Recipe: Cheesy potato gratin

How to make the best Cheesy Potato Gratin.
Photo credit: Asian Food Network

Recipe courtesy of Asian Food Network

It's the perfect winter dish to serve at potlucks and dinners, easy, cheesy and so creamy.

Layered perfectly with soft slices of yukon gold potato blanketed with gooey gruyere cheese.


  • Serves 8-10 people
  • 8 tbsp unsalted butter 
  • ½ yellow onion (finely diced)
  • Kosher salt 
  • 2 cloves garlic (smashed and finely chopped)
  • ½ cup all-purpose flour 
  • 1L milk 
  • ¼ cup dijon mustard 
  • 2 cups grated gruyere 
  • 1 cup grated parmigiano 
  • 3 pounds yukon gold potatoes (unpeeled, cut into slices)


1) Melt butter and cheese

  • Preheat the oven to 190C.
  • Melt the butter in a large saucepan over medium heat. Add the onions, then season with salt and cook until the onions are soft and very aromatic, 5 to 7 minutes. 
  • Add the garlic and cook for another 2 to 3 minutes.
  • Whisk in the flour and cook until the roux is the consistency of wet sand, 3 to 4 minutes.
  • Whisk in the milk, bring to a boil and cook for 5 to 6 minutes.
  • Turn off the heat and whisk in the mustard and cheeses. Season with salt to taste to make sure it is delicious!

2) Bake potato gratin

  • Place a quarter of the potatoes in the bottom of a 22-by-33cm baking dish.
  • Ladle a quarter of the cheese sauce evenly over the potatoes.
  • Repeat this process 3 or 4 more times with the remaining potatoes and sauce, pushing down the potatoes between each layer and topping with the sauce. 
  • Place the baking dish on a sheet tray lined with foil. Bake, rotating the dish halfway through, until the potatoes are soft when poked with a fork, 50 to 60 minutes. Tent with foil if the top is getting too brown.

Garnish and Serve!

  • Let sit for 15 to 20 minutes before serving.

Asian Food Network