Name: Cheesy Herb Potato Gratin
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 tablespoon olive oil; 3 medium sweet potatoes; 6 small Yukon gold potatoes; 1 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 3/4 teaspoon garlic powder; 1/2 teaspoon dried thyme; 1/2 teaspoon ground sage; 1 1/2 teaspoons dried parsley; 1/2 teaspoon dried rosemary; 8 ounces Gruyère or sharp white cheddar, grated; 1/2 cup thinly sliced yellow onion, chopped; 1/2 cup whole milk; 1/2 cup low-sodium chicken broth

Cheese and Herb Potato Gratin is a dish that whispers comfort and sings with flavor. There’s something undeniably soul-satisfying about thinly sliced potatoes, bathed in a creamy sauce and baked to golden perfection. It’s the kind of dish that graces holiday tables, becomes the star of a weeknight dinner, and always, always leaves people asking for seconds. What makes this Cheese and Herb Potato Gratin so universally beloved? It’s the perfect marriage of tender, yielding potatoes with the richness of cheese and the fragrant burst of fresh herbs. Each bite offers a delightful contrast – the slightly crisp edges giving way to a lusciously soft interior, all elevated by those aromatic notes. Forget bland, boring potatoes; this gratin is an experience, a culinary embrace that will have you falling in love with this classic all over again.

Ingredients:

1 tablespoon olive oil
3 medium sweet potatoes
6 small Yukon gold potatoes
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
3/4 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon ground sage
1 1/2 teaspoons dried parsley (or 1-2 tablespoons fresh chopped parsley)
1/2 teaspoon dried rosemary (or 2 teaspoons fresh rosemary finely minced)
8 ounces Gruyère or sharp white cheddar, grated (about 2 cups)
1/2 cup thinly sliced yellow onion, chopped
1/2 cup whole milk or half-and-half
1/2 cup low-sodium chicken broth

Preparation and Assembly

Preheat and Prepare the Dish

Before we begin extract assembling our delicious Cheese and Herb Potato Gratin, preheating your oven is key to ensuring even cooking. Set your oven to 375°F (190°C). This moderate temperature allows the potatoes to become tender without scorching the cheesy topping. While the oven heats, prepare your gratin dish. I find a 9×13 inch baking dish works wonderfully, but a similar-sized oven-safe skillet or casserole dish will also do the job beautifully. Lightly grease the inside of your chosen dish with a bit of the olive oil. This simple step not only prevents sticking but also adds a subtle richness to the edges of the gratin.

Potato Preparation and Seasoning

Now, let’s get to the stars of our gratin: the potatoes. We’re using a combination of sweet potatoes and Yukon gold potatoes for a delightful balance of sweetness and creamy texture. First, thoroughly wash all the potatoes. For the sweet potatoes, you can peel them if you prefer a smoother gratin, or leave the skins on for a more rustic appeal and added nutrients. For the Yukon gold potatoes, the skins are thin and edible, so washing them well is sufficient. Slice both types of potatoes thinly and uniformly, aiming for about 1/8-inch thickness. A mandoline slicer is your best friend here for achieving perfectly consistent slices, which ensures they all cook at the same rate. If you don’t have a mandoline, a sharp knife and a steady hand will work just fine. Once sliced, place all the potatoes in a large bowl. Add the kosher salt, ground black pepper, garlic powder, dried thyme, ground sage, dried parsley, and dried rosemary. If you are using fresh herbs, mince them finely before adding. Gently toss everything together with your hands, ensuring each potato slice is lightly coated with the herb and spice mixture. This thorough seasoning right at the start is crucial for infusing deep flavor throughout the entire dish.

Creating the Flavorful Liquid Base

While the potatoes are marinating in their seasonings, we’ll prepare the liquid that will bind everything together and add moisture. In a separate bowl or a liquid measuring cup, combine the whole milk (or half-and-half for an even richer gratin) and the low-sodium chicken broth. This combination provides a creamy base with a savory undertone. The milk contributes to the luxurious creaminess, while the chicken broth adds a subtle depth of flavor without being overpowering. Stir this mixture well to ensure the milk and broth are fully incorporated. This liquid will be poured over the potatoes, allowing them to steam and cook to perfection in the oven.

Layering the Gratin

This is where the magic starts to hagin extractngin extractegin by arranging about half of the seasoned potato slices in an overlapping layer at the bottom of your prepared baking dish. Try to spread them out evenly. Next, sprinkle about half of the chopped yellow onion evenly over the first layer of potatoes. Now, take half of the grated Gruyère or sharp white cheddar cheese and sprinkle it generously over the onions and potatoes. We’re building layers of flavor and texture here. Repeat this process: add the remaining seasoned potato slices in an overlapping layer, followed by the rest of the chopped yellow onion. Finally, pour the milk and broth mixture evenly over the entire dish, ensuring it seeps down through the layers. Top everything with the remaining grated cheese. This final layer of cheese will melt and turn golden brown, creating that irresistible crust.

Baking to Golden Perfection

Now it’s time to let the oven do its work! Carefully place the assembled gratin dish into your preheated 375°F (190°C) oven. Bake for approximately 45 to 55 minutes. You’ll know it’s ready when the potatoes are tender when pierced with a fork, and the cheese topping is beautifully melted, bubbly, and has achieved a lovely golden-brown hue. If you notice the cheese browning too quickly before the potatoes are tender, you can loosely tent the dish with aluminum foil for the remaining baking time. This will protect the cheesy top from burning while allowing the interior to cook through. It’s important to resist the urge to stir or move the gratin during baking; let it settle into its delicious, baked form.

Resting and Serving

Once the Cheese and Herb Potato Gratin is out of the oven, resist the urge to dig in immediately! Allowing the gratin to rest for about 10 to 15 minutes is a crucial step. This resting period allows the layers to set and the flavors to meld further, making it easier to slice and serve. It also prevents the dish from being overly watery when you cut into it. Serve hot, as a delightful side dish to roasted meats, poultry, or even as a hearty vegetarian main course. The combination of tender potatoes, savory herbs, and rich cheese makes this a truly comforting and crowd-pleasing dish.

Conclusion:

We hope you’ve enjoyed learning how to create this delicious Cheese and Herb Potato Gratin! This recipe is a wonderful way to elevate a simple potato dish into something truly special. The creamy sauce, infused with fragrant herbs and savory cheese, perfectly complements the tender layers of potato, creating a comforting and impressive side dish that’s sure to become a family favorite. Whether you’re preparing a weeknight dinner or hosting a special occasion, this gratin offers a delightful blend of flavors and textures.

Serving this Cheese and Herb Potato Gratin alongside roasted meats, grilled chicken, or even a hearty vegetarian stew makes for a complete and satisfying meal. For variations, feel free to experiment with different cheese blends, such as Gruyère for nuttiness or a sharp cheddar for a bolder flavor. Adding a pinch of nutmeg to the cream mixture can also add a lovely subtle warmth. We encourage you to give this recipe a try and make it your own!

Frequently Asked Questions about Cheese and Herb Potato Gratin:

Can I make this Cheese and Herb Potato Gratin ahead of time?

Yes, you can! You can assemble the gratin up to a day in advance, cover it tightly, and refrigerate. When you’re ready to bake, simply remove it from the refrigerator and let it sit at room temperature for about 30 minutes before baking as directed, adding a few extra minutes to the baking time if needed.

What are the best herbs to use in this Cheese and Herb Potato Gratin?

While the recipe calls for a blend, classic choices include thyme, rosemary, and chives. Parsley adds a fresh finish. You can also experiment with dill for a unique twist, or a combination of your favorite savory herbs.