Cheesy Potato Gratin Recipe -
Cheesy Potato Gratin Recipe

Cheesy Potato Gratin

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"These cheesy gratin potatoes using Havarti cheese and heavy cream are extra creamy and delicious Nobody will be able to resist!"

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Original recipe makes 10 - 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. Heat oven to 400 degrees F. Spray a 9 x 13-inch baking dish with nonstick cooking spray. Arrange 1/3 of the potatoes in the dish. Sprinkle with 1 teaspoon bouillon and season to taste with freshly ground pepper. Add 1/3 of the cheese and 2 tablespoons flour. Continue adding two more layers of potatoes, bouillon, pepper, flour and cheese. In bowl, combine whipping cream and remaining chicken bouillon. Pour mixture over the potatoes. Bake for 60 minutes or until the top is golden brown and the potatoes are tender.
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Reviews More Reviews

Most Helpful Positive Review
Dec 27, 2003

My family really liked this recipe. I did change a couple of things to suit my taste. I used 1 cup havarti cheese, 1 cup sharp cheddar, and 1 cup Monterey jack, added 1/4 teaspoon garlic powder, 1/4 teaspoon garlic pepper, and sprinkled Parmesan on top. We just like spicy!

Most Helpful Critical Review
Jan 19, 2006

I'm not sure what I was expecting.. but this wasn't it... but my guests said it was good, so either my taste buds were off or they were just being polite!


23 Ratings

Jan 26, 2004

WOW! This recipe is great AS IS. The Harvarti cheese makes for a nice change from traditional potato recipes. I have made this four times in three weeks and always get rave reviews. Only complaint is that Havarti is somewhat expensive. I found that some major grocery stores also carry it in the dairy isle with the other block cheeses, much less expensive than buying from the deli.

Jan 20, 2005

I think I'd try some of the suggestions here...more potatoes, less (or lower fat!) cream...I love cheese and potatoes, but agree, this was a little oily. I'd make it again with modifications.

Dec 07, 2004

They came out very tasty. I really liked them. Two things: I don't think I used enough potatoes-it was very oily. Also, this cheese is really expensive. It was $8.58/lb at my supermarket deli. Tasted great though! I will try it again with more potatoes.

Dec 25, 2012

This is always a big hit, and very adaptable. I always sprinkle some dill on the layers. Sometimes it curdles, so cook it on a lower temp, cover for a bit, then remove the foil, increase the temp to brown the top.

Nov 25, 2008

I've made this recipe 8 times now including every Thanksgiving for the past 4 years. It is extremely simple and always a hit with several people asking for the recipe after eating it!

Jan 23, 2007

Love this recipe. Have made it several times, but I actually use a different cheese everytime. I used a chipotle white vermont cheddar which gave it a nice southwestern flavor.


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  • Calories
  • 443 kcal
  • 22%
  • Carbohydrates
  • 27.8 g
  • 9%
  • Cholesterol
  • 117 mg
  • 39%
  • Fat
  • 33.3 g
  • 51%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 10.4 g
  • 21%
  • Sodium
  • 288 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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