Dill & Potato Gratin with Smoked Gouda
A comforting layered dish featuring creamy potatoes, fresh dill, and smoky Gouda cheese, baked to golden perfection for a perfect weeknight side or main course. This belgian-inspired quick meals ready in about 95 minutes pairs (thinly sliced) russet potatoes, heavy cream, finely chopped fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, 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
- 2 lbs (thinly sliced) russet potatoes
- 1 cup heavy cream
- 3 tbsp finely chopped fresh dill
- 1 cup (shredded) smoked Gouda cheese
- 2 tbsp butter
- 1 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F. Butter a 9x13-inch baking dish. Layer half of the thinly sliced potatoes in the dish, then sprinkle with 1.5 tbsp fresh dill, 1/2 tsp salt, and 1/4 tsp pepper.
- Step 2: In a saucepan, melt 2 tbsp butter over medium heat. Whisk in 1 tbsp all-purpose flour and cook for 1 minute, then slowly whisk in 1 cup heavy cream. Simmer for 5 minutes until thickened, then stir in remaining 1.5 tbsp dill, 1/2 tsp salt, and 1/4 tsp pepper.
- Step 3: Pour half of the cream sauce over the potatoes, then layer the remaining potatoes on top. Pour the remaining cream sauce evenly over the top.
- Step 4: Sprinkle 1/2 cup shredded smoked Gouda cheese over the surface. Cover with foil and bake for 45 minutes. Remove foil and bake for 15-20 minutes longer until the top is golden and bubbling.
- Step 5: Let rest for 15 minutes before slicing to allow layers to set. Garnish with extra dill before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Dill & Potato Gratin with Smoked Gouda take to make?
Total time is about 95 minutes (30 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 Dill & Potato Gratin with Smoked Gouda?
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 Dill & Potato Gratin with Smoked Gouda?
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 Dill & Potato Gratin with Smoked Gouda for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Dill & Potato Gratin with Smoked Gouda?
Belgian quick meals 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.
What others are saying
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
