Thanksgiving Made Easy: Classic Potato Gratin

If you’re looking for a side dish that’s equal parts crowd-pleasing and stress-free, this cheesy potato gratin recipe deserves a spot on your Thanksgiving table. Thinly sliced Yukon golds are bathed in a rich, velvety sauce made with cream, cheddar, and just the right touch of thyme, then baked until perfectly tender and golden brown on top. The result is the kind of comfort food everyone reaches for first.

The ingredients in this Thanksgiving side are simple, the steps are straightforward, and you can prep most of it in advance to make the big day easier. Just slice your potatoes and mix the sauce the night before, then assemble and bake right before serving. With this dish bubbling away in the oven, you’ll have one less thing to juggle—and plenty of time to enjoy the holiday.

Classic Potato Gratin Recipe 

Tip: This recipe is perfect for planning ahead—slice the potatoes and whisk the cream mixture the day before Thanksgiving, then assemble and bake right before serving. It frees up your stovetop, saves time, and fills the kitchen with that irresistible holiday aroma.

Yield: 12 servings
Active Time: 20 minutes
Total Time: 1 hour 35 minutes

Ingredients:
3 ½ to 4 pounds Yukon gold potatoes, peeled and sliced thinly
1 ½ cups heavy cream
1 cup whole milk
1 ¼ cups shredded cheddar cheese
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
½ teaspoon dried thyme
1 ¼ teaspoons sea salt
½ teaspoon black pepper
2 ½ tablespoons butter or ghee, melted
1 tablespoon fresh thyme leaves, picked (optional)

Instructions:
Preheat the oven to 400ºF and grease a 9×13-inch casserole dish. Arrange the sliced potatoes upright in rows, packing them snugly into the dish.

In a large bowl, whisk together the cream, milk, garlic powder, onion powder, dried thyme, salt, pepper, and melted butter. Pour the mixture evenly over the potatoes. Sprinkle the shredded cheese on top, then add the fresh thyme leaves if using.

Cover with greased foil and bake for 60 to 75 minutes, until the potatoes are mostly tender. Remove the foil and bake for another 10 to 15 minutes, until the top is golden brown and bubbly. Let cool slightly before serving.