Cheesy Scalloped Potatoes Gratin

If you’re searching for a comforting, crowd-pleasing side dish that’s creamy, cheesy, and irresistibly golden on top, look no further than this Cheesy Scalloped Potatoes Gratin. This dish transforms humble russet potatoes into a luscious casserole that’s perfect for holiday dinners, family gatherings, or anytime you crave a little indulgence. With layers of tender potatoes bathed in a rich garlic-infused cream sauce, sprinkled with sharp cheddar and nutty Parmesan, and finished with a hint of fresh thyme, it’s everything you want in a classic gratin.

What Sets This Recipe Apart

Unlike many scalloped potato recipes that rely on flour-based roux or canned soups, this version uses heavy cream and fresh cheeses to create a naturally thick, silky sauce without any artificial additives. The combination of sharp cheddar and Parmesan brings a depth of flavor, while the subtle garlic and paprika add complexity without overpowering the potatoes. Plus, the fresh thyme leaves add just the right herbal note to brighten every bite. The thinly sliced russet potatoes cook evenly, creating tender layers with a slight bite — not mushy or gluey. This recipe is straightforward but delivers show-stopping results every time.

Ingredient Rundown

• 4 large russet potatoes, thinly sliced – These starchy potatoes hold up well during baking and absorb the cream sauce beautifully.
• 2 cups shredded cheddar cheese – Use a sharp or extra-sharp variety for bold flavor.
• 1 cup grated Parmesan cheese – Adds a nutty, salty contrast to the cheddar.
• 3 cups heavy cream – Creates the rich, luscious sauce that coats every slice.
• 3 cloves garlic, minced – Fresh garlic infuses the cream with aromatic warmth.
• 1 teaspoon salt – Enhances the overall flavor.
• 1/2 teaspoon black pepper – Adds a mild kick and balances the creaminess.
• 1/2 teaspoon paprika – For subtle smokiness and color on top.
• 1 tablespoon olive oil – Used to grease the baking dish and add a fruity undertone.
• 1 tablespoon fresh thyme leaves – Fresh herbs always elevate a gratin with bright, earthy notes.

Toolbox for This Recipe

• Mandoline slicer or sharp knife: Essential for uniformly thin potato slices that cook evenly.
• Large mixing bowl: For tossing potatoes with seasoning and cheese.
• 9×13-inch baking dish: Perfect size for layering and baking the gratin.
• Whisk: To blend the cream, garlic, and spices smoothly.
• Aluminum foil: To cover the dish during baking and prevent over-browning.
• Oven mitts: For safely handling the hot baking dish.

Make Cheesy Scalloped Potatoes Gratin: A Simple Method

Step 1: Prep the Potatoes

Start by washing and peeling your russet potatoes. Using a mandoline slicer or a sharp knife, slice them into thin, uniform rounds—about 1/8 inch thick. Uniform slices ensure even cooking and a pleasing texture throughout the dish.

Step 2: Make the Cream Sauce

In a medium bowl, whisk together the heavy cream, minced garlic, salt, black pepper, and paprika. This mixture will become the luscious sauce that binds the gratin together and infuses it with flavor.

Step 3: Layer the Potatoes and Cheese

Grease your baking dish with olive oil to prevent sticking. Begin by arranging a single layer of potato slices on the bottom. Sprinkle generously with a mix of cheddar and Parmesan cheese, then scatter some fresh thyme leaves over the top. Pour a little bit of the cream mixture over the layer. Repeat these layers until all potatoes, cheese, and cream are used, finishing with a cheese layer on top.

Step 4: Bake Low and Slow

Cover the dish tightly with aluminum foil and bake in a preheated oven at 350°F (175°C) for about 60 minutes. This slow baking allows the potatoes to soften and absorb the creamy sauce without drying out.

Step 5: Uncover and Broil for the Perfect Finish

Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and bubbly. For an extra crispy, golden crust, you can broil for 2-3 minutes—just watch carefully to avoid burning.

Step 6: Rest and Serve

Allow the gratin to rest for 10 minutes after baking. This resting time helps the sauce thicken slightly, making it easier to cut perfect squares. Serve warm as a decadent side dish that pairs beautifully with roasted meats or your favorite vegetable dishes.

Ingredient Flex Options

• Swap russet potatoes for Yukon Golds if you prefer a creamier texture.
• Use a combination of cheeses like Gruyère or mozzarella along with cheddar for different flavor profiles.
• Add finely chopped caramelized onions or shallots for sweetness and depth.
• Incorporate fresh herbs like rosemary or sage instead of thyme for a different aromatic twist.
• For a lighter version, replace half the cream with whole milk or evaporated milk.

Missteps & Fixes

• Potatoes are undercooked: If the potatoes are still firm after baking, cover and bake longer, checking every 10 minutes.
• Top is not browning: Remove foil earlier or broil briefly at the end to achieve a golden crust.
• Sauce is too thin: Let the gratin rest longer so the sauce thickens as it cools.
• Cheese burns: Cover with foil if the top browns too quickly, especially during broiling.

How to Store & Reheat

Store leftover Cheesy Scalloped Potatoes Gratin in an airtight container in the refrigerator for up to 4 days. To reheat, place portions in an oven-safe dish, cover with foil, and bake at 350°F (175°C) until warmed through, about 20 minutes. Alternatively, microwave individual servings on medium power, stirring occasionally, until hot. Reheating in the oven helps maintain the dish’s creamy texture and crispy top.

Your Top Questions

Can I prepare this dish ahead of time?

Absolutely! You can assemble the gratin up to a day in advance, cover it tightly, and refrigerate. When ready to serve, bake it as directed—just add a few extra minutes if baking straight from the fridge.

Is it necessary to peel the potatoes?

Peeling is recommended for a smoother texture and classic presentation, but if you prefer a more rustic gratin with extra nutrients, you can leave the skins on after thoroughly washing the potatoes.

Can I make this recipe dairy-free?

This gratin relies heavily on cream and cheese for its signature taste and texture. However, you can experiment with plant-based cream alternatives and non-dairy cheese, though the flavor and consistency will differ.

What should I serve with Cheesy Scalloped Potatoes Gratin?

This dish pairs wonderfully with roasted or grilled proteins and fresh salads. For a fresh, vibrant contrast, try pairing it with a Fresh Herb Potato Salad or a bright and nutritious Roasted Sweet Potato And Kale Bowl. For something lighter on the side, a Grilled Halloumi And Vegetable Skewers Salad complements the richness perfectly.

Try These Next

• Fresh Herb Potato Salad – A vibrant and herbaceous side to balance creamy dishes.
• Roasted Sweet Potato And Kale Bowl – A hearty and healthy bowl packed with flavor.
• Grilled Halloumi And Vegetable Skewers Salad – Perfect for adding a smoky, savory element to your meal.

Time to Try It

There’s nothing quite like the satisfaction of pulling a bubbling, golden Cheesy Scalloped Potatoes Gratin out of the oven. The contrast of creamy layers with that crispy top and fresh herb aroma will quickly make this recipe a family favorite. Whether you’re hosting a special occasion or just want to elevate weeknight dinner, this dish is a surefire winner. Grab your potatoes, cheese, and cream, and get ready to indulge in a truly comforting classic. Happy cooking!

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