Cheesy Gratin Potatoes

Sometimes when I create a recipe for the blog, it’s because I’ve tried many recipes out there and none of them have been quite what I wanted. That’s definitely the case for these cheesy gratin potatoes. I’ve made plenty of gratin potatoes recipes over the years and they’ve just not been quite what I wanted. Too thick of a sauce, not enough cheese, and not enough flavor in the sauce have all been common problems. This recipe for gratin potatoes hits all the marks, we’re using both gruyere and smoked gouda cheeses as well as fresh thyme and roasted garlic in the sauce for a potato recipe that’s creamy, cheesy, and full of flavor.

Ingredients for Gratin Potatoes:

• Yukon gold potatoes: When I’m mashing potatoes or making gratin potatoes, Yukon gold is the way to go.
• Heavy cream and milk: Both of these are used to simmer the potatoes and create a sauce as the potatoes release some starch as they cook.
• Roasted garlic Better than Boullion: I’ve been a fan of Better than Boullion products for years, but the roasted garlic flavor is a new discover for me and an absolute revelation for a recipe like this one. No need to peel, chop, or roast any garlic here; the Better than Boullion base gives so much flavor to the sauce and it’s as simple as opening a jar.
• Fresh thyme: I love thyme in my potatoes and this recipe is no exception.
• Salt and freshly ground black pepper
• Gruyere and smoked gouda cheeses: This combination of cheeses is absolute perfection layered in between the creamy potatoes.

How to Make Gratin Potatoes: 

• First, peel and thinly slice your potatoes. You can use a mandoline, but I just use a sharp knife and proceed with caution! After slicing, place them in a bowl.
• In a large shallow pot, heat the cream and milk. Add the roasted garlic Better than Boullion, fresh thyme, salt, and pepper. Be sure that you don’t scald the milk, just gently heat it. Add the sliced potatoes to the pot, using a spoon to coat the potatoes with the cream and simmer for about 10-12 minutes.
• Butter the bottom of a baking pan, then place a layer of the potatoes, followed by half the cheese. Top with the remaining potatoes and all the cream. Finally, top with the remaining cheese. Bake covered for about 30 minutes, then uncover and bake for about 10 more minutes until the top is golden.

These cheesy gratin potatoes are truly perfect for your Christmas dinner or anytime you need a really excellent side dish!