Potato Gratin Recipe with Gouda and Onion
Thin potato slices baked in a savoury egg-and-milk custard with Gouda.
This potato gratin layers thinly sliced potatoes with onion, garlic, milk, eggs and Gouda. The source URL says sweet potato casserole, but its recipe body describes a savoury potato gratin; this entry follows the body and preserves the original URL. Slice potatoes evenly, cover the dish for the first part of baking, then uncover to brown the cheese. Heat oven to 180°C (350°F). Grease a 2-litre baking dish with butter. Arrange half the potatoes and onion in the dish. Sprinkle with half the garlic, salt and pepper. Repeat layers. Whisk eggs and milk, then pour evenly over potatoes. Press gently so liquid reaches the layers. Cover tightly with foil and bake 45 minutes. Remove foil, scatter Gouda over top and bake 20 to 30 minutes more until deeply golden and a knife slides easily into the centre.
Recipe card
Potato Gratin Recipe with Gouda and Onion
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Prepare dish
Heat oven to 180°C (350°F). Grease a 2-litre baking dish with butter.
Layer potatoes
Arrange half the potatoes and onion in the dish. Sprinkle with half the garlic, salt and pepper. Repeat layers.
Make custard
Whisk eggs and milk, then pour evenly over potatoes. Press gently so liquid reaches the layers.
Cover and bake
Cover tightly with foil and bake 45 minutes.
Add cheese
Remove foil, scatter Gouda over top and bake 20 to 30 minutes more until deeply golden and a knife slides easily into the centre.
Rest
Let stand 10 minutes before serving.
How to tell when it is ready
Let stand 10 minutes before serving.
Tips
- Heat oven to 180°C (350°F).
- Arrange half the potatoes and onion in the dish.
- Whisk eggs and milk, then pour evenly over potatoes.
- Cover tightly with foil and bake 45 minutes.
Troubleshooting
- If potatoes remain firm, cover and bake 10 minutes longer.
- If cheese browns too quickly, cover loosely with foil.
Substitutions
- Use a mixture of Gruyère and cheddar.
- Use unsweetened oat milk, noting the custard will be softer.
Variations
- Add sliced mushrooms between layers.
- Use thyme or nutmeg in the custard.
Serving suggestions
- Serve with green salad.
- Pair with roasted vegetables.
- Offer alongside roast chicken.
- Add a spoon of mustard on the side.
Make ahead
Prepare components ahead and store safely. Refrigerate within 2 hours for up to 3 days. Reheat covered until hot throughout.
Storage
Refrigerate within 2 hours for up to 3 days. Reheat covered until hot throughout.
Food safety
Cook egg-and-dairy custard until set; refrigerate leftovers promptly.
Frequently asked questions
Can I prepare it ahead?
Assemble, cover and refrigerate up to 1 day ahead; allow extra baking time from cold.
How should I store potato gratin with gouda?
Refrigerate within 2 hours for up to 3 days. Reheat covered until hot throughout.
Serve with green salad. Refrigerate within 2 hours for up to 3 days. Reheat covered until hot throughout.
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