Oven-Baked Cheese Heaven Potato Gratin is exactly what its name promises: a lavish, ultra-creamy, impossibly cheesy dish that transforms simple potatoes into pure comfort-food bliss. Each layer is drenched in a velvety garlic cream sauce and blanketed with a trio of melting cheeses, creating a tender, decadent gratin with rich flavor in every bite. This is the kind of recipe that feels luxurious yet comforting, perfect for holidays, dinner parties, or any evening that calls for something truly indulgent.
Yukon gold or russet potatoes provide the ideal foundation, offering a silky texture once baked. The warm cream mixture—infused with garlic, paprika, and a touch of nutmeg—seeps into each layer, ensuring the gratin stays moist and flavorful from top to bottom. Gruyère adds nutty depth, cheddar brings sharpness, mozzarella contributes stretch and melt, and Parmesan finishes the dish with a savory, golden crust. As the gratin bakes, the cheeses meld into creamy pockets between the thin potato slices, while the top layer browns into an irresistible bubbly finish.
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Letting the gratin rest before serving helps the layers set, making it easy to slice into neat portions with beautifully defined strata of potatoes and cheese. Served alongside roasted meats or enjoyed as a luxurious main dish, this gratin lives up to its “Cheese Heaven” name in every way.
Servings: 6
Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: 65–75 minutes
Ingredients
- 2 lbs Yukon gold or russet potatoes, thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 3 tbsp butter
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- Optional: pinch of nutmeg
- 1 cup shredded Gruyère
- 1 cup shredded sharp cheddar
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- Fresh herbs for garnish (parsley or chives)
Instructions:
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