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Creamy Herb Potatoes Gratin

Creamy Herb Potatoes Gratin - Rich, creamy, flavorful potatoes gratin. Elegant enough for parties yet simple enough for everyday meals!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Side Dish, Vegetable
Cuisine: American
Keyword: creamy, gratin, herb, potato
Servings: 6
Calories: 349kcal
Author: Don't Sweat The Recipe


  • 4 medium Russet potatoes (4 or 5)
  • 1/2 stick butter
  • 1/2 medium onion, finely diced
  • 1 large clove garlic, minced
  • 4 ounces cream cheese
  • 6 tbsp heavy cream
  • 1/2 cup whole milk or half and half
  • 1/2 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon fresh parsley, finely chopped
  • 1 teaspoon fresh chives, finely chopped
  • 1/2 teaspoon fresh thyme, finely chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground pepper
  • pinch of freshly grated nutmeg
  • 1/2 cup freshly grated parmesan cheese (or more to taste)


  • Preheat oven to 350 degrees.
  • Slice potatoes very thinly, 1/8" thick. Layer the potatoes in buttered 9x9 or 8x8 baking dish, lightly salting each layer.
  • In a medium saucepan over medium-low heat, melt the butter. When melted, add diced onion. Saute for 3-4 minutes, stirring occasionally. Add the minced garlic and saute another 30 seconds, until fragrant.
  • Add the cream cheese to the sauce and stir to melt. Pour in cream, milk, herbs, salt, pepper, and nutmeg. Heat another 1 or 2 minutes.
  • Pour the cream sauce over the potatoes. Sprinkle with the Parmesan cheese and bake for 45 minutes, or until bubbly. (if your potatoes are thicker than 1/8" you will need to add more baking time)
  • Allow potatoes to cool 10 minutes before serving.


Calories: 349kcal | Carbohydrates: 29g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 71mg | Sodium: 471mg | Potassium: 680mg | Fiber: 2g | Sugar: 3g | Vitamin A: 815IU | Vitamin C: 9mg | Calcium: 166mg | Iron: 1mg