Real Recipes From Real Home Cooks ®

asiago & gruyere potato gratin

(3 ratings)
Blue Ribbon Recipe by
Genny Miller

Here is a new twist on scalloped or potato gratin. I'm a huge lover of Asiago cheese and the blend of this cheese, along with Gruyere, makes this dish so rich and creamy. It's excellent with ham or any roast. I made it for Easter with a leg of lamb, which was delicious. Enjoy! (PS) I posted this recipe at the request of an awesome cook and dear friend, Rose Mary Mogan...alias...Lady Rose.

Blue Ribbon Recipe

This grown-up version of potato gratin has the perfect flavor combination your whole family will love. The cottage cheese and half and half mixture is the liquid that cooks the potatoes. It makes the dish nice and creamy with lots of flavor from the fresh thyme and hint of cayenne. What makes this scalloped potatoes recipe special is the selection of cheeses. Gruyere and Asiago is a rich combination and makes this a truly decadent and cheesy scalloped potatoes side dish.

— The Test Kitchen @kitchencrew
(3 ratings)
yield serving(s)
prep time 20 Min
cook time 6 Hr
method Bake

Ingredients For asiago & gruyere potato gratin

  • 1 1/2 c
    cottage cheese (I used 2%)
  • 2 Tbsp
    fresh thyme leaves, chopped
  • 1 tsp
    garlic, chopped
  • 1 dash
    cayenne pepper or to taste
  • 1 c
    half and half
  • 1 1/2 c
    Gruyere cheese, grated
  • 1 c
    Asiago cheese, grated
  • 3 lb
    russet potatoes, peeled and thinly sliced (approx. 4 potatoes per pound)
  • salt, to taste

How To Make asiago & gruyere potato gratin

  • Cottage cheese, thyme, garlic, and cayenne pepper in a food processor.
    In a food processor or blender, combine cottage cheese, thyme, garlic, and cayenne pepper. Salt and pepper to taste. Process until smooth.
  • Slowly add half and half.
    Slowly add half and half while the processor is running. Set aside.
  • Combining the two types of cheese.
    Combine Gruyere and Asiago cheese; set aside.
  • Layering potatoes in the baking dish.
    Layer one-third of potato slices in the bottom of a greased 13x9-inch baking dish. Sprinkle potatoes with salt to taste.
  • Topping potatoes with part of the cottage cheese mixture.
    Pour one-third of cottage cheese mixture over potatoes.
  • Sprinkling a layer of cheese onto the potatoes.
    Top with one-third of shredded cheese mixture.
  • Repeat the cheese layers.
    Repeat two more times with remaining ingredients.
  • Covering baking dish with aluminum foil.
    Cover with aluminum foil and bake in a preheated 400°F oven for 50 minutes.
  • Continuing to bake the au gratin in the oven.
    Remove cover and continue baking 40 minutes or until potatoes are tender and cheese is golden brown.
  • Potato gratin after being baked in the oven.
    Remove from oven and allow to stand 15 minutes before serving.