Cheesy Potato Gratin

Margie Bruner - Glory Kitchenby: Margie Bruner, owner of Glory Kitchen

A Cheesy Potato Gratin makes for great comfort food.  And who wouldn’t love this dish paired with a roast, baked chicken or a nice grilled steak?  Serving this Potato Gratin alongside a large, crisp salad would also be terrific – the perfect meatless meal.

Baking a Cheesy Potato Gratin might seem complicated or time consuming, however, it is really an easy process.  Once you’ve made it a couple of times, it is quite easy to commit the process and the primary ingredients to memory so you can whip up a gratin in no time.  The one thing which made it even more simple was the use of a mandoline to slice the potatoes.  I use a mandoline often for quick uniform slices of all types of vegetables, however, I managed  contently without one for many, many years.  It was only recently that I finally added this gadget to my collection of kitchen utensils.  I  I love using it, but don’t let the lack of a mandoline hold you back, making this dish is just as easy using a large kitchen knife to slice the potatoes.

I’ve seasoned this Cheesy Potato Gratin with our Glory Kitchen Cairo nut & spice mix, a crunchy combination of chopped hazelnuts and Middle Eastern spices.  The black pepper adds a bit of heat and the combination of black & white sesame seeds adds great crunch.  This is a perfect potato side dish for holiday gatherings or it also works well on a cold winter’s night when you’re yearning  for a nice cozy and comforting meal.

Cheesy Potato Gratin


  • about 1 teaspoon Cairo nut & spice mix
  • 1 1/2 -2 lbs potatoes, I used a medley of purple, red skinned & yukon gold
  • 1-2 tablespoons butter, softened
  • fresh thyme, about 1 teaspoon or more
  • fresh nutmeg, about 1 teaspoon, grated
  • sea salt, about 1 teaspoon
  • 1 cup heavy cream
  • 1/2 cup chicken or vegetable stock
  • 1/2 cup gruyere cheese, shredded
  • 1/4 cup parmesan cheese, grated


  1. Preheat the oven to 425°. Generously butter the base and sides of a deep dish pie plate using the softened butter & set aside.
  2. Whisk together the cream and the chicken stock. Mix together the parmesan and the gruyere cheeses.
  3. Using a mandoline, slice the potatoes about 1/8" thick then layer them into the buttered pie dish overlapping the potatoes and alternating if using a variety of type and color. I begin on the outside edge and build it around in a circular motion. Once the bottom layer is filled, sprinkle the potatoes with sea salt, Cairo nut & spice mix, a bit of freshly grated nutmeg and a sprinkle of fresh thyme leaves. Build the next layer and repeat the process with the same seasonings: salt, Cairo nut mix, fresh thyme, and a light sprinkle of nutmeg. Go for the third layer and do the same until the pan is filled. My pan was able to hold 4 layers but keep going until you fill the dish. Do not overfill the pie dish because you need a bit of room to hold the cream mixture and then top it with a layer of cheese.
  4. Take the cream mixture and slowly pour it over the layers of the potato. It should almost fill the dish. Layer the very top with the cheese mixture and an extra sprinkle of Cairo seasoning, sea salt, nutmeg and fresh thyme. Dot the potatoes with a bit of butter around the top (about 1 tablespoon in total) and then place into the oven. You may want to place a baking sheet underneath the pan just incase it bubbles over. Bake for 40 - 45 minutes or until it is bubbly and the cheese top has lightly browned.
  5. Remove from the oven and let it set for about 10 minutes before serving. This can be made ahead and then warmed later with aluminum foil covering the dish until it is warm and bubbly. Top with a few fresh sprigs of thyme just before serving.

Cheesy Potato Gratin - Glory Kitchen
Cheesy Potato Gratin - Glory Kitchen
Cheesy Potato Gratin - Glory Kitchen
Cheesy Potato Gratin - Glory Kitchen
Cheesy Potato Gratin - Glory Kitchen
Cheesy Potato Gratin - Glory Kitchen