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A golden-brown Cheesy Potato Gratin Casserole with bubbly cheese is displayed as the featured image for a recipe.

Best Cheesy Potato Gratin Casserole

This cheesy potato gratin casserole is the ultimate comfort food, featuring tender Yukon Gold potatoes in a creamy, garlic-infused sauce with a bubbly Gruyere and cheddar cheese topping. Perfect for a side dish or a satisfying vegetarian main course, this gratin is sure to be a crowd-pleaser.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 8
Course: Main Course, Side Dish
Cuisine: American, French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lbs Yukon Gold potatoes, peeled and thinly sliced about 1/8 inch thick
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 cup Gruyere cheese, shredded
  • 1 cup sharp cheddar cheese, shredded
  • 2 tablespoons butter, cut into small pieces

Equipment

  • 9x13-inch baking dish
  • Mandoline or sharp knife
  • Large saucepan
  • Measuring cups
  • Measuring spoons
  • spatula
  • aluminum foil
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Using a mandoline or a very sharp knife, slice the potatoes thinly and evenly. Uniform thickness is crucial for even cooking.
  3. In a large saucepan, combine heavy cream, milk, garlic, salt, pepper, and nutmeg.
  4. Bring to a simmer over medium heat, stirring occasionally to prevent scorching. Do not boil.
  5. Arrange a layer of potato slices in the prepared baking dish, overlapping slightly.
  6. Sprinkle with 1/3 of the Gruyere and cheddar cheese mixture.
  7. Repeat layers twice more, ending with a layer of potatoes.
  8. Pour the hot cream mixture evenly over the potatoes, ensuring that the potatoes are mostly submerged. Gently press down on the potatoes with a spatula to help them settle into the cream.
  9. Sprinkle the remaining cheese evenly over the top of the potatoes.
  10. Dot the top with the butter pieces.
  11. Cover the baking dish with aluminum foil and bake for 45 minutes.
  12. Remove the foil and bake for another 20-30 minutes, or until the potatoes are tender and the top is golden brown and bubbly. A knife inserted into the center should meet no resistance.
  13. Let the gratin rest for at least 15 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld.

Notes

For best results, use Yukon Gold potatoes for their creamy texture. Ensure the potatoes are sliced evenly for uniform cooking. Resting the gratin after baking is crucial for the sauce to thicken. Store leftovers in the refrigerator for up to 3 days. Reheat in the oven or microwave. For a richer flavor, use a combination of Gruyere and Parmesan cheese. Add a pinch of cayenne pepper for a touch of spice.