Creamy, comforting, and layered with flavor, this potato and Swiss cheese gratin is a cozy crowd-pleaser perfect for any occasion. Thinly sliced russet potatoes and sweet onions are coated in a smooth, herb-infused cheese sauce made with lactose-free milk and melty Swiss cheese. Baked until tender and topped with a golden, bubbly layer of cheese, this gratin is hearty enough for a main dish or the perfect side to elevate any meal. You can even prepare it a day ahead and simply reheat before serving, and for a fun twist, try swapping in different types of cheese to complement the creamy sauce and bring out new flavor combinations.
Creamy, comforting, and layered with flavor, this potato and Swiss cheese gratin is a cozy crowd-pleaser perfect for any occasion. Thinly sliced russet potatoes and sweet onions are coated in a smooth, herb-infused cheese sauce made with lactose-free milk and melty Swiss cheese. Baked until tender and topped with a golden, bubbly layer of cheese, this gratin is hearty enough for a main dish or the perfect side to elevate any meal. You can even prepare it a day ahead and simply reheat before serving, and for a fun twist, try swapping in different types of cheese to complement the creamy sauce and bring out new flavor combinations.
Creamy, comforting, and layered with flavor, this potato and Swiss cheese gratin is a cozy crowd-pleaser perfect for any occasion. Thinly sliced russet potatoes and sweet onions are coated in a smooth, herb-infused cheese sauce made with lactose-free milk and melty Swiss cheese. Baked until tender and topped with a golden, bubbly layer of cheese, this gratin is hearty enough for a main dish or the perfect side to elevate any meal. You can even prepare it a day ahead and simply reheat before serving, and for a fun twist, try swapping in different types of cheese to complement the creamy sauce and bring out new flavor combinations.
Preheat oven to 350°F. Coat a 9-inch pie plate or a small casserole dish with cooking spray.
In a small sauce pan, melt butter over medium heat; add flour, whisking for 2 to 3 minutes or until incorporated.
Gradually add milk, stirring until smooth.
Add salt, pepper, garlic powder, nutmeg, and thyme; bring to a boil over medium-high heat, then lower to medium-low heat. Simmer for 5 to 7 minutes or until sauce is thickened.
Add 1-1/2 cups of shredded Swiss cheese, stirring until cheese is melted; cook for an additional 3 to 5 minutes over medium-low heat until sauce is smooth.
In a large bowl, combine potatoes and onions; add cheese sauce and toss to coat.
Transfer potato mixture to prepared pie plate; wrap tightly with foil.
Bake for 45 to 50 minutes or until potatoes are tender; remove foil.
Top with remaining 1/2 cup of shredded Swiss cheese; bake, uncovered, for an additional 5 to 10 minutes or until cheese is melted and lightly browned.
Tip:
Gratin can be prepared up to one day in advance, and reheated prior to serving
