Skip to content
search in
© Paul Sirisalee
Home Food & Drinks Recipes Cooking Potato Gratin

Potato Gratin

Cheese
Potatoes
Gratin

Crispy and spicy, this potato gratin from Polina Chesnakova’s cookbook “Hot Cheese” works equally well as a side for meat dishes or as a stand-alone main.

Preparation time: 1 hour 30 minutes

Difficulty level: 2 out of 5

Ingredients (4 servings)
240 ml Whipped cream
240 ml Sour cream
1 bunch Chives, chopped
1/2 piece(s) Small yellow or red onion, finely chopped
2 cloves Garlic, chopped
1 tablespoon(s) Salt
2 teaspoon(s) Onion powder
Black pepper, freshly ground
170 g Spicy cheddar cheese, coarsely grated
55 g Parmesan, coarsely grated
2-2,3 kg Large, floury potatoes, peeled, cut into 4 mm slices
Butter for the mold
  • Preheat the oven to 200°C. Generously butter a rectangular or oval baking dish (approximately 17 × 28 cm).
  • In a large bowl, mix the cream, sour cream, chives (set aside 1 tablespoon), onion, garlic, salt, and onion powder. Season generously with black pepper, then stir in about two-thirds of the cheddar and Parmesan.
  • Gently fold in the potato slices until evenly coated.
  • Working in small batches, stack the potato slices neatly, then arrange them upright in the prepared dish, as shown in the photo. If you need more potatoes, simply peel and slice another one, dip it in the cream mixture, and add it to the dish.
  • The remaining cream and cheese mixture should come about halfway up the sides of the dish—otherwise it may bubble over during baking. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and continue baking for another 30 to 35 minutes, until the potatoes begin to turn lightly golden. Take the dish out of the oven, top with the remaining cheese, and return it to the oven for a final 30 minutes, until the top is deeply golden and crisp. Let the gratin rest for 5 to 10 minutes, then sprinkle with the reserved chives and serve.

Book tip

Hot Cheese: Over 50 Gooey, Oozy, Melty Recipes
by Polina Chesnakova
(Chronicle Books)
Photographs by Paul Sirisalee
278 pages
16,99 Euro

Find out more
1 / 12

The best

Lambrusco: Best Wines of the »Sparkling Special« Best Street Food Restaurants in Cologne The Best Rieslings from Germany – Vintage 2013 Sekt: The Best of the »Wine guide Germany 2022« Rosé Wine: Best of all Time
Zweigelt: The Best Wines of the Vintage 2019 from Central Burgenland Merlot: Best Wines of the »Bordeaux 2013 En Primeur – Bordeaux for Every Day« Best Wines of the Vintage 2013 from canton of Grisons Grauburgunder: Best Wines from Bavaria in Germany St. Laurent: The Best Wines of the Vintage 2023 from Lower Austria
The Best Restaurants in Rottach-Egern "Outdoor Dining Area" Restaurants in Košický kraj "Parking Space" Restaurants in Frankfurt am Main Top 10 Great Value Restaurants in Italy "Outdoor Dining Area" Restaurants in Piedmont
The Best Bars in Lucerne "Barrier-free" Street Food Restaurants in Carinthia "Warm Dishes" Bars in North Rhine-Westphalia The Best Wineries in Gamlitz Dogs allowed Cafés in Norway