Ingredients You’ll Need
Here’s everything required to make one large baking dish (6–8 servings).
Main Ingredients
• 1.5 kg potatoes (Yukon Gold or Russet work best)
• 2 cups heavy cream
• 1 cup whole milk
• 2 tablespoons butter
• 3 garlic cloves, minced
• 1 medium onion, very thinly sliced (optional but recommended)
• 2 cups shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1 cup grated parmesan cheese
• Salt, to taste
• Black pepper, to taste
• 1 teaspoon paprika
• 1 teaspoon dried thyme or Italian herbs
• Fresh parsley or chives for garnish
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Choosing the Right Potatoes
The type of potato really matters here.
Starchy potatoes like Russet create a soft and fluffy texture because they absorb the cream. Waxy potatoes like Yukon Gold hold their shape better and give a buttery flavor.
If you want:
• Creamier → Russet
• Firmer layers → Yukon Gold
• Best result → Mix both
Slice them thin (about 2–3 mm). Thin slices cook evenly and create those beautiful stacked layers.
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Preparing the Potatoes
Wash, peel, and slice your potatoes evenly. A mandoline slicer works great and saves time.
Try to keep slices the same thickness. If some are thick and some thin, they won’t cook evenly.
Do not soak them in water after slicing. The starch helps thicken the sauce naturally while baking.
Pat them dry if needed and set aside.
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Making the Cream Sauce
This sauce is what makes the dish rich and luxurious.
In a saucepan over medium heat:
1. Melt butter
2. Add garlic and onions
3. Cook until soft and fragrant (about 3–4 minutes)
Then add:
• Cream
• Milk
• Salt
• Pepper
• Paprika
• Thyme
Simmer gently for 3–5 minutes.
Do not boil. Just warm and infuse the flavors.
This step gives your gratin a deeper taste compared to just pouring plain cream.
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Layering the Gratin
Now comes the fun part.
Preheat your oven to 180°C (350°F).
Grease a baking dish with butter.
First layer
Place a layer of potatoes slightly overlapping.
Second layer
Pour some cream mixture.
Third layer
Sprinkle mozzarella + cheddar + parmesan.
Repeat the layers until everything is used.
Finish with:
• Extra cheese on top
• A little black pepper
• Small cubes of butter for extra browning
The top should look very cheesy. Don’t be shy here — the crust is the star.
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Baking to Perfection
Cover the dish with foil first.
Bake for 40 minutes covered.
This helps the potatoes cook through.
Then remove foil and bake 20–25 minutes uncovered.
The top should become:
• Golden brown
• Slightly crispy
• Bubbly and cheesy
If needed, broil for 2–3 minutes at the end for extra color.
Your kitchen will smell AMAZING at this stage.
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Resting Before Serving
This step is important.
Let the gratin rest for 10–15 minutes before cutting.
If you serve immediately, it will be too liquid.
Resting helps:
• Sauce thicken
• Layers set
• Slices hold shape
Trust me, waiting makes a huge difference.
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Serving Suggestions
This cheesy potato gratin pairs perfectly with many dishes.
Try serving with:
• Roast chicken
• Grilled steak
• Baked salmon
• Lamb chops
• Simple green salad
It’s also great alone as a vegetarian main.
For extra flavor, top with fresh parsley or chives.
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Flavor Variations
Want to level it up? Here are some fun ideas.
Add Bacon
Cook crispy bacon pieces and layer them inside.
Add Mushrooms
Sauté mushrooms for a deeper earthy flavor.
Spicy Version
Add chili flakes or jalapeños.
Extra Creamy
Mix cream cheese into the sauce.
French Style
Use Gruyère cheese instead of cheddar.
Garlic Lovers
Double the garlic.
This recipe is very flexible, so feel free to experiment.
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Storage Tips
Got leftovers? Lucky you.
Store in an airtight container in the fridge for up to 4 days.
To reheat:
• Oven → best texture
• Microwave → faster but softer
You can also freeze it for up to 2 months. Just wrap well.
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Common Mistakes to Avoid
Thick potato slices
They won’t cook fully.
Too much liquid
Can make it soupy. Stick to measurements.
Not enough seasoning
Potatoes need salt.
Skipping resting time
Leads to messy slices.
Avoid these and your gratin will turn out perfect every time.
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Why This Recipe Works
This dish works because of three key things:
1. Thin layers cook evenly
2. Cream thickens naturally with potato starch
3. Cheese forms a crispy crust
Together, they create that perfect mix of creamy inside + golden outside.
It’s comfort food science at its best.
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Final Thoughts
There’s something magical about a cheesy potato gratin. It’s simple ingredients transformed into something rich, warm, and incredibly satisfying. That first spoonful with the stretchy cheese and soft potatoes feels like a hug on a plate.