Cheesy Potato Gratin | Slimming Eats Recipes (2024)

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Everyone one loves a cheesy garlicky Potato Gratin and this one will not disappoint. It ticks every box and is truly scrumptious.

Cheesy Potato Gratin | Slimming Eats Recipes (1)

This Delicious Potato Gratin is perfectly cheesy and garlicky and total heaven in a dish.

It makes a great side dish for a variety of main courses. such as:

  • Slow Cooker Guinness Beef Brisket
  • Stove Top BBQ Chicken
  • Garlic Chicken and French Bean Tray Bake
  • Chicken Quinoa Meatballs in a Veggie Sauce
  • Sausage and Lentil Casserole
  • Bulgur Wheat, Onion, Sage and Sausage Stuffed Chicken

or head on over to my FULL RECIPE INDEX to browse over 700+ delicious Slimming Eats Recipes.

Cheesy Potato Gratin | Slimming Eats Recipes (2)

The whole family will love this Potato Gratin, including the kids. My kids love this Potato Gratin whenever I serve it for dinner. They would actually happily eat a plate of this just as it is and who could blame them? I totally could too.

I recommend using a waxy type of potatoes like yukon golds or similar variety (Elfe in the UK). Yukon golds are my favourite for that amazing buttery flavour that they have, without having to add tons of butter.

Cheesy Potato Gratin | Slimming Eats Recipes (3)

If you don't like parmesan, then feel free to substitute with cheddar, I just think parmesan is the best cheese for a potato gratin, as it's got heaps of flavour that just pairs amazing well with the garlic.

Usually, potato gratin would have heaps of cream, but I just use stock, as with the layer of potato and parmesan, it is creamy and velvety enough without having to add heaps of additional calories.

There is no way I am spoiling the flavours by adding something like quark or yoghurt - those do have their place in certain recipes, but potato gratin definitely is not one of them.

Cheesy Potato Gratin | Slimming Eats Recipes (4)

Just look at that golden, cheesy potato for a second, take it in, smell the screen, you know you want to make this right? I mean who wouldn't it does look pretty darn good right?

In fact I am typing this up a few days after making this amazing Potato Gratin, and can't help but crave it again right now. It is just screaming at me - eat me now!!

Cheesy Potato Gratin | Slimming Eats Recipes (5)

What Kitchen Items Do I Need To Make This Potato Gratin?

Cheesy Potato Gratin | Slimming Eats Recipes (6)

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Recipe Card

Cheesy Potato Gratin | Slimming Eats Recipes (7)

Potato Gratin | Slimming Eats

Yield: 3 servings

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

This recipe is gluten free, vegetarian and Weight Watchers friendly

WW Smart Points - 11

Vegetarian - use a vegetarian friendly cheese

Ingredients

  • 1 garlic clove
  • 900g of potatoes (I used Yukon golds), peeled and sliced thinly
  • 90g of parmesan
  • 300ml of chicken or vegetable stock
  • salt and black pepper to season
  • Cooking Oil Spray

Instructions

  1. Preheat the oven to 200c or 400f
  2. Spray an oven proof dish with some cooking oil spray
  3. Chop the garlic clove in half and rub over the base and sides of an ovenproof dish. Arrange half the potatoes in the dish, slightly overlapping as you do.
  4. Sprinkle with a half of the parmesan cheese and season with salt and pepper.
  5. Pour over half of the stock.
  6. Finely chop the other half of the garlic clove and add this to the top of the potatoes.
  7. Repeat with remaining potatoes, stock and cheese.
  8. Spray over the top with some more cooking oil spray
  9. Bake in the oven for approx 45mins - 1 hour, the top should be nice and golden.
  10. A great side dish for casseroles, meat, fish etc

Notes

Please see below for full nutritional info and additional details about recipe:

  • Calories - scroll down to nutritional info box
  • WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.

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Nutrition Information

Yield 3Serving Size 1 serving
Amount Per ServingCalories 351Total Fat 9.2gSaturated Fat 5.9gCholesterol 23mgSodium 635mgCarbohydrates 49.1gFiber 7.2gSugar 2.5gProtein 18.4g

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Reader Interactions

Comments

  1. Donnie46 says

    Mmmmmm....DELICIOUS, thank you for this recipe. xx

    Reply

    • britmumincanada says

      you are welcome, it was really yummy with the Lebanese Chicken

      Reply

  2. Anonymous says

    Cooked these potatoes this evening for dinner and they were lovely, served them with your thai spiced salmon filo parcels and some broccolli, it was delicious I made the entire recipe and split it between 2, only 2 hea in the entire serving so thought why not. My husband thinks I have a chef stashed in the kitchen.

    Reply

    • Shevy (Slimming Eats) says

      That sounds like a perfect addition to me, you could even do slices of ham.

      Reply

  3. Kelly says

    Do you think this would work with grated mozzarella instead of parmesan?

    Reply

    • Shevy (Slimming Eats) says

      The Parmesan adds flavour. I would substitute with a strong cheddar rather than mozzarella. Hope that helps.

      Reply

  4. L says

    Do you use the other half of the stock at any point?

    Reply

    • Shevy (Slimming Eats) says

      Yes it’s added when you repeat with the final layer.

      Reply

  5. Shirley says

    I made this for tea tonight absolutely amazing, the parmesan adds fantastic flavour and it disappeared very quickly.
    Thanks shevy we love your recipes

    Reply

  6. Dawn Bacon says

    I have just made this, and it’s so tasty. Thank you. It’s filling as well.

    Reply

  7. Laura U says

    I made this as couldn’t be bothered peeling and ricing potatoes.. it was much more appealing to whack them all through the mandolin. Thanks for posing this; I’d never have thought to try potatoes this way!

    Reply

  8. Liz van Loon says

    Absolutely delicious. Thank you.

    Reply

  9. Lee says

    Thanks for the recipe it tastes amazing

    Reply

  10. Yvonne says

    Cooked this for tea.it was a absolutely lovely different and very filling will be doing it again thank you for your recipes all delicious.

    Reply

  11. Linda Bruce says

    A great recipe. I had no cream and the stock really helped. A great addition to the Sunday roast and a good exchange for the roast potato. Loved by fussy teenagers and grumpy dad lol

    Reply

  12. Emma says

    Omg this was absolutely delicious! I cut the ingredients by a third as it was only for me and my husband but I seriously wished I hadn’t. Had it with steak and they went gorgeous together. This is definitely my new favourite way of having potatoes.

    Reply

Leave a Reply

Cheesy Potato Gratin | Slimming Eats Recipes (2024)

FAQs

What do you eat potato gratin with? ›

Whether you're cooking fish, chicken, turkey, beef, pork, lamb, or venison, potato gratin is the perfect side dish. It is creamy, buttery, and comforting. You will not find a better side dish.

What is the difference between scalloped and gratin potatoes? ›

The difference comes down to cheese. Scalloped potato recipes are usually baked in a basic cream sauce until soft and tender, with no cheese topping. Potatoes au gratin are a bit more decadent. They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole.

Can you eat potato gratin the next day? ›

Potato Gratin is one of the easiest potato sides to make ahead! Cook it as per the recipe, cover with baking paper (to stop the cheese sticking), followed by foil and refrigerate it for up to 48 hours. To reheat, keep it covered and heat it in a 200°C/400°F (180°C fan) oven for 45 minutes or until warmed through.

What meat goes well with scalloped potatoes? ›

Scalloped potatoes are rich and filling. Lean proteins and other veggies pair nicely, try grilled ham, pan-seared fish, roast chicken, broiled lobster, or even a filet of beef tenderloin. If no animal proteins are desired a lovely side salad with a sharp vinaigrette works great.

What do you use gratin dish for? ›

The Au Gratin dish is typically used for making gratins, roasting, and baking. The dish's oval base and stoneware construction ensure that ingredients are consistently exposed to the heat source. This ensures that dishes retain heat longer and maintain their flavour well after it reaches the table.

Why are scalloped potatoes called funeral potatoes? ›

Why are they called funeral potatoes? Funeral potatoes get their unique name from being a crowd-pleasing casserole served as a side dish at after-funeral luncheons (particularly in the culture of the Church of Jesus Christ of Latter-Day Saints).

What is the cooking technique of gratin? ›

Derived from the French verb gratiner — to broil — gratin is a process that involves topping a dish with either cheese or buttery breadcrumbs and baking or broiling until crispy. While potatoes au gratin is most traditional, the contents beneath the golden crust can vary widely.

Is gratin Italian or French? ›

The etymology of gratin is from the French language words gratter, meaning "to scrape" (from having to scrape the food out of the dish it was cooked in). The technique predates the current name, which did not appear in English until 1846 (OED, s.v. "gratin").

What is the one trick Michael Symon uses to make perfect scalloped potatoes? ›

Surprisingly, aluminum foil is his secret weapon. After beautifully shingling the potatoes (he's got a genius trick for doing this quickly, too) he covers the dish in foil before hitting the oven.

Why does my cheese curdle in scalloped potatoes? ›

The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven. Instead of simply layering grated cheese and milk or cream with the potatoes, you need to make a smooth cheese sauce.

Why are my scalloped potatoes still crunchy? ›

If your potatoes aren't cooked properly, they will have a slightly crisp or al dente texture. You want to be sure the dish cooks evenly, so rotate the dish in your oven halfway thru cooking and be sure to test for doneness in more than one spot, in case your oven heats unevenly.

What to serve with potato gratin? ›

Serve potatoes au gratin with a roast pork loin or beef tenderloin, alongside a green salad. There's nothing like au gratin potatoes to take any meal over the top. The creamy, decadent, and oh-so satisfying recipe is sure to please everyone at your table.

Why can't you freeze potato gratin? ›

It is possible to freeze potato gratin but we would recommend only freezing leftovers rather than making and freezing the whole dish ahead of time. Frozen potatoes tend to let out a lot of liquid when they thaw and this can give the dish a slightly watery look.

Can you leave a baked potato out all night and eat it the next day? ›

DON'T let your potato sit out in the open at room temperature for over four hours regardless of whether or not it is wrapped in aluminum foil.

What to eat with potatoes as a side? ›

WHAT TO EAT WITH ROASTED POTATOES. ANYTHING goes! Prime rib roast, pork tenderloin, fire cracker salmon, chicken parmesan, oven BBQ ribs or a perfect beef brisket! For something extra, top them with sour cream, crispy diced bacon, chives or green onions, cheese, chopped tomatoes… or slow cooker pulled pork!

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