Few dishes deliver the warm embrace of comfort quite like potato gratin. Layered with tender slices of potato, delicate onion rings, and a luscious cheese sauce, this classic dish offers a rich, creamy experience in every bite. It’s rustic yet elegant—perfect for both casual weeknight dinners and festive gatherings. The gooey Cheddar, velvety sauce, and golden-baked top make this gratin a standout centerpiece that effortlessly elevates any table.
Ingredients Breakdown
Every element in this dish works in harmony to build a symphony of flavor and texture. The russet potatoes form the foundation—they’re starchy enough to hold their shape and become beautifully tender during baking. Their neutral profile allows the rich cheese sauce to shine. Cheddar cheese is the flavor powerhouse here, lending sharpness and depth while melting into a silky, savory blanket. The milk, butter, and flour come together to form a classic béchamel, which acts as the vehicle for the cheese—creamy, smooth, and utterly comforting. Supporting players like onion slices add a gentle sweetness, while salt and freshly ground black pepper sharpen the overall flavor profile. It’s a well-balanced combination where each ingredient plays its role without overpowering the others.
Step-by-Step Preparation Method
Begin by preparing your casserole dish with a generous coating of butter to ensure nothing sticks and everything bakes evenly. Layer half of the potato slices across the bottom of the dish, arranging them neatly to create a uniform foundation. Season with salt and pepper, then add a layer of onion rings to introduce aromatic sweetness. Repeat the layering process with the remaining potatoes, seasoning again to ensure the flavors are well distributed.
In a separate saucepan, melt butter over medium heat until it begins to gently bubble. Whisk in flour and salt to create a smooth roux. This step is crucial—it forms the base of the sauce and needs time to cook off the raw flour taste. Gradually pour in the milk, whisking after each addition to prevent lumps and build a glossy, thickened sauce. Once the sauce reaches a creamy consistency, stir in all the shredded Cheddar at once. It melts quickly, forming a smooth, golden mixture that’s rich and flavorful.
Carefully pour the hot cheese sauce over the layered potatoes and onions, letting it seep between the layers for an even coating. Cover the dish tightly with aluminum foil to lock in moisture and prevent over-browning. Bake in a preheated oven for about 1 hour and 30 minutes. The potatoes should be tender, and the sauce bubbling luxuriously around the edges. Let the dish rest briefly before serving—this helps the sauce settle and thicken for the perfect texture on the plate.
Recipe Tips & Frequently Asked Questions
Choosing the best potato variety for optimal texture:
Russet potatoes are ideal due to their high starch content, which helps the gratin hold its shape and absorb the sauce beautifully.
How thin is too thin? Perfecting your slice thickness:
Aim for slices about 1/8 inch thick—thin enough to cook through evenly but thick enough to provide a satisfying bite.
Preventing a grainy sauce: tips for a smooth finish:
Cook the roux thoroughly and add milk gradually, whisking constantly. This step is key to achieving a silky, lump-free sauce.
Enhancing flavor with seasoning layers or cheese blends:
Season each layer of potatoes and onions. Consider adding a mix of cheeses like Gruyère or sharp white Cheddar for added depth.
How to avoid soggy or overcooked gratin:
Keep your layers consistent in thickness and always allow the dish to rest after baking so the sauce sets properly.
Can I make this recipe ahead of time?
Yes, prepare and assemble the dish a day in advance, refrigerate, and bake before serving.
What’s the best way to reheat leftovers?
Reheat in the oven at 350°F until warm throughout to retain texture, or microwave individual portions.
Can I use a different type of milk or plant-based alternatives?
Whole milk yields the creamiest result, but unsweetened almond or oat milk can be substituted if preferred.
How do I know when the gratin is fully cooked?
The potatoes should be fork-tender and the sauce visibly bubbling around the edges of the dish.
Can this dish be frozen for later use?
Yes, freeze after baking and cooling. Reheat from frozen or thaw overnight and warm in the oven before serving.
What to Serve With This Recipe
This potato gratin is a luxurious side dish that complements a variety of mains. Serve it alongside roasted meats like herbed chicken, garlic-studded lamb, or glazed pork tenderloin for a satisfying meal. To lighten the plate, add steamed green beans, roasted Brussels sprouts, or a fresh arugula salad with lemon vinaigrette. For holiday spreads, this dish pairs beautifully with turkey, ham, or vegetarian mains like mushroom Wellington. It’s equally at home as part of a cozy winter dinner or a festive feast.
Variations to Try
Explore the flavors by changing up the cheese—try nutty Gruyère, smoky Fontina, or a bold blue cheese for a sophisticated twist. Add minced garlic, fresh thyme, or Dijon mustard to the sauce for added complexity. Stir in sautéed mushrooms, crumbled bacon, or diced ham between the layers to create a heartier version. For a crisp, golden crust, sprinkle breadcrumbs and Parmesan on top before the final minutes of baking.
Potato gratin with cream and cheese is the epitome of comfort food—rich, satisfying, and endlessly versatile. Whether served as a cozy side or a showstopping holiday dish, it delivers big flavor with minimal effort. With its golden layers, creamy interior, and soul-warming aroma, this timeless dish deserves a spot in every kitchen.
Ingredients
1 ½ cups shredded Cheddar cheese
2 cups milk
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon salt
4 medium russet potatoes, thinly sliced
1 medium onion, sliced into rings
Salt and freshly ground black pepper, to taste
Instructions
Preheat your oven to 400°F (200°C) and generously grease a 2-quart casserole dish with butter to prevent sticking.
Arrange half of the potato slices evenly across the base of the prepared dish, forming a single layer. Sprinkle lightly with salt and freshly ground black pepper. Follow by layering the onion rings evenly over the potatoes. Top with the remaining potato slices, then season once again with salt and pepper to taste.
In a medium-sized saucepan, melt the butter over medium heat. Once fully melted, whisk in the flour and ½ teaspoon salt. Continue whisking constantly and cook for about 1 minute, allowing the flour to lose its raw flavor and form a smooth roux.
Begin slowly adding the milk, about ¼ cup at a time, whisking thoroughly after each addition. This gradual process ensures a smooth, lump-free sauce. Continue cooking and whisking until the mixture thickens to a velvety consistency—this should take approximately 3 to 5 minutes.
Add the shredded Cheddar cheese all at once and stir continuously until the cheese has fully melted and the sauce is smooth and glossy, about 30 to 60 seconds.
Carefully pour the rich cheese sauce over the layered potatoes and onions, ensuring it seeps through evenly. Cover the dish tightly with aluminum foil.
Bake in the preheated oven for approximately 1 hour and 30 minutes, or until the potatoes are fork-tender and the cheese sauce is bubbling around the edges.
Let the gratin rest for a few minutes before serving to allow the sauce to settle.
Potato Gratin with Cream and Cheese Recipe
Ingredients
- 1 ½ cups shredded Cheddar cheese
- 2 cups milk
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- 4 medium russet potatoes thinly sliced
- 1 medium onion sliced into rings
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and generously grease a 2-quart casserole dish with butter to prevent sticking.
- Arrange half of the potato slices evenly across the base of the prepared dish, forming a single layer. Sprinkle lightly with salt and freshly ground black pepper. Follow by layering the onion rings evenly over the potatoes. Top with the remaining potato slices, then season once again with salt and pepper to taste.
- In a medium-sized saucepan, melt the butter over medium heat. Once fully melted, whisk in the flour and ½ teaspoon salt. Continue whisking constantly and cook for about 1 minute, allowing the flour to lose its raw flavor and form a smooth roux.
- Begin slowly adding the milk, about ¼ cup at a time, whisking thoroughly after each addition. This gradual process ensures a smooth, lump-free sauce. Continue cooking and whisking until the mixture thickens to a velvety consistency—this should take approximately 3 to 5 minutes.
- Add the shredded Cheddar cheese all at once and stir continuously until the cheese has fully melted and the sauce is smooth and glossy, about 30 to 60 seconds.
- Carefully pour the rich cheese sauce over the layered potatoes and onions, ensuring it seeps through evenly. Cover the dish tightly with aluminum foil.
- Bake in the preheated oven for approximately 1 hour and 30 minutes, or until the potatoes are fork-tender and the cheese sauce is bubbling around the edges.
- Let the gratin rest for a few minutes before serving to allow the sauce to settle.
