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Cheesy Ranch Potato Gratin

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Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

Choosing the greatest make ? That’s an entirely different story, and the answer comes easily: a cheesy potato gratin .

Potato gratins are quick to prepare and always crowd-pleasers. But what I love most about them is that their simplicity allows for endless spontaneity: You can switch up the potatoes, cheeses, and spices however you fancy. What some might see as a simple side I see as a blank canvas, and I consider this particular rendition my Mona Lisa.

Inspired by the flavors of ranch dressing, this zesty potato casserole is just as creamy and rich as the original, but a little bit tangier and far more herbaceous. When served warm and bubbling from the oven, it’s nearly impossible to resist. Here’s how to do it.

Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

How to Ranch-ify Your Potato Gratin

These three ingredients turn a classic potato gratin into a ranch-lover’s dream.

1. Sour cream: Gratin’s are typically made with milk, heavy cream, half-and-half, or a bechamel sauce. For this recipe, I added a heaping helping of sour cream to the heavy cream to add tanginess and extra creaminess.
2. Fresh herbs: For me, the perfect ranch vibe is a combo of dill, chives, parsley, a little grated garlic, and lots of freshly cracked black pepper, so you’ll find all of them in this gratin.
3. Dill havarti: This herby cheese provide creaminess, a little tang, and some extra ranch oomph, thanks to its copious amount of dried dill.

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Cheesy Ranch Potato Gratin

Yield Serves 8

Prep time 20 minutes

Cook time 1 hour 10 minutes

• wheat-free
• fish-free
• peanut-free
• vegetarian
• shellfish-free
• pork-free
• pescatarian
• gluten-free
• tree-nut-free
• soy-free
• egg-free
• red-meat-free
• alcohol-free

Per serving, based on 8 servings. (% daily value)

• Calories 571
• Fat 38.1 g (58.7%)
• Saturated 23.6 g (118.2%)
• Carbs 45.4 g (15.1%)
• Fiber 3.3 g (13.0%)
• Sugars 4.2 g
• Protein 14.7 g (29.3%)
• Sodium 830.7 mg (34.6%)

Ingredients

• 2 tablespoons

  unsalted butter

• 4 pounds

  large russet potatoes

• 6 ounces

  dill havarti cheese

• 2 ounces

  Parmesan cheese

• 4 cloves

  garlic

• 1

  medium lemon

• 2 tablespoons

  finely chopped fresh chives

• 2 tablespoons

  finely chopped fresh dill

• 1 tablespoon

  finely chopped fresh parsley leaves

• 2 cups

  heavy cream

• 1 cup

  sour cream

• 2 1/2 teaspoons

  kosher salt

• 1/2 teaspoon

  freshly ground black pepper

Instructions

1. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Coat a 9x13-inch or other 2 1/2-quart baking dish with 2 tablespoons unsalted butter.

2. Peel the potatoes. Cut with a sharp knife or mandolin into 1/8-inch thick rounds. Place in a large bowl and add enough cold water to cover. Grate 6 ounces dill havarti cheese and 2 ounces Parmesan cheese on the large holes of a box grater (keep them separate).

3. Finely grate 4 garlic cloves into a second large bowl. Finely grate the zest of 1 medium lemon into the bowl. Finely chop the following fresh herbs and add to the bowl: 2 tablespoons chives, 2 tablespoons dill, and 1 tablespoon parsley. Add 2 cups heavy cream, 1 cup sour cream, 2 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper, and whisk to combine.

4. Drain the potatoes and pat dry with a kitchen towel. Add the potatoes and half of the havarti cheese into the cream mixture and toss to coat. Transfer the potatoes one handful at a time to the baking dish, arranging them into an even layer. Pour any remaining cream mixture over the potatoes. Tightly cover with aluminum foil.

5. Bake for 40 minutes. Uncover and sprinkle with the Parmesan and remaining havarti cheese. Bake uncovered until the potatoes are fork tender and the top is golden brown, about 30 minutes more. Let cool 10 minutes before serving.

Recipe Notes

Make ahead: The gratin can be assembled the same day and refrigerated until ready to bake.

Storage: Refrigerate leftovers in an airtight container up to 4 days.

Grant Melton

Contributor

Grant Melton is an Emmy-Award winning culinary producer, food stylist and recipe developer. You may know Grant as the "cookie man" from Rachael Ray's daytime talk show or appearances on Food Network's cooking app. When it comes to cooking Grant believes "cooking for yourself should be just as meaningful as cooking for friends and cooking for friends should be just as simple as cooking for yourself."

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Source : food