Gordon Ramsay Potato Gratin Recipe

The First Time I Screwed This Up…

I thought I could wing a potato gratin. I mean—it’s just sliced potatoes and cream, right? Wrong. I sliced them too thick, used the wrong potatoes, and dumped pre-grated cheese on top. What came out of the oven looked like a casserole that gave up halfway through. Bland, watery, and somehow both burnt and undercooked.

The fix? I watched how Gordon builds his layers. I stopped guessing and started slicing thinner. I stopped using shortcuts and started paying attention to fat, starch, and timing. This recipe became my benchmark for comfort food done right.

Why This Works (And Where Most Go Wrong)

Gordon’s gratin works because every layer serves a purpose—starch, fat, heat, rest. No guessing, no skipping steps. You’re not just baking potatoes, you’re building texture.

Common mistakes that wreck a gratin:

• Using waxy potatoes (they don’t release enough starch)
• Slicing too thick (uneven cooking, raw middles)
• Not seasoning between layers (flavor gets lost)
• Dumping cheese on too early (burns instead of melting)

This version avoids all of that—every bite creamy, every top golden.

Ingredients That Actually Matter

• 1.5 cups cream
  Richness, body, and smooth texture. Don’t go light here. Cream is the soul of the gratin.
• 2 garlic cloves, minced
  Adds that soft, savory base note. Raw garlic will mellow as it bakes.
• 30g unsalted butter, melted
  Combines with cream for a velvety sauce. Also helps with golden browning.
• 1.25 kg starchy potatoes
  Russets or Maris Piper. Not waxy. These break down just enough to bond the layers.
• 1 tsp salt + ¼ tsp pepper
  You’re seasoning in stages. If you skip this, the whole thing falls flat.
• 2½ cups freshly grated Gruyère cheese
  Nutty, melty, perfect for gratin. Pre-shredded won’t melt the same. Trust me.
• 2 tsp fresh thyme leaves
  Brings brightness and cuts through the richness. Adds that “chef’s touch.”

How To Make Gordon Ramsay Potato Gratin

1. Prep the Cream Mix
In a jug or bowl, stir together the melted butter, cream, and minced garlic. Keep it simple—it’s all going into the layers.

2. Preheat Your Oven
Set it to 180°C (350°F). Fan or conventional—this temp works for both.

3. Slice the Potatoes
Peel and slice the potatoes about 3mm thick. You can do it with a knife, but honestly, a mandoline makes this dead simple and gives you even cooking.

4. Build the Layers – First Round
In a buttered baking dish, lay down ⅓ of your sliced potatoes. Pour over ⅓ of the cream mixture. Sprinkle in ⅓ of your salt, pepper, and thyme. Then, add about 80g of cheese. This is layer one.

5. Repeat the Stack
Do the same for the second and third layers. Cream, season, cheese. Just don’t put cheese on the very top layer yet—that comes later.

6. Cover and Bake
Cover with foil (or a lid if your dish has one) and bake for 1 hour and 15 minutes. Test with a knife in the center—if it goes in easily, they’re cooked. If not, give it up to 1½ hours total.

7. Finish with Cheese
Take off the foil, sprinkle the rest of your cheese over the top, and bake uncovered for another 10 to 15 minutes. You want golden and bubbling.

8. Rest
Let it sit for 5 minutes before serving. This helps everything settle and slice clean.

What Gordon Ramsay Says About This Dish

“A gratin isn’t rushed. Let the potatoes and cream work together slowly. That’s how you build that luxurious finish.”
My Take: I used to rush it. Now I know—low, slow, covered, then finish with heat. No shortcuts.

“If you’re not seasoning between the layers, you’re just stacking blandness.”
My Take: Total game-changer. I used to toss salt on top. Seasoning in stages makes every layer pop.

What I Got Wrong (And How I Fixed It)

• Used waxy potatoes – Thought they were “fancier.” Nope. They stayed too firm and didn’t blend with the cream.
  Fix: Switched to Russet. Game-changer. Soft but structured.
• Pre-shredded cheese – Took the easy route. It clumped and didn’t melt right.
  Fix: Grated fresh Gruyère. Smooth, nutty, perfect melt.
• Added cheese on top too soon – It burned and got hard.
  Fix: Waited until the last 10-15 minutes to add it.

Variations That Actually Hold Up

• Add Leeks: Sauté some thin-sliced leeks and tuck them between the layers. Adds sweetness.
• Cheese Swap: No Gruyère? Use sharp white cheddar or Comté. Still melts well, still rich.
• Herb Twist: Swap thyme for rosemary if that’s what you’ve got. Just go light—it’s stronger.
• Smoked Version: Add a pinch of smoked paprika to the cream. It adds a bacon-like note without meat.

Pro Tips That Change the Game

• Even Slices Only: Uneven cuts = uneven cooking. Mandoline it if you can.
• Let It Rest: If you cut it too soon, it falls apart. Five minutes makes a big difference.
• Don’t Rush the Bake: Covered time is key—this is when the cream and starch build that silky sauce.
• Use a Shallow Dish: Helps the top brown evenly without overcooking the middle.

Storage + Leftover Moves

Fridge: Let it cool completely, then wrap tightly. Keeps 3 days easy.

Freezer: Cool, wrap in plastic and foil, and freeze up to 2 months.

Reheat: Slice and heat in a skillet with a lid on. Or reheat in the oven at 160°C (320°F) until hot. Add a splash of cream if it looks dry.

FAQs – What People Ask (and Get Wrong)

Q: Can I use milk instead of cream?
A: Technically, yes—but it won’t be as rich and can split. You’ll need to thicken it first with a roux if you go that route.

Q: Can I prep this in advance?
A: Absolutely. Build it the night before, cover and refrigerate. Just bake it fresh the day you serve.

Q: What’s the best way to slice the potatoes evenly?
A: Mandoline slicer. Fast, thin, even. Worth it.

Q: What if I don’t have Gruyère?
A: Use another hard, meltable cheese—Comté, cheddar, even fontina. Just avoid anything pre-shredded.

Try More Recipes:

• Gordon Ramsay’s Beans and Potato Cakes Felt Like a Tiny, Beautiful Win
• Gordon Ramsay Mashed Sweet Potatoes – The Cozy Side That Steals The Show
• Gordon Ramsay Boulangere Potatoes Recipe