Looking for the perfect comfort food side dish? This Cheesy Potato Gratin is a rich, creamy, and cheesy delight that’s easy to make and always a hit at family gatherings. Thinly sliced potatoes are layered with a garlic-infused cream sauce and topped with melted cheese, creating a dish that pairs beautifully with almost any meal. Let’s get started!

History of Potato Gratin

Potato Gratin, additionally referred to as Gratin Dauphinois, hails from the Dauphiné region in southeastern France. This classic dish is traditionally made with thinly sliced potatoes, cream, and sometimes cheese, all baked together to create a creamy, golden casserole. Over the years, variations of the recipe have spread across Europe and America, with people adding different cheeses, herbs, and even meats to the dish. In Germany, it’s known as Kartoffelgratin and is a popular comfort food often served with meats and salads.

While Potato Gratin is a simple dish, it has been embraced by home cooks and chefs alike for its versatility and comforting flavors. Whether you’re making it for a holiday feast or a weeknight dinner, it’s always a crowd-pleaser.

Cheesy Potato Gratin Recipe (Scalloped Potatoes with Cheese)

Course: Side DishCuisine: French-AmericanDifficulty: Easy to Medium

Servings

6-8

servings

Prep time

minutes

Cooking time

hour

Calories

320

kcal

Kartoffelgratin Recipe is incredibly versatile and simple to make. The combination of potatoes, cream, and cheese creates a velvety texture that will leave you craving more. Let’s dive into how to make the perfect Kartoffelgratin recipe from scratch.

Ingredients

2 lb. Yukon Golden or Russet Potatoes, thinly sliced.
2 cups heavy cream (or a mix of cream and milk for a lighter version)
2 cloves garlic, minced
1 cup Gruyère cheese, shredded (or your choice of cheese like Cheddar or Parmesan)
Salt and pepper, to taste
1 tbsp butter for greasing the baking dish

Directions

Preheat the oven to 400°F (200°C).
Grease a 9×13-inch baking dish with butter.
Prepare the potatoes: Peel and thinly slice the potatoes (about 1/8-inch thick). You can use a mandolin for even slices.
Make the cream sauce: In a saucepan, heat the cream with minced garlic until it starts to simmer. Season with salt and pepper to taste. Remove from heat.
Layer the dish: Arrange a single layer of potatoes in the greased baking dish. Pour a small amount of the cream sauce over the potatoes and sprinkle a portion of the shredded cheese on top. Repeat this process, layering the potatoes, cream, and cheese until you use up all the ingredients.
Bake: Cover the dish with foil and bake for forty five mins. Remove the foil and bake uncovered for another 25 minutes or until the potatoes are tender and the top is golden brown.
Cool and serve: Let the gratin cool for a few minutes before serving. It pairs wonderfully with roast chicken, beef, or as a vegetarian main dish alongside a salad.

Notes

You can substitute half-and-half for heavy cream for a lighter version.
Feel free to experiment with different cheeses like Cheddar, Mozzarella, or even a mix of both for unique flavors.
If you want a crispy top, broil the dish for the last 5 minutes of baking, but keep a close eye on it to prevent burning.

Nutrition (per serving):

Calories: 320
Fat: 22g
Carbohydrates: 22g
Protein: 9g
Fiber: 2g
Sodium: 320mg

FAQ:

Q: Can I make this Cheesy Potato Gratin recipe ahead of time?
A: Yes! You can put together the dish as much as an afternoon in advance and store it inside the fridge Just reheat it in the oven before serving.

Q: What’s the best cheese to use for Potato Gratin?
A: Gruyère is a classic choice because it melts well and has a rich, nutty flavor. Cheddar, Parmesan, or a mix of your favorite cheeses also work great.

Q: Can I add other ingredients like ham or bacon?
A: Absolutely! Adding cooked bacon or ham between the layers can make it even more hearty and delicious.

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