Rich, creamy, and irresistibly cheesy, this Cheesy Potato Gratin is the perfect side dish for holidays, family dinners, or cozy weekends. Tender potato layers soaked in a velvety cheese sauce, baked to golden perfection , comfort food at its finest!

Ingredients

• 2 lbs (900 g) Yukon Gold or Russet potatoes, peeled and thinly sliced
• 2 tbsp butter
• 2 cloves garlic, minced
• 1½ cups heavy cream
• ½ cup whole milk
• 1½ cups shredded Gruyère or cheddar cheese (plus extra for topping)
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp nutmeg (optional)
• 2 tbsp grated Parmesan cheese
• Fresh thyme or parsley, for garnish

Step-by-step instructions

1. Preheat oven to 375°F (190°C) and butter a 9×9-inch baking dish.
2. In a small saucepan, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant.
3. Stir in heavy cream and milk. Season with salt, pepper, and nutmeg. Heat gently (don’t boil).
4. Arrange a layer of sliced potatoes in the dish, slightly overlapping. Pour a small amount of cream mixture over them and sprinkle with cheese.
5. Repeat layers until all potatoes and cheese are used. Pour remaining cream on top.
6. Sprinkle Parmesan and a little extra cheese on top for a golden crust.
7. Cover with foil and bake for 45 minutes. Remove foil and bake another 20 minutes until bubbly and golden brown.
8. Let rest 10 minutes before serving. Garnish with thyme or parsley.

Tips for Perfect Cheesy Potato Gratin

✅ Use starchy potatoes: Yukon Gold or Russet are best because they create a creamy, cohesive texture.

✅ Slice evenly: Use a mandoline slicer or a sharp knife so the potatoes cook at the same rate.

✅ Don’t skip the layering: Alternating potatoes and cheese ensures even distribution and that perfect melt.

✅ Let it rest: After baking, let your gratin rest 10 minutes to thicken before serving.

✅ For extra crispiness: Broil for 2–3 minutes at the end to achieve a golden crust.

FAQ – Frequently Asked Questions

1. What’s the difference between scalloped potatoes and potatoes au gratin?
Scalloped potatoes are made with a creamy sauce (often milk-based) but typically don’t include cheese in the layers.
Potatoes au gratin, on the other hand, always include cheese, both within the layers and on top, creating that signature golden, bubbly crust.

2. What kind of cheese do you use for potato gratin?
Gruyère is the classic choice for its nutty, rich flavor that melts beautifully.
You can also use cheddar, Swiss, or a blend of Gruyère and Parmesan for added depth and saltiness.

3. What’s the secret to perfect au gratin potatoes?
The key is balance: thin potato slices, the right amount of cream, and high-quality cheese.
Bake slowly to let the cream absorb and the cheese caramelize without drying out the layers.

4. What are the 4 ingredients in au gratin potatoes?
The basic foundation is: potatoes, cream, cheese, and butter.
Seasonings like garlic, nutmeg, salt, and pepper elevate the flavor but aren’t required in the classic version.

5. What is the one trick Michael Symon used to make perfect scalloped potatoes?
Chef Michael Symon’s secret is infusing the cream, he warms the cream with garlic, herbs, and seasoning before layering it with the potatoes.
This makes the flavor richer and ensures the sauce coats every slice evenly.he cover to brown the top beautifully.

Calories: ~320 per serving
Prep Time: 15 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 20 mins
Serves: 6