Blue Cheese Potato Gratin is perfect for family gatherings, holiday dinners, and potlucks — a rich, cheesy side that invites second helpings. It’s decadent, savory, and surprisingly simple to prepare.
Blue Cheese Potato Gratin – A Delicious Way To Spoil Family And Friends
As soon as I spot the mums at the grocery store each fall, my mind turns to holiday menus. Fall and winter are prime time for entertaining, and I like to have at least one special side dish ready to impress guests.
The ideal dish should be:
- Decadent and satisfying
- Something guests wouldn’t make every day
- Easy to prepare so the host can enjoy the evening
Recipes that meet all three are rare, so I start testing options early. Recently we hosted nine friends, which was a perfect chance to try potential holiday dishes. The evening was lively, and everything was well received, but the Blue Cheese Potato Gratin was the standout. If you want to treat family and friends to something special without spending hours in the kitchen, this is an excellent choice.
Blue Cheese Potato Gratin – A Delicious, Easy Alternative To Scalloped Potatoes
At a glance this might look like scalloped potatoes, but there are a few differences that make the gratin especially appealing. Both use sliced potatoes and cream, but gratin calls for thinner slices — think “paper thin,” about 1/16 to 1/8 of an inch. Cutting that thin by hand is possible, but a V-slicer makes the task faster and more uniform.
Another key difference is the cheese. Gratin features layers of cheese and potatoes so every bite is rich and flavorful. While cheddar is often used, this version uses a combination of blue cheese and Parmesan to transform ordinary potatoes into something memorable.
The gratin is baked uncovered toward the end of cooking to develop a golden, cheesy crust that adds texture and visual appeal. I also use less cream than some recipes; this lets the cheese shine without making the dish overly rich. If you prefer, you can add an extra cup of cream or thin the cream with a little whole milk, but I find the smaller amount yields a creamy, cheesy result without excess liquid.
Blue Cheese Potato Gratin – “Something Special” For Every Occasion
This recipe fits a 9×13 baking dish and serves about 10–12 people, making it ideal for Thanksgiving, Christmas, New Year’s, Easter, or any large gathering. It travels well for potlucks and can be made ahead and reheated at the party. If you need to keep it warm for a short trip, tent the baking dish with foil and wrap it in towels — it should stay warm for 30–60 minutes.
If you’re cooking for a smaller household, halve the recipe and bake it in an 8×8 glass pan or a 1.5-quart casserole for about 5–6 servings. Leftovers keep well in the refrigerator for 3–4 days and often taste even better the next day.
Blue Cheese Potato Gratin
Author: Marie Bostwick
Yield: 10–12 servings 1x
Ingredients
Scale
- 1 T olive oil
- 4 lbs russet potatoes, peeled and sliced very thin (about 1/16 to 1/8 inch)
- 6 oz blue cheese, crumbled
- 8 oz Parmesan cheese, shredded
- 2 T fresh thyme leaves
- Kosher salt
- Pepper
- 2.5 cups heavy cream (optionally add up to 1 cup more or thin with whole milk if desired)
Instructions
- Preheat the oven to 375°F (190°C).
- Grease a 9×13-inch glass baking dish or a 3-quart casserole with the olive oil.
- Layer one-third of the potato slices in the prepared dish. Season with about 1/3 teaspoon kosher salt and a few grinds of fresh pepper. Sprinkle with one-third of the thyme, one-third of the Parmesan, and one-third of the blue cheese.
- Repeat twice more to create three layers of seasoned potatoes and cheese.
- Pour the heavy cream evenly over the layered potatoes and cheese. Cover the dish tightly with foil.
- Bake on the center rack for 1 hour.
- Remove the foil, increase the oven temperature to 400°F (205°C), and bake 10–15 minutes more until the top is golden and bubbling.
- Remove from the oven and let rest for 15 minutes before serving to set the gratin.