Sour Cream and Chive Potato Gratin

Creamy, tangy, and loaded with fresh chives, this potato gratin is a holiday favorite that’s simple to make and impossible to forget.

Why We Love This Recipe

• Next-Level Creamy: The combination of heavy whipping cream and sour cream creates a sauce that’s luxuriously rich and tangy, ensuring every single potato slice is incredibly tender.
• Savory, Herby Flavor: Fresh chives and garlic add a bright, savory note that cuts through the richness and makes this gratin anything but ordinary.
• The Perfect Cheesy Top: A golden, bubbly crust of Gruyere and Parmesan cheese sits over perfectly soft, creamy potatoes. It’s the textural contrast we crave.
• Surprisingly Simple: While it looks impressive, the process is straightforward—no pre-cooking the sauce. Just mix, layer, and bake.

Ingredient Notes

Potatoes: Starchy Russet potatoes are perfect here. Their texture breaks down just enough to help thicken the creamy sauce, making everything hold together beautifully.

Dairy: Using heavy whipping cream and sour cream is non-negotiable for the best flavor and texture. Their high fat content prevents the sauce from curdling and makes it supremely decadent.

Cheese: Gruyere cheese melts beautifully and has a wonderful nutty flavor that pairs perfectly with the chives. The Parmesan adds a sharp, salty kick to the crispy top.

Chives: Fresh chives are key for their mild, oniony flavor. If you must substitute, fresh scallions would be your best bet.

Step by Step Instructions

1. Prepare the pan. Preheat your oven to 400°F. Generously grease your baking dish with butter, making sure to get into the corners. This not only prevents sticking but also encourages a beautiful, golden-brown crust to form on the bottom and sides of the gratin.
2. Make the creamy sauce. In a large bowl, whisk together the heavy cream, sour cream, minced garlic, chopped chives, and salt until the mixture is completely smooth. Stir in about one cup of the grated Gruyere cheese (reserve the rest for the top).
3. Coat the potatoes. Add your thinly sliced potatoes to the bowl. Use your hands to toss and fold the potatoes gently but thoroughly, ensuring each slice is coated in the creamy mixture. The goal is to have the cheese and cream mixture clinging to every surface.
4. Layer the gratin. Neatly arrange the potato slices vertically or at a very slight angle in your prepared dish, packing them in tightly side-by-side. This vertical arrangement isn’t just for looks; it creates defined layers and allows heat and steam to circulate evenly, cooking the potatoes perfectly. Pour any leftover sauce from the bowl evenly over the top.
5. Bake to perfection (Part 1). Cover the dish tightly with foil and bake for 40 minutes. The foil traps steam, which is essential for tenderizing the potatoes without the dairy drying out or burning.
6. Bake to perfection (Part 2). Remove the foil and bake for another 20 minutes. This allows excess moisture to evaporate and the top layer of potatoes to begin to dry out slightly, which will help the final cheese topping adhere and become crisp.
7. Add the cheesy top. Sprinkle the remaining Gruyere and all of the Parmesan cheese over the top. Bake for a final 20 minutes, uncovered, until the top is deeply golden brown and the sauce is bubbling around the edges.
8. Rest and serve. Let the gratin rest for at least 10 minutes before serving. This is a critical step for a gratin that holds its shape. The starches in the potatoes continue to absorb the liquid, thickening the sauce from a loose liquid into a luxurious, creamy glaze.

Expert Tips and Tricks

• Slice consistently. Try to slice your potatoes to a uniform 1/8-inch thickness so they cook at the same rate. A mandoline slicer makes this quick and easy.
• Taste the sauce. Before adding the potatoes, taste the cream mixture and adjust the seasoning if needed. This is your chance to make sure it’s perfectly savory.
• Let it rest. It’s tempting to dig right in but letting the gratin rest is the secret to a clean slice. It gives the creamy sauce time to set.

Storage

Keep any leftovers covered in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F until warm throughout. Remove the foil and bake for another 5-10 minutes to re-crisp the cheesy top and restore that perfect texture.

Serving Ideas

This gratin is the ultimate holiday side dish. It’s classic alongside a standing rib roast, roasted turkey, or baked ham. For a lighter pairing, it’s also wonderful with a simple roasted chicken or pork tenderloin.

Because this potato gratin is so rich and creamy, it pairs beautifully with brighter, crisp sides like a simple arugula salad or roasted green beans.

For more delicious recipes, visit Hiland Dairy’s recipe page.