Cheesy Potatoes with Herbs

This creamy cheese potato casserole transforms simple ingredients into a luxurious side dish that pairs perfectly with any protein. The layers of thinly sliced potatoes bathe in a rich cream sauce while two distinctive cheeses create an irresistible golden crust.

I first made these potatoes for a holiday dinner when I needed something foolproof yet impressive. The dish disappeared before the main course, and now it's requested at every family gathering regardless of season.

Ingredients

• Russet potatoes: Provide the perfect starchy base and hold their shape while becoming tender
• Heavy cream: Creates the luxurious texture that makes this dish special
• Whole milk: Balances the richness of the cream
• Parmesan cheese: Adds that nutty salty flavor that deepens with baking
• Gruyere cheese: Creates those magnificent stretchy cheese pulls and browns beautifully
• Fresh garlic: Infuses the cream with essential flavor
• Unsalted butter: Adds richness and helps brown the top
• Dried thyme: Provides earthy notes that complement the potatoes perfectly
• Fresh parsley: Brightens the finished dish with color and freshness

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 375°F and position a rack in the middle. This moderate temperature allows the potatoes to cook through while developing flavor without burning the cheese topping.

Prepare the Potatoes:

Slice your potatoes to a consistent thickness around 1/8 inch. Uniformity ensures they cook evenly. Soaking them in cold water removes excess starch and prevents discoloration while you prepare other components.

Make the Cream Mixture:

Gently warm the cream mixture just until the butter melts. The garlic and thyme will begin to release their flavors into the liquid. Be vigilant not to boil the mixture as this can cause the cream to separate later during baking.

Layer the Potatoes:

Start with a thin layer of cream on the bottom of your baking dish before adding potatoes. Overlapping the slices slightly ensures there are no gaps and creates a cohesive texture in the final dish.

Add Cheese and Cream:

Be generous but judicious with the cheese between layers. Too much can make the dish greasy while too little misses the opportunity for flavor throughout the casserole.

Repeat the Layers:

Building multiple thin layers rather than fewer thick ones allows the cream to penetrate evenly and the potatoes to cook uniformly. Reserve a bit more cheese for the final top layer.

Bake:

The covered baking period allows the potatoes to steam and soften in the cream mixture. Removing the foil for the final cooking time creates that irresistible golden brown crust that adds textural contrast.

Serve:

Allow the casserole to rest for 10-15 minutes before serving. This resting period lets the layers set slightly so your portions hold together better when served.

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The Gruyere cheese is truly the star ingredient here. I discovered its transformative power years ago when substituting it for cheddar on a whim. The nutty complexity it brings elevates this from basic scalloped potatoes to something restaurant-worthy that my children now specifically request for their birthday dinners.

Make-Ahead Tips

This dish shines as a make-ahead option. You can assemble it completely the day before then cover tightly with foil and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes before placing in the oven. You may need to add an extra 10-15 minutes to the covered baking time if starting from cold.

Perfecting Your Potato Slices

Uniform potato slices are crucial for even cooking. If you have a mandoline, this is the perfect time to use it with the guard for safety. Alternatively, use a sharp chef's knife and take your time. Peeling is traditional for this dish as the skins can become tough amid the creamy texture, but you can leave them on for a rustic version with added nutrition.

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Cheese Variations

While the Parmesan and Gruyere combination offers ideal flavor balance, this recipe welcomes adaptation. Sharp cheddar provides more color and a familiar taste. Fontina melts beautifully for a milder approach. Smoked gouda adds unexpected depth perfect for fall meals. For best results, always include at least one hard grating cheese for structure and one good melting cheese for creaminess.

Serving Suggestions

These cheese potatoes transition effortlessly from weeknight dinner to holiday table. They complement a Sunday roast beef or holiday ham perfectly. For an elegant presentation, let the dish cool for 15 minutes then cut portions with a sharp knife and transfer to plates with a pie server to maintain the beautiful layers. A simple green vegetable like asparagus or broccoli balances the richness with freshness and color.

Frequently Asked Questions

→ Can I use a different type of potato?

Yes, you can use Yukon Gold or red potatoes as they hold their shape well and have a creamy texture.

→ How can I make this dish ahead of time?

You can assemble the dish up to the baking step, cover it, and refrigerate for up to 24 hours. Bake it just before serving.

→ Can I substitute the cheeses?

Absolutely! You can substitute Gruyere with Swiss or Emmental cheese, and Parmesan with Pecorino Romano for a similar flavor profile.

→ How do I ensure the potatoes cook evenly?

Slice the potatoes thinly and uniformly, about 1/8-inch thick, to ensure even cooking. A mandoline slicer works well for precise cuts.

→ What can I serve with cheesy potatoes?

This dish pairs well with roasted meats, poultry, or a crisp side salad for a balanced meal.