Gordon Ramsay Potato Gratin That Steals The Whole Table

If you’ve ever had Gordon Ramsay’s potato gratin, you know it doesn’t play around. Creamy, garlicky, perfectly layered, with just enough crisp on top to make you swoon. I made it for a family dinner once, and my brother-in-law (a steak guy, through and through) ignored his ribeye for seconds of this gratin. That’s how good it is.

The best part? It looks fancy, but it’s totally doable at home. Ramsay’s version is classic French technique meets real-kitchen practicality. No roux, no flour — just good potatoes, cream, and heat doing what they do best. I’ve tweaked it just enough to make it weeknight-friendly while still worthy of a holiday table.

Why Gordon Ramsay Potato Gratin Works & Where Most Go Wrong

• No flour, no fuss. This is a cream-based gratin — silky and rich without a gluey texture.
• Wrong potatoes = watery mess. You need starchy potatoes like Russets or Yukon Golds.
• They rush the bake. Low and slow is key to creamy centers and crispy tops.
• Too much cheese. Yes, it’s possible. Ramsay keeps it restrained — cheese should enhance, not smother.
• They skip the garlic. He infuses the cream with garlic and thyme — huge flavor upgrade.

What Gordon Ramsay Says About Potato Gratin

Gordon’s gratin is all about simplicity and technique. “It’s not just about cheese,” he says — it’s about cream absorbing into the layers, flavored with garlic, thyme, and just a touch of cheese on top. His version skips shortcuts and respects the process: slice thin, season every layer, and bake until golden perfection.

How I Make Gordon Ramsay Potato Gratin My Way

I stick close to Gordon’s blueprint — because honestly, it doesn’t need much changing. But I do make one key tweak: I steep the cream with garlic, thyme, and a touch of nutmeg before pouring it over the potatoes. It gives the whole dish a warm, earthy depth that makes people go, “What’s in this?!”

Also, I don’t go wild with cheese. I’ll use a mix of Gruyère and Parmesan — Gruyère for the melt, Parmesan for the salty top. Ramsay often skips cheese entirely or adds it very sparingly, and I get it. But if I’m serving this at a dinner party or Thanksgiving? I want that golden, bubbling finish.

Ingredients For Gordon Ramsay Potato Gratin (with my notes)

• 2 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
  Use a mandoline or food processor if you want to save time.
• 2 cups heavy cream
  Don’t sub with milk — it won’t set properly.
• 2 garlic cloves, smashed
  Steep them whole in the cream for a subtle garlic base.
• 2 sprigs fresh thyme
  Or ½ tsp dried thyme in a pinch.
• 1 pinch ground nutmeg (optional but excellent)
• 1 tsp salt
• ½ tsp black pepper
• ½ cup grated Gruyère cheese (optional)
• 2 tbsp grated Parmesan cheese, for topping

🧄 Emily’s Tip: Add a tiny splash of chicken stock (about ¼ cup) if you like your gratin looser and less rich.

How To Make Gordon Ramsay Potato Gratin Step By Step

1. Preheat oven to 350°F (175°C). Grease a medium baking dish with butter or nonstick spray.
2. Infuse the cream. In a small saucepan, gently heat cream with smashed garlic, thyme, nutmeg, salt, and pepper. Simmer (don’t boil) for 5–7 minutes to let the flavors steep. Discard garlic and thyme.
3. Slice the potatoes. Peel and slice thinly — about ⅛ inch thick. Keep them in cold water to prevent browning, then dry well before layering.
4. Layer the dish. Arrange potatoes in overlapping layers in the baking dish. Pour infused cream over each layer. Sprinkle a bit of Gruyère between layers if using.
5. Top it off. Finish with Parmesan (and more Gruyère if you like a crusty top).
6. Bake. Cover with foil and bake for 40 minutes. Remove foil and bake uncovered for 20–30 minutes more, until bubbling and golden.
7. Rest before serving. Let it sit 10–15 minutes out of the oven to set the cream.

🥔 Emily’s Tip: You can make this ahead and reheat gently at 300°F — just cover with foil to prevent over-browning.

What I Got Wrong (And How I Fixed It)

• Mistake: I turned up the heat to “get it done faster.”
  The top browned before the center cooked, and I ended up with raw potatoes under a cheese crust.
  Fix: Now I bake it low and slow — 350°F is your friend.
• Mistake: I used milk instead of cream.
  It curdled and never set properly.
  Fix: Heavy cream or bust.
• Mistake: I added too much cheese.
  It got greasy and masked the delicate flavor of the cream and potatoes.
  Fix: I use cheese sparingly — flavor first, not cheese soup.

Pro Tips That Change The Game For Gordon Ramsay Potato Gratin

• Use a mandoline for even slices — it makes a huge difference in texture and cooking time.
• Infuse your cream. Don’t skip the garlic-thyme step. It flavors every bite.
• Bake low and slow. This isn’t a 20-minute side. Let the magic happen.
• Let it rest. 10–15 minutes after baking helps the cream settle and slice cleanly.
• Don’t overcheese. Ramsay keeps it elegant — cheese should complement, not smother.

Variations That Actually Hold Up For Gordon Ramsay Potato Gratin

• Truffle Gratin: Add ½ tsp truffle oil to the cream after steeping. Insane luxury.
• Bacon + Leek: Sautéed leeks and crispy bacon in the middle layers = flavor bomb.
• Gruyère + Shallot: Swap garlic for sautéed shallots and use just Gruyère cheese.
• Caramelized Onion: Add a layer of caramelized onions between the potatoes.

How To Store & Use Leftover Potato Gratin

• Fridge: Keeps 3–4 days tightly wrapped.
• Reheat: Cover with foil and bake at 300°F until warm. Microwaving? Go low and slow.
• Leftover ideas:
  • Sliced and pan-fried like hash.
  • Topped with an egg for a brunch dish.
  • Use in grilled cheese sandwiches (seriously — do it).

FAQs

What’s the difference between scalloped potatoes and gratin?

Gratin has cheese (or a crispy topping), scalloped potatoes typically don’t. Ramsay’s is more of a gratin dauphinois — creamy, garlicky, no flour.

Can I make it ahead of time?

Yes! Assemble and bake, then reheat gently. Or assemble unbaked, refrigerate, then bake fresh (may need 10 more minutes).

Why did my gratin come out watery?

Likely reasons: wrong potatoes (use starchy ones), didn’t bake long enough, or used milk instead of cream.

Can I freeze it?

Technically yes, but it’s not ideal. The cream can separate. Better to make fresh or reheat from fridge.

Do I need to parboil the potatoes?

Nope — if you slice thin enough and bake long enough, they’ll cook perfectly in the cream.

From My Kitchen To Yours

This is the kind of side that makes people close their eyes on the first bite. If you’ve never made gratin from scratch — start here. You’ll never go back to boxed scalloped potatoes again.