Double cheese potato gratin

Better make double because this one will be popular!

  • 1 hr 35 mins cooking
  • Serves 8
  • Print
Creamy, cheesy and oh-so-delicious, a hearty gratin serves as the perfect winter side dish. This one features sliced potatoes, smoked cheddar, parmesan and thyme for a gorgeous flavour you can't resist. Better make double because this one will be popular!
Looking for more gratin recipes or more potato bake recipes?


  • 300 ml pouring cream
  • 1 cup (250ml) milk
  • 50 butter
  • ¼ teaspoon ground nutmeg
  • 2 cloves garlic, bruised
  • 3 sprigs fresh thyme
  • 1.5 kg potatoes (see tips)
  • 1 cup (120g) coarsely grated smoked cheddar (see tips)
  • ½ cup (40g) coarsely grated parmesan
  • sprigs fresh thyme, extra, to serve


  • 1
    Microwave cream, milk, butter, nutmeg, garlic and thyme in a medium microwave-safe jug on HIGH for 2 minutes or until just below boiling point. Stir well to melt butter; stand for 15 minutes. Discard garlic and thyme.
  • 2
    Meanwhile, preheat oven to 200°C/400°F. Grease a 2-litre (8-cup) shallow ovenproof dish.
  • 3
    Use a mandoline or V-slicer to slice potatoes thinly. Layer potato and cheddar in dish; pour cream mixture over the top. Cover dish with greased foil.
  • 4
    Bake gratin, covered, for 45 minutes. Remove foil; sprinkle gratin with parmesan. Bake, uncovered, for a further 20 minutes or until potato is tender and browned. Stand for 10 minutes before serving, topped with extra thyme.


Use a floury variety of potato such as spunta, desiree or russet burbank for this recipe. You could use vintage cheddar or blue cheese instead of the smoked cheddar, if you like.

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