When temperatures turn chilly, some dishes just have a special way of warming you up. This easy potato gratin recipe captures the magic of comfort food. It’s hearty, creamy, filling…and easy to make!
While this might be a side dish, the flavor of creamy white cheddar cheese and perfectly tender potatoes will make it the star of the show. Your family will keep going back for more…
Tip: Carefully slice the potatoes on a mandolin to get thin, even slices. Don’t have a mandolin? Cutting them with a sharp chef’s knife is fine.
2.5 lbs russet potatoes, peeled and sliced 1/8″ thick
8oz white cheddar cheese, freshly grated
2 tbsp parmesan cheese, freshly grated
1 pint heavy cream
Kosher salt and freshly ground pepper
Preheat the oven to 375 degrees.
Pour the cream into a heavy saucepan and warm it gently over very low heat. (do not boil)
Prepare a casserole dish with softened butter or cooking spray.
Place a layer of potatoes in the bottom of the dish one at a time, overlapping each of the potatoes a bit to cover the entire bottom of the dish. Sprinkle with salt and pepper. Add a couple of tablespoons of grated cheese even over the potatoes. Feeling fancy? You can place the potatoes in geometric shapes or patterns.
Repeat the steps with the remaining potatoes, cheddar and salt/pepper. Sprinkle the parmesan cheese evenly over the top of the potatoes.
Carefully pour the cream into the dish near the edge of the potatoes. Pour enough cream into the dish until it’s about 2/3 full.
Bake uncovered for 50 minutes until the top is browned and the cream is bubbly, and test with a knife. The knife should go in easily. If you meet any resistance, cook additional ten minutes. If the potatoes start to get too brown while cooking, place a loose sheet of aluminum foil on top until the potatoes are cooked.
Let rest at least 1o minutes, then enjoy!
PS. If your heating system isn’t heating you up the way these potatoes will, we can help! Contact us for repairs, service or a tune-up, and our warm and friendly crew will be on the way.