Cheddar Potato Gratin
This creamy cheddar potato gratin is made with Yukon gold potatoes, rich half-and-half, sharp cheddar cheese, and fresh chives. Baked until golden and bubbly, this easy potato gratin recipe makes the perfect holiday side dish or comforting family dinner addition.
Servings: 8
Ingredients
- 3 pounds Yukon Gold potatoes peeled and thinly sliced (about 8 cups)
- 2 ½ cups half-and-half
- 2 teaspoons salt
- 1/8 teaspoon cayenne pepper optional
- 6 ounces cheddar cheese shredded (about 2 cups), divided
- 4 tablespoons chopped fresh chives divided
- Cooking spray
Instructions
- Preheat oven to 350°F. Lightly coat a shallow 3-quart baking dish with cooking spray.
- In a large pot, combine the sliced potatoes, half-and-half, salt, and cayenne pepper.
- Bring mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking.
- Once boiling, remove from heat.
- Using a slotted spoon, transfer half of the potatoes to the prepared baking dish.
- Sprinkle with 1 cup of shredded cheddar cheese and 2 tablespoons of chopped chives.
- Top with the remaining potatoes.
- Pour the remaining half-and-half mixture evenly over the potatoes.
- Sprinkle with the remaining cheddar cheese.
- Bake for 45–50 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
- Remove from oven and sprinkle with the remaining 2 tablespoons of fresh chives before serving.
Notes
- Slice potatoes evenly (about 1/8 inch thick) for even cooking.
- Sharp cheddar gives the best flavor, but mild cheddar works too.
- For extra browning, broil the last 2–3 minutes, watching carefully.
- This dish can be assembled ahead of time and baked before serving.