If you’re looking for the ultimate comfort food side, Classic Potato Gratin (Cheesy Scalloped Potatoes) is a crowd-pleasing, bubbling dish no holiday or family dinner should be without. Golden slices of tender potato, drenched with indulgent cream and melty cheese, emerge from the oven with a golden, crisp top and a silky, savory interior. Whether you’re making a feast for friends or treating yourself on a weeknight, this irresistible French-inspired casserole is pure decadence in every forkful.
Ingredients You’ll Need
The magic of Classic Potato Gratin (Cheesy Scalloped Potatoes) starts with a handful of essential, quality ingredients. Each one plays a key role, partnering up to create layers of flavor, texture, and that signature rich, creamy character.
- Yukon Gold potatoes (2 pounds, peeled and thinly sliced): Their buttery flavor and creamy texture make them ideal for gratin, cooking up tender without falling apart.
- Heavy cream (2 cups): This is the heart of a luscious, velvety sauce that envelops every slice of potato.
- Whole milk (1 cup): Lightens the cream just enough to keep the dish rich, but not heavy or overwhelming.
- Garlic (3 cloves, minced): Adds subtle warmth and depth, infusing the creamy sauce with irresistible aroma.
- Salt (1 teaspoon): The essential seasoning to draw out the natural flavor of every ingredient.
- Black pepper (1/2 teaspoon): A gentle kick that balances the creaminess and perks up each bite.
- Ground nutmeg (1/4 teaspoon): A classic gratin touch, it brings a whisper of spice that complements the cheese and cream.
- Gruyère cheese (2 cups, shredded): Offers that nutty, sophisticated melt and helps form an iconic golden top.
- Parmesan cheese (1 cup, grated): Adds savory complexity and helps the crust turn bronzed and crispy in the oven.
- Unsalted butter (2 tablespoons, for greasing): Ensures nothing sticks and adds a tempting buttery undertone throughout.
- Fresh thyme or chives (for garnish, optional): Brings a splash of color and a touch of freshness to finish each portion beautifully.
How to Make Classic Potato Gratin (Cheesy Scalloped Potatoes)
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 350°F (175°C) so it’s piping hot and ready for baking. Generously butter a 9×13-inch baking dish with unsalted butter, making sure to coat every corner—this not only prevents sticking, but infuses even more flavor into your finished Classic Potato Gratin (Cheesy Scalloped Potatoes).
Step 2: Make the Creamy Sauce
In a medium saucepan, pour in the heavy cream and whole milk. Add the minced garlic, salt, black pepper, and ground nutmeg. Heat everything gently over medium heat, stirring occasionally, just until the mixture starts to simmer. Don’t boil it—you’re simply infusing the flavors and warming it through. When bubbles start to gather on the edge of the pan, remove from heat and set aside.
Step 3: Layer the Potatoes and Cheese
Next, arrange half of the thinly sliced potatoes in an even layer on the bottom of your prepared dish. Try to overlap the slices slightly for that beautiful, cohesive texture. Pour half of the cream mixture over the potatoes, making sure every slice gets a dousing of flavor. Sprinkle generously with half of the shredded Gruyère and grated Parmesan cheeses—this is where the magic starts.
Step 4: Repeat the Layers
Now, repeat the process with a second layer. Arrange the remaining potato slices over the first layer, pour on the rest of the infused cream, then finish with the other half of the Gruyère and Parmesan cheeses. Every layer means more flavor and creaminess throughout your Classic Potato Gratin (Cheesy Scalloped Potatoes), creating that mouthwatering, cheesy top.
Step 5: Bake to Golden Perfection
Cover the baking dish tightly with foil to trap in the steam and ensure the potatoes cook all the way through. Bake for 45 minutes. Then, remove the foil and continue baking for another 25 to 30 minutes—the top will turn beautifully golden, the cheese will bubble, and a tempting aroma will fill your kitchen. Test with a fork for tenderness; the potatoes should be meltingly soft.
Step 6: Rest and Garnish
Once out of the oven, let your gratin rest for at least 10 minutes before serving. This short wait lets the sauce thicken and makes slicing easier. Finish with a scatter of fresh thyme or chives for color and a subtle herbal note—these little touches make your Classic Potato Gratin (Cheesy Scalloped Potatoes) truly special.
How to Serve Classic Potato Gratin (Cheesy Scalloped Potatoes)
Garnishes
A final sprinkle of fresh herbs is like a chef’s kiss atop your Classic Potato Gratin (Cheesy Scalloped Potatoes). I love using finely snipped chives or fresh thyme sprigs for a pop of green and a whisper of garden-fresh flavor, but even a grind of black pepper or extra pinch of Parmesan can take the presentation to the next level.
Side Dishes
This rich, creamy potato marvel pairs beautifully with almost any main. Serve it alongside a festive roast, juicy baked chicken, or a simple green salad for balance. It’s equally stunning on a holiday buffet or next to humble weeknight fare, soaking up extra gravy or the juices from roasted vegetables.
Creative Ways to Present
Classic Potato Gratin (Cheesy Scalloped Potatoes) is stunning straight from the casserole, but for a dinner party, try cutting it into neat squares or rounds with a biscuit cutter for a restaurant-worthy plate. You could even bake mini individual portions in ramekins, turning familiar comfort food into an elegant starter or side.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftovers tightly with foil or transfer to an airtight container. Store your Classic Potato Gratin (Cheesy Scalloped Potatoes) in the refrigerator for up to 4 days. The flavors meld as it rests, often making tomorrow’s slice even more satisfying!
Freezing
For longer storage, you can freeze the fully baked and cooled gratin. Wrap it well in plastic wrap and a layer of foil for best protection. Thaw overnight in the fridge before reheating—it will lose a touch of creaminess, but the taste stays wonderful.
Reheating
To reheat, cover the dish with foil and warm in a 350°F (175°C) oven until hot throughout—usually 20 to 30 minutes. Remove the foil for the last few minutes if you want to revive that irresistible cheesy crust. Individual portions can be reheated in the microwave, but the oven yields the best texture.
FAQs
Can I use a different type Side Dish
Absolutely! While Yukon Golds offer a buttery texture, russet potatoes work beautifully too; just be sure to slice them evenly and keep an eye on baking time.
How do I get perfectly thin potato slices?
A mandoline slicer is a fantastic tool for this, but a sharp chef’s knife and a little patience will also give you lovely, uniform slices that cook evenly and look pretty in the dish.
Can I prepare Classic Potato Gratin (Cheesy Scalloped Potatoes) in advance?
Yes, you can assemble everything a day ahead, cover tightly, and refrigerate. When you’re ready to bake, add a few extra minutes to account for the chill from the fridge.
Any cheese substitutes if I can’t find Gruyère?
Sharp white cheddar or fontina are great stand-ins for Gruyère, bringing plenty of flavor and melt—combine them or use what’s available for a delicious spin on this classic.
Why is my gratin watery?
Excess water often comes from potatoes with high moisture content or from not preheating the cream mixture. Using waxy potatoes and heating your sauce helps prevent watery results in Classic Potato Gratin (Cheesy Scalloped Potatoes).
Final Thoughts
There’s something genuinely heartwarming about pulling a bubbling pan of Classic Potato Gratin (Cheesy Scalloped Potatoes) from the oven and sharing it with those you love. Give it a try—this dish is pure comfort, and I promise, you’ll find it impossible to stop at just one serving!
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Classic Potato Gratin (Cheesy Scalloped Potatoes) Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and comforting flavors of this Classic Potato Gratin, a decadent dish of creamy, cheesy scalloped potatoes baked to perfection. Perfect for holiday feasts or a special family dinner.
Ingredients
Potato Gratin:
- 2 pounds Yukon Gold potatoes (peeled and thinly sliced)
- 2 cups heavy cream
- 1 cup whole milk
- 3 cloves garlic (minced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 2 cups shredded Gruyère cheese
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter (for greasing)
- fresh thyme or chives for garnish (optional)
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Butter a 9×13-inch baking dish.
- Prepare cream mixture: In a saucepan, combine heavy cream, milk, garlic, salt, pepper, and nutmeg. Heat until just simmering; remove from heat.
- Layer potatoes: Arrange half of the sliced potatoes in the baking dish. Pour half of the cream mixture over the potatoes and sprinkle with half of the cheeses.
- Repeat layers: Layer the remaining potatoes, cream mixture, and cheeses. Cover with foil and bake for 45 minutes.
- Bake: Remove foil and bake an additional 25–30 minutes until golden brown and tender. Let cool before serving.
- Garnish and serve: Garnish with fresh thyme or chives if desired.
Notes
- For a richer flavor, use all heavy cream instead of mixing with milk.
- Swap Gruyère with sharp cheddar or fontina cheese.
- Thinly slice potatoes uniformly for even cooking.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 85 mg
