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.
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.
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.
Potato Gratin with Aged Gouda Cheese
- 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 shir in cheese, salt, pepper and rosemary.
- Layer ½ the potatoes in a 9×13 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.
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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