Description

This Cheesy Potato Gratin is a decadent, creamy side dish featuring thinly sliced starchy potatoes baked in a rich blend of sharp cheddar, Parmesan, cream, and butter, infused with aromatic garlic, fresh thyme, and crispy sage leaves. Perfectly tender on the inside and crispy golden on top, this gratin is both a comforting and elegant addition to any meal and works wonderfully as a make-ahead dish.

Ingredients

Potatoes & Cheese

3 pounds starchy potatoes
3 ounces sharp cheddar, grated
2 ounces grated Parmesan

Herbs & Spices

2 tsp fresh thyme leaves
1 tsp salt
1 tsp black pepper
1 tsp dried onion
1 tsp garlic powder
½ tsp cayenne pepper – optional
½ tsp smoked paprika
½ tsp chili flakes – optional
10 fresh sage leaves

Dairy & Oils

1 ¾ cups cream (20% fat)
¾ cup whole milk
2 tbsp salted butter, melted
1 tbsp olive oil (for greasing)

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Instructions

Preheat Oven: Preheat your oven to 200 °C (400 °F) to prepare for baking the gratin.
Slice Potatoes: Using a mandoline or a very sharp chef’s knife, slice the potatoes into thin slices about 1/8 inch (3-4 mm) thick to ensure even cooking and tenderness.
Prepare Cheese and Cream Mixture: In a large bowl, combine the grated sharp cheddar and Parmesan cheeses with the spices (salt, black pepper, dried onion, garlic powder, cayenne pepper, smoked paprika), fresh thyme leaves, cream, milk, and melted butter. Stir thoroughly to create a flavorful cream-cheese coating.
Coat Potatoes: Add the sliced potatoes into the bowl and toss by hand, carefully separating slices to ensure every piece is well coated with the cream-cheese mixture and the flavors are evenly distributed.
Grease Baking Dish and Arrange Potatoes: Grease a 2.25 qt (2.2 L) Dutch oven or equivalent baking dish with olive oil. Arrange the potato slices upright and leaning against each other tightly in the dish until all the potatoes are included. Pour any remaining cream-cheese mixture over the top.
First Bake: Cover the dish tightly with aluminum foil and place it in the oven. Bake for 60 minutes, or until the potatoes are tender and cooked through.
Add Toppings and Final Bake: Remove the foil and sprinkle the top with extra black pepper, crushed red pepper flakes (chili flakes), and arrange the fresh sage leaves on top. Return uncovered to the oven and bake for an additional 30 minutes, until the top is deep golden brown and crispy.
Rest and Serve: Remove the gratin from the oven, let it rest for about 10 minutes to set and cool slightly, then serve warm and enjoy your cheesy, savory potato side dish.

Notes

Using starchy potatoes like Russets helps achieve a creamy texture as they soften well during baking.
Adjust the spice levels, especially cayenne and chili flakes, according to your heat preference or omit for a milder flavor.
This dish can be prepared ahead of time and refrigerated before baking to save time on the day of serving.
Thinly slicing the potatoes ensures they cook evenly and absorb the cheese and cream flavors throughout.
Allowing the gratin to rest after baking helps it set and makes serving easier.

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Category: Side Dish
Method: Baking
Cuisine: French