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Cheesy Potatoes au Gratin

  • Level: Easy
  • Total: 2 hr 10 min (includes resting time)
  • Active: 30 min
  • Yield: 6 servings
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Unsalted butter, for greasing the baking dish

2 cups half-and-half

1 1/2 teaspoons kosher salt  

1/4 teaspoon ground black pepper  

3/4 cup grated Havarti cheese 

1/2 cup grated smoked Gouda

1 1/4 cups grated mild orange Cheddar 

2 pounds russet potatoes, peeled and sliced 1/8 inch thick  


  1. Preheat the oven to 350 degrees F. Butter an 8-by-8-inch baking dish.
  2. Whisk together the half-and-half, salt and pepper in a large bowl or liquid measure with a spout. Toss together the Havarti, Gouda and 3/4 cup of the Cheddar in a small bowl.
  3. Slightly overlap a third of the potato slices on the bottom of the baking dish. Sprinkle with a third of the cheese mixture and pour a third of the half-and-half mixture over the top. Repeat for 2 more layers with the remaining potatoes, cheese mixture and half-and-half mixture. Sprinkle the remaining 1/2 cup Cheddar over the top.
  4. Bake until the potatoes pierce easily with a knife and the top is golden, 1 hour 20 minutes to 1 hour 30 minutes. Let rest for 10 minutes before serving.