This post may contain affiliate links. Please read our disclosure policy.

My lemon potato gratin with oregano is a fresher version of this cozy comfort food!

close-up of lemon and oregano potato gratin on a plate with a fork

I love the flavors found in Greek cuisine. I really enjoy the lemon potatoes you can get at Greek restaurants. Not too long ago, the idea for a lemon potato gratin popped into my head. At first, I tried to make it as cute little muffin tin individual-sized mini potato gratins, but that was a FAIL. A Natasha had to scrub out the bottom of the oven kinda fail. That was fun.

I decided not to redo them as you also have to make sure you buy the right size potatoes so the slices nicely fit in your muffin tin, and that is just too complicated. I like easy recipes. This recipe feeds a crowd and isn’t a huge pain in the you know what to assemble. It also doesn’t flood your oven.

My recipe doesn’t deviate too much from tradition, but it is slightly lightened up. I only use parmesan cheese (no Gruyère cheese in this recipe), and I use whipping cream, which is slightly less calorific than heavy cream. Slightly. This dish has plenty of flavor from the lemon, garlic, and fresh oregano and is deliciously creamy and comforting.

glass baking dish with lemon and oregano potato gratin

It’s really simple to make, and I always find layering gratins to be quite soothing, actually.

I recommend using a mandoline to slice the potatoes – it’s much faster than trying to cut 1/8 inch slices evenly by hand.

Hope you’ll give this lemon potato gratin recipe a go!

My lemon and oregano potato gratin is a lighter and fresher version of this cozy comfort food!
No ratings yet

Lemon and Oregano Potato Gratin

My lemon potato gratin with oregano is a fresher version of this cozy comfort food!
Prep: 15 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 45 minutes
Servings: 6


  • 3 large russet potatoes peeled
  • 2 cups whipping cream
  • Juice from 1 lemon
  • 2 tablespoons fresh oregano chopped
  • 2 cloves garlic minced
  • Salt & pepper to taste
  • 1 cup freshly grated parmesan cheese


  • Pre-heat oven to 350F and move rack to middle of oven.
  • Chop oregano and grate parmesan cheese.
  • Make the cream mixture by adding lemon juice, chopped oregano, minced garlic, and salt & pepper to the cream (I put everything in a measuring cup so I can pour it easily).
  • Peel potatoes and slice to 1/8 inch thickness (I use a mandoline).
  • Grease a 2 quart baking dish (I used olive oil + paper towel to do this mess-free).
  • Place a single layer of potatoes (slightly overlapping each other) along the bottom of the dish. Sprinkle with about 1/4 of the parmesan and then drizzle about 1/4 of the cream mix over top. Repeat the process until you have four layers.
  • Place in oven and bake (uncovered) for 75-90 minutes or until the top is golden and a knife pierces through easily. Let it sit for 10-15 minutes prior to serving.


© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

The Salt & Lavender cookbook is here! Order Now

Leave a comment

Please leave a recipe rating!

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Jeff says:

    It’s a chilly not-really-spring-yet day here in Chicago, and I could really use this gratin to warm me up. I’m such a huge carb fan, that I could probably eat an entire pan of this kind of thing, so I’m glad you made it just a bit lighter.

    1. Natasha says:

      Thanks Jeff 🙂 I had issues stopping eating it haha.

  2. David @ Spiced says:

    Oh no! Any recipe that leads to scrubbing the bottom of the oven is not fun. Glad you adapted and came up with the casserole dish version instead. This gratin looks delicious!

    1. Natasha says:

      Thanks David!! Yeah… I think that’s like my least favorite chore ever 😉