Cheesy Potato Gratin

Rating:

Total Time:

1 hour 20 minutes

Difficulty:

Easy

Give me all the gratins please!! This Cheesy Potato Gratin is one for the record books and you need it STAT.

Cheesy Potato Gratin from www.whatsgabycooking.com (@Whatsgabycookin)

I mean, what’s not to love about thinly sliced potatoes layered with caramelized onions, heavy cream, tons of cheese, herbs, salt and pepper? It’s basically the most magical side dish on the planet. And I am NOT to be left alone with it.  Somehow this Cheesy Potato Gratin always disappears very quickly and I don’t want to be held accountable.

This will be making an appearance on my holiday dinner party table this year and I am 100% confident in saying you should be doing the same. TRUST. It’s the best. Potato Gratin for EVERYONE.

Cheesy Potato Gratin from www.whatsgabycooking.com (@Whatsgabycookin)

Cheesy Potato Gratin

Gaby
5 from 8 votes
Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins
Servings 8 people

Ingredients
  

  • 2 pounds Yukon Gold potatoes
  • Kosher salt and freshly ground pepper
  • 1 tablespoons olive oil
  • 1 yellow onion diced
  • 1 1/2 cups heavy cream
  • 1 cup shredded Gruyère cheese
  • 3/4 cup parmesan cheese
  • 1/4 cup crème fraîche
  • Fresh thyme for garnish

Instructions
 

  • Preheat an oven to 400°F. Grease a 9-inch baking dish or large oven proof skillet with butter or non-stick cooking spray.
  • Using a mandoline, cut the potatoes into slices, 1/8 inch thick. Arrange the potato slices, slightly overlapping, on the bottom of the baking dish and season with salt and pepper.
  • In a skillet over medium heat, heat the olive oil. Add the onion and sauté until starting to caramelize, about 6-7 minutes. Add the cream and bring to a simmer. Simmer until thickened slightly, about 5 minutes, making sure to stir to prevent sticking. Stir in 3/4 cup of the gruyere cheese and all of the parmesan and cook until melted. Remove the mixture from the heat and stir in the crème fraîche. Season with salt and pepper.
  • Pour the cream mixture evenly on top of the potatoes and sprinkle the remaining 1/4 cup of Gruyere cheese evenly on top. Bake until the mixture is golden brown and bubbly and the potatoes are tender, about 1 hour. Let the gratin rest for about 15 minutes. Garnish with thyme and serve immediately.

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Recipe Rating




76 comments

  1. monika

    Mmmm. I think these will be a feature on my holiday table as well. I love everything about this – even the pan you have them in!

  2. Bridgette

    Hi! question- can I make this a day in advance and reheat it the day of party?

  3. Ti

    I cannot wait to make this for a bday dinner on Friday night! I just read the recipe, and am I supposed to layer potatoes then a portion of the melted cheese/cream/onion mixture and repeat? The recipe reads like I’m to layer all of the potatoes and then pour all of the mixture on top, but I’m afraid I’m misunderstanding the steps.

    Thanks!

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  5. Mary

    Hi, so excited to try! To make in advance, would you recommend completely pre-baking, par-baking or assembling then covering and put in fridge for the next day (would the potatoes brown if not at least partially baked?)?

    • Katie Schuster

      What does par baking mean exactly? Would like to prep in advance!

    • Gaby

      it means to bake 1/2 way through and then finish the remaining bake before serving

  6. Michaeline

    The two times I’ve tried making a gratin, the cream breaks and it’s a watery mess. Does mekting the cheese in the cream help prevent this? Thanks!

    • Gaby

      have you tried this recipe? Or the cream breaks in other recipes you’ve tried? I’ve never had an issue with this one

  7. Sharon

    Can this be easily doubled or tripled? If so, would you double all ingredients? I do a large party every year (plan for 50 people) and am needing some new ideas this year.

    • Gaby

      for 50, I’d triple this! Yes – all ingredients just x3

  8. Jenny

    Any suggestions if you don’t have a mandoline? I have the williams sonoma spiralizer.

  9. Nancy

    I’m not clear on the actual size of the baking dish. Would it be 9×11? Thanks so much!

  10. Nancy

    Oops, I meant to say would this dish work in a 9×13 pan? Sorry for the error and thank you for your quick response.

  11. Melanie McKinley

    Hi Gaby!

    Would it work to prep this entirely and then wait 2 hours before baking it in the oven? I want to make for Christmas lunch but am not at my house and don’t want to prep it away from home. It would sit with the creme & cheese mixture for a couple of hours.

    • Melanie McKinley

      Awesome! Thank you!
      We just made your 5 cheese penne for my moms birthday dinner and it was the HUGEST hit!! Loooooved it!!!!

  12. Christie

    Gaby, This is the best potato gratin and is a huge hit of the family. We have had it with beef roasts, steaks and Pork Roasts. All fabulous! I have melted butter in a cast iron pan and then laid my potatoes on it to provide a crispness. It was fabulous.

    This is our go to and I greatly appreciate you sharing! Your recipe has been shared to so many of our friends and family!

    Your cookbook is also my go-to present for white elephants gift exchanges and birthday gifts with a bottle of wine.

    Christie

  13. Autumn

    HOLY GOODNESS was this so darn good! The family polished every bit of this away. I did sub emmanthal for the gruyere. This will be a staple dish for now and forever!

  14. Meredith

    We made this with beef tenderloin on Christmas Day. It was a huge hit and will now be our go to potato gratin recipe! Super easy and absolutely delicious!!

  15. Lisa Shandy Colón

    Can’t wait to try this!! I am making it for our neighborhood monthly cookbook share. This month we are featuring all recipes from your cookbook!! Love everything I see and am flipping between this and the Chicken Chili Verde!! Which one should I make and bring!!

  16. Autumn W

    I made these for Christmas on a whim. The family literally took spoons after the meal was done and finished it off. They were so darn good, and we’re making again in a few weeks for easter. Ya’ll this WILL NOT disappoint ! Spoil your family and loved ones with this recipe!!

  17. Nicole

    Hi Gaby,

    If you were making this ahead and par-baking it, how long would you bake for? I was going to make it the night before… Thanks!

    Nicole

    • Gaby

      30 minutes!! and then another 30+ to finish the following day

    • Gaby

      I don’t usually – if they start to get too brown, you could cover for the remainder of the time

  18. Joelle Turner

    5 stars
    Can’t wait to make this recipe for Christmas!! Also really hoping I win the set of all clad pots. Extra credit for commenting here, right? Haha Happy holidays!!

  19. Andrea

    Hi Gaby!
    This recipe sounds and looks delicious! I plan to make it on Christmas Eve for family. This serves 8-10, right? We’re only serving 4 people. Would this recipe still turn out great if it was split to serve 4?

    Thanks!!!

  20. Courtney

    Made this and for some reason the oils in the cheese separated. Any idea what I did wrong?

    • Gaby

      did you use already shredded cheese? or did you shred the cheese yourself?

  21. Kristy

    Hi – love this recipe! wondering if it would also work with pasta?

    thank you!

  22. Carolyn Ciccarone

    5 stars
    I just made these to take to a friends home for dinner, along with Prime Rib. These potatoes were the star of the meal. As good as or better than the high end steakhouses. Is it the Gruyere, caramelizing the onion or the combo of cream and cheeses? Whatever it is, these are the bomb.com. The only change I made was used mascarpone instead of crime fraiche as per the suggestions. It was not difficult And I will make them again for sure. They also traveled well. An hour in the car and no need to reheat.

  23. Leta

    This looks amazing! Will definitely be a part of our holiday meal. Love the pan. Where can I find one? Thanks!

  24. Kathy

    5 stars
    This was on our Thanksgiving menu and will be there in years to come. It was excellent. The gruyere cheese made it. I did have some clear grease floating on the top. Not sure where that came from.

  25. Pippa

    5 stars
    This is beyond delicious! Only thing I would change is always doubling it as it truly disappears in minutes!

  26. Liza

    Love this update on a classic!
    Would you mind sourcing the pan? I’ve been looking for something with short handles and love the look of the one in the photos.
    Thanks!

  27. Sabrina

    I see in an older comment you recommend partially baking if making ahead of time. For how long would you do this? Wanting to make the day before.

    • Gaby

      I would bake for about 30-40 minutes and then basically finish baking the next day to reheat

  28. Hope

    I will need to double this for 12 people. Can I do both recipes in one pan(layering all potatoes on bottom and pour all cheese on top?)
    Oven real estate is prime on Christmas
    Help!

    • Gaby

      yes that should work – just might need to cook a bit longer

  29. Liz Phaneuf

    Hi – I’ve never used creme fraiche in my cooking before. Is this something you buy at the store or you make ahead of time? Do you have a recipe for this? I’ve seen a few different versions online. Thank you!

  30. Chris Roach

    5 stars
    Just made this gratin today. It was fabulous. My husband and I ate half the dish. Will be making this for my family in Arizona when we go out there after Christmas. I couldn’t get Creme Fraiche so I had to use sour cream and it was still wonderful.

    • Nicole C

      5 stars
      Made these for Christmas dinner. They were so good! Definitely keeping this recipe.

  31. Erika

    Hi!
    YUM! Do you have a recipe for Prime Rib? I have a 10.5 LB boneless rib roast. I have not clue to how to cook it. I am going to do the potatoes and Brussels salad for the sides.

  32. Kate

    Going to make this for Christmas! One question – I’m wondering if tossing the sliced potatoes in the cream & cheese mixture before layering them in the pan would be a good move or an unnecessary step? Any thoughts would be appreciated!!!

  33. Ashley

    I’m feeling frustrated & perplexed, Gaby. I made this twice this week – once for elderly family under quarantine yesterday and once for my family today – both dishes were extremely brown by 30minutes and totally scorched by 1 hour. I followed your directions to a T both times, and they were baked in both an electric and a gas oven – is 400* correct? I was so looking forward to this dish and got really nice gruyere. What happened?

    • Gaby

      400 is correct! but some ovens run hot – so if that happens again and the potatoes aren’t cooked through, you could cover it with foil to avoid it from browning on top but still allowing the potatoes to cook through

  34. Kelly B

    5 stars
    Made these for my roommate and boyfriend. HUGE HIT! Easy enough to make, will definitely save this recipe.