Guaranteed to be everyone’s favorite side dish, for dinners or holidays! So amazingly rich, creamy, buttery and completely addictive!

Is it too early to be discussing Easter recipes? Because I’ve been planning Easter ever since Christmas was over.

I mean, hey, I’ll take any excuse to make a potato gratin.

No, wait. I’ll take any excuse to make the cheesiest, creamiest, richest potato gratin.

It’s not every day that we get to have the most epic side dish, right? You can, of course, serve this up for a special dinner but when it comes to the holidays, you have every right to slap on 2-3 servings right on your plate guilt-free.

That is, when no one else is looking so it doesn’t look like you’re hoarding all the potatoes. You don’t want to be that guest.

No, but really, what I really love about this recipe is that it is a thousand times easier than a traditional gratin, and it doesn’t require a mandoline either.

Nope, no death-by-mandoline here, yet you still get the addictive creamy, buttery richness.

It’s a win-win for everyone involved.

Rich Creamy Buttery Potato Gratin

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Serving Size: 4-6 Servings

Rich Creamy Buttery Potato Gratin


3 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
1/4 cup unsalted butter
2 shallots, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken stock
3/4 cup heavy cream
2 cups shredded white cheddar cheese, dived
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh chives


  1. Place potatoes in a large stockpot or Dutch oven; cover with cold salted water. Bring to a boil; reduce heat, cover and simmer until potatoes are tender, about 5 minutes. Drain well; set aside.
  2. Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
  3. Melt butter in a large saucepan over medium heat. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes.
  4. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken stock and heavy cream. Bring to a boil; reduce heat and simmer, stirring constantly, until reduced and thickened, about 5 minutes.
  5. Remove from heat; stir in 3/4 cup white cheddar cheese and mustard. Stir in potatoes; season with salt and pepper, to taste.
  6. Spread potato mixture into the prepared baking dish. Place into oven and bake until potatoes are tender and mixture has thickened, about 35-40 minutes.
  7. Sprinkle with remaining 1 1/4 cups white cheddar cheese. Place into oven and broil until golden brown, about 3 minutes. Let stand 5 minutes.
  8. Serve immediately, garnished with chives, if desired.