Happy Holidays! It is my pleasure to introduce you to one of my most proud recipe creations! It took me about 4 tries to nail this fella, but I got it locked and loaded and ready for you to put on your holiday tables this year! This cheesy two tater gratin is the perfect side dish for any occasion, from holiday gatherings to weeknight dinners. I thought it was the perfect time of year to give you this recipe because this pan of goodness wants to star on your holiday dinner table this year! The combination of russet and sweet potatoes creates a delicious and unique flavor profile, while the blend of Gouda and sharp cheddar cheese adds a rich and creamy texture. The freshly grated nutmeg and thyme add the perfect finishing touch along with the toasted panko & parm bread crumbs for that perfect crispy crunch in every bite! Try this recipe and I promise, you will be adding this dish to your holiday table every year!
Cheesy Two Tater Gratin
10
servings30
minutes1
hour30
minutesIngredients
2 lbs 2 Russet Potatoes
2 lbs 2 Sweet Potatoes
2 cups 2 Heavy Cream
2 2 Cloves Minced Garlic
1 tsp 1 Salt
1/4 tsp 1/4 Nutmeg
1 1/2 cups 1 1/2 Creamy Gouda Freshly Grated
2 cups 2 Sharp Cheddar Freshly Grated
1/3 cup 1/3 Grated Parmesan Cheese
3/4-1 cup 3/4-1 Panko Bread Crumbs
2 Tbsp 2 Butter
1 Tbsp 1 Fresh Thyme
S&P to taste
Directions
- To begin, using a mandoline on an 1/8″ thickness, peel your potatoes, then slice using the mandoline. Soak your russets in salt water while you prepare your other ingredients to prevent from browning
- Using a box grater, grate your creamy gouda and sharp cheddar cheese. Set aside until needed
- In a small sauce pot on medium heat, add heavy cream, minced garlic and salt. Bring to slow simmer and add 1 cup of your grated gouda and 1 1/2 cups of sharp cheddar. Stir cheese in until melted. Add fresh grated nutmeg
- In a small sauté pan, add butter and panko bread crumbs. Toss and toast until the bread crumbs are lightly browned. Remove from heat and toss in parm cheese once cooled
- In a 13×9 casserole dish, take about a 1-2 inch stack of russets and place in dish, followed by a 1-2 inch stack of sweet potatoes. Repeat this process, alternating between russets and sweets until all of your taters are lined up and fill the dish
- Pour your creamy, cheesy mixture over your potatoes and sprinkle fresh thyme and S&P on top of your taters
- Sprinkle remaining cheddar cheese and gouda cheese on top of your taters along with your panko bread crumb mixture. Pop a little more freshly grated nutmeg on top just because. LOL. Cover casserole dish well and bake in a 350 degree oven for 1 hour covered. Then, uncover and bake for 20-30 more minutes until potatoes are fork tender. Top with more fresh thyme and allow to sit for a few minutes to cool and set before you DIVE IN!!
Recipe Video
Notes
- Just giving a word of warning. Mandolines are the kitchens most dangerous piece of equipment. Ask me how I know. LOL! Please use the guard that is provided if you have a mandoline and want to use it for this recipe. My two fingertips that I’ll never feel again thank me for giving you this warning😉
- You can pick your favorite cheeses for this gratin. I love the combination of Gouda and Cheddar. Fontina would be another great choice. I like picking cheeses that melt easily. I used a Dutch Gouda because it melts easier than other gouda options. You want to make sure that you don’t pick an aged gouda as the older the cheese, the firmer it is. Whatever cheese you pick, make sure it’s block cheese and not pre shredded. There are additives in the pre shredded bags that prevent the cheese from melting as good as you need it to for this gratin recipe. Just get a box grater or use a food processor to grate your cheese.