But for real… how do you say “gratin”? Does it rhyme with rotten? Is it more like afghan, but French-ish and without the “f”? Honestly, when I was telling people what I was making I felt like a weirdo. Like when you read a word a bunch but never say it out loud so when you do realize you don’t really know how to say it after all.
But silly pronunciation aside, this gratin isn’t even rotten! It’s so good. It might take a long time to bake, but that’s what winter’s for right? Warming the house with the oven and living your life?
Oh! Keep in mind when making this that there’s the option to stir the cheese sauce into the potatoes and transfer to the dish. That’s totally up to you. It’ll still be a cheesy dream that you might want to eat for lunch standing in your dining room where you high-five your dog because this situation is gOOD with a capital OOD.
AND it has cheesy crackers inside and on top. Double the goodness double the texture. And I think the world knows how much little cheesy crackers have a way of tricking you into eating an entire box before the first commercial break in New Girl…
So make this for your next brunch party! Or for with christmas dinner! Just remember to give it time to bake at its leisure. So maybe leave room in the oven for this along with your big roast beast?
SUPER Cheesy Potato Gratin (serves a crowd)
Recipe developed for Annie’s Homegrown
- 1/4 cup olive oil, plus more to grease the pan
- salt and pepper
- 8 T butter 1
- 1/2 cup flour
- 1 1/4 cup milk
- 1/2 cup parmesan cheese, shredded, plus more for sprinkling
- 1/4 cup goat cheese
- 2 cups sharp cheddar + more if you’re feeling cheesy
- salt + pepper, to taste
- 2 garlic cloves divided
- 1/2 chipotle smoked hot pepper
- 5 sweet potatoes
- 5 yukon gold
- 2 cups Annie’s Cheddar Squares smashed into crumbs, plus more for sprinkling
- Preheat oven to 350. Brush a large casserole dish with olive oil.
- Melt butter over a low heat in a saucepan. Add flour and stir until combined. Stir in milk. When thickened add parmesan, goat cheese, cheddar, salt, pepper, garlic and chipotle smoked pepper. Stir in half of the cracker crumbs.
- Turn the burner off and stir until all of the cheese is melted. Transfer to the prepared casserole dish.
- Slice potatoes thinly and layer alternately over cheese. Top with crackers and additional parmesan.
- Bake for 70-80 minutes or until a fork inserts easily into the potatoes. Feel free to turn the temperature up to 400 and bake until done.
Yay! Click HERE for a printable pdf of the recipe above.
Full disclosure: I was given payment from Annie’s Homegrown to post this recipe. While this is true, all the opinions above are my own. Potatoes and cheese are one of the best combos ever! So, thanks so much for supporting the sponsors that help make this blog of mine possible.
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7 thoughts on “Super Cheesy Potato Gratin”
That looks sooo delicious – perfect for a Christmas side! Thanks for sharing the recipe.
Cheese it uppppppp!! Dang, this looks awesome!
Dreams really do come true (in the form of this magnificent gratin)! And now I want some cheesy crackers in a major way 🙂
I just can’t!!! I’m kind of loving cheese right now…so like…stapp it….. 😉 What a beautiful dish!
I have definitely had that moment where I realize I haven’t said a fancy (usually French!) food word out loud until it comes up in a super awkward conversation. Worst! I may or may not have listened to the French pronunciation of frangipane online 20 times before going to a bakery and then chickened out and pointed. I thought gratin rhymed with Chris Kattan, but I could be wrong 🙂 Digging this super cheesy situation!
Ha! You’re hilarious. I spent 5 minutes deciding how I could pronounce it in public, because I took French, but I’m sure people would look at me funny if I pronounced it in the true French fashion 😉 This looks incredible. Cheese and potatoes were made for each other!
My friend, as a small child, thought au gratin was pronounced “hog rotten”. True story. 🙂