Mediterranean Potato & Cheese Gratin

Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 10 minutes
Servings: 4–6

This Mediterranean Potato & Cheese Gratin is a rich, comforting side dish perfect for dinner or festive occasions. Thinly sliced potatoes are layered with creamy dairy, aromatic garlic or shallots, and a mix of flavorful cheeses. Herbs like thyme and a hint of nutmeg elevate the dish, giving it a warm, Mediterranean twist. It’s golden, bubbling, and irresistibly cheesy on top—perfect with roasted meats, grilled vegetables, or a fresh green salad.

Ingredients

Potatoes:

4–5 medium Russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch thick)

Dairy:

1 cup heavy cream

½ cup milk (or additional cream)

Cheese:

1 cup Gruyère cheese, grated

½ cup Parmesan cheese, grated

Optional: ½ cup Cheddar cheese, grated

Aromatics:

2 cloves garlic, minced (or 1 small shallot, finely chopped)

1 tbsp olive oil (for greasing the dish)

Herbs & Spices:

1 tsp fresh or dried thyme

¼ tsp ground nutmeg

Salt and black pepper, to taste

Instructions

Preheat oven:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil.

Prepare the potatoes:
Peel and thinly slice the potatoes. A mandoline slicer works best for even slices.

Prepare the cream mixture:
In a small saucepan, combine the heavy cream, milk, garlic or shallot, thyme, nutmeg, salt, and pepper. Warm gently over low heat for 2–3 minutes to allow the flavors to infuse. Do not boil.

Layer the potatoes:
Arrange a layer of potato slices in the greased baking dish. Sprinkle a portion of the cheeses over the potatoes. Repeat layering until all potatoes are used, finishing with a layer of cheese on top.

Pour the cream mixture:
Slowly pour the warm cream mixture over the layered potatoes, ensuring it seeps evenly between the slices.

Bake the gratin:
Cover the dish with aluminum foil and bake for 35 minutes. Remove the foil and bake for an additional 20–25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.

Rest before serving:
Let the gratin rest for 5–10 minutes before serving. This helps the layers set and makes it easier to slice.

Tips

Choose the right potatoes:

Starchy potatoes like Russet or Yukon Gold work best for gratins because they become tender and absorb the cream without turning mushy.

Avoid waxy potatoes as they tend to stay firm and may affect the creamy texture.

Slice evenly:

Use a mandoline or a sharp knife to ensure uniform slices. This ensures even cooking and a consistent texture.

Infuse the cream:

Gently warming the cream with garlic, shallots, herbs, and nutmeg allows the flavors to develop and permeate the potatoes.

Layer carefully:

Overlapping potato slices slightly ensures every bite is tender and creamy.

Alternate layers of cheese and potatoes for maximum flavor.

Cover while baking:

Covering the dish with foil during the first part of baking prevents the top from browning too quickly and allows the potatoes to cook fully.

Rest before serving:

Let the gratin sit for 5–10 minutes after baking. This allows the cream to thicken slightly and makes slicing easier.

Variations

Cheese blends:

Try a combination of Gruyère, Fontina, and Parmesan for a nuttier, creamier flavor.

Add a small amount of blue cheese for a sharp Mediterranean twist.

Herb variations:

Replace thyme with rosemary, oregano, or sage to change the flavor profile.

Fresh herbs work well when added just before serving.

Garlic & aromatics:

Swap shallots for leeks or caramelized onions for a sweeter, milder flavor.

Roasted garlic cloves give a rich, mellow flavor that spreads through the cream.

Add vegetables:

Thinly sliced zucchini, eggplant, or spinach can be layered with the potatoes for extra nutrition and flavor.

Roasted red peppers or sun-dried tomatoes add a Mediterranean touch.

Make it lighter:

Substitute part of the cream with milk for a less rich version.

Use low-fat cheese or reduce the total cheese quantity for a lighter dish.

Make-ahead option:

Assemble the gratin in advance, cover, and refrigerate overnight. Bake as usual the next day, adding an extra 5–10 minutes if needed.

Q&A

Q: Can I make this gratin ahead of time?
A: Yes. You can assemble it a day in advance, cover, and refrigerate. Bake as usual when ready, adding 5–10 extra minutes if needed.

Q: Can I use a different type of potato?
A: Starchy potatoes like Russet or Yukon Gold are best. Waxy potatoes hold their shape but may result in a firmer texture.

Q: How do I get a golden, bubbly top?
A: Remove the foil for the last 20–25 minutes of baking. A sprinkle of extra cheese or a light brush of cream on top helps it brown beautifully.

Q: Can I add vegetables or other ingredients?
A: Yes. Thin slices of zucchini, eggplant, roasted red peppers, or even spinach can be layered with the potatoes for added flavor and nutrition.

Q: Can I make it lighter?
A: Use part milk instead of all cream, reduce cheese, or choose lower-fat cheese. You’ll still get a creamy gratin, but it will be lighter.

Nutrition

(per serving, approx. 1 cup)

Calories: 280–350 kcal (depending on type and amount of cheese/cream)

Carbohydrates: 25–30 g

Sugars: 2–3 g

Fiber: 2–3 g

Protein: 10–12 g

Fat: 18–22 g

Saturated Fat: 10–12 g

Sodium: 400–500 mg

Vitamins & Minerals: Good source of calcium, potassium, and vitamin B6

Note: Values will vary depending on specific cheese types, cream/milk ratios, and portion size.

Conclusion

The Mediterranean Potato & Cheese Gratin is a comforting, indulgent side dish with a perfect balance of creamy, cheesy layers and tender, flavorful potatoes. Its versatility allows you to adjust cheeses, herbs, or add vegetables to suit your taste. Perfect for holiday meals, family dinners, or as a make-ahead dish, this gratin embodies classic Mediterranean flavors with simple ingredients. Golden, bubbling, and fragrant, it’s sure to be a favorite for both everyday meals and special occasions.