Potato Gratin

5 from 1 reviews

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.


  • 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


  1. Preheat oven to 375 degrees.
  2. Wash and peel your potatoes.
  3. Slice the potatoes into about 1/4 inch thick slices and set aside.
  4. Grate the white cheddar cheese on the large holes of a box grater.
  5. Measure out 2 cups of half and half and add minced garlic and black pepper. Stir to combine.
  6. Grease a 11 x 8 baking pan with butter.
  7. Layer half the potatoes into the bottom of the pan so they overlap slightly.
  8. Add a little less than half the cheese over the potatoes.
  9. Layer the second half of the potatoes over the cheese. The potatoes should overlap slightly.
  10. Layer all the remaining cheese over the potatoes.
  11. 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).
  12. Divide remaining butter into 6 small pieces – and dot the top of the gratin.
  13. 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.