Cheesy Ranch Potato Gratin

published Mar 11, 2021
thanksgiving
Cheesy Ranch Potato Gratin

By adding sour cream and freshly chopped herbs to the cream mixture, this new twist on potatoes au gratin is packed with zesty ranch flavor.

Serves8

Prep20 minutes

Cook1 hour 10 minutes

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ranch potato gratin sits on a table next to cutlery and plates
Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

Choosing the greatest potato dish of all time is an impossible task. Frankly, there are far too many options and they’re all irresistible. But choosing my favorite potato dish to 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. 

Cheesy Ranch Potato Gratin

By adding sour cream and freshly chopped herbs to the cream mixture, this new twist on potatoes au gratin is packed with zesty ranch flavor.

Prep time 20 minutes

Cook time 1 hour 10 minutes

Serves 8

Nutritional Info

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.