Serve hot as a side to roasted meats, grilled chicken, or a fresh green salad.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven.
Variations
Add caramelized onions or sautéed mushrooms between potato layers for extra flavor.
Use smoked cheese or a mix of Gruyère and Fontina for a deeper, richer taste.
Sprinkle breadcrumbs on top before baking for added crunch.
FAQ
Can I use red potatoes or other varieties?
Yes, Yukon Gold or Russet are preferred for creaminess, but red potatoes or fingerlings work if thinly sliced.
Can this be made ahead of time?
Absolutely. Assemble the gratin, cover, and refrigerate for up to 24 hours. Bake directly from the fridge, adding 10–15 minutes to cooking time.
Can I make it lighter?
Substitute half-and-half for heavy cream, or use less cheese, though the dish will be less rich and creamy.
This creamy, cheesy gratin is a surefire crowd-pleaser that elevates any meal.
