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Cheese gratin recipe

Embrace the cozy embrace of comfort food with our irresistible Cheese Gratin recipe. This cheesy delight is a symphony of creamy, indulgent flavors that will warm your heart and satisfy your cravings. Tender layers of thinly sliced potatoes are bathed in a velvety cheese sauce, then baked to golden perfection. Whether served as a side dish for a family dinner or the star of your holiday spread, this Cheese Gratin is a guaranteed crowd-pleaser that will leave everyone craving seconds.

Our Cheese Gratin recipe is a celebration of decadence and simplicity. It brings together the wholesome goodness of potatoes and the irresistible allure of melted cheese. The magic begins as layers of thinly sliced potatoes are nestled in a rich and creamy cheese sauce, creating a harmonious blend of textures and flavors. As the gratin bakes to a golden finish, the cheese sauce becomes bubbly and irresistible, forming a satisfyingly crispy top layer. Whether you’re indulging in a cozy meal at home or entertaining guests, this Cheese Gratin is a comforting dish that captures the essence of comfort and indulgence.


  • You can use a mandoline slicer for even, thin potato slices.
  • Experiment with different cheese combinations, such as adding Swiss, Parmesan, or Fontina cheese for unique flavors.
  • For a crispier top layer, broil the gratin for the last 2-3 minutes of baking, keeping a close eye to prevent burning.

Substitutions and Variations:

  • Substitute heavy cream with half-and-half or a combination of milk and cream for a lighter version.
  • Enhance the flavor with minced fresh herbs like rosemary, thyme, or chives.

Closing: Our Cheese Gratin recipe is a testament to the joy of comfort food, where creamy cheese and tender potatoes come together in perfect harmony. Whether shared with loved ones or savored as a solo indulgence, this gratin is a warm embrace of flavor and satisfaction. With its crispy top layer and velvety cheese sauce, it promises to be a cherished addition to your dining table, offering a taste of indulgence with every spoonful.

Frequently Asked Questions

Can I use different types of potatoes?

While russet potatoes are commonly used for gratin, you can experiment with other varieties like Yukon Gold or red potatoes for a slightly different texture and flavor.

Can I prepare Cheese Gratin in advance?

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Yes, you can assemble the gratin in advance and refrigerate it. When ready to bake, allow it to come to room temperature before placing it in the oven.

How can I make this gratin lighter?

To make a lighter version, you can use reduced-fat cheese, substitute part of the cream with milk, or use a lower-fat cream alternative.

Cheese gratin recipe

Cheese gratin recipe

Recipe by Alexandra
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  • 2 pounds 2 (about 4-5 medium) russet potatoes, peeled and thinly sliced (1/8-inch thick)

  • 2 cups 2 shredded sharp cheddar cheese

  • 1 cup 1 shredded Gruyère cheese

  • 2 cups 2 heavy cream

  • 2 cloves 2 garlic, minced

  • 1 teaspoon 1 salt

  • 1/2 teaspoon 1/2 black pepper

  • 1/2 teaspoon 1/2 dried thyme (optional)

  • 1/4 teaspoon 1/4 ground nutmeg

  • 2 tablespoons 2 unsalted butter, for greasing the baking dish


  • Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with unsalted butter and set it aside.
  • In a large mixing bowl, combine the shredded sharp cheddar cheese and shredded Gruyère cheese. Toss to mix and set aside.
  • In a saucepan over medium heat, combine the heavy cream, minced garlic, salt, black pepper, dried thyme (if using), and ground nutmeg. Heat the mixture until it’s hot but not boiling, stirring occasionally. Remove from heat.
  • Arrange a layer of thinly sliced potatoes in the bottom of the greased baking dish, overlapping them slightly.
  • Sprinkle a generous portion of the mixed cheese over the potatoes.
  • Pour a portion of the hot cream mixture over the cheese and potatoes, ensuring they are well covered.
  • Repeat the layering process, adding more potato slices, cheese, and cream until you’ve used all the ingredients. You should have 2-3 layers, finishing with a layer of cheese on top.
  • Cover the baking dish with aluminum foil and place it in the preheated oven.
  • Bake for 45 minutes, then remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown, and the potatoes are tender when pierced with a fork.
  • Remove the Cheese Gratin from the oven and let it cool for a few minutes before serving.
  • Garnish with fresh parsley, if desired, and serve hot as a side dish or main course.

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