There’s nothing quite as comforting as a warm, cheesy potato gratin on a chilly evening. This indulgent dish combines layers of sliced potatoes, creamy cheese sauce, and aromatic herbs, creating a culinary masterpiece that will surely delight your taste buds. Perfect for family gatherings or a simple dinner at home, this recipe for cheesy potato gratin is one you’ll want to keep on hand!
Ingredients
Yield: Serves 6-8
Prep Time: 20 minutes
Cook Time: 1 hour
- 4 large russet potatoes, thinly sliced
- 2 cups heavy cream
- 2 cups shredded cheese (Cheddar or Gruyère)
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme or rosemary
- Salt and pepper to taste
- Optional: 1 cup cooked bacon, diced or mixed vegetables (like spinach or mushrooms)
Directions
- Preheat your oven to 375°F (190°C). Lightly grease a medium-sized baking dish with butter or nonstick spray to help prevent sticking and ensure the edges crisp beautifully during baking.
- In a medium saucepan over medium heat, warm the heavy cream gently. Stir in the minced garlic, herbs (such as thyme, rosemary, or parsley), salt, and pepper. Allow the mixture to come to a gentle simmer for 5 minutes, stirring occasionally so the flavors infuse into the cream without it scalding. Remove from heat and set aside.
- Arrange half of the thinly sliced potatoes in an even layer in your prepared baking dish, slightly overlapping them for even cooking. Pour half of the warm cream mixture evenly over the potatoes, ensuring the liquid seeps down between the layers. Sprinkle with half of the shredded cheese, spreading it all the way to the edges for maximum browning.
Repeat the layering process with the remaining potatoes, cream mixture, and cheese, finishing with a generous layer of cheese on top. - Cover the baking dish tightly with aluminum foil and bake for 45 minutes, allowing the potatoes to soften and absorb the creamy herb mixture. Remove the foil and continue baking for an additional 15–20 minutes, or until the top is golden, bubbly, and lightly crisped. For an even deeper golden crust, broil for 1–2 minutes, keeping a close eye to prevent burning.
Tips for Creaminess and Perfect Browning
- For added richness, whisk crème fraîche, cream cheese, or sour cream into the warm cream mixture before layering. This gives the sauce a velvety thickness and a subtle tang.
- If you prefer a deeper flavor, sprinkle a bit of Parmesan or Gruyère cheese on top before broiling.
- Let the gratin rest for 10 minutes before serving—this helps the layers set and makes slicing easier.
Serving Suggestions and Storage
Serve your cheesy potato gratin alongside grilled meats, holiday roasts, or a fresh green salad to balance the richness. It also pairs wonderfully with roasted vegetables or steamed asparagus.
Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to restore the crisp edges and creamy texture. For quick reheating, the microwave works too—just note the top won’t be as crispy.
