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Three-Cheese Potato Gratin

Scott Phillips

Servings: six to eight.

If you’d like to make this less rich, use less cream and more milk.


  • 2 tsp. unsalted butter, at room temperature
  • 1-1/2 cups whole milk
  • 1 cup heavy cream
  • 2 large cloves garlic, smashed and peeled
  • 2 to 3 sprigs rosemary, 3 inches long
  • Pinch freshly grated nutmeg
  • 4 oz. grated Swiss cheese (about 1 cup)
  • 2 oz. freshly grated Parmigiano-Reggiano (about 1/2 cup)
  • 2 lb. russet potatoes (3 to 4 medium)
  • Kosher salt and freshly ground white pepper
  • 4 oz. fresh goat cheese, crumbled (about 2/3 cup)

Nutritional Information

  • Nutritional Sample Size based on eight servings
  • Calories (kcal) : 330
  • Fat Calories (kcal): 190
  • Fat (g): 21
  • Saturated Fat (g): 13
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 70
  • Sodium (mg): 270
  • Carbohydrates (g): 25
  • Fiber (g): 2
  • Protein (g): 11


  • Position a rack in the center of the oven and heat the oven to 350°F. Line a rimmed baking sheet with foil. Grease a 9×13-inch baking dish with the butter.
  • Pour the milk and cream into a small saucepan. Add the garlic, rosemary, and nutmeg. Bring just to a simmer, cover, and remove from the heat. Set aside to infuse for at least 20 minutes. Combine the Swiss cheese and Parmigiano in a bowl.
  • Peel the potatoes and, using a mandoline or your sharpest knife, slice them into 1/8-inch-thick rounds. Arrange about one-third of the potatoes in a single overlapping layer in the baking dish, season with kosher salt and white pepper, and top with one-third of the Swiss-Parmigiano mix. Scatter over half of the goat cheese. Add a second overlapping layer of potatoes, more salt and white pepper, another third of the Swiss- Parmigiano mix, and the remaining goat cheese. Make a third layer with the remaining potatoes and season with salt and white pepper. Press down lightly to compact the layer
  • Remove the garlic and rosemary from the infused cream, and discard them. Set the cream over medium-high heat and watch carefully until it just begins to simmer; don’t let it boil. Pour the cream over the potatoes and sprinkle the remaining cheese on top.
  • Set the baking dish on the foillined baking sheet, and bake until the top is deeply brown and the potatoes are completely tender when poked with a skewer, 1-1/4 to 1-1/2 hours. Let sit for 10 to 15 minutes before serving.


Rate or Review


  • SVcook | 12/28/2015

    Perfect! I made this with truffle goat cheese (which is what I happened to have on hand) and it was best combination of creamy potatoes and cheesiness and a beautiful crispy top. The only potato gratin/scalloped potato recipe I will ever use from now on.

  • Jayne | 03/26/2011

    My new favorite gratin. I used skim milk instead of whole milk and gruyere instead of swiss. Lovely. My guests keep eating and eating.

  • MarkChef | 12/05/2009

    Best gratin recipe ever. Comfort food yet sohpisticated at the same time!

  • User avater
    RobinMcD | 01/01/2009

    I brought this to a New Year's Eve Dinner to go with a rib roast. It was a perfect side and was delicious - everyone loved it. Although I had never made the recipe before, I knew that I could not go wrong with a Molly Stevens recipe.I baked the dish in advance for 1 hour and 15 min and then when we got to our hosts house put it into the oven with the roast for about 15 minutes when we were ready to eat. I knew that I would not have any say over the oven temp - which was at 450, but the gratin held up beatifully. I am lucky to live in Vermont where we have wonderful local cheeses so I substituted Tarentaise for the swiss and Willow Hill Mt Tomme for the parm and used VT Butter and Cheese Chevre for the chevre.Perfect and beautiful to look at too!

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