and cream

Questions That Are Often Asked

Is it possible to make this quick vegetarian gratin ahead of time?

For sure! You can put the gratin together, wrap it up tightly, and store it in the fridge for up to 24 hours before baking it. Since it’s starting from cold, you only need to add about 10 to 15 minutes to the initial covered baking time. This is great for hosting or busy weeknights when you want to get things ready ahead of time.

What kind of potatoes work best for gratin?

Russet or Yukon Gold potatoes, which are starchy, are great for gratin. They let out starch while cooking, which helps the cream thicken and gives it that great creamy texture without needing any flour. Yukon Golds are a little wetter and taste like butter, while Russets are a little drier and fluffier.
What can I do to stop my potato gratin from being watery?

The most important thing is to cut your potatoes into even slices (about 1/8 inch) and stack them tightly. Also, warm up your cream mixture slowly, but don’t let it boil. Boiling can make it too thick or cause it to curdle. After baking, let the gratin sit for 10 to 15 minutes. This important step makes sure that the liquids soak into the potatoes completely.

Is it okay to use a different cheese if I don’t have Gruyere?

Yes! Gruyere cheese has a unique nutty flavor that is typical for this dish, but you can use other good melting cheeses instead. You can use sharp white cheddar, Fontina, or a mix of Parmesan and mozzarella. The taste will be a little different, but the end result will still be great.
Does this Quick Vegetarian Gratin recipe not have gluten in it?

Yes! Because it doesn’t use any flour or thickeners, this recipe is naturally gluten-free. The heavy cream and the starch that the potatoes naturally release while they bake are what make the dish creamy. Just make sure that any cheese you buy that is already shredded doesn’t have gluten in it.
Is it possible to make this vegan?

Yes, with changes! Instead of heavy cream, use full-fat coconut cream and a good vegan cheese that melts well. The end product will be different from the original, but it can still taste good. Keep in mind that the texture may be a little different.

This Quick Vegetarian Gratin: Potato and Gruyere Gratin shows that you don’t have to spend hours in the kitchen to make fancy, filling comfort food. You can make a golden-topped, impossibly creamy dish for your family that feels special enough for company with just 15 minutes of prep and some time in the oven.

The layers of soft potatoes, garlicky cream, and melted Gruyere cheese make something truly magical. It’s the kind of dish that makes everyone want to eat and leaves them completely happy.

Do it this week. Your Tuesday night just got a lot tastier.

Do you love vegetarian dishes that are comforting? Look at our collection of simple family dinners and one-pan wonders that make cooking on weeknights fun!