Idaho Potato Gratin

This Idaho Potato Gratin is flavorful, cheesy and a perfect side dish for meat, chicken or fish. The perfect make-ahead of time recipe!Why did I rename my potato dish “Idaho Potato Gratin”? Well, it was recently at the InternationaI Food Bloggers Conference in Sacramento that I spotted them from the other side of the room. Yes, Idaho Potatoes in the form of a chip! I succumbed to my weakness and darted as quickly as I could to grab a handful. The Idaho Potato representative greeted me with a smile and as I munched away, she proceeded to tell me about Idaho Potatoes.

Did you know that potatoes:

  • provide Vitamin C
  • are Heart Healthy, Fat Free and Cholesterol Free
  • are Gluten Free and one potato is only about 110 calories
  • There is more potassium per serving in a potato than a banana
  • “Idaho’s rich volcanic soil, warm days, cool nights, and clean water from the majestic Idaho mountains provide Idaho® potatoes with their unique texture, taste, and dependable performance.”This Idaho Potato Gratin is flavorful, cheesy and a perfect side dish for meat, chicken or fish. The perfect make-ahead of time recipe!

I returned home from the conference with a new appreciation for Idaho Potatoes and a craving for my potato gratin. I visited our local market and asked the produce clerk if the russets were from Idaho and he said, “Well that is what the box says.” I smiled, threw several of them in my basket and returned home to make, “Idaho Potato Gratin.” Yum!!!


Idaho Potato Gratin

6 - 8 Servings

Author Kyle


  • 2 1/2 pounds Idaho russet potatoes about 3 large potatoes
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dry mustard
  • 1 1/2 cups grated Gruyère cheese or Fontina cheese or Swiss or another of your favorite cheeses
  • 1 cup chicken or vegetable broth
  • 1 cup heavy cream
  • 3 Tablespoons butter divided


  1. Preheat oven to 400℉.

  2. Butter the bottom and sides of a gratin pan with 1 Tablespoon of butter. (Any 2 1/2- to 3-quart gratin dish or other shallow baking dish.)

  3. In a small bowl combine the salt, pepper, garlic powder and dry mustard and set aside.

  4. Peel potatoes and thinly slice with a mandolin, food slicer, food processor or carefully with a knife. The slices should be about 1/8 inch. So that the potatoes don't turn brown, I usually keep the whole, peeled potatoes in a bowl of water and dry each one with a clean towel before slicing.

  5. Place 1/3 of the sliced potatoes in the bottom of the buttered pan overlapping each other.

  6. Sprinkle 1/3 of the seasoning mixture on the sliced potatoes.

  7. Sprinkle 1/3 of the cheese on top of the seasoned potatoes.

  8. Do this again - 1/3 potatoes, 1/3 seasoning and then 1/3 of the cheese.

  9. Place the remainder of the potatoes in the dish and sprinkle with the remainder of the seasoning (do not add the cheese yet).

  10. In a separate bowl combine the broth and the heavy cream and pour evenly over the potatoes.

  11. Sprinkle the remaining cheese on top.

  12. Dot the top of the gratin with 2 Tablespoons of butter.

  13. Cover the dish tightly with foil and bake for 30 minutes.

  14. Uncover and continue to bake for 30 minutes longer or until the potatoes are tender and the gratin is golden brown on top.

  15. Let the gratin sit for 10 minutes before serving.

Recipe Notes

Gr8 Make-Ahead Tips:
  • The gratin can be made in the morning and cooled on the counter and reheated in a 350℉ oven.
  • To make the day ahead, cool completely after baking, cover and refrigerate. Bring to room temperature and reheat covered in a 350℉ oven.


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