Cheesy Potato Gratin

Total Time: 1 hour 40 minutes

4.52 from 31 votes

An ultra cheesy potato gratin made with thinly sliced potatoes, heavy cream, butter and lots of cheese. Flavored with garlic, a hint of fresh thyme and crispy sage on top. It’s not only delicious, it’s also incredibly easy to make. The extra bonus? It’s the ultimate make ahead potato side dish. It’s luxurious and thoroughly indulgent. 

cheesy potato gratin

Why You’ll Love this Cheesy Potato Gratin

It’s quite remarkable how so few ingredients can make something so irresistible. But actually, it’s pretty hard to go wrong when potatoes, cream and cheese are involved. This is the kind of dish where the potatoes become ultra soft under a golden cheesy carpet. The result is practically impossible to dislike.

How to Make Potato Gratin

Making potato gratin is really easy. We thinly slice the potatoes, toss with cream, spices and two cheese varieties. In order to let the edges become super crispy, we arrange them upright in a baking dish, instead of layering them flat as in a classic gratin. We add all of the excess cream/cheese mixture and bake, covered with aluminum foil, for about an hour. After this, we bake everything uncovered for 30 minutes more. And done!
Let me guide you through the recipe with this step-by-step VIDEO.

Be sure to take some extra time to cut the potatoes in thin wedges, a mandoline is really helpful but a sharp chef’s knife will also work great here. It might seem intimidating to thinly slice this amount of potatoes, but I bet after three potatoes, you’ll be slicing like a pro.

cheesy potato gratin

Helpful Tips

  • Arrange the potatoes snugly against each other to keep them upright in the dish, but not too tight, allowing space for the warm oven air to circulate around the cheese mixture. Longer and thinner potatoes will fit more tightly in the dish compared to shorter and thicker ones. It’s advisable to have extra potatoes available to slice more if needed.
  • Use potatoes, like Russets, Yukon Gold, Charlotte, Idaho or Nicola.
  • Cut the potatoes in thin wedges, a mandoline is really helpful but a sharp chef’s knife will work great here.
  • Toss the sliced potato with your hands until every slice is coated with the cream-cheese mixture, make sure to separate any slices that are sticking together, to get them coated all over.
  • You can use unpeeled or peeled potatoes.
  • Any full fat cream works great here. For a lighter version, use light cream or half-and-half, but don’t try this with just milk.
  • Instead of cheddar, you could use Gruyere, Gouda or Monterey Jack.
  • Use cheese from a block, not pre-grated. By grating it yourself you ensure that the cheese fully melts and becomes as smooth and velvety as possible.
  • Sweet potatoes will also work great here.
  • Top with crispy bacon bits or toasted walnuts.

Make-Ahead Tips

You can prepare it without baking and refrigerate up to two days before. Or prepare it one day before, bake covered for 1 hour, allow to cool and refrigerate, then remove from the fridge at least 30 minutes before baking and let sit at room temperature. Bake 30 minutes uncovered just before you serve the gratin (step 5). 

Storage

  • Fridge: Leftovers can be refrigerated in an airtight container for up to 4 days.
  • Freezer: Store in airtight containers and freeze for up to 3 months. 

cheesy potato gratin

cheesy potato gratin
4.5 from 31 votes

Cheesy Potato Gratin

Indulge in this ultra-cheesy potato gratin layered with potatoes, cream, butter and a medley of cheeses. Enhanced with garlic, fresh thyme and crispy sage, it's both delicious and easy to make. Plus, it's the perfect make-ahead side dish.

Prep 10 minutes
Cook 1 hour 30 minutes
Total 1 hour 40 minutes
Servings 4
Calories 772

Ingredients 
 

  • 3 pounds starchy potatoes
  • 3 ounces sharp cheddar
  • 2 ounces grated Parmesan
  • 2 tsp fresh thyme leaves
  • 1 ¾ cups cream - 20% fat
  • ¾ cup whole milk
  • 2 tbsp melted butter
  • 1 tbsp olive oil - for greasing
  • 10 fresh sage leaves
  • ½ tsp crushed red pepper flakes - optional

Spices

  • 2 tsp salt
  • tsp black pepper
  • tsp dried onion
  • tsp garlic powder
  • ½ tsp cayenne pepper - optional
  • ½ tsp smoked paprika

Instructions 

  • Preheat the oven to 200 °C/400 °F.
  • Slice the potatoes, using a mandoline or a very sharp chef's knife, into 1/8"/ 3-4 mm thick.
  • In a large bowl, grate the cheddar and Parmesan. Add spices, fresh thyme leaves, cream, milk and melted butter. Stir to combine. Then add potato slices and toss with your hands until every slice is coated with the cream-cheese mixture. Make sure to separate any slices that are sticking together to get the mixture in between every slice.
  • Grease a baking dish with olive oil. Pick up a handful of potatoes, arrange the slices upright, against each other, until all potatoes have been added. If necessary, slice more potatoes. Pour excess cream-cheese mixture over the potatoes. Cover with aluminum foil and transfer to the oven. Bake for 60 minutes or until tender and cooked through.
  • After this, remove the aluminum foil. Sprinkle with extra black pepper, crushed red pepper flakes and sage leaves. Return to the oven. Bake until deep golden brown and crispy on top, about 30 minutes.
  • Remove from oven, let rest for 10 minutes, serve. Enjoy!

Video

Nutrition

Calories: 772kcalCarbohydrates: 67gProtein: 20gFat: 49gSaturated Fat: 30gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 151mgSodium: 1595mgPotassium: 1577mgFiber: 5gSugar: 5gVitamin A: 2144IUVitamin C: 22mgCalcium: 395mgIron: 3mg
Tried this recipe?Let us know how it was below!


Comments

12 responses to “Cheesy Potato Gratin”

  1. Christin Cella Avatar
    Christin Cella

    These sound amazing and I’d love to make for Christmas. How do you make ahead? Par bake? Always worry about doing sliced potato ahead.

    1. Hi, you can prepare it without baking and refrigerate up to two days before. Or prepare it one day before, bake covered for 1 hour, refrigerate, then bake 30 minutes uncovered before you serve the gratin (step 5). Let me know if you have any more questions. Happy Holidays!!

  2. Michelle Avatar
    Michelle

    5 stars
    These where so delicious and came out to perfection.

    1. Thank you Michelle!

  3. Emma Avatar
    Emma

    Hey, I’d love to try this but with sweet potatoes. Do you think that would work?

    1. Hi, I think sweet potatoes will be great here, but you’ll need to reduce the baking time with 20 minutes. Happy cooking!

  4. Rebecca Avatar
    Rebecca

    4 stars
    The half teaspoon of cayenne really gives this a kick. I thought that spread over 3 lbs of potatoes it wouldn’t be too spicy, but it is indeed a spicy dish. Unfortunately I was making them for someone who doesn’t like spicy foods so this one didn’t work for my group. Recommend halving or eliminating the cayenne if you choose to make it. Stacking the potatoes vertically made it a very pretty visual presentation.

    1. Thanks so much for giving this recipe try Rebecca! I have adjusted the recipe, x

  5. Anna Avatar
    Anna

    5 stars
    This side dish gets compliments every time I make it! We omit the thyme and sage due to our taste preferences but this is delicious and easy to make. Pairs well as a side to lamb chops.

    1. Fantastic! That makes me so happy!

  6. Carol p Avatar
    Carol p

    3 stars
    This recipe had so much drool-worthy promise.After taking the time, energy and spending the $$, turns out that even after 1.5 hours baking time (at 400degrees!) the potatoes were just one step under raw. so, soo disappointed.

    1. Hi Carol, I’m sorry to hear that you didn’t enjoy the recipe. It’s possible that the baking dish was too small or the potatoes were sliced too thick, or packed too tightly together. When potatoes are crowded, they don’t have enough space to cook evenly because the air can’t circulate properly. Have a great day!

4.52 from 31 votes (27 ratings without comment)

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