The Ultimate Cheesy Potato Gratin Casserole That’ll Make Your Kitchen Smell Like Heaven

Nothing beats the aroma of a Cheesy Potato Gratin Casserole bubbling away in the oven on a chilly evening. Picture this: paper-thin layers of golden russet potatoes swimming in a velvety cream sauce, generously blanketed with melted Gruyère and Parmesan cheese. This isn’t just any ordinary potato dish – it’s the kind of creamy potato gratin casserole that transforms a simple weeknight dinner into something truly special.

I still remember the first time my grandmother made her famous cheesy potato gratin recipe for our family gathering. The way she carefully layered each potato slice, whispered sweet nothings to her garlic-infused cream mixture, and sprinkled that perfect blend of cheeses had us all mesmerized. That evening, we learned that the secret to unforgettable comfort food potato bake lies not just in the ingredients, but in the love and patience you pour into every layer.

Why You’ll Love This Recipe

This homemade potato gratin strikes the perfect balance between elegance and comfort. Whether you’re hosting a dinner party or simply craving some serious comfort food on a Tuesday night, this easy cheesy casserole delivers every single time. The combination of heavy cream, whole milk, and two types of cheese creates an incredibly rich and satisfying dish that pairs beautifully with roasted meats or stands proudly on its own.

What makes this garlic herb cheesy potatoes recipe truly special is its versatility. You can easily make it dairy-free by swapping the heavy cream for cashew cream and using your favorite plant-based milk. The optional smoked paprika adds a subtle depth that elevates this scalloped potatoes with cheese dish from good to absolutely irresistible. Explore more comforting dinner recipes here to complete your cozy meal planning.

Ingredients List

Ready to expand your meal repertoire? Discover more satisfying lunch ideas here that pair perfectly with leftover gratin the next day.

Step-by-Step Directions

Step 1: Prepare Your Ingredients
Preheat your oven to 375°F (190°C) and generously butter a 9×13-inch baking dish. Using a mandoline slicer or sharp knife, slice your peeled russet potatoes into uniform ⅛-inch thick rounds. This consistency is crucial for even cooking in your Cheesy Potato Gratin Casserole.

Step 2: Create the Cream Mixture
In a large saucepan over medium heat, combine the heavy cream, whole milk, minced garlic, salt, black pepper, and smoked paprika. Whisk gently and bring the mixture to a gentle simmer – don’t let it boil vigorously or it may curdle.

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Step 3: Layer the Potatoes
Arrange half of the sliced potatoes in overlapping layers in your prepared baking dish. Pour half of the warm cream mixture over the potatoes, ensuring it seeps between the layers. Sprinkle half of the Gruyère cheese evenly across the surface.

Step 4: Complete the Layers
Add the remaining potato slices in another overlapping layer, then pour the rest of the cream mixture on top. Sprinkle the remaining Gruyère cheese and all of the Parmesan cheese over the surface. Dot with small cubes of butter for extra richness.

Step 5: Bake to Perfection
Cover tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for 25-30 minutes until the top is golden brown and bubbling, and a knife easily pierces through all layers.

Step 6: Rest and Serve
Let your Cheesy Potato Gratin Casserole rest for 10-15 minutes before serving. This allows the cream to set slightly and makes slicing much easier. Garnish with fresh thyme leaves if desired.

Exact Timing to make Cheesy Potato Gratin Casserole

• Prep Time: 20 minutes (slicing potatoes and preparing cream mixture)
• Initial Covered Baking: 45 minutes at 375°F
• Uncovered Baking: 25-30 minutes until golden and bubbly
• Resting Time: 10-15 minutes before serving
• Total Time: 1 hour 40 minutes to 1 hour 50 minutes

Nutritional Information

Nutritional data is calculated based on standard ingredient values and may vary depending on specific brands used. The high calcium content comes primarily from the Gruyère and Parmesan cheeses, while potatoes contribute significant potassium and vitamin C.

Healthier Alternatives

When adapting this Cheesy Potato Gratin Casserole for dietary restrictions, consider using a blend of cauliflower and potatoes for a lower-carb version, or experiment with dairy-free cheese alternatives made from nuts. You can also boost the nutritional profile by adding thinly sliced leeks or fennel between the potato layers for extra vegetables and flavor complexity.

Explore more delicious Desserts here to complete your comfort food feast with equally satisfying sweet treats.

Serving Suggestions

Perfect Protein Pairings: This Cheesy Potato Gratin Casserole shines alongside roasted chicken, herb-crusted lamb, or beef tenderloin. The rich, creamy texture complements the savory meat juices beautifully, while the golden, bubbly cheese top adds visual appeal to any dinner plate.

Fresh Balance: Serve with a crisp arugula salad dressed in lemon vinaigrette or steamed green vegetables like asparagus or Brussels sprouts. The fresh, acidic elements help cut through the richness of the gratin and create a well-rounded meal that won’t leave you feeling overly heavy.

Wine and Beverage Pairings: A crisp white wine such as Chardonnay or Sauvignon Blanc pairs wonderfully with the creamy, cheesy flavors. For non-alcoholic options, sparkling water with lemon or a light herbal tea complements the dish without overwhelming the palate.

Common Mistakes to Avoid

Slicing Inconsistencies: The biggest mistake when making Cheesy Potato Gratin Casserole is cutting potato slices of varying thickness. Uneven slices lead to some pieces being overcooked and mushy while others remain undercooked and firm. Always aim for uniform ⅛-inch slices using a mandoline slicer or taking extra care with a sharp knife.

Rushing the Cream Mixture: Never let your cream mixture come to a rolling boil, as this can cause the proteins to curdle and create an unpleasant texture. Keep the heat at medium and bring it to a gentle simmer, whisking occasionally to ensure the garlic infuses properly without scorching.

Skipping the Resting Period: Cutting into your gratin immediately after removing it from the oven will result in a watery, messy presentation. The 10-15 minute resting period allows the cream to set and thicken slightly, making for clean, beautiful slices that hold their shape on the plate.

Storing Tips

Refrigerator Storage: Store leftover Cheesy Potato Gratin Casserole covered in the refrigerator for up to 4 days. The flavors actually develop and meld beautifully overnight, making the next day’s portions even more delicious. Cover tightly with plastic wrap or transfer to an airtight container to prevent the top from drying out.

Freezing Guidelines: This gratin freezes well for up to 3 months when properly wrapped. Cool completely before wrapping tightly in plastic wrap, then aluminum foil. For best results, freeze in individual portions for easier reheating. Thaw overnight in the refrigerator before reheating.

Reheating Method: Reheat portions in a 350°F oven for 15-20 minutes until heated through and the top is bubbly again. Avoid microwaving large portions as this can create uneven heating and a soggy texture. For individual servings, microwave for 1-2 minutes, then finish under the broiler for 30 seconds to crisp the top.

FAQs

Cheesy Potato Gratin Casserole

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• Author: julia
• Total Time: 1 hour 45 minutes
• Yield: 6 to 8 servings 1x

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Description

This Cheesy Potato Gratin Casserole is the ultimate comfort food for dinner. Layered russet potatoes baked in a creamy garlic sauce with Gruyère and Parmesan cheese make this one of the most irresistible recipes for dinner. Perfect for holidays, gatherings, or cozy nights in.

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Ingredients

Scale 1x2x3x

• 4 large russet potatoes, peeled and thinly sliced (about ⅛-inch thick)
• 1½ cups heavy cream (or cashew cream for dairy-free)
• 1 cup whole milk (or unsweetened almond milk)
• 2 garlic cloves, minced
• 1 teaspoon salt, or to taste
• ½ teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika (optional)
• 1½ cups shredded Gruyère cheese (or sharp cheddar)
• ½ cup freshly grated Parmesan cheese
• 2 tablespoons unsalted butter, cut into small cubes
• 1 teaspoon fresh thyme leaves, optional for garnish

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Instructions

1. Preheat oven to 375°F (190°C) and butter a 9×13-inch baking dish. Slice peeled russet potatoes evenly to about ⅛-inch thick.
2. In a saucepan over medium heat, combine heavy cream, milk, minced garlic, salt, pepper, and smoked paprika. Whisk and simmer gently without boiling.
3. Arrange half of the potato slices in overlapping layers in the prepared dish. Pour half of the warm cream mixture over the potatoes and sprinkle half of the Gruyère cheese on top.
4. Layer the remaining potatoes, pour the rest of the cream mixture, and top with the remaining Gruyère and all of the Parmesan cheese. Dot the surface with butter cubes.
5. Cover with aluminum foil and bake for 45 minutes. Remove foil and bake another 25-30 minutes until golden and bubbling, and a knife slides through easily.
6. Let the casserole rest 10-15 minutes before slicing. Garnish with fresh thyme leaves if desired and serve warm.

Notes

For the best results, slice potatoes evenly and allow the dish to rest before serving so the layers hold together perfectly.

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Category: Side Dish
• Method: Baked
• Cuisine: French

Nutrition

• Serving Size: 1 portion
• Calories: 380
• Sugar: 3g
• Sodium: 420mg
• Fat: 26g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 9g
• Cholesterol: 75mg

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