Three-Cheese Potato Gratin

By Susie Middleton

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butternut squash stew

There’s no better time of year to cook rich, decadent dishes than the holidays! One of our favorite cold-weather indulgences is a luscious potato gratin, especially when it’s made with three different kinds of cheese.

Serves: 6-8

Tip: If you’d like to make it less rich, use less cream and more milk.


2 tsp. unsalted butter, at room temperature
1-1/2 cups whole milk
1 cup heavy cream
2 large cloves garlic, smashed and peeled
2 to 3 sprigs rosemary, 3 inches long
Pinch freshly grated nutmeg
4 oz. grated Swiss cheese (about 1 cup)
2 oz. freshly grated Parmigiano-Reggiano (about 1/2 cup)
2 lb. russet potatoes (3 to 4 medium)
Kosher salt and freshly ground white pepper
4 oz. fresh goat cheese, crumbled (about 2/3 cup)


Position a rack in the center of the oven and heat the oven to 350°F. Line a rimmed baking sheet with foil. Grease a 9x13-inch baking dish with the butter.

Pour the milk and cream into a small saucepan. Add the garlic, rosemary, and nutmeg. Bring just to a simmer, cover, and remove from the heat. Set aside to infuse for at least 20 minutes. Combine the Swiss cheese and Parmigiano in a bowl.

Peel the potatoes and, using a mandoline or your sharpest knife, slice them into 1/8-inch-thick rounds. Arrange about one-third of the potatoes in a single overlapping layer in the baking dish, season with kosher salt and white pepper, and top with one-third of the Swiss-Parmigiano mix. Scatter over half of the goat cheese. Add a second overlapping layer of potatoes, more salt and white pepper, another third of the Swiss- Parmigiano mix, and the remaining goat cheese. Make a third layer with the remaining potatoes and season with salt and white pepper. Press down lightly to compact the layer

Remove the garlic and rosemary from the infused cream, and discard them. Set the cream over medium-high heat and watch carefully until it just begins to simmer; don’t let it boil. Pour the cream over the potatoes and sprinkle the remaining cheese on top.

Set the baking dish on the foillined baking sheet, and bake until the top is deeply brown and the potatoes are completely tender when poked with a skewer, 1-1/4 to 1-1/2 hours. Let sit for 10 to 15 minutes before serving.

Nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 330; Fat (g): 21; Fat Calories (kcal): 190; Saturated Fat (g): 13; Protein (g): 11; Monounsaturated Fat (g): 6; Carbohydrates (g): 25; Polyunsaturated Fat (g): 1; Sodium (mg): 270; Cholesterol (mg): 70; Fiber (g): 2; ;

susie middleton

Susie Middleton is editor at large for Fine Cooking magazine.

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