Savory Herb and Cheese Potato Gratin

There’s something undeniably comforting about a bubbling, golden-brown potato gratin fresh from the oven. In my kitchen, this Savory Herb and Cheese Potato Gratin has become a staple, a dish that consistently earns rave reviews from family and friends alike. It’s the kind of recipe that fills the house with a warm, inviting aroma, promising a meal that’s both satisfying and utterly delicious. Even my pickiest eaters, who usually turn their noses up at anything remotely “vegetable-y,” devour this gratin with gusto. The creamy, cheesy sauce, infused with fragrant herbs, perfectly coats tender slices of potato, creating a symphony of textures and flavors that’s simply irresistible. Whether it’s a cozy weeknight dinner or a special occasion feast, this gratin is always a crowd-pleaser, and I’m thrilled to share this recipe with you, hoping it becomes a beloved part of your culinary repertoire too!

Ingredients for Savory Herb and Cheese Potato Gratin

• Potatoes: 3 pounds, Yukon Gold or Russet potatoes are ideal for their creamy texture and ability to hold their shape during baking.
• Heavy Cream: 2 cups, provides richness and creaminess to the gratin sauce.
• Milk: 1 cup, thins out the heavy cream slightly, creating the perfect sauce consistency.
• Gruyere Cheese: 1 ½ cups, shredded, offers a nutty and slightly salty flavor that melts beautifully.
• Parmesan Cheese: ½ cup, grated, adds a sharp, savory, and umami depth to the cheese blend.
• Garlic: 2 cloves, minced, infuses the sauce with a pungent and aromatic base.
• Fresh Thyme: 2 tablespoons, chopped, lends a delicate earthy and slightly lemony flavor.
• Fresh Rosemary: 1 tablespoon, chopped, provides a robust piney and aromatic note.
• Fresh Parsley: 2 tablespoons, chopped, adds a fresh, clean, and slightly peppery element.
• Nutmeg: ¼ teaspoon, ground, offers a warm, subtly sweet, and aromatic spice that enhances the cheesy flavor.
• Salt: 1 ½ teaspoons, or to taste, essential for seasoning and balancing flavors.
• Black Pepper: ½ teaspoon, freshly ground, or to taste, adds a touch of spice and depth.
• Butter: 2 tablespoons, unsalted, for greasing the baking dish and adding richness.

Instructions: Crafting the Perfect Potato Gratin

1. Prepare the Potatoes: Begin by thoroughly washing and scrubbing the potatoes. There’s no need to peel them for this gratin, as the skins add texture and nutrients. Using a mandoline slicer or a sharp knife, slice the potatoes thinly, about ⅛ inch thick. Uniformly thin slices are crucial for even cooking and a tender texture. If using a knife, take your time and aim for consistent thickness. Place the sliced potatoes in a large bowl of cold water to prevent them from browning and to remove excess starch, which will contribute to a creamier gratin. Let them soak for at least 15-20 minutes.
2. Preheat the Oven and Prepare the Baking Dish: Preheat your oven to 375°F (190°C). While the oven is heating, generously butter a 9×13 inch baking dish. Ensure all corners and sides are well-greased to prevent the gratin from sticking and to facilitate easy serving later.
3. Sauté the Garlic: In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes, or until fragrant and softened but not browned. Be careful not to burn the garlic, as it will become bitter. Sautéing the garlic in butter first releases its aromatic oils and mellows its raw sharpness, creating a more nuanced flavor in the sauce.
4. Create the Creamy Herb Infusion: Pour the heavy cream and milk into the saucepan with the sautéed garlic. Bring the mixture to a gentle simmer over medium-low heat. Avoid boiling, as this can cause the cream to scald or separate. Reduce the heat to low and stir in the chopped fresh thyme, rosemary, and parsley. Add the ground nutmeg, salt, and black pepper. Stir well to combine all the herbs and spices, allowing them to infuse their flavors into the cream mixture. Let the herb-infused cream simmer gently for about 5-7 minutes, stirring occasionally. This simmering process allows the herbs to fully release their aromatic oils and meld with the cream and spices, creating a flavorful base for the gratin.
5. Drain and Layer the Potatoes: Drain the potato slices thoroughly from the cold water and pat them dry with paper towels or a clean kitchen towel. Removing excess water is important to prevent the gratin from becoming watery. In the buttered baking dish, arrange a layer of potato slices, slightly overlapping, to cover the bottom of the dish. Try to create a neat and even layer for consistent cooking.
6. Layer with Cheese and Cream Sauce: Sprinkle about one-third of the shredded Gruyere cheese and one-third of the grated Parmesan cheese evenly over the potato layer. Ladle about one-third of the warm herb-infused cream sauce over the cheese layer, ensuring the potatoes are partially submerged and the cheese is moistened.
7. Repeat Layers: Repeat layers of potatoes, cheese (Gruyere and Parmesan), and herb cream sauce two more times, or until all ingredients are used, ending with a final layer of cheese on top. The layering technique ensures that each potato slice is coated in the creamy, cheesy sauce, resulting in a flavorful and cohesive gratin.
8. Bake the Gratin: Cover the baking dish tightly with aluminum foil. This helps to steam the potatoes and ensure they cook through evenly without the top browning too quickly. Bake in the preheated oven for 45 minutes.
9. Remove Foil and Brown the Top: Carefully remove the aluminum foil from the baking dish. Increase the oven temperature to 400°F (200°C). Continue baking, uncovered, for another 20-25 minutes, or until the top is golden brown and bubbly and the potatoes are tender when pierced with a fork. The uncovered baking allows the cheese to melt and brown beautifully, creating a crispy and flavorful crust on top of the gratin.
10. Rest Before Serving: Once the gratin is baked, remove it from the oven and let it rest for 10-15 minutes before serving. This resting period is crucial as it allows the gratin to set slightly, making it easier to slice and serve. It also allows the flavors to meld together even further, enhancing the overall taste. Garnish with extra fresh parsley, if desired, for a pop of color and freshness. Serve warm and enjoy!

Nutrition Facts for Savory Herb and Cheese Potato Gratin

Servings: 8

Calories per serving: Approximately 450

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

• Total Fat: 30g
• Saturated Fat: 18g

Preparation Time: From Prep to Plate

This Savory Herb and Cheese Potato Gratin requires approximately 30 minutes of active preparation time, including slicing potatoes, sautéing garlic, and layering ingredients. The baking time is around 1 hour and 10 minutes, including covered and uncovered baking phases. Allow for an additional 10-15 minutes resting time before serving. Overall, plan for approximately 1 hour and 45 minutes from start to finish to create this delicious and comforting dish. The hands-on time is relatively short, making it manageable for both weeknight meals and weekend gatherings.

How to Serve Savory Herb and Cheese Potato Gratin

This versatile potato gratin can be served in numerous ways, making it a fantastic addition to various meals and occasions. Here are some serving suggestions:

• As a Side Dish:
  • With Roasted Chicken or Turkey: The creamy richness of the gratin perfectly complements the savory flavors of roasted poultry.
  • Alongside Grilled Steak or Salmon: The gratin provides a comforting and flavorful counterpoint to grilled meats and fish.
  • Paired with Vegetarian Mains: Serve it with lentil loaf, stuffed bell peppers, or a hearty mushroom Wellington for a complete vegetarian feast.
  • Part of a Holiday Spread: It’s an excellent addition to Thanksgiving, Christmas, or Easter dinners, offering a comforting and crowd-pleasing side.
• As a Main Course (Vegetarian Option):
  • With a Large Salad: Combine the gratin with a fresh and vibrant green salad with a light vinaigrette to balance the richness.
  • Alongside Roasted Vegetables: Serve it with roasted asparagus, broccoli, Brussels sprouts, or carrots for a more substantial and balanced vegetarian meal.
  • With a Crusty Bread: Enjoy a slice of gratin with crusty bread for dipping into the creamy sauce and soaking up all the delicious flavors.
• Serving Occasions:
  • Weeknight Dinners: It’s comforting and satisfying for a family weeknight meal.
  • Weekend Brunches: Serve smaller portions as part of a brunch buffet.
  • Potlucks and Gatherings: It travels well and is always a hit at potlucks and parties.
  • Special Occasions: Elevate your holiday meals or celebratory dinners with this elegant and flavorful gratin.

Additional Tips for the Best Savory Herb and Cheese Potato Gratin

1. Choose the Right Potatoes: Yukon Gold potatoes are highly recommended for their creamy texture and ability to hold their shape without becoming mushy. Russet potatoes also work well, but they might require a slightly longer cooking time. Avoid waxy potatoes like red potatoes, as they don’t absorb the creamy sauce as well and can remain firm.
2. Slice Potatoes Uniformly: Consistent potato slice thickness is crucial for even cooking. Use a mandoline slicer for precise, uniform slices or take your time with a sharp knife to achieve roughly the same thickness (about ⅛ inch). Uneven slices will result in some potatoes being undercooked while others are overcooked.
3. Soak Potatoes in Cold Water: Soaking the sliced potatoes in cold water for at least 15-20 minutes removes excess starch. This step is important for achieving a creamy gratin and preventing the potatoes from sticking together during baking. Drain and thoroughly dry the potatoes before layering.
4. Don’t Skip the Fresh Herbs: Fresh herbs are key to the savory flavor profile of this gratin. Thyme, rosemary, and parsley create a beautiful aromatic blend. While dried herbs can be substituted in a pinch (use about 1/3 the amount of fresh), fresh herbs provide a brighter and more vibrant flavor. Consider experimenting with other fresh herbs like chives or oregano for variations.
5. Use High-Quality Cheese: Gruyere and Parmesan cheeses are classic choices for potato gratin due to their flavor and melting properties. Gruyere offers a nutty, slightly sweet, and complex flavor, while Parmesan adds sharpness and saltiness. Feel free to experiment with other cheeses like Fontina, Comte, or even a smoked Gouda for different flavor profiles. Ensure the cheese is freshly grated for best melting and flavor.
6. Season Generously: Don’t be shy with seasoning! Salt and pepper are essential for bringing out the flavors of the potatoes, cheese, and herbs. Taste the cream sauce before layering and adjust seasoning as needed. Remember that cheese also adds saltiness, so balance accordingly.
7. Ensure Potatoes are Cooked Through: The gratin is done when the potatoes are tender and easily pierced with a fork. If the top is browning too quickly before the potatoes are cooked, loosely tent the baking dish with aluminum foil to prevent over-browning while allowing the potatoes to finish cooking through.
8. Let it Rest Before Serving: Resist the temptation to serve the gratin immediately out of the oven. Allowing it to rest for 10-15 minutes is crucial. This resting period allows the gratin to set slightly, making it easier to slice and serve neatly. It also allows the flavors to meld and deepen, enhancing the overall taste and texture of the dish.

Frequently Asked Questions (FAQ) about Savory Herb and Cheese Potato Gratin

Q1: Can I make this potato gratin ahead of time?

A: Yes, you can prepare the potato gratin ahead of time, which is convenient for meal planning or entertaining. You can assemble the gratin completely, up to the point of baking, and store it covered in the refrigerator for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the preheated oven. You might need to add an extra 10-15 minutes to the baking time if starting from cold. Alternatively, you can bake the gratin completely and then reheat it. To reheat, cover it loosely with foil and bake at 350°F (175°C) for about 20-30 minutes, or until heated through.

Q2: Can I use different types of cheese in this gratin?

A: Absolutely! While Gruyere and Parmesan are classic choices, you can definitely experiment with other cheeses. Good alternatives include Fontina, Comte, Jarlsberg, Emmental, or even a sharp cheddar for a bolder flavor. A combination of different cheeses can create interesting flavor profiles. Consider using a blend of cheeses that melt well and offer a variety of flavors – nutty, sharp, mild, or creamy. Just ensure the total cheese quantity remains roughly the same to maintain the desired richness and cheesy texture.

Q3: Is it necessary to use fresh herbs, or can I use dried herbs?

A: Fresh herbs are highly recommended for the best flavor in this Savory Herb and Cheese Potato Gratin. They provide a brighter, more vibrant, and aromatic flavor compared to dried herbs. However, if fresh herbs are not available, you can substitute with dried herbs. As a general rule, use about one-third the amount of dried herbs as you would fresh herbs. For this recipe, you could use approximately 2 teaspoons of dried thyme, 1 teaspoon of dried rosemary, and 2 teaspoons of dried parsley. Add dried herbs to the cream sauce during simmering to allow them to rehydrate and release their flavors.

Q4: Can I make this gratin dairy-free or vegan?

A: Yes, with substitutions, you can adapt this recipe to be dairy-free or vegan. For a dairy-free version, you can replace heavy cream and milk with full-fat coconut milk or cashew cream. These plant-based alternatives will provide a similar richness and creaminess. Substitute the Gruyere and Parmesan cheeses with vegan cheese shreds. There are many good quality vegan cheese shreds available now that melt well. Ensure to choose vegan cheese that complements the savory herb flavors.

Q5: Can I add other vegetables to this potato gratin?

A: Yes, you can certainly add other vegetables to enhance this potato gratin. Some vegetables that pair well include thinly sliced onions or shallots (sautéed with the garlic), leeks (white and light green parts, thinly sliced and sautéed), mushrooms (sliced and sautéed), or spinach (wilted and squeezed dry). Layer these vegetables along with the potatoes and cheese for added flavor and nutrition. Ensure any added vegetables are cooked or softened before layering to ensure they cook through during baking.

Q6: How do I prevent the potatoes from browning before they are fully cooked?

A: To prevent excessive browning on top before the potatoes are cooked through, especially if your oven runs hot, you can loosely tent the baking dish with aluminum foil during the baking process. After the initial 45 minutes of baking covered with foil, if you notice the top is already getting quite brown before the potatoes are tender, replace the foil loosely (don’t crimp it tightly) for the remaining baking time. This will shield the top from direct heat while still allowing the potatoes to cook through. Remove the foil for the last 10-15 minutes to allow the cheese to get nicely golden brown and bubbly.

Q7: What is the best way to reheat leftover potato gratin?

A: The best way to reheat leftover potato gratin is in the oven. Preheat your oven to 350°F (175°C). Cover the gratin dish loosely with aluminum foil to prevent it from drying out. Bake for about 20-30 minutes, or until heated through and bubbly. You can also reheat individual portions in the microwave, but the texture might be slightly softer. For microwave reheating, cover loosely and heat in short intervals until warmed through. Avoid overheating, as this can make the gratin dry.

Q8: Can I freeze potato gratin?

A: While potato gratin can be frozen, the texture might change slightly upon thawing and reheating, potentially becoming a bit grainier due to the dairy content. For best results, freeze baked and cooled gratin in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating in the oven as described above. Freezing is best done before baking, but the potatoes can discolor. If freezing unbaked, it is recommended to parboil the potatoes slightly before slicing and assembling to prevent discoloration and improve texture after freezing and baking.

Print