A cherished meal | Oven-Baked Potato and Cheese Gratin
Course: Side DishCuisine: FrenchDifficulty: Easy6
servings20
minutes1
hour320
kcal1
hour20
minutesA cherished meal indeed — this Oven-Baked Potato and Cheese Gratin is pure comfort food. Layers of thinly sliced potatoes are bathed in a creamy garlic sauce, enriched with melted cheddar and mozzarella, and sprinkled with crisp, savory bacon. Baked until bubbling and golden, it’s the kind of dish that steals the spotlight — whether you serve it with roasted meats, poultry, or simply enjoy it on its own.
Ingredients
- For the Gratin
2 pounds (900g) potatoes, peeled and thinly sliced
1 ½ cups heavy cream
1 cup whole milk
2 tbsp unsalted butter
3 cloves garlic, minced
1 tsp salt
½ tsp black pepper
½ tsp dried thyme (optional)
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
4 strips cooked bacon, crumbled
2 tbsp chopped fresh parsley (for garnish)
Directions
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish (around 9×9 inches) with butter or non-stick spray. - Prepare the Cream Sauce:
In a saucepan over medium heat, melt the butter. Add minced garlic and cook for 30 seconds until fragrant. Pour in the heavy cream and milk, then season with salt, pepper, and thyme. Bring just to a simmer — do not boil. Remove from heat. - Layer the Potatoes:
Arrange half of the potato slices evenly in the prepared baking dish.
Pour half of the warm cream mixture over the potatoes.
Sprinkle half of the cheddar and mozzarella cheeses, then add half the crumbled bacon.
Repeat the layers with the remaining potatoes, sauce, cheese, and bacon. - Bake the Gratin:
Cover the dish with foil and bake for 40 minutes.
Remove the foil, then bake uncovered for another 20 minutes, or until the potatoes are tender and the top is golden and bubbling. - Garnish and Serve:
Let the gratin cool for 10 minutes before serving. Sprinkle with chopped parsley for a fresh finish.
Tips for the Perfect Gratin
- Slice the potatoes evenly thin (about ⅛ inch) for uniform cooking — a mandoline works great.
- Mix cheddar with mozzarella for both flavor and stretch.
- Substitute bacon with crispy pancetta or keep it vegetarian by skipping the meat.
- If you prefer a richer sauce, add ¼ cup grated Parmesan to the cream mixture.
Nutrition Facts (per serving)
- Calories: 320
- Protein: 12g
- Carbohydrates: 26g
- Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 60mg
- Sodium: 450mg
- Fiber: 2g
- Sugar: 3g
Storage & Reheating
- Store: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 350°F (175°C) until heated through, or in the microwave for quick servings.
- Freeze: Wrap tightly and freeze for up to 2 months. Reheat from frozen or thaw overnight before baking.
FAQs
Q: Can I make this ahead of time?
Yes! Assemble the gratin (without baking), cover tightly, and refrigerate up to 24 hours. Bake when ready to serve.
Q: What potatoes work best?
Yukon Gold or Russet potatoes are ideal — they hold their shape yet become tender and creamy.
Q: Can I add other cheeses?
Absolutely! Gruyère or Parmesan can add a delicious nutty flavor to the mix.
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