Ingredients for Cheesy Potato Gratin Rounds
To achieve the perfect balance of creaminess and crispiness, use quality ingredients. This recipe serves 4–6 people.
Main Ingredients
- 1 kg (2.2 lbs) potatoes (Yukon Gold or Russet work best)
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 cups shredded cheese (cheddar, Gruyère, or mozzarella mix)
- 2 tablespoons unsalted butter
- 2 cloves garlic, finely minced
- 1 small onion, very finely chopped (optional)
- Salt to taste
- Black pepper to taste
- 1/2 teaspoon paprika (optional, for color)
- 1/4 teaspoon nutmeg (optional, classic gratin flavor)
For Cooking & Finishing
- Olive oil or butter for frying
- Fresh chives or parsley, finely chopped
- Extra cheese for topping (optional)
Why This Recipe Works So Well
These potato rounds combine two beloved techniques: slow-cooked creamy potatoes and crispy pan-searing. The potatoes are first cooked gently in cream and milk, allowing them to absorb flavor and become tender. Once chilled and shaped, they are pan-fried to create that irresistible crust you see in the image.
The contrast between the crunchy exterior and soft, cheesy center is what makes this dish unforgettable.
Step 1: Preparing the Potatoes
Start by peeling the potatoes and slicing them very thinly. You can use a sharp knife or a mandoline slicer for even slices. Thin slices are essential for a smooth, cohesive texture.
Place the sliced potatoes in a bowl of cold water for 10 minutes to remove excess starch. Drain and pat them dry thoroughly with a clean kitchen towel.
This step helps prevent gumminess and ensures a creamier final texture.
Step 2: Cooking the Creamy Potato Mixture
In a large saucepan over medium heat, add the butter and allow it to melt. Add the minced garlic and finely chopped onion (if using). Sauté gently for 1–2 minutes until fragrant but not browned.
Pour in the heavy cream and milk. Season with salt, black pepper, paprika, and nutmeg. Stir well and bring the mixture to a gentle simmer.
Add the sliced potatoes to the saucepan, making sure they are fully submerged. Reduce the heat to low and cook for about 15–20 minutes, stirring occasionally. The potatoes should be tender but not falling apart.
Step 3: Adding the Cheese
Once the potatoes are cooked, remove the saucepan from heat. Gradually add the shredded cheese, stirring gently so it melts evenly into the creamy mixture.
At this stage, the mixture should be thick, rich, and cohesive. Taste and adjust seasoning if needed.
Let the mixture cool slightly before moving to the next step.
Step 4: Shaping the Potato Rounds
Line a baking dish or rectangular pan with parchment paper. Pour the potato mixture into the pan and spread it evenly, pressing gently to remove air pockets.
Cover with plastic wrap and refrigerate for at least 3–4 hours, preferably overnight. This chilling step is crucial—it allows the mixture to firm up so you can cut clean, neat rounds.
Once chilled, use a round cutter or a glass to cut out individual portions.
Step 5: Pan-Frying for a Golden Crust
Heat a non-stick or cast-iron skillet over medium heat. Add a small amount of butter or olive oil.
Carefully place the potato rounds into the pan. Cook for 3–4 minutes per side until a deep golden-brown crust forms. Avoid overcrowding the pan; work in batches if necessary.
Flip gently using a spatula to keep the rounds intact.
Step 6: Final Touches & Presentation
Once crispy and golden on both sides, remove the potato rounds from the pan and place them on a paper towel to absorb excess oil.
Sprinkle freshly chopped chives or parsley on top. You can also add a light sprinkle of extra cheese while they’re hot for a glossy finish.
Serve immediately while warm.
Serving Ideas
These cheesy potato gratin rounds are incredibly versatile:
- Serve as a side dish with grilled chicken, steak, or fish
- Pair with a fresh green salad for a vegetarian meal
- Present as an appetizer with sour cream or garlic aioli
- Add a fried egg on top for a brunch-style dish
They look especially impressive when stacked or plated individually.
Tips for Perfect Results
- Use starchy potatoes for better binding
- Chill thoroughly before cutting and frying
- Don’t rush the pan-frying—medium heat ensures crispness without burning
- A cheese blend gives better flavor and melt
Variations You Can Try
- Bacon & Cheese: Add cooked, crumbled bacon to the mixture
- Herb Gratin: Mix in thyme or rosemary
- Spicy Version: Add chili flakes or jalapeño
- Garlic Parmesan: Replace cheddar with parmesan and extra garlic
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, pan-fry again over medium heat or bake at 180°C (350°F) until hot and crispy. Avoid microwaving, as it softens the crust.
Final Thoughts
These Cheesy Crispy Potato Gratin Rounds are the perfect blend of elegance and comfort. With simple ingredients and a little patience, you get a dish that looks gourmet and tastes unforgettable. Whether you’re cooking for guests, family, or creating food content, this recipe is guaranteed to impress 🧀✨