Potato and Swiss Cheese Gratin



  • 2 tablespoons butter
  • 2 tablespoons flour
  • 3 cups whole milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon dried thyme
  • 2 cups Swiss cheese, shredded
  • 2 pounds Russet potatoes, washed, peeled, thinly sliced
  • 1 cup sweet onion, peeled, thinly sliced


  1. Preheat oven to 350°F.
  2. Coat a 9-inch pie plate or a small casserole dish with cooking spray.
  3. In a small sauce pan, melt butter over medium heat; add flour, whisking for 2 to 3 minutes or until incorporated.
  4. Gradually add milk, stirring until smooth.
  5. Add salt, pepper, garlic powder, nutmeg, and thyme; bring to a boil over medium-high heat, then lower to medium-low heat.
  6. Simmer for 5 to 7 minutes or until sauce is thickened.
  7. 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.
  8. In a large bowl, combine potatoes and onions; add cheese sauce and toss to coat.
  9. Transfer potato mixture to prepared pie plate; wrap tightly with foil.
  10. Bake for 45 to 50 minutes or until potatoes are tender; remove foil.
  11. 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.


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