Give me all the gratins please!! This Cheesy Potato Gratin is one for the record books and you need it STAT.
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.
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Cheesy Potato Gratin
Ingredients
- 2 pounds Yukon Gold potatoes (Russet potatoes also work as do sweet potatoes or a combination of any of the above)
- Kosher salt and freshly ground pepper
- 1 tablespoons olive oil
- 1 yellow onion diced
- 1 ½ cups heavy cream
- 1 cup shredded Gruyère cheese
- ¾ cup shredded parmesan cheese
- ¼ cup crème fraîche or mascarpone cheese
- Fresh thyme for garnish
Instructions
- Preheat an oven to 400°F. Grease a 9-inch baking dish with butter or non-stick cooking spray.
- Cut the potatoes into â…› inch slices. Arrange the slices, slightly overlapping, on the bottom of the baking dish and season with salt and pepper.
- In a medium skillet, heat the olive oil over medium high heat. Add the onion and sauté until starting to caramelize, about 8-10 minutes. Add the heavy cream and bring the liquid to a simmer. Simmer until slightly thickened, about 5 minutes. Stir in ¾ cup of the gruyere cheese and all of the parmesan and cook until smooth and melted. Remove the mixture from the heat, let cool slightly 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 ¼ cup of Gruyere cheese evenly on top. Bake until golden brown and bubbly and the potatoes are fork tender when pierced with a knife, about 45 minutes to 1 hour. Let the gratin rest for about 15-30 minutes before serving. Garnish with thyme and serve.
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.
I want the pot just so I can make these! What brand is it?
Hi - love this recipe! wondering if it would also work with pasta?
thank you!
never tried it with pasta but sounds yummy
Made this and for some reason the oils in the cheese separated. Any idea what I did wrong?
did you use already shredded cheese? or did you shred the cheese yourself?
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!!!
yes just cut it in half and use a smaller baking dish
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!!
Do you cover the potatoes while they bake?
I don't usually - if they start to get too brown, you could cover for the remainder of the time
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
30 minutes!! and then another 30+ to finish the following day
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!!
Is the Parmesan cheese the grated dried kind or shredded?
shredded
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!!
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!!
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!
Anything I can substitute for the Creme Fraiche? Not sure where to get it.
mascarpone!
What kind of parm do you use? Shredded or grated?
either or!