White Cheddar and Parmesan Potato Gratin
Indulge in layers of creamy, cheesy perfection with this White Cheddar and Parmesan Potato Gratin—a classic comfort food elevated with rich flavors and a golden, bubbly crust. Thinly sliced Russet potatoes are bathed in a luscious blend of heavy cream, whole milk, and garlic, then generously layered with sharp white cheddar and nutty Parmesan cheese. A hint of nutmeg adds depth, while a final topping of melted cheese creates a beautifully caramelized finish. Perfect for holidays, dinner parties, or as a crowd-pleasing side dish, this gratin pairs beautifully with roasted meats or a fresh salad. Ready to tantalize your taste buds in just under two hours, it’s a hearty yet elegant dish that’s sure to impress!
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Recipe Information
Ingredients
- 3 pounds Russet potatoes
- 2 cups Heavy cream
- 1 cup Whole milk
- 2 cloves Garlic
- 2 tablespoons Unsalted butter
- 2 cups White cheddar cheese (shredded)
- 1 cup Parmesan cheese (grated)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional)
- 2 tablespoons Fresh parsley (chopped, optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Peel the potatoes and slice them thinly into 1/8-inch rounds. Use a mandoline or a sharp knife for uniform slices. Set them aside in a bowl of cold water to prevent browning.
In a medium saucepan, combine the heavy cream, whole milk, and minced garlic. Heat over medium heat until just warm (do not boil). Turn off the heat and set aside.
Melt the unsalted butter in a small skillet over medium heat, then brush a layer over the bottom of the baking dish to enhance flavor.
Layer one-third of the potato slices evenly across the bottom of the baking dish. Sprinkle with a little salt, pepper, and nutmeg (if using).
Spread one-third of the white cheddar cheese and Parmesan cheese evenly over the potatoes. Pour about one-third of the warm cream mixture over the layer.
Repeat the layering process two more times: potatoes, seasoning, cheese, and cream. Ensure the topmost layer is generously covered with remaining cheese for a golden crust.
Cover the baking dish tightly with aluminum foil and bake for 45 minutes in the preheated oven.
Remove the foil and continue to bake uncovered for an additional 25-30 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a knife.
Allow the gratin to cool for 10 minutes before serving. Garnish with fresh parsley for a pop of color and added freshness, if desired.
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 920 mg | 40% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.2 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 586 mg | 45% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 965 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
