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Potato Gratin – Supper for a Steal

A fancy twist on au gratin potatoes, this potato gratin is perfect for serving at holiday dinners. Potatoes, cheese, and buttery crust makes for a great and beautiful side dish. A perfect match for the herb roasted beef that I will be posting tomorrow.

Small slivers should suffice because the cream and cheese make it quite heavy. Inside the crust you will find a surprise of rosemary, pepper, and cheese.

Potato Gratin -- Supper for a Steal

Potato Gratin
Prep time
Cook time
Total time
Recipe type: Sides
Serves: 8-10
  • 1 package refrigerated piecrusts
  • 1 tablespoon fresh chopped rosemary
  • ¼ teaspoon pepper
  • 2 cups shredded Swiss cheese
  • 3 lbs Yukon gold potatoes
  • 1 teaspoon kosher salt
  • ⅔ cup heavy cream
  • 1 garlic clove, mince
  1. Preheat oven to 450 degrees. Unroll both pie crusts. Lay one on a floured surface, sprinkle with rosemary, pepper and ½ cup cheese and place the other pie crust on top. Roll into a 13” circle and press into a 9” springform pan. Fold any extra edges under. Chill while you peel and slice potatoes
  2. Wash and peel the potatoes. Thinly slice with a mandolin or food processor.
  3. Layer ⅓ of the potatoes, a sprinkle of salt, and ¼ cup of cheese. Repeat ending with the potatoes.
  4. In a glass measuring cup microwave heavy cream and garlic for 45 seconds. Pour over the potato layer and sprinkle with ¾ cup cheese.
  5. Cover with aluminum foil and place on a baking sheet. Bake covered for 1 hour. Uncover and bake an additional 30 minutes until crust is browned. Let stand 10-15 minutes to cool before removing the sides of the pan.


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