Creamy Quebec Cheddar and Potato Gratin
A rich gratin layering thinly sliced potatoes with sharp Quebec cheddar cheese and cream, baked until golden and bubbling. This french-inspired vegetarian ready in about 80 minutes pairs sharp Quebec cheddar cheese, grated, heavy cream, garlic clove, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups russet potatoes, peeled and thinly sliced
- 2 cups sharp Quebec cheddar cheese, grated
- 1 1/2 cups heavy cream
- 1 clove garlic clove, minced
- 1 tbsp unsalted butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp fresh thyme leaves
Instructions
- Step 1: Preheat oven to 375°F. Butter a 9x9-inch baking dish with 1 tbsp unsalted butter, then rub the minced 1 garlic clove over the bottom and sides.
- Step 2: Layer half of the 4 cups thinly sliced russet potatoes in the dish, seasoning with 1/2 tsp salt, 1/4 tsp black pepper, and half of 1 tsp fresh thyme leaves.
- Step 3: Sprinkle 1 cup grated sharp Quebec cheddar cheese evenly over the potato layer, then repeat with remaining potatoes, seasoning, and cheese.
- Step 4: Pour 1 1/2 cups heavy cream evenly over the layers. Cover with foil and bake for 40 minutes.
- Step 5: Remove foil and bake uncovered for an additional 25 minutes until the top is golden brown and the cream is bubbling. Let rest for 10 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Quebec Cheddar and Potato Gratin take to make?
Total time is about 80 minutes (15 min prep + 65 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Quebec Cheddar and Potato Gratin?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep heavy cream from drying out.
Can I substitute ingredients in Creamy Quebec Cheddar and Potato Gratin?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Quebec Cheddar and Potato Gratin for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Creamy Quebec Cheddar and Potato Gratin?
French vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
