Cheesy Garlic Potatoes Gratin is such a classic dish that you can really have anytime of the year. They’re so perfect with just about anything and are especially great to serve to a crowd. Whenever I make these potatoes, they’re always the first thing to disappear, so I’d say it’s a pretty good sign. If you’re still looking for a great side this for this upcoming Easter this dish is perfect, and super pretty! I love how crispy the top bits get. Enjoy! xx, Jenny
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Cheesy Garlic Potatoes Gratin
Servings: 8
INGREDIENTS
- 4 tablespoons unsalted butter, softened and divided
- 3 pounds peeled, russet potatoes (about 5 medium potatoes)
- 1 cup heavy cream
- ½ heaping cup shredded white cheddar cheese
- ¼ cup grated Parmesan, plus more for sprinkling
- 3 garlic cloves, minced
- salt and pepper to taste
Recipe instruction visual controls:
INSTRUCTIONS
- Preheat oven to 375˚F.
- Grease a baking dish with 2 tablespoons butter.
- Very thinly slice potatoes (using a mandolin, if you have one).
- In a large mixing bowl, combine cream, shredded cheddar, Parmesan, and garlic.
- Add sliced potatoes and toss together until all potatoes are well coated. Generously season with salt and pepper and toss together.
- Take a stack of potatoes and line baking dish, keeping potatoes upright. Repeat until all potatoes have been used.
- Evenly pour excess cream mixture over potatoes and lightly season with salt and pepper. Dot top with remaining 2 tablespoons butter.
- Cover baking dish with foil and bake for 35 to 40 minutes. Remove from oven, uncover potatoes, sprinkle top with Parmesan and continue to bake for an additional 25 to 30 minutes or until potatoes are fork tender.
- Remove from oven and cool for about 10 minutes. Serve.
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Incredible recipe! Super tasty and turned out exactly like the photo. I doubled the garlic as we love garlic and used thickened cream. Will definitely add this to our regular dinner roster!
So happy you enjoyed this!
What size baking dish do you use?
Can you make this ahead of time / day ahead?
Yes! I would assemble everything and bake it right before serving. This can be baked and then reheated as well, but the potatoes may get a little softer than if freshly baked!
These are perfect! Can I combine potatoes and sweet potatoes – will there be any changes to baking time?
Yes you can and baking time should stay approximately the same!
Hi,
Can i use any other type of cheese other than white cheddar cheese? Maybe mozzarella?
definitely!
This is an unbelievable rich twist on au gratin potatoes. This casserole develops a caramelized, cheesy, roasted-garlic crust as it bakes. However, I was wondering how would one store it to use after a day or two? Is there any meal prep tip?
Hi! You can build the dish entirely and cover tightly with foil overnight to bake off the next day! I wouldn’t let it go unbaked for longer than a day though as the potatoes may turn a little.
Made this for Easter dinner and it was the perfect complement to our smoked beef tenderloin and grilled asparagus. So easy (especially using the mandoline) and quick to come together. These are going into regular rotation. Thank you!
Yay! So happy :)
This looks amazing! When do you use the other 2 tablespoons of butter? Do you leave the foil off during the last 25-30 minutes?
The other 2 tablespoons are dotted on the top before the gratin goes into the oven! and yes, foil stays off for the last portion of baking!:)