This easy, cheesy, flavorful potato gratin is a perfect side dish for the holidays. It has only 6 ingredients, takes 15 minutes to prep and makes a beautiful presentation when it comes out of the oven. Oh, and did I mention it’s just delicious.
You start by slicing russet potatoes into thin, even slices and grating white cheddar cheese. Then alternate two layers of potatoes and cheese in a buttered baking pan.
Next pour a little garlic infused half and half over the potato gratin. Pop it in the oven for about an hour and out comes a bubbling, cheesy potato gratin that smells incredible and tastes as good as it looks.
A couple of notes:
You want to start checking the gratin around 40 minutes or so – to make sure the top isn’t getting too brown – if it’s really brown then cover loosely with a bit of tin foil. The center of my potato gratin got browner quicker then the rest of the casserole. So I just placed a piece of tin foil over the brown part so it wouldn’t burn and let the gratin continue to cook so the edges became brown as well.
You’re going to mince the garlic and then add it to the half and half. This will infuse the half and half with a slight garlic flavor. When you pour the half and half onto the potato gratin make sure that the garlic scatters evenly across the top of the gratin – you don’t want a large lump of minced garlic in one area.Print
An easy, cheesy potato gratin that is perfect as a holiday side dish or any time you want a comforting dish that looks and tastes incredible.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 to 8
- 2 to 2 1/2 pounds of russet potatoes – I used about 5 medium sized potatoes – washed, peeled and thinly sliced
- 8 oz of white cheddar cheese – grated
- 2 cups of half and half
- 1 large garlic clove – put through a garlic press
- 8 twists of black pepper from a pepper mill
- 2 tbs butter
- Preheat oven to 375 degrees.
- Wash and peel your potatoes.
- Slice the potatoes into about 1/4 inch thick slices and set aside.
- Grate the white cheddar cheese on the large holes of a box grater.
- Measure out 2 cups of half and half and add minced garlic and black pepper. Stir to combine.
- Grease a 11 x 8 baking pan with butter.
- Layer half the potatoes into the bottom of the pan so they overlap slightly.
- Add a little less than half the cheese over the potatoes.
- Layer the second half of the potatoes over the cheese. The potatoes should overlap slightly.
- Layer all the remaining cheese over the potatoes.
- Stir the half and half and slowly pour over the potatoes and cheese. Make sure that the minced garlic – which will probably be in the bottom of the measuring cup as you pour – is even spread out over the top of the dish (so it doesn’t just land in a clump).
- Divide remaining butter into 6 small pieces – and dot the top of the gratin.
- Put the gratin in the oven for 50 minutes to 1 hour. Start checking the gratin at 40 minutes to make sure the top isn’t getting too brown. If it’s browning too much, but a loose piece of tin foil over the brown area.