Cheesy Gratin Potatoes Delight

Gratin potatoes make a comforting side that feels fancy but is surprisingly easy to pull off at home. This cheesy casserole is perfect for gathering around the table any chilly evening or holiday dinner when you want something warm and satisfying.

I first made this on a whim for a family dinner and it quickly became a requested classic.

Ingredients

• Russet potatoes: peeled and sliced thin & look for firm potatoes without soft spots for even cooking
• Sharp cheddar cheese: adds bold flavor & pick a good quality block and shred it yourself if you can
• Gruyere cheese: brings a nutty richness & a great cheese for melting smoothly
• Heavy cream: creates a luscious sauce & use fresh cream for best texture
• Unsalted butter: for a creamy roux base & it helps control saltiness
• Garlic: adds aromatic depth & fresh minced garlic is best for flavor punch
• All-purpose flour: thickens the sauce & make sure to cook it to avoid raw taste
• Salt and black pepper: balance and enhance flavors & use fresh cracked pepper if possible
• Fresh thyme leaves: bring subtle herbal notes & totally optional but worth trying

Instructions

Prep the Potatoes:

Peel your russets and slice them thinly about 1/8 inch thick. Keeping the slices consistent ensures every bite cooks to tender perfection. A mandoline slicer can make this step quick and even.

Make the Cheese Sauce:

Melt butter in a medium saucepan over medium heat. Whisk in flour and cook it gently for 1 to 2 minutes until it smells toasty but not browned. Slowly pour in the heavy cream, whisking constantly to keep the sauce smooth and lump free. When it thickens slightly, fold in the shredded cheddar and gruyere cheeses, minced garlic, salt, pepper, and fresh thyme if using. Stir gently until the sauce is creamy and all the cheese melts fully.

Layer the Dish:

Start with a layer of potato slices evenly covering the bottom of your baking dish. Ladle over some cheese sauce to coat the potatoes. Repeat layering potatoes and sauce until all is used, finishing with a generous top layer of sauce and cheese to create a golden crust.

Bake Until Golden:

Place the dish uncovered in a 350 degree Fahrenheit oven. Bake for about 60 minutes until the potatoes are tender through and the top is bubbling and browned. Let the gratin rest for a few minutes before serving so the sauce settles perfectly.

I love how the Gruyere adds that wonderful nutty flavor that makes this gratin feel special. Every time I see the bubbly top come out of the oven it brings back memories of holiday gatherings with my closest family.

Storage Tips

Store leftovers covered tightly in the fridge for up to three days. Reheat gently in the oven to keep the top crisp and sauce creamy. Avoid microwaving if possible or the texture can get a little gummy.

Ingredient Swaps

You can swap heavy cream for half and half but expect a less rich sauce. For cheese, fontina or mozzarella can be used but they won&t have the same sharp depth as cheddar and Gruyere. Fresh garlic may be replaced with garlic powder in a pinch but fresh is best.

Serving Ideas

Pair gratin potatoes with roast chicken or pork and a simple green salad for an elegant balanced meal. A spoonful alongside sautéed greens or glazed carrots adds color and freshness to the plate.

This gratin is a deliciously creamy and satisfying side that can easily become a family favorite.

Frequently Asked Recipe Questions

→ What type of potatoes works best for gratin?

Russet potatoes are ideal due to their starchy nature, which helps achieve a creamy texture when baked.

→ How thin should potato slices be cut?

Slices about 1/8-inch thick ensure even cooking and a tender bite throughout the dish.

→ Why use both cheddar and Gruyere cheeses?

Cheddar adds sharpness while Gruyere provides a nutty, melting quality that enhances creaminess.

→ What is the purpose of making a roux in the cheese sauce?

The roux thickens the cream, preventing lumps and ensuring a smooth, velvety sauce to coat the potatoes evenly.

→ Can fresh herbs be added to this dish?

Fresh thyme leaves complement the cheese sauce well, adding subtle aromatic notes without overpowering the flavors.

→ How long should the gratin bake for optimal results?

About 60 minutes at 350°F allows the potatoes to become tender and the top to achieve a golden, bubbly crust.