Creamy Potato Gratin: The Ultimate Comfort Side Dish
Nothing beats the cozy, indulgent layers of a classic Potato Gratin—thinly sliced potatoes bathed in rich cream, blanketed with melted cheese, and baked until golden and bubbly. This timeless dish is pure comfort food perfection, with crispy edges, tender centers, and that irresistible cheesy pull. It’s elegant enough for holiday dinners yet simple enough for weeknight indulgence. And the best part? A rotary grater like the Geedel Rotary Cheese Grater makes prep quick and effortless.
🧀Ingredients (Serves 6–8 as a side)
3 lbs Yukon Gold or Russet potatoes
2 cups heavy cream
1 cup whole milk
3 garlic cloves, minced
2 cups shredded Gruyère or sharp cheddar cheese (or a mix)
½ cup grated Parmesan cheese
2 tbsp unsalted butter, for greasing
1 tsp fresh thyme leaves (or ½ tsp dried)
Salt and black pepper to taste
Optional: pinch of nutmeg
🥔Step-by-Step: Perfect Layers Every Time
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
Prepare the cream mixture: In a saucepan, combine heavy cream, milk, minced garlic, thyme, salt, pepper, and nutmeg (if using). Warm over medium heat until just steaming—do not boil. Set aside.
Shred the cheese: Using the crank cheese grater with the coarse shredding blade, quickly shred the Gruyère or cheddar. Switch to the fine shredding blade (or use the same coarse if preferred) to grate the Parmesan. The rotary design makes this step fast and uniform.
Slice the potatoes: Swap to the slicing blade on the Geedel Rotary Cheese Grater. Feed the potatoes through one by one for perfectly thin, even slices—no mandoline needed!
Layer the dish: Arrange a single layer of potato slices in the greased dish, slightly overlapping. Season lightly with salt and pepper. Pour a ladle of the warm cream mixture over the layer, then sprinkle generously with shredded cheese. Repeat layers until all potatoes and cream are used, finishing with a thick layer of cheese on top.
Bake: Cover with foil and bake for 45 minutes. Remove foil and bake another 20–30 minutes until the top is golden and bubbly. Let rest 10 minutes before serving.
🧅Tips & Variations
Make it richer: Add a layer of caramelized onions between potato slices.
Lighter version: Swap half the cream for more milk or use half-and-half.
Flavor boosts: Mix in crispy bacon bits or sautéed leeks.
Cheese swaps: Try fontina, gouda, or a three-cheese blend.
Make-ahead: Assemble up to a day ahead, cover, and refrigerate—add 10–15 minutes to baking time.
🍽️A Timeless Crowd-Pleaser
This Potato Gratin delivers creamy, cheesy bliss in every bite—crispy on top, tender inside, and bursting with flavor. It’s the side dish that steals the show, whether paired with roast chicken, steak, or a holiday ham. With tools like the cheese slicer handling the shredding and slicing in seconds, you’ll spend less time prepping and more time enjoying the meal. Comfort food at its finest!
