Baked Egg and Potato Gratin with Cream and Cheese

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 35 minutes (includes 10-minute rest)

Quick Ingredients

• 1 tbsp unsalted butter (for the dish)
• 2 cloves garlic, halved
• 1 3/4 lb (795 g) Yukon Gold potatoes, peeled (optional) and thinly sliced (1/8 in / 3 mm)
• 6 large eggs, divided (2 for layering, 4 for custard)
• 1 cup (240 ml) heavy cream
• 1 cup (240 ml) whole milk
• 2 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 1 tsp Dijon mustard
• 1/4 tsp ground nutmeg
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1 1/2 cups (150 g) shredded Gruyère cheese
• 1 cup (100 g) shredded sharp cheddar cheese
• 1/3 cup (30 g) finely grated Parmesan cheese

Do This

• 1. Heat oven to 375°F (190°C). Butter a 2-quart (9×9 in) baking dish and rub with cut garlic.
• 2. Hard-boil 2 eggs (10 minutes), cool, peel, and slice.
• 3. Whisk 4 eggs with cream, milk, 1 tsp salt, 1/2 tsp pepper, Dijon, nutmeg, and thyme.
• 4. Layer half the potatoes with a little cheese; add sliced eggs; add remaining potatoes; pour custard over top.
• 5. Top with remaining cheeses. Cover tightly with foil and bake 45 minutes.
• 6. Uncover and bake 15 minutes more until golden and potatoes are tender.
• 7. Rest 10 minutes, slice, and serve warm.

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Why You’ll Love This Recipe

• Comfort-food layers: tender potatoes, creamy egg custard, and a golden cheese top.
• Simple ingredients you can find at any grocery store.
• Great for brunch or breakfast-for-dinner, and it reheats beautifully.
• No tricky technique: just slice, layer, pour, and bake.

Grocery List

• Produce: Yukon Gold potatoes, garlic, fresh thyme (optional)
• Dairy: large eggs, heavy cream, whole milk, Gruyère cheese, sharp cheddar cheese, Parmesan cheese, unsalted butter
• Pantry: kosher salt, black pepper, Dijon mustard, ground nutmeg

Full Ingredients

For the dish

• 1 tbsp (14 g) unsalted butter, softened (for greasing)
• 2 cloves garlic, halved

For the layers

• 1 3/4 lb (795 g) Yukon Gold potatoes, peeled (optional), sliced 1/8 inch (3 mm) thick
• 2 large eggs (for layering), hard-boiled, peeled, and sliced into 1/4 inch (6 mm) rounds
• 1 1/2 cups (150 g) shredded Gruyère cheese
• 1 cup (100 g) shredded sharp cheddar cheese
• 1/3 cup (30 g) finely grated Parmesan cheese

For the custard

• 4 large eggs
• 1 cup (240 ml) heavy cream
• 1 cup (240 ml) whole milk
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp Dijon mustard
• 1/4 tsp ground nutmeg
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)

Optional (nice, but not required)

• 1 tbsp chopped chives or parsley, for serving

Step-by-Step Instructions

Step 1: Preheat the oven and prep the baking dish

Preheat your oven to 375°F (190°C).

Grease a 2-quart baking dish (a 9×9-inch dish works well) with 1 tbsp softened butter. Rub the inside of the dish with the cut sides of the halved garlic cloves to lightly perfume it, then discard the garlic (or tuck it under the first potato layer for a stronger garlic note).

Step 2: Hard-boil the eggs for layering

Place 2 eggs in a small saucepan and cover with water by 1 inch. Bring to a boil over high heat. Once it reaches a boil, reduce heat to maintain a gentle boil and cook for 10 minutes.

Transfer the eggs to cold water for 5 minutes. Peel, then slice into 1/4-inch (6 mm) rounds. Set aside.

Step 3: Slice the potatoes evenly

Slice the potatoes into 1/8-inch (3 mm) rounds. A mandoline makes fast work and helps the potatoes bake evenly, but a sharp knife is fine—just aim for uniform thickness.

If you sliced ahead and the potatoes are sitting in water, drain them and pat dry well; excess water can thin the custard.

Step 4: Whisk the egg-and-cream custard

In a medium bowl, whisk together the remaining 4 eggs, 1 cup heavy cream, 1 cup whole milk, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp Dijon mustard, 1/4 tsp nutmeg, and thyme until very smooth and evenly combined.

This mixture will soak down into the potato layers and bake into a tender, savory custard.

Step 5: Build the layers

Arrange half of the sliced potatoes in the bottom of the baking dish, slightly overlapping the slices. Sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper (this seasons the potatoes directly).

Sprinkle on about 1/2 cup (50 g) Gruyère and 1/3 cup (35 g) cheddar.

Lay the sliced hard-boiled eggs in an even layer over the potatoes.

Top with the remaining potatoes, overlapping slightly. Slowly pour the custard over the top, pausing once or twice to let it seep down. Gently press the potatoes down with a spoon so the liquid can work into the layers.

Step 6: Add cheese topping, cover, and bake until tender

Sprinkle the remaining cheeses over the top: the rest of the Gruyère, the rest of the cheddar, and all of the Parmesan.

Cover the dish tightly with foil (tight coverage helps the potatoes steam and become tender). Bake on the middle rack for 45 minutes.

Step 7: Uncover and bake until golden, then rest

Carefully remove the foil and continue baking for 15 minutes, uncovered, until the top is deeply golden and the potatoes are very tender when pierced with a knife (no resistance in the center).

Let the gratin rest for 10 minutes before slicing. This helps it set so you get cleaner portions. If you like, finish with chopped chives or parsley.

Pro Tips

• Uniform potato slices matter. Even thickness is the difference between “perfectly tender” and “some slices still firm.” Aim for 1/8 inch (3 mm).
• Season the potatoes, not just the custard. Salting between layers ensures the potatoes taste seasoned all the way through.
• Cover first, uncover last. Foil for tenderness, then uncovered time for that browned, bubbly cheese top.
• Check doneness in the center. The edges cook fastest; test a knife in the middle of the dish.
• Want extra browning? Bake 3–5 minutes longer uncovered, watching closely, or briefly broil 1–2 minutes (keep the dish 6 inches from the broiler and do not walk away).

Variations

• Ham and potato egg gratin: Add 1 cup (150 g) diced cooked ham between layers with the egg slices.
• Leek and thyme version: Add 1 cup (90 g) thinly sliced leeks, sautéed in 1 tbsp butter until soft, between the potato layers.
• Spicy cheddar: Swap Gruyère for pepper jack and add 1/4 tsp smoked paprika to the custard.

Storage & Make-Ahead

Refrigerate: Cool completely, cover tightly, and refrigerate for up to 4 days.

Reheat: For best texture, reheat in a 350°F (175°C) oven, covered, for 20 minutes, then uncover for 5–10 minutes to re-crisp the top. Individual portions can be microwaved for 60–90 seconds, but the top will soften.

Make-ahead (best method): Assemble the gratin completely (through adding cheese), cover, and refrigerate up to 24 hours. Before baking, let it sit at room temperature for 20 minutes. Bake as directed, adding 5–10 minutes covered if it’s going into the oven very cold.

Nutrition (per serving)

Approximate, based on 6 servings: 520 calories, 20 g protein, 35 g carbohydrates, 34 g fat, 3 g fiber, 650 mg sodium.