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Idaho Potato Gratin

This Idaho Potato Gratin is flavorful, cheesy and a perfect side dish for meat, chicken or fish. The perfect make-ahead of time recipe!
Prep Time20 mins
Cook Time1 hr
resting time10 mins
Total Time1 hr 20 mins
Course: Side Dish
Cuisine: French
Keyword: potato gratin
Author: Kyle


  • 2 ½ pounds Idaho russet potatoes, about 3 large potatoes
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon dry mustard
  • 1 ½ cups grated Gruyère cheese, or Fontina cheese or Swiss or another of your favorite cheeses
  • 1 cup chicken or vegetable broth
  • 1 cup heavy cream
  • 3 Tablespoons butter, divided


  • Preheat oven to 400℉.
  • Butter the bottom and sides of a gratin pan with 1 Tablespoon of butter. (Any 2 ½- to 3-quart gratin dish or other shallow baking dish.)
  • In a small bowl combine the salt, pepper, garlic powder and dry mustard and set aside.
  • Peel potatoes and thinly slice with a mandolin, food slicer, food processor or carefully with a knife. The slices should be about ⅛ inch. So that the potatoes don't turn brown, I usually keep the whole, peeled potatoes in a bowl of water and dry each one with a clean towel before slicing.
  • Place ⅓ of the sliced potatoes in the bottom of the buttered pan overlapping each other.
  • Sprinkle ⅓ of the seasoning mixture on the sliced potatoes.
  • Sprinkle ⅓ of the cheese on top of the seasoned potatoes.
  • Do this again - ⅓ potatoes, ⅓ seasoning and then ⅓ of the cheese.
  • Place the remainder of the potatoes in the dish and sprinkle with the remainder of the seasoning (do not add the cheese yet).
  • In a separate bowl combine the broth and the heavy cream and pour evenly over the potatoes.
  • Sprinkle the remaining cheese on top.
  • Dot the top of the gratin with 2 Tablespoons of butter.
  • Cover the dish tightly with foil and bake for 30 minutes.
  • Uncover and continue to bake for 30 minutes longer or until the potatoes are tender and the gratin is golden brown on top.
  • Let the gratin sit for 10 minutes before serving.


Gr8 Make-Ahead Tips:
  • The gratin can be made in the morning and cooled on the counter and reheated in a 350℉ oven.
  • To make the day ahead, cool completely after baking, cover and refrigerate. Bring to room temperature and reheat covered in a 350℉ oven.
Tried this recipe?Mention @Great8Friends or tag #gr8food!