Mixed Potato Gratin


Mixed Potato Gratin

This recipe is super on-brand for Winter… and one that’s especially close to my heart—my husband’s signature dish a deliciously creamy potato gratin, and this is my reimagined version with a colourful twist. We’re currently in the pits of winter, and nothing feels better than a warm, comforting dish, and this gratin fits the bill perfectly with its blend of sweet, white, red, and blue potatoes. Each type brings its own unique flavour and a burst of nutrition. I highly recommend you try this with a mix of sweet and white potatoes. The sweet potatoes enrich the dish with vitamin A, while the red and blue varieties boost it with vitamin C, potassium, fibre and heart-healthy antioxidants.

Layering these vibrant potatoes with a garlicky, thyme-infused cream and topping it all off with a crust of melted Gruyère and Parmigiano Reggiano turns this dish into a heartwarming side dish to jazz up just about any meal. It’s a wonderful way to stay cosy while adding a splash of yum to your winter diet. Perfect for a chilly evening to warm your belly and heart.

mixed potato gratin

Mixed Potato Gratin

A colourful and comforting mixed potato gratin, cooked to perfection with cream, garlic, thyme, and a golden crust of Gruyère and Parmigiano Reggiano.
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Course Dinner, Entertaining, Side Dish
Cuisine French
Servings 8


  • 1 TBS softened butter for greasing
  • 1 large sweet potato thinly sliced
  • 5 small white potatoes thinly sliced
  • 5 small red skin potatoes thinly sliced
  • 5 small blue skin potatoes thinly sliced
  • 500 mL cream you can sub for lite cream or use half and half
  • 5 cloves garlic minced
  • A pinch of nutmeg
  • Salt and pepper to taste
  • 1 TBS fresh thyme chopped, plus more for topping
  • 1 cup grated Gruyère cheese
  • 1/3 cup grated Parmigiano Reggiano cheese
  • Chopped chives for garnish


  • Preheat your oven to 190°C (375°F) whilst you prepare your potatoes. The potatoes should be cut as thin as possible. You can do this by hand, or using a mandolin or food processor.
  • Grease the inside of a baking dish or French oven with softened butter to coat well. Layer the mixed potato slices into your greased baking dish. Season generously with salt and pepper.
  • In a mixing jug, combine the cream, minced garlic, chopped thyme, nutmeg, salt, and pepper.
  • Sprinkle a layer of the mixed Gruyère and Parmigiano Reggiano cheeses over the potatoes, saving a handful for the top.
  • Pour the cream mixture over the cheese and potatoes, and top with the remaining cheese and a last sprinkle of thyme.
  • Cover the dish with a lid or some foil and bake in the preheated oven for 40-50 minutes, or until the potatoes are tender.
  • Uncover and continue to bake for a further 20 minutes, or until the top is a deep golden brown.
  • Remove the gratin from the oven and let it cool slightly. Sprinkle with fresh chives before serving. Bon appetite!
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Meet Marianne

brunching, baking and sipping tea


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