White Cheddar Potato Gratin
Creamy, cheesy, and utterly irresistible, this White Cheddar Potato Gratin is the ultimate comfort food side dish that steals the show at any table. Made with velvety Yukon Gold potatoes layered with rich, garlic-infused heavy cream and plenty of sharp white cheddar cheese, this recipe offers a decadent, savory flavor in every bite. A hint of nutmeg adds warmth and depth, while a crisp golden top ensures a satisfying texture contrast. Perfect for holidays, special occasions, or cozy family dinners, this easy-to-follow gratin recipe is baked to perfection in under 90 minutes. Serve it garnished with a sprinkle of fresh parsley for a touch of brightness, and watch as it becomes a new favorite among your guests. Perfectly suited for searches like "cheesy potato gratin recipe" and "best potato side dishes," this dish is a must-try!
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Recipe Information
Ingredients
- 2 lb Yukon Gold potatoes
- 2 tbsp Unsalted butter
- 2 Garlic cloves
- 1.5 cups Heavy cream
- 0.5 cups Whole milk
- 0.25 tsp Ground nutmeg
- 1 tsp Salt
- 0.5 tsp Freshly ground black pepper
- 2 cups White cheddar cheese (shredded)
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with 1 tablespoon of butter and set aside.
Peel the potatoes and slice them thinly (about 1/8-inch thick) using a sharp knife or mandoline for even slices.
Melt the remaining 1 tablespoon of butter in a small saucepan over medium heat. Add the minced garlic cloves and sauté until fragrant, about 30 seconds. Set aside.
In a medium mixing bowl, whisk together heavy cream, whole milk, nutmeg, salt, and black pepper.
Pour a small layer of the cream mixture onto the bottom of the greased baking dish to coat it lightly.
Arrange a single layer of sliced potatoes on the bottom of the dish, slightly overlapping them. Sprinkle a portion of the shredded white cheddar cheese on top of the potatoes.
Drizzle some of the garlic-infused cream mixture over the cheese, ensuring the potatoes are evenly coated.
Repeat the layering process (potatoes, cheese, cream mixture) until all ingredients are used, finishing with a layer of cheese on top.
Cover the baking dish with aluminum foil and bake for 50 minutes. The potatoes should be tender at this point.
Remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden brown and bubbly.
Remove the gratin from the oven and let it rest for 10 minutes before serving. Garnish with freshly chopped parsley if desired.
Nutrition Facts
Calories |
3048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.8 g | 283% | |
| Saturated Fat | 136.3 g | 682% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 677 mg | 226% | |
| Sodium | 4032 mg | 175% | |
| Total Carbohydrate | 176.1 g | 64% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 12.0 g | ||
| Protein | 79.1 g | 158% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 1898 mg | 146% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 4194 mg | 89% | |
*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.
