Potato Gratin


Potato Gratin


This elegant and decadently sinful, yet simple side dish is a guaranteed win for your holiday dinner or any festive celebration. The simple combination of the heavy cream, potatoes and cheese is a match made in heaven. Be warned however, this dish is a double-threat, all that butter fat contributes to the addictive deliciousness and also makes it very high in calories.

Serves 6-12


  1. 6             Russet Potatoes, Cleaned Peeled
  2. ¼C          Melted Butter
  3. 3C           Whipping Cream, More if desired
  4. 1C           Parmesan Cheese
  5. 1C           Greyer Cheese
  6. 1T           Thyme, Fresh Chopped
  7. 1T           Sea Salt
  8. 1T            Pepper
  9. 2T           Butter, For greasing pan
  10. 1C           Whipped Cream, For serving (Optional)


12” Non-stick Spring Form Baking Pan


  1. Preheat oven to 400˚F
  2. Using mandoline, slice potatoes about 1/8” thick
  3. In a mixing bowl, add cream, cheeses, thyme, salt and pepper and mix
  4. Add potato slices to cream mixture
  5. Toss with your hands separating each slice making sure they are coated with cream mixture  
  6. Grease pan evenly with butter
  7. Arrange potato slices in a circular fan fashion, overlapping them slightly
  8. Repeat arranging the potato slices in multiple layers until all slices are used
  9. Pour excess cream/cheese mixture evenly over the potatoes
  10. Cover and bake for 50-75 minutes or until tender and done
  11. Remove pan from oven and allow it to rest for 20 minutes
  12. Run a knife carefully around the edge and then carefully release the spring form ensuring the gratin stays in place
  13. Place a a serving plate on the top turn and carefully invert the gratin to leave the gratin on the plate
  14. Top with a dollop of cream for each individual serving (optional)