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Cheesy Potato Gratin


Cheesy Potato Gratin



  • 4 large russet potatoes, thinly sliced
  • 1 onion, finely sliced
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3 cloves garlic, minced
  • 2 cups shredded Gruyère cheese
  • 1 cup shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground nutmeg
  • Fresh chives, chopped (for garnish)


  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
  2. Prepare the Potatoes and Onions:
    • Thinly slice the potatoes using a mandoline or a sharp knife. Slice the onion finely.
  3. Make the Cream Mixture:
    • In a medium saucepan, combine the heavy cream, milk, minced garlic, salt, pepper, and nutmeg. Heat over medium heat until the mixture is hot but not boiling. Remove from heat.
  4. Layer the Potatoes:
    • Arrange a layer of potato slices in the bottom of the prepared baking dish, slightly overlapping the slices. Top with a layer of sliced onions.
  5. Add Cheese and Cream:
    • Sprinkle a third of the Gruyère cheese, a third of the cheddar cheese, and a third of the Parmesan cheese over the potatoes and onions. Pour a third of the hot cream mixture over the cheese.
  6. Repeat Layers:
    • Repeat the layering process two more times, finishing with a layer of cheese on top.
  7. Bake the Gratin:
    • Dot the top layer with the butter. Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
  8. Garnish and Serve:
    • Let the gratin cool for a few minutes before serving. Garnish with chopped fresh chives.

Enjoy your rich and creamy cheesy potato gratin!

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