Smoked Gouda Potatoes Au Gratin

6 servings
1 hr 45 min

You're going to love the smoky flavor that the Gouda cheese adds to this delicious potato side dish! This is an easy side dish recipe that suits Easter ham, prime rib and so many other main courses. Garnish with fresh chives or parsley and Parmesan. I hope this recipe for Smoked Gouda Potatoes Au Gratin becomes your favorite side dish too!

this recipe!


This is one of those side dishes that goes well with so many main courses. Unlike scalloped potatoes which have a creamy (sometimes cheesy) sauce, these cheesy au gratin potatoes do not have a thick sauce.

You should make a double-batch! You're going to want leftovers!

The perfect side dish to serve for special occasions or a holiday meal. As well as mashed potatoes, this recipe is a family favorite that often has so many votes that two separate potato side dishes have to be made! They're the perfect comfort food and I can't wait to hear how you like them!

If you're looking for a sweet potato side dish, be sure to try out my sweet potato and white potato scalloped potatoes. The combination is heavenly!


Ingredients
  • Russet potatoes - provide the ideal texture for this potato recipe and are the best potatoes! You could also substitute Yukon Gold potatoes.
  • Smoked Gouda cheese - a little goes a long way in added the delicious smokey flavor in this easy potato side dish recipe.
  • Havarti cheese - is smooth and creamy and combines beautifully with the other two cheeses.
  • Cheddar cheese - use mild or medium cheddar cheese.
  • Half and half cream - heavy cream is a must in this recipe. You can substitute the half and half with another heavy cream.
  • Fresh parsley (garnish) - optional, or you could sprinkle with freshly grated Parmesan cheese.
  • Salt & Black Pepper - follow recipe, then adjust when serving.


Step by Step Instructions


You can find a full recipe card and instructions at the bottom of this page.

Start by greasing an 8x8-inch casserole dish with butter. Alternatively, you can spray the baking dish with cooking spray.

Preheat oven to 350°F.

Use a sharp knife or mandolin slicer to and peel the russet potatoes, rinse and slice potatoes into ⅛" thick slices. Set aside.

In a large bowl, whisk together half and half cream, salt and pepper.

In a small bowl, combine 1 and ¼ cups of the cheddar cheese, all of the havarti cheese and all of the smoked Gouda cheese.

Layer a third of the potato slices on the bottom of the prepared baking dish. Sprinkle with one-third of the cheese mixture, then pour one-third of the heavy cream mixture over top.

Repeat for two more layers in the same manner.

Sprinkle with remaining ½ cup Cheddar cheese on top.

Bake in 350°F oven for 1 hour and 30 minutes or until potatoes are fork tender when pierced.

Remove from oven and let rest for 10 minutes before serving. Makes 6 servings.

How to Serve Potatoes au Gratin


Unlike baked potatoes that are served with sour cream, these potatoes are delicious on their own or with a sprinkling of fresh Parmesan cheese. (optional)

Garnish with fresh parsley or chives.

You could also substitute Gruyere cheese for one of the cheeses as well as sharp cheddar cheese or regular Gouda cheese.


Substitutions and Variations


For a delicious variation, substitute russet potatoes for sweet potatoes, or a combination of both!

Add in ½ teaspoon garlic powder when mixing the cream for a garlic potatoes au gratin flavor.


How to Reheat Au Gratin Potatoes


Reheating instructions: Bring to room temperature, then reheat in a 375°F oven, covered in foil for 20 to 25 minutes.

Microwave - cover loosely with paper towelling and reheat over medium heat for three minute increments, checking every few minutes.

Smoked Gouda Potatoes Au Gratin
Recipe details
  • 6  servings
  • Prep time: 15 Minutes Cook time: 90 Minutes Total time: 1 hr 45 min
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Ingredients

  • 2 lbs. Russet potatoes 
  • 2 cups half-and-half cream (or heavy cream)
  • 1 and ½ teaspoons salt
  • ¼ teaspoon black pepper
  • ¾ cup havarti, shredded
  • ½ cup smoked Gouda cheese, shredded
  • 1 and ¾ cups milk Cheddar cheese, grated
  • Fresh parsley for garnish
Instructions

Grease an 8x8-inch casserole dish with butter. Alternatively, you can spray the baking dish with cooking spray.
Preheat oven to 350°F.
Use a sharp knife or mandolin slicer to and peel the russet potatoes, rinse and slice potatoes into ⅛" thick slices. Set aside.
In a large bowl, whisk together half and half cream, salt and pepper.
In a small bowl, combine 1 and ¼ cups of the cheddar cheese, all of the havarti and all of the smoked Gouda cheese.
Layer a third of the potato slices on the bottom of the prepared baking dish. Sprinkle with one-third of the cheese mixture, then pour one-third of the heavy cream mixture over top.
Repeat for two more layers in the same manner.
Sprinkle with remaining ½ cup Cheddar cheese on top.
Bake in 350°F oven for 1 hour and 30 minutes or until potatoes are fork tender when pierced.
Remove from oven and let rest for 10 minutes before serving. Makes 6 servings.
Tips
  • Reheating instructions: Bring to room temperature, then reheat in a 375°F oven, covered in foil for 20 to 25 minutes.
  • Microwave - cover loosely with paper towelling and reheat over medium heat for three minute increments, checking every few minutes.
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