Mixed Cheesy Gratin Potatoes Recipe
I absolutely love this recipe because it combines all my comfort food dreams into one luscious, cheesy masterpiece—creamy layers of potatoes smothered in melty cheddar and Gruyère are just irresistible. Plus, the hint of thyme and the gooey, cheesy crust on top make every bite feel like a warm hug, making this dish perfect for both cozy nights in and impressing friends at a dinner party.
My Mixed Cheesy Gratin Potatoes get their heartiness from russet potatoes, but they’re packed with flavor from sharp cheddar and Gruyère cheese. I adore how heavy cream and whole milk create such a perfectly creamy base, while the dish’s layer of garlic and fresh thyme adds the most aromatic of depths.
My Mixed Cheesy Gratin Potatoes are the definition of “more is more,” not just when it comes to flavor but also when it comes to a topping that’s verging on excessive in its use of — you guessed it — cheese.
Ingredients
Russet Potatoes:
Abundant in carbohydrates; offer fiber; substantial texture for gratin.
Sharp Cheddar Cheese:
Rich in protein; provides a strong cheese taste; melts seamlessly.
Gruyère Cheese:
Nutty and buttery; boosts creaminess; adds depth to dishes.
Heavy Cream:
Contributes smoothness and richness; high in fat.
Garlic:
Contains few calories; boosts umami taste; supplies polyphenols and vitamins.
Thyme Leaves:
Aromatic herb; slightly minty, earthy flavor; possible health benefits.
Ingredient Quantities
- 4 large russet potatoes, peeled and thinly sliced
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- 1 cup heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon fresh thyme leaves
- 1/4 cup grated Parmesan cheese
Instructions
1. Set your oven to 375°F (190°C) to warm up. Take the baking dish and grease it with the unsalted butter to prepare it for the dish.
2. A medium pot set over medium heat combines the heavy cream, whole milk, minced garlic, salt, and pepper. This mixture is stirred and heated until small bubbles begin to form around the edges, but the contents of the pot should not be allowed to boil.
3. To the cream mixture, add the sharp cheddar, and Gruyère cheeses. Stir until the cheese has melted and the sauce is smooth.
4. In the prepared baking dish, layer half of the sliced potatoes, placing them in the dish so that they overlap a little.
5. Half of the cheese sauce should be poured over the layer of potatoes, and it should be spread as evenly as possible.
6. Half a teaspoon of fresh thyme leaves is sprinkled on top.
7. With the leftover sliced potatoes, add another layer, and then pour over the remaining cheese sauce.
8. Grated Parmesan cheese is then placed on top, and the remaining leaves of thyme are sprinkled over the dish.
9. Cover the dish with aluminum foil and place it in the oven. Bake for 45 minutes.
10. Continue to bake for another 15-20 minutes after removing the foil, or until the top is golden and the potatoes are tender. Rest for 10 minutes before serving.
Equipment Needed
1. Oven
2. Medium pot
3. Baking dish
4. Knife
5. Cutting board
6. Measuring cups
7. Measuring spoons
8. Mixing spoon or spatula
9. Aluminum foil
10. Cheese grater (if not using pre-shredded cheese)
FAQ
- Can I use a different type of potato for this recipe?Yukon Gold potatoes are a perfect substitute for creating a creamier texture.
- Is it possible to make this dish ahead of time?Definitely! Make the plate a day ahead, seal it tight, and stick it in the fridge. Heat it up just before you’re ready to eat.
- How can I make this dish vegetarian-friendly?Ensure this recipe is vegetarian by choosing cheese that is vegetarian.
- What can I substitute for Gruyère cheese?If Gruyère is not available, Swiss cheese is a suitable substitute.
- How do I prevent the potatoes from oxidizing while preparing?Peeled and sliced potatoes should be kept in a bowl of cold water until they are ready to be used.
- Can I add other ingredients to this gratin?Certainly! Cooked bacon or caramelized onions can be added for an extra flavor boost.
- What is the ideal baking time and temperature?Cooking temperature is 375ºF (190ºC); cooking time is about 60–75 minutes. The dish should look and taste “golden and bubbly” when you take it out of the oven.
Substitutions and Variations
Yukon Gold potatoes can be used in place of russet potatoes while still yielding a slightly buttery flavored result.
Milder alternatives to cheddar cheese are Colby cheese and mozzarella cheese, which are good substitutes for cheddar cheese.
Gruyère cheese: Substitute with Swiss cheese for a similar taste and texture.
Substitute with half-and-half for a lighter alternative to heavy cream.
Thyme: Use dried thyme, in half the amount, to replace fresh thyme leaves.
Pro Tips
1. Slice Potatoes Evenly: Use a mandoline slicer for uniformly thin potato slices. This ensures even cooking and a consistent texture throughout the dish.
2. Infuse the Cream Mixture: Consider infusing the cream and milk mixture with fresh thyme stems (removed after infusing) and a pinch of freshly grated nutmeg while heating. This adds depth to the flavor profile.
3. Cheese Blend Balance: Swap some sharp cheddar for aged white cheddar to balance sharpness with a more nuanced flavor. The mix of cheese types enhances the dish’s creamy richness.
4. Crispy Top Layer: For an extra flavorful and crispy topping, mix some breadcrumbs with the grated Parmesan cheese before sprinkling it over the final cheese layer.
5. Broil at the End: After baking, briefly broil the dish for 2-3 minutes to achieve a perfectly golden and bubbly top. Keep a close watch to avoid burning.
Mixed Cheesy Gratin Potatoes Recipe
My favorite Mixed Cheesy Gratin Potatoes Recipe
Equipment Needed:
1. Oven
2. Medium pot
3. Baking dish
4. Knife
5. Cutting board
6. Measuring cups
7. Measuring spoons
8. Mixing spoon or spatula
9. Aluminum foil
10. Cheese grater (if not using pre-shredded cheese)
Ingredients:
- 4 large russet potatoes, peeled and thinly sliced
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- 1 cup heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon fresh thyme leaves
- 1/4 cup grated Parmesan cheese
Instructions:
1. Set your oven to 375°F (190°C) to warm up. Take the baking dish and grease it with the unsalted butter to prepare it for the dish.
2. A medium pot set over medium heat combines the heavy cream, whole milk, minced garlic, salt, and pepper. This mixture is stirred and heated until small bubbles begin to form around the edges, but the contents of the pot should not be allowed to boil.
3. To the cream mixture, add the sharp cheddar, and Gruyère cheeses. Stir until the cheese has melted and the sauce is smooth.
4. In the prepared baking dish, layer half of the sliced potatoes, placing them in the dish so that they overlap a little.
5. Half of the cheese sauce should be poured over the layer of potatoes, and it should be spread as evenly as possible.
6. Half a teaspoon of fresh thyme leaves is sprinkled on top.
7. With the leftover sliced potatoes, add another layer, and then pour over the remaining cheese sauce.
8. Grated Parmesan cheese is then placed on top, and the remaining leaves of thyme are sprinkled over the dish.
9. Cover the dish with aluminum foil and place it in the oven. Bake for 45 minutes.
10. Continue to bake for another 15-20 minutes after removing the foil, or until the top is golden and the potatoes are tender. Rest for 10 minutes before serving.