With all that is going on in the world, comfort food seems more important than ever. We both agree that a pan of cheesy potatoes can certainly cure most problems. Maybe that’s why we’ve been treating ourselves more than ever. This Four Cheese Potato Gratin is one of our most loved comfort foods.
Four kinds of cheese layered over thinly sliced potatoes with rosemary and smoked paprika make this gratin our ultimate favorite. It compliments a fancy holiday meal or simple roasted chicken on a boring weeknight. Keith likes to make a lot of it, no matter how many people are at the table, because we enjoy the leftovers almost as much as the original meal.
This is not a recipe for carb counters or dieters. It is a classic dish steeped in tradition that tastes so good it’s worth the indulgence. Cheesy potatoes never disappoint at our house; we think they do have healing properties.Print
Four kinds of cheese, layered between thinly sliced potatoes is the best kind of comfort food. Four Cheese Potato Gratin is love in a pan.
- 2-3 lbs Russet Potatoes
- 1-pint heavy cream
- 1 C milk
- 4 oz each of smoked gouda, cream, sharp cheddar and fontina cheeses (shredded)
- 4 Tbsp butter
- 4 garlic cloves
- 2 Tbsp olive oil
- 2 Sprigs of rosemary
- 1 Tbsp smoked paprika
- 1 Tbsp salt
- 2 tsp black pepper
- Using a mandoline, slice all potatoes about an ⅛" thick.
- Place in large bowl and soak in cold water for 15 minutes. Strain from water.
- Transfer potatoes to a large pot. Cover with water and bring to a boil for 7 minutes.
- Remove potatoes from heat and drain and allow to cool for 5-10 minutes.
- In a separate large saucepan, melt butter. Add garlic cloves and cook for 2-3 minutes. Add milk, cream and rosemary, along with salt and pepper. Heat just to a boil and then reduce heat to low and simmer for 10 minutes. Remove garlic and rosemary and discard.
- Using a 12" sauté pan, start by drizzling in the olive oil to coat pan.
- Arrange potatoes in bottom of pan in a single layer shingling the potatoes.
- Cover with a third of the cheese mixture. Repeat the step of layering potatoes, however, this time add two layers of potatoes.
- Top with another third of the cheese.
- Continue to layer potatoes until they are all used and they are ½" from the top of the pan.
- Top with remaining cheese and then slowly pour cream mixture over top, allowing it to work its way through the layers. Continue until all potatoes are covered. Cover with remaining cheese.
- Bake in a 350° oven for 18-25 minutes or until dish is bubbly and browned.
- Remove from heat and sprinkle with smoked paprika. Allow to set for 10 minutes before serving.
Keywords: potatoes, gratin, potato, cheese, cheesy, comfort food, side, holiday