Mexican Potatoes Recipe

If there’s one dish that captures pure comfort and brings everyone to the table, it’s Cheese and Herb Potato Gratin. Imagine thin, buttery potatoes layered with melty cheese and bright, aromatic herbs—bubbling, golden, and completely irresistible. Whether for a cozy family dinner or a festive gathering, this gratin is truly a showstopper.

Ingredients You’ll Need

There’s nothing overly complicated here—just a handful of honest, flavorful ingredients that come together to create the magic of Cheese and Herb Potato Gratin. Each element has its role, from the starchy potatoes that soften to perfection to the cheese and herbs that infuse every forkful with comfort and vibrance.

• Olive oil: Brushed on the pan, it prevents sticking and lends a hint of savory depth.
• Sweet potatoes: These add subtle sweetness, color, and silkiness to every bite.
• Yukon gold potatoes: Beloved for their buttery flavor and beautiful, tender crumb.
• Kosher salt & black pepper: You can’t beat basics—they wake up the flavors and season every layer.
• Garlic powder: Offers reliable, mellow garlic flavor throughout the gratin (no risk of burnt bits!).
• Dried thyme, ground sage, dried parsley, dried rosemary: These classic herbs create an aromatic, savory backbone. Feel free to swap some for fresh if you have it!
• Gruyère or sharp white cheddar: Two cheeses that melt like a dream, bringing rich, nutty, tangy flavor to the party.
• Yellow onion: Thinly sliced and layered for a gentle sweetness that balances the herbs.
• Whole milk or half-and-half: The foundation of the creamy sauce—go for what you have on hand, or make it extra luscious with half-and-half.
• Low-sodium chicken broth: Adds subtle savory depth and helps everything mingle while baking.

Variations

The true beauty of Cheese and Herb Potato Gratin is how effortlessly it adapts to what’s in your kitchen or your mood. Don’t be afraid to get creative or tailor the flavors so every dish feels uniquely yours!

• All-Yukon or All-Sweet: Use only Yukon golds for pure, classic gratin, or go full sweet potatoes for a deeper autumnal vibe.
• Different Cheeses: Try fontina, Swiss, or a punchy aged gouda for a fun twist—all melt beautifully!
• Go Vegetarian: Swap chicken broth for vegetable broth and make your Cheese and Herb Potato Gratin fully plant-based.
• Fresh Herbs Explosion: In spring or summer, add a big handful of fresh parsley, chives, or dill for a burst of color and garden flavor.

How to Make Cheese and Herb Potato Gratin

Step 1: Prep the Pan and Preheat

Start by heating your oven to 375ºF. Brush the inside of a 10-inch cast-iron skillet (or a 2-quart baking dish) with olive oil, making sure to coat the bottom and sides generously. This helps guarantee easy release and adds a gentle, rustic flavor.

Step 2: Slice the Potatoes

Peel both the sweet potatoes and Yukon golds. Using a mandolin or a sharp vegetable slicer, slice them into very thin (about 1/8-inch) rounds. The thinner, the better for silky, even layers—just take care with your fingers!

Step 3: Toss with Cheese, Herbs, and Onions

In a large bowl, add all your sliced potatoes. Sprinkle over the salt, pepper, garlic powder, thyme, sage, parsley, and rosemary. Scatter in the grated cheese (be sure to hold back a little for the top!) and the chopped onion. Using your hands, gently toss to coat the potato slices, being careful not to break them.

Step 4: Layer and Add the Liquid

Working with a small handful at a time, gently layer the coated potato slices upright (or shingle them) in the prepared skillet or dish. Once all the potatoes are snugly nestled in, sprinkle the reserved cheese over the top. Pour the milk and chicken broth evenly over everything, letting it seep through the layers.

Step 5: Bake to Perfection

Cover the pan tightly with foil and bake for 50 minutes—this steams the potatoes and melds the flavors. Then, remove the foil and continue baking for another 15-20 minutes until the potatoes are meltingly tender and the top is crisped and golden. Test with a knife—the center should be soft all the way through. Let it cool slightly, then serve hot and bubbling.

How to Serve Cheese and Herb Potato Gratin

Garnishes

A flourish of fresh, chopped parsley or thyme on top is the classic touch. For even more color, add thinly sliced green onions or chives. A light dusting of extra cheese right at the end, popped under the broiler for a minute, gives it an ultra-indulgent golden finish.

Side Dishes

Cheese and Herb Potato Gratin is a star alongside roasted meats like chicken, pork, or beef, but it can also anchor a vegetarian meal next to garlicky greens, a crisp salad, or roasted root vegetables. Really, it pairs deliciously with just about anything—you can’t go wrong!

Creative Ways to Present

Try baking the gratin in individual ramekins for dinner-party-worthy single servings, or arrange the potato rounds in a spiral for a stunning, flower-like effect. You can even cut the gratin into neat squares or wedges and stack them with a drizzle of herby cream for a modern twist.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. Cheese and Herb Potato Gratin stays delicious for up to 3 days, and the flavors actually deepen overnight.

Freezing

This gratin freezes surprisingly well! Wrap tightly in foil or transfer to a freezer-safe container. Thaw in the fridge overnight before reheating—just note that the texture will be softer, but still utterly tasty.

Reheating

For the best results, reheat slices gently in a 350ºF oven, covered loosely with foil, until warmed through. If you like, remove the foil at the end and broil for a minute to revive the crisp cheesy top.

FAQs

Final Thoughts

If you’re craving the ultimate in cozy comfort food, you truly can’t go wrong with Cheese and Herb Potato Gratin. It’s easy, gorgeous, and deeply satisfying—plus, it’s guaranteed to get rave reviews. Promise me you’ll give this a try for your next gathering or family dinner (and save me a slice!).

Print