Perfect for holiday meals or dinner parties, this Aged Gouda Cheese Potato Gratin gives a unique twist to a typical cheesy potato dish. Your guests will be asking for the recipe.
Potato Gratin is an extremely popular dish, and there are good reasons for that. It's easy to make, can be made in larger portions to feed a crowd, and has those universally loved flavors of potatoes and cheese.
So, why would we bother with a recipe that you can find hundreds of out there in cookbooks and on the web? Because we've come up with a unique spin for our potato gratin.
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Aged Gouda Cheese?
Yes! Not to be confused with smoked gouda or regular gouda, aged gouda cheese gives a distinctive flavor to this well-loved cheese. If you haven't tried it on its own you should. A couple of slices with a glass of wine are a match made in heaven.
A few years back when we first discovered aged gouda it was a bit hard to find. Well stocked, specialty type stores were about the only places in our area that we found to buy it.
But, as it has gained in popularity, it is more readily available. The cheese shop of our local Publix now keeps at least 2-3 selections.
A few tips for making Potato Gratin with Aged Gouda Cheese:
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- Using a mandolin slicer is the easiest way to get potato slices of uniform thickness. This page takes you to a full page of selections on Amazon. All are 4 star or above rated.
- Allow 5-10 minutes of "rest" time after you remove your dish from the oven before it's served.
- Using a whisk is the best way to ensure you don't get flour lumps when blending. This is a page of whisks, again 4 star or above rated.
- Try it with Greek Salmon for a fun twist to you meal.
This recipe made the suggested list for the Backyard BBQ Menu Ideas. You'll want to visit for lots of other recipes as well as tips, tricks and planning help for your cookout.
These potatoes are great on the holidays next to smoked tenderloin.
For a fun and quick look at this recipe check out the Google Web Story.
📖 Recipe
Gouda Potatoes Au Gratin
Ingredients
- 3 pounds potatoes thinly sliced
- 4 Tablespoons butter
- 1 shallot thinly sliced
- 1 clove garlic finely diced
- 3 Tablespoons flour
- 1-⅔ cup half and half
- 8 ounces aged gouda cheese shredded
- ¾ teaspoon salt
- ½ teaspoon black pepper freshly ground
- 1 Tablespoon fresh rosemary optional
Instructions
- Melt butter over medium low heat.
- Add shallot and saute' 2-3 minutes.
- Add garlic and saute' 1 minute.
- Whisk in flour.
- Gradually add half and half whisking constantly and continue cooking and whisking until thickened.
- Remove from heat and stir in cheese, salt, pepper and rosemary.
- Layer ½ the potatoes in a 9x13 inch baking dish. Top with half the sauce. Repeat.
- Cover and bake at 400 degrees for 50-60 minutes, or until potatoes are tender, uncovering during last 15 minutes.
- Allow to rest about 10 minutes before serving. Garnish with additional rosemary if desired.
We hope you enjoy this recipe. Let us know with a comment if you try it, and tag us on Instagram and Facebook so we can see how yours turns out.
If you're grilling and want an idea for cooking potatoes on the grill at the same time as your meat be sure to check out Iron Skillet Potatoes on the Grill.
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More Cheesy Recipes You're Going to Love:
Jess says
Oh yum! This is one of my all time favorite comfort meals! Your recipe is perfect all holiday season long! Delicious!
Pam says
Thanks so much, Jess!
Cathy says
This dish is literally making my mouth water! Cannot wait to try it with aged gouda!
Pam says
Aged gouda is just the best. Thanks, Cathy!
Noelle says
Great side dish! Love all the cheese flavors
Pam says
Thank you, Noelle!
Sapana says
I love a delicious gratin. I've never tried it with aged gouda but this turned out amazing!! YUM!!
Pam says
Thanks, Sapana!
Suzy says
I can get on board with any dish that has gouda in it! This sounds amazing and the presentation is beautiful!
Pam says
Us, too, and aged gouda is just extra special. Thanks, Suzy!
Ray Sliwoski says
Looks really yummy!!! How thin are the slices? 1/4, 1/8 inch?
Pam says
Ray, I would say mine were closer to 1/8 inch - definitely not as thick as 1/4. But, you could certainly slice them according to your preference - it would just affect the bake time.
Carolyn Kotler says
What kind of potatoes do you recommend? Russets or Yukon Golds?
Pam says
Carolyn, I actually used red skinned potatoes. They hold their shape well when cooking.
Barbara Snyder says
I use Yukon gold potatoes for this recipe. The taste of these potatoes tastes so good with the aged gouda cheese.
Barbara Snyder says
This is the BEST potato gratin recipe I've ever made. The aged gouda cheese makes all the difference in the world!! It has become one of our favorite dishes in this household! Thank you so much for sharing this recipe.
Pam says
Wow! Thank you so much for your kind words, Barbara! We agree about the aged gouda. It really makes the dish something special.
Linda Manning says
I plan on making these and wondered if you leave the skin on the potatoes?
Pam says
I do because I usually use the red potatoes with a very thin skin. I may peel if I were using a potato with a thicker skin, though.
Kristen Esbenshade says
I want to make this dish for two people this Christmas. Or just in a round casserole gladden dish. Do you happen to know if maybe I should just half this recipe?
Pam says
Yes, 1/2 a recipe should be just right for a smallish casserole dish. You'll still have some leftovers if only two are eating it, but that would be okay with me!
Shawn says
Added a little bacon bits and it was delicious.
Pam says
That does sound good. Thanks, Shawn!
Nancy says
Can I make this a day ahead? and bake to 3/4 of the way and then bake the last 15 minutes on the day of the party. Also, is it important for the Gouda to be aged?
Pam says
I think that would be fine, Nancy. I would either add more than 15 minutes on the last day or allow time for it to come to room temperature first. Starting with a cold dish is going to add to the needed time. As far as the cheese - We specifically wrote this recipe around aged Gouda cheese. It is completely different than Gouda that is not aged. That being said, I feel sure you would get a gratin that you would be happy with. It just wouldn't have the unique flavor of aged Gouda, and that was the basis of thew recipe. Happy Thanksgiving!
Nancy says
Thank you, I did go and buy the aged gouda!
grammiepammie says
I like your recipes - very creative! Only suggestion - I would like an idea of how many people each recipe serves. Thanks!
Pam says
Thanks so much! Love your name "grammiepammie"!!! Some of our earlier recipes didn't include the number of servings, but we are going back to add that as we can. All of the new ones do!
Arnold says
This is an absolutely perfect recipe. And using aged gouda is a major treat I'd never thought of as I usually favour cheddars. Thank you so much for the share!!!
Pam says
Thank you so much!