This cheesy potato gratin casserole is the best comfort food ever.

It has thinly sliced potatoes, a rich cream sauce, and a golden, cheesy top.

It has a smooth texture and a strong flavor that everyone loves!

Preparation Time and Servings

Time to get ready: 20 minutes
Time to cook: 1 hour
Total time: One hour and twenty minutes
Number of servings: 6

Ingredients

4 large russet potatoes, peeled and thinly sliced (about ⅛-inch thick)
1 ½ cups of heavy cream (you may use cashew cream instead for a dairy-free variation)
1 cup of whole milk or almond milk without sugar
Two cloves of garlic, chopped up
1 teaspoon of salt
½ teaspoon freshly ground black pepper
1 teaspoon smoked paprika (optional, for added depth)
1 ½ cups of shredded Gruyère cheese (or sharp cheddar for a change)
½ cup of freshly grated Parmesan cheese
Cut 2 tablespoons of unsalted butter into tiny cubes.
1 teaspoon of fresh thyme leaves (optional, for garnish)

Equipment needed:

Casserole dish that measures 9 by 13 inches
A sharp knife or a mandoline slicer
Medium-size pot
Whisk
Foil made of aluminum

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Instructions

Put the oven on 375°F (190°C). To make it easier to serve later, grease a 9×13-inch casserole dish well with butter or cooking spray.
Mix the heavy cream, milk, minced garlic, salt, black pepper, and smoked paprika in a medium pot. Whisk the mixture every now and then over medium heat to keep the milk from burning. Heat the mixture until it starts to steam but doesn’t boil. This stage adds garlic and spice flavors to the cream.
Using a mandoline slicer or sharp knife, slice the potatoes into even, thin rounds. The potatoes will cook evenly if they are all the same thickness, which will give them the wonderful melt-in-your-mouth feel.

Put half of the potato slices in overlapping layers at the bottom of the casserole dish you prepared. Make sure the slices are close together, since this will help the meal come together.
Sprinkle half of the shredded Gruyère and Parmesan cheese evenly over the potato layer. Pour half of the warm cream mixture on top, ensuring it seeps into the layers.
Put the rest of the potatoes on top of the cheese and cream mixture in the same way. Make sure that each slice of potato is covered in the creamy richness.
Put small chunks of butter on top of the top layer. This step helps make the crust golden and crunchy.
Cover the casserole securely with aluminum foil and bake it in the oven that has already been prepared for 45 minutes. This lets the potatoes simmer and get mushy.
Take off the foil after 45 minutes and bake for another 15 minutes. The top should be a golden brown color, and the cheese should be bubbling along the borders.

If you want a deeper golden crust, go to the broil setting for 2–3 minutes, but watch it carefully so it doesn’t burn.

For a hint of earthy smell, sprinkle fresh thyme leaves over the gratin. Let the dish cool for five minutes before cutting it up and serving it.

This break gives the layers time to solidify, which makes it easier to plate them nicely.

Serving Suggestions and Tips

This cheesy potato gratin casserole goes great with a fresh green salad or some roasted vegetables.

It also works as a decadent side dish for roasted meats or a vegetarian centerpiece when served with crusty bread.

Use starchy potatoes like russet or Yukon Gold because they soak up the cream effectively and keep their shape.
Gruyère is a typical cheese since it has a nutty flavor, but you may also add sharp cheddar, Fontina, or even Monterey Jack for a change.
Make Ahead: You may put the dish together up to a day ahead of time, cover it securely, and put it in the fridge. Let it come to room temperature before baking it to make sure it cooks evenly.
Dairy-Free Option: Replace the cream with cashew cream and the cheese with a vegan alternative.
For a fresh flavor boost, add finely chopped rosemary or parsley to the cream mixture.
For those who want things hot, add red pepper flakes or cayenne pepper.
You can keep leftovers in the fridge for up to three days if you put them in an airtight container. To keep the top crispy, reheat in the oven at 350°F (175°C) until it is warm all the way through. You may also use the microwave for a quick option.

About This Dish

This potato gratin casserole is more than simply a side dish. The creamy potatoes and cheesy, golden crust make for a rich mix of textures that will make any dinner better. It’s a recipe worth making again and again because it’s easy to create and can be used in a lot of different ways.

Nutritional Information (per serving)

One serving size is one portion.
Four hundred calories
4g of sugar
Sodium: 550 mg
28 grams of fat
17 grams of saturated fat
9g of unsaturated fat
Trans Fat: 0g
28 grams of carbohydrates
2g of fiber
Ten grams of protein
Cholesterol: 85 mg

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