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the finished Blue Cheese Potato Gratin

Blue Cheese Potato Gratin

  • Author: Marie Bostwick
  • Yield: 10-12 servings 1x


  • 1 T olive oil
  • 4 lbs russet potatoes, peeled and sliced very thin (between 1/16th to 1/8th of an inch)
  • 6 oz blue cheese, crumbled
  • 8 oz parmesan cheese, shredded
  • 2 T fresh thyme leaves
  • Kosher salt
  • Pepper
  • 2.5 cups heavy cream (See recipe note – can add additional cream, or add whole milk to the cream if desired)


  1. Preheat the oven to 375 degrees.
  2. Grease an 9×13 glass baking dish or 3-quart casserole with the olive oil.
  3. Layer a third of the potatoes in the prepared dish. Sprinkle with 1/3 tsp kosher salt and few grinds of fresh pepper. Sprinkle a third of the thyme, a third of the parmesan and third of the blue cheese over the seasoned potato layer.
  4. Repeat the above step twice more, until you have three layers of seasoned potatoes and cheese.
  5. Pour the cream evenly over the potatoes and cheese (see recipe note about the cream amounts) and cover tightly with foil.
  6. Bake on center rack in preheated oven for 1 hour.
  7. Remove foil from the dish, increase oven temperature to 400 degrees, and bake for an additional 10-15 minutes, until the top is golden brown.
  8. Remove from oven. Allow the dish to cool for 15 minutes before serving.