Above: Single serving of potato gratin casserole.
Delicious Potato Side Dish
Here is a recipe for a side dish featuring potatoes, which I served as part of our Thanksgiving Day menu. I was trying to serve some different dishes this year, that were a bit of a change from what I normally serve. I didn't want to make mashed potatoes this year, but knew my family would freak if the only potato dish I served was roasted sweet potatoes. So I searched a few of my cookbooks and on line cooking sites and came up with this recipe for Potato Gratin Casserole.
Potato Gratin Ingredients
I used regular baking potatoes for this recipe, but you could use yellow skin, red skin or whatever variety of potatoes you prefer. I used a 50-50 mix of panko breadcrumbs and Italian flavored breadcrumbs to top of the gratin before placing it in the oven. You can use whatever type of cheese you like in this recipe, such as Gruyere, fontina, provolone, mozzarella, havarti, munster, etc...
Above: Potato gratin casserole.
- 1 pound potatoes
- 1 pint heavy cream
- 1 cup milk
- 1 clove garlic - minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup shredded cheese
- 1/3 cup dry breadcrumbs
Above: Bake the potato gratin in a ceramic or glass casserole dish.
Potato Gratin Directions
- Place the heavy cream, milk, garlic, salt and pepper in a medium sauce pan placed over medium heat.
- Slowly bring the cream mixture up to temperature while stirring occasionally.
- Peel and thinly slice the potatoes. I used a mandoline slicer to get uniformly thick, 1/4 inch thick slices.
- Use a large casserole dish to alternate layers of cream, potatoes and cheese. I ened up with three layers to fill my Rachael Ray ceramic casserole dish to the top.
- Sprinkle the breadcrumbs on top of the casserole.
- I made my potato gratin casserole early Thanksgiving morning and stored it in the refrigerator until ready to bake.
- Preheat your oven to 375 degrees Fahrenheit.
- Place the casserole in the oven and bake for approximately 45 minutes, or until the potatoes are tender and the top has turned a medium brown.
- Remove the casserole from the oven and place on a heat proof surface.
- Let the potatoes sit for at least 10-15 minutes before serving. The sauce will be molten lava when you first remove the gratin from the oven, let it set up for a few minutes and the sauce will start to cool down and thicken.
- Leftovers can be stored in the refrigerator for a few days. My husband discovered leftover potato gratin, heated up in the microwave then served with a few French's fried onions on top, made a wonderful snack.
Take care,
Lynn Smythe AKA the Cuisine Diva











