These cheesy au gratin potatoes layer thinly sliced russet potatoes with a creamy cheese sauce made with garlic, herbs, nutmeg, and sharp cheddar cheese. Baked until tender beneath a golden, cheesy top, this comforting potato recipe makes the perfect side dish for family dinners, holidays, or a special occasion.
Table of Contents
Jump to:
- An Easy Cheesy Potato Gratin for Holidays and Family Dinners
- From My Cooking Archives: A Recipe I Couldn't Leave Behind
- The Cookbook That Started It All
- Then I Finally Got to Visit Balthazar
- Balthazar, New York, and Memories of Paris
- A Cookbook Became a Memory
- Why You'll Love These Cheesy Au Gratin Potatoes
- What Are the Best Potatoes for Au Gratin Potatoes?
- Note From Chef Maika: What I Know Now
- Ingredients with Steps
- Culinary Glossary
- Instructions with Pictures
- Can I Use Gruyère Cheese Instead of Cheddar?
- What to Serve With Potatoes Au Gratin
- Equipment You'll Need (With Alternatives)
- Kitchen Tools I Use and Recommend
- Storage and Reheating
- Substitutions
- 5 Quick Cooking Tips
- Frequently Asked Questions
- More French Recipes
- Cooking Tips and Tutorials
- 📖 Recipe
- Have a Comment or Question?
An Easy Cheesy Potato Gratin for Holidays and Family Dinners
If you love creamy potatoes and plenty of cheese, this cheesy potato gratin is an easy recipe to keep on hand for family dinners and holiday meals. Simple ingredients create thin layers of potatoes surrounded by a creamy sauce, with extra-sharp cheddar adding plenty of flavor without a complicated cheese sauce.
It would be right at home alongside roasted chicken for Sunday dinner, but it's also special enough for Thanksgiving, Easter, or another special occasion. Best of all, you can assemble the whole dish in one casserole dish and bake it until the potatoes are tender and the top is beautifully browned.
From My Cooking Archives: A Recipe I Couldn't Leave Behind
Some recipes are worth keeping not only because they taste good, but because they remind you of the cook you were when you made them. This potato gratin is one of those recipes for me. I originally shared it on my old cooking blog when I was working as a cook and spending much of my time outside of work reading cookbooks, trying recipes, experimenting with ingredients, and documenting what I learned.
When I recently returned to those old posts, I found something I had written about this dish: "Cooking dishes like these at home has made me appreciate food a whole lot more. They seem so simple, but are filled with beauty and flavor!"
I love that I wrote that because, after all these years, I still feel that way. Back then, I learned by doing. Today, I spend much more time explaining why techniques work so that beginner home cooks can understand them too. Bringing this recipe to Just Maika Cooking lets me do both: preserve the cook I was then and add what Chef Maika knows now.
From the Archives: I originally published this recipe on my former Blogger (Blogspot) cooking blog, Journey of a Foodie Fool, on July 11, 2007, at 10:15 PM. I've republished it here with updated instructions, additional cooking information, and reflections from the years since I first made it.
The Cookbook That Started It All
The inspiration for this au gratin recipe came from The Balthazar Cookbook, which I described in my original post as one of my "ultimate favorites." I can't believe I've owned this cookbook for so long!
After all these years, it remains one of my cherished cookbooks because of its simplicity and the nostalgia I associate with classic French bistro cooking. I've always loved something about that style of food. The dishes don't necessarily need dozens of ingredients or elaborate presentations. Good ingredients and solid cooking techniques do much of the work.
When I made the potato gratin from the cookbook all those years ago, however, I couldn't resist experimenting. I added extra-sharp white cheddar cheese and nutmeg. The sharp cheddar cheese brought another layer of savory richness to the potatoes and cream, while the nutmeg added warmth to the dairy.
Even then, I took something I had learned from another cook and asked myself, What happens if I try this? That process, "explore, experiment, taste," would eventually become such an important part of the way I approach cooking.
My Review: The Balthazar Cookbook has been one of my cherished cookbooks for many years, and I still can't believe how long I've had it in my collection. I love it for its simplicity and the nostalgia of classic French bistro cooking. It inspired me to experiment with recipes at home while I was working as a cook, and visiting Balthazar in New York years later made the book even more meaningful to me.
Recipe Inspiration and Attribution: This recipe was inspired by the potato gratin in The Balthazar Cookbook. The version shared here reflects the changes I made while cooking from the book, including adding extra-sharp white cheddar and nutmeg, and the instructions come from my own cooking experience.
Then I Finally Got to Visit Balthazar
Here's the part of this story that younger Maika couldn't have known was coming. In 2022, my husband surprised me with a reservation at Balthazar during a trip to New York City. After owning the cookbook for so many years and cooking from it at home, I was finally walking into the restaurant itself.
I didn't take many pictures of the food. I may have been too shy! I actually wish I had because I remember the meal being really good, even though I can no longer remember exactly what I ordered. What stayed with me instead was the experience of being there. And sometimes I think that's interesting about food memories. We don't always remember every ingredient or every plate. We remember how a place made us feel.
Balthazar, New York, and Memories of Paris
Walking around New York and being inside Balthazar reminded me of how I felt while visiting Paris to see my son. I'm not saying New York and Paris are the same; they certainly aren't, but something about being in an older, dense city felt familiar to me.
Living in South Florida, I'm accustomed to a very different environment. Many of the buildings and spaces around me feel newer. In New York, I found myself paying attention to the age of the buildings, the architecture, the narrow spaces, and all those little details that tell you generations of people have moved through a place before you.
Balthazar gave me some of that feeling too. Even something as simple as discovering that the bathroom was downstairs felt different to me. I loved it. I have always loved older buildings. A creaking old door, worn wooden stairs, an unusual hallway- all of those details make me wonder about all the people who walked through those spaces before me.
Old buildings have a kind of energy I find hard to describe. I find myself imagining the lives, conversations, dinners, celebrations, ordinary workdays, and countless other moments that happened there long before I arrived. That's part of what I loved about Paris, and I felt a little of that again in New York.
A Cookbook Became a Memory
That's what makes rediscovering this old potatoes au gratin post so special to me now. When I first owned The Balthazar Cookbook, I loved cooking from it. Years later, I traveled to Paris and experienced the atmosphere and history of French cooking and culture that had always fascinated me. Then, in 2022, I found myself sitting inside Balthazar in New York with my husband.
Now, years after that trip, I'm looking at an old photograph of cheesy potatoes I made while working as a cook and realizing how long this cookbook has been traveling with me. And that's why I don't want these old blog posts to disappear. They're more than old recipes. They're little records of what I was learning, what inspired me, what I was reading, and how I was beginning to develop my own approach to food.
Why You'll Love These Cheesy Au Gratin Potatoes
- Creamy, tender potatoes: Thin potato slices bake in an herb-infused creamy sauce until beautifully tender.
- Sharp cheddar flavor: Extra-sharp white cheddar provides plenty of savory cheese flavor without needing several different cheeses.
- Simple ingredients: Potatoes, cream, milk, cheese, garlic, herbs, and nutmeg create a rich side dish without a long ingredient list.
- Perfect for special occasions: Serve these creamy potatoes for Thanksgiving dinner, Easter dinner, Sunday dinner, or other family dinners.
- A technique worth learning: You'll practice infusing dairy, using a mandoline slicer, shingling potatoes, layering, baking, broiling, and resting.
What Are the Best Potatoes for Au Gratin Potatoes?
For this recipe, I originally used russet potatoes, and they remain a great choice because their higher starch content helps create tender potatoes and contributes to the creamy texture of the finished dish.
Yukon Golds are another excellent option. They have a naturally buttery flavor, a creamy texture, and hold their shape particularly well during baking.
The best potatoes ultimately depend on the texture you prefer. Use russets for a softer, starchier result or Yukon Golds when you want the potato slices to remain slightly more defined.
Note From Chef Maika: What I Know Now
Reading my original instructions is like watching a younger version of myself cook! I wrote about cutting the potatoes thin with my Japanese plastic mandoline. I described pouring "a couple of chef spoons" of sauce between the layers. And when I gradually stirred the cheddar into the warm cream, I wrote that it was "almost like making a fondue." I don't want to erase those details because they show how I thought about cooking then.
Today, though, I can put names and explanations behind some of the techniques I was using:
I was infusing cream and milk with garlic and fresh herbs to extract their flavor. I was shingling thinly sliced potatoes so they would cook evenly. I gradually incorporated cheese into the warm dairy rather than dumping it in all at once. After baking, I let the gratin rest, giving the hot cream mixture time to settle before serving.
These are exactly the kinds of small techniques I now enjoy explaining to home cooks. It's funny to look back and realize that many of the things I teach today were things I was already exploring in my own kitchen; I just didn't know I'd be writing about them this way!
Recommended Reads
Ingredients with Steps
Use a mandoline slicer or sharp chef's knife to slice the potatoes into thin, even pieces. In a medium saucepan, gently heat the heavy cream, whole milk, garlic, nutmeg, rosemary, and thyme over medium heat to infuse the dairy. Remove the herbs and gradually stir in the sharp cheddar until it melts into a creamy sauce. Arrange the potatoes in overlapping layers in a buttered casserole dish, spooning some of the cream mixture between each layer. Add the remaining potatoes and sauce, then pour the remaining cream mixture over the dish, top with cheese, cover, and bake until the potatoes are tender. Uncover and broil until golden, then let the gratin rest before serving.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this post. Find More Terms: Culinary Glossary.
Ingredients
- Russet Potatoes: High-starch potatoes that soften beautifully during baking and help create creamy potatoes.
- Extra-Sharp Cheddar Cheese: A longer-aged cheddar with a pronounced tangy, savory flavor.
- Nutmeg: A warm aromatic spice that pairs particularly well with dairy-based preparations.
- Heavy Cream: High-fat dairy that provides richness and body to the creamy sauce.
Techniques
- Infuse: To steep herbs, spices, or aromatics in a liquid so their flavors transfer into it.
- Shingle: To arrange slices so each piece partially overlaps the previous one.
- Gratin: A baked preparation typically finished with a browned surface.
- Broil: To cook with intense direct heat from above, often used to brown the surface of a finished dish.
- Rest: To allow cooked food to sit briefly before serving so its heat, moisture, and sauce can settle.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Next time I make this recipe, I will take process photos. Subscribe to get notified.
Can I Use Gruyère Cheese Instead of Cheddar?
Yes. Gruyère cheese is an excellent melting cheese and a classic choice for many potato gratin recipes. However, I made this change years ago, so I still use sharp cheddar in this version. The stronger cheddar gives the creamy potatoes a distinctive savory flavor. You could also combine cheddar and Gruyère if you'd like to experiment with different cheese flavors.
Up Next! Sharing my Rosemary Garlic Roasted Chicken recipe post. So, subscribe to get notified.
What to Serve With Potatoes Au Gratin
These creamy au gratin potatoes make the perfect side dish for roasted meats and vegetables. In my original blog post, I served them with Rosemary Garlic Roasted Chicken, and apparently younger Maika loved the combination because I ended the post by writing that they "paired so well."
I'd still happily serve the two together. This cheesy potato gratin also works especially well for family dinners and holiday meals, including Thanksgiving dinner or Easter dinner. Since the potatoes are already rich, pair them with a simply prepared protein and a fresh or roasted vegetable for balance.
Equipment You'll Need (With Alternatives)
Here's what you'll need to be efficient, plus easy swaps if you don't have everything on hand.
- Mandoline Slicer: The easiest way to create consistently thin, ⅛-inch potato slices so the layers cook evenly. Always use the hand guard or a cut-resistant glove when working with a mandoline.
- Chef's Knife: Useful for prepping the garlic and herbs, and you can also use it to slice the potatoes if you don't have a mandoline.
- Cutting Board: Provides a stable surface for preparing the potatoes, garlic, and fresh herbs.
- Medium Saucepan: Used to gently heat the cream and milk, infuse them with the aromatics, and incorporate the sharp cheddar cheese.
- Wooden Spoon or Silicone Spatula: Helps stir the cheese gradually into the warm cream mixture as it melts.
- Cheese Grater: Freshly grating the extra-sharp cheddar helps it melt more smoothly into the creamy sauce than pre-shredded cheese.
- Casserole or Baking Dish: An approximately 8 x 10½-inch dish works well for layering the potatoes and creamy cheese sauce.
- Aluminum Foil: Cover the casserole dish during most of the bake time to help the potatoes tenderize before the top browns.
Kitchen Tools I Use and Recommend
These are some of the kitchen tools I personally use that make cooking faster and easier. If you're building your kitchen setup or upgrading your tools, these are great places to start. More Kitchen Must-Haves - Find other tools I use here.
My Review: I recently purchased the Benriner Mandoline Slicer with Collection Tray and 4 Blades and have been impressed with how sharp and precise the Japanese stainless-steel blades are for everything from paper-thin slices to uniform julienne cuts. The "real deal" for me is the built-in collection tray, which keeps all my prep neatly contained, making it especially convenient when I’m throwing together effortless chop salads. With four interchangeable blades, a stable base, and BPA-free construction, it’s a versatile, durable tool that makes slicing faster, cleaner, and more enjoyable. Just like my Classic Benriner Mandoline that I had for over 2 decades, I hope this one lasts as long.
My Review: I’ve had my Benriner Mandoline Slicer for over 20 years, and it’s still one of the most reliable tools in my kitchen. While I own the older model, the new version is nearly identical, featuring the same chef-trusted quality, sharp Japanese stainless steel blades, and simple, effective design. It’s been a huge help with meal prep, especially when I need consistent, thin slices fast. Benriner has always been the original go-to mandoline in professional kitchens, and for good reason: it just works. If you want to learn more about how to safely and efficiently use a Japanese mandoline, check out my full guide on the Japanese Mandoline here.
My Review: The PAUDIN 8-inch Chef's Knife is an absolute standout in both sharpness and craftsmanship. It stays incredibly sharp through regular use, making prep work effortless. The high-carbon stainless steel blade showcases PAUDIN’s attention to detail, while the ergonomic handle provides a comfortable grip for extended use. Despite its premium feel, this knife is impressively affordable, offering exceptional quality without the high price tag. That’s why I’ve recently switched all my knives to PAUDIN—they truly deliver on durability, beauty, and performance. If you want a reliable, well-crafted knife at a great value, this is the one to get!
My Review: I love that this bamboo cutting board set came in so many convenient sizes; it makes it easy to grab exactly what I need, whether I’m chopping herbs or breaking down meat. The bright tones of the wood really stood out to me; they look beautiful on camera and bring a nice pop of warmth to my kitchen. It’s especially come in handy during meal prep or when I have someone else helping me; everyone gets their own board! I also appreciate how lightweight yet sturdy they are, making them easy to move around while still holding up to serious chopping. Definitely a great gift for yourself or anyone who loves to cook or entertain. P.S. My hubby accidentally placed it in the dishwasher. And guess what? It didn't warp. A+!
My Review: As a chef with over two decades of experience relying on All-Clad, their D5 Stainless 3-quart saucepan is a kitchen workhorse. The sturdy 3-ply construction ensures even heat distribution for perfect simmering, searing, and everything in between. It's a breeze to clean, goes effortlessly from stovetop to oven, and consistently delivers exceptional results for rice, soups, sauces, and more. This saucepan is a worthy investment if you're looking for durable, versatile, and American-made cookware.
My Review: I've currently switched to the ThermoWorks Hi-Temp Silicone Spatula, and it's been great. Because it's all silicone, it's easy to throw in the dishwasher and should last a long time. It is well-made, and the tip is super thin, which is great for scraping; at first, I was afraid it would crack, but it has not yet. Just be careful with it around blades. I made this mistake and have a small snip on mine, but it hasn't cracked around it. So it's still holding well. Also, choose a color other than white if you want a consistently clean look; my white one is slightly stained.
My Review: I love this simple, beautiful Pyrex Easy Grab Glass Baking Dish. The transparent design makes it easy to monitor your food, and it looks great going from oven to table. I always reach for Pyrex when I can because I trust the brand and have used it for years. The snug-fit, BPA-free lids are ideal for storing leftovers, and the dishes are safe for the microwave, freezer, dishwasher (baking dish only*), and even a preheated oven. The only reason this set earns 4 stars from me is that the lids aren’t truly dishwasher-safe; despite the label, they tend to warp from the heat, so I recommend hand-washing them to maintain their shape. Additionally, I use these dishes frequently, and you can often see them featured in my blog posts. *The lid warps in the dishwasher.
Notable Mention
While I haven't personally used this mandoline slicer, I like the idea of its detachable 3-cup storage container, which can help keep your prep area cleaner by catching sliced ingredients as you work. The container also includes measurement markings, making it useful for tracking how much you've prepped without needing another measuring cup.
Storage and Reheating
Learn how to properly store leftovers and reheat them to keep them fresh and flavorful. Learn more about Understanding Food Temperature Safety Zones: Cook, Store & Serve Safely.
Refrigerator
Allow the potatoes au gratin to cool, then cover the casserole dish or transfer leftovers to an airtight container. Refrigerate for up to 3-4 days.
Freezer
For convenient individual servings, cut the cooled gratin into portions and freeze them separately in freezer-safe airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating for the best texture. The creamy sauce may separate slightly after freezing, but should come back together somewhat as the potatoes reheat.
Oven
Place the potatoes in an oven-safe dish, cover with foil, and reheat at 350°F until heated through. Uncover during the last few minutes to help refresh the browned cheese on top.
Air Fryer
Place a refrigerated or thawed individual portion in a small air-fryer-safe dish and reheat at 325°F for about 8-12 minutes, or until hot in the center. Loosely cover the top with foil during the first part of reheating if it's browning too quickly, then remove the foil for the last few minutes to crisp the cheesy top.
Microwave
Reheat individual portions in short intervals until hot throughout. This is the quickest method, although the cheese on top will remain softer than when reheated in the oven or air fryer.
Chef Tip: Pre-portion the gratin before freezing so you can thaw and reheat only what you need. It's especially convenient for turning leftover cheesy au gratin potatoes into an easy side dish for another meal.
Substitutions
Find easy ingredient swaps to fit dietary needs or what you already have in your pantry.
Dairy-Free
- Heavy Cream, Whole Milk, and Cheddar Cheese: For a dairy-free version, use unsweetened, unflavored oat milk or dairy-free cooking cream in place of the dairy, plus a good-melting dairy-free cheddar-style cheese. Because dairy-free products vary in fat content and melting ability, the finished sauce may be thinner and less creamy than the original.
- Butter: Use olive oil or another neutral cooking oil to grease the casserole dish.
Gluten-Free
No substitutions are needed. This cheesy au gratin potatoes recipe is naturally gluten-free because the creamy cheese sauce is made without flour.
Vegetarian
No substitutions are needed. This recipe is vegetarian as written.
Convenience
- Russet Potatoes: Use Yukon Gold potatoes for a naturally buttery flavor and slightly firmer texture. Their lower starch content will give the finished gratin a slightly different consistency.
- Extra-Sharp White Cheddar Cheese: Substitute Gruyère cheese for a nuttier flavor, or use a combination of Gruyère and sharp cheddar for a blend of cheese flavors.
- Heavy Cream: Use half-and-half for a lighter option. The creamy sauce will be slightly less rich.
- Whole Milk: Substitute 2% milk if needed. Avoid skim milk when possible because its lower fat content won't provide the same richness.
- Fresh Rosemary and Thyme: Use dried rosemary and thyme at about one-third of the amount of fresh herbs since dried herbs are more concentrated.
- Fresh Garlic: Substitute garlic powder when fresh garlic isn't available. Start with a small amount and adjust to taste, although fresh garlic will provide a deeper flavor when infused into the cream.
- Ground Nutmeg: Use freshly grated nutmeg for an even more aromatic flavor, or omit the nutmeg if you don't have it.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings. For a spicy kick, add chopped jalapeños or use pepperjack cheese.
5 Quick Cooking Tips
Cook's Notebook is your Cooking Tips Resource Guide. Become a better home cook with tips to help you cook more efficiently.
- Slice evenly: Keep the potatoes about ⅛-inch thick so all the layers become tender at approximately the same time. A mandoline slicer makes this much easier.
- Keep the heat gentle: Warm the cream mixture over medium heat and lower the heat before adding the cheddar. Avoid boiling the cheese sauce, which can affect its smooth texture.
- Grate the cheese fresh: Freshly grated sharp cheddar melts more smoothly than many pre-shredded cheeses, which may contain anti-caking ingredients.
- Test the center: Before broiling, insert a thin knife into the center of the gratin. If you feel resistance, cover it again and continue baking until the potatoes are tender.
- Let it rest: Let the potatoes au gratin rest for 5 to 10 minutes after baking. This allows the creamy cheese sauce to settle and makes the layers easier to portion and serve.
Frequently Asked Questions
Here is a list of common questions I have answered. If you have any questions, please write them in the comments below.
The main difference traditionally associated with the two dishes is cheese: potatoes au gratin commonly include cheese and a browned top, while traditional scalloped potatoes are often prepared with a creamy sauce without cheese. Modern recipes use the names somewhat interchangeably, however, so you'll find plenty of variations.
Russets and Yukon Golds are both excellent choices. Russets produce softer, starchier layers, while Yukon Golds have a naturally creamy texture and tend to maintain their shape particularly well.
The slices may be too thick or uneven, or the dish may simply need additional bake time. Test the center of the casserole with a thin knife before uncovering it for browning.
Yes. Bake the whole dish, allow it to cool, refrigerate it, and reheat it the next day. For best results, gently reheat it covered and uncover toward the end so the cheesy top can crisp again.
No, but a mandoline slicer makes it much easier to create uniformly thin slices. A sharp chef's knife works as well; just concentrate on making each slice approximately the same thickness.
You can, but freshly grated sharp cheddar cheese is my preference. Freshly grated cheese generally melts more smoothly into the creamy sauce.
More French Recipes
Looking for other French-inspired recipes like this? Try these:
- Rosemary Garlic Roasted Chicken with Pan Gravy
- 5-Minute Chunky Dijon Lemon Mustard Remoulade Sauce Recipe
- Baked Haitian Macaroni and Cheese (Makawoni au Graten)
- Spatchcock Turkey Backbone Gravy (Mirepoix & Haitian Spices)
Cooking Tips and Tutorials
If you found this tutorial helpful, you'll love my Cook's Notebook collection. From knife skills and flavor bases to time-saving tricks and essential equipment guides, this section is packed with chef-tested lessons to help you cook with confidence.
- Seasonal Produce Guide: What Fruits and Vegetables Are in Season?
- How to Roast Food: The Fundamental Principles of Roasting
- 2026 Fall Seasonal Produce Guide: Fruits and Vegetables to Enjoy This Season
- Indian Cooking Techniques That Changed How I Think About Food
📖 Recipe
Cheesy Au Gratin Potatoes with Sharp Cheddar and Nutmeg
Ingredients
- 4 medium russet potatoes
- 1 cup heavy cream
- ½ cup whole milk
- 1 tablespoon minced garlic I prefer 2 tablespoons though
- ½ teaspoon ground nutmeg
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 2 cups freshly grated extra-sharp white cheddar cheese divided
- Kosher salt to taste
- Freshly ground black pepper to taste
- Butter for greasing the casserole dish
Equipment
Instructions
- Save Time in the Kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
Prepare the Potatoes
- Heat the oven: Preheat the oven to 375 °F. Lightly butter an approximately 8 x 10½-inch casserole dish.
- Slice the potatoes: Using a mandoline slicer or sharp chef's knife, slice the potatoes into even ⅛-inch-thick rounds.
Make the Creamy Cheese Sauce
- Infuse the cream: Combine the heavy cream, whole milk, garlic, nutmeg, rosemary, and thyme in a medium saucepan. Heat over medium heat until the cream mixture reaches a gentle simmer.
- Steep the herbs: Reduce the heat and let the rosemary and thyme steep in the cream mixture for about 5 minutes. Remove and discard the herb sprigs.
- Add the cheese: Reduce the heat to low. Gradually stir in about 1½ cups of the sharp cheddar cheese, adding a little at a time and stirring until the cheese melts into a creamy sauce. Season with salt and black pepper to taste.
Assemble the Au Gratin Potatoes
- Make the first layer: Arrange a layer of potatoes in the prepared casserole dish, slightly overlapping each slice to create a shingled pattern. Spoon or carefully pour some of the cream mixture evenly over the potatoes.
- Continue layering: Add a second layer of potatoes followed by more sauce. Repeat with the remaining potatoes and sauce until the casserole dish is filled.
- Finish with cheese: Pour the remaining cream mixture evenly over the whole dish. Sprinkle the remaining ½ cup of sharp cheddar cheese over the top.
Bake
- Bake covered: Cover tightly with aluminum foil and bake for about 50-60 minutes, or until the potatoes in the center are tender when pierced with a thin knife.
- Brown the cheese: Carefully remove the foil. Broil for about 3 to 5 minutes, watching closely, until the cheese is bubbling and golden brown.
- Rest and serve: Remove the cheesy potato gratin from the oven and let it rest at room temperature for 5 to 10 minutes before serving. This allows the creamy cheese sauce to settle and makes the potatoes easier to portion.
Notes
Nutrition
Recipe Inspiration and Attribution
I first made this version of potato gratin years ago while cooking from The Balthazar Cookbook, one of my favorite cookbooks at the time and one I still cherish today. I used its potato gratin as my starting point, then experimented by adding extra-sharp white cheddar cheese and nutmeg.
The recipe I'm sharing here is based on the version I cooked and documented on my original food blog, with updated instructions and additional cooking tips from what I've learned since.
My Review: The Balthazar Cookbook has been one of my cherished cookbooks for many years, and I still can't believe how long I've had it in my collection. I love it for its simplicity and the nostalgia of classic French bistro cooking. It inspired me to experiment with recipes at home while I was working as a cook, and visiting Balthazar in New York years later made the book even more meaningful to me.
Another Balthazar Story: I'm not the only cook who found inspiration and lessons within The Balthazar Cookbook. Read this personal story from another woman who used the cookbook as her own kind of cooking school for a different perspective on how one cookbook can influence the way we learn to cook: Read her story on TASTE
Chef Maika Frederic-Liebman
Chef and Educator
Professionally trained Haitian-American chef Maika Frederic is the creator of Just Maika Cooking, where she shares globally inspired recipes, cooking techniques, ingredient guides, and food safety tips designed to help home cooks become more creative and confident in the kitchen. Combining years of professional culinary experience with a passion for teaching, she makes global flavors approachable through practical, accessible instruction for cooks of every skill level.
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Have a Comment or Question?
Finding this recipe again reminded me why I want to preserve some of my earliest cooking posts. I'll update and retest these recipes with everything I've learned since, but I don't want to erase the cook I was when I first made them that's part of the recipe too.
Do you have an old cookbook or recipe that brings back memories of when you first learned to cook? Tell me about it in the comments below!
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