Kartoffelgratin tastes good because of one thing: Butterfat. It’s a cheesy, creamy, more cheesy, buttery dish.

This is not a recipe you put out for people who are on some sort of diet.

What it is is the best cheesy potato side you will ever eat in your life.



  • 2 tablespoons butter
  • 1 small onion, minced
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 3 cups heavy cream
  • 1 cup whole milk
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 2 teaspoons table salt
  • ½ teaspoon ground black pepper
  • 4 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
  • 2 cups total of a mixture of Asiago, Provolone, and Gruyere (or Emmenthaler.)
  • 1/4 cup of Grated Parmesan for top
  • Paprika for top


1Heat oven to 350 degrees. Meanwhile, melt butter in large Dutch oven over medium-high heat until foaming subsides, about 1 minute. Add onion and sauté until it turns soft and begins to brown, about 4 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to simmer. Cover, adjusting heat as necessary to maintain light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes.

2Remove and discard thyme sprigs and bay leaves. Reduce cream until it coats the back of a spoon. Layer potatoes in 1 thin layer, and add cheese to the top of it. Pour a small layer of cream, and repeat layering until the top. Add any remaining cheese to the top. Sprinkle the top with Parmesan and Paprika.  Bake until cream has thickened and is bubbling around sides and top is golden brown, about 20 minutes. Cool for 5 minutes before serving.


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