Idaho® Potato and Wisconsin White Cheddar Gratin


  • 6 tablespoons butter, room temperature, divided
  • 5 pounds Idaho® potatoes, rinsed and peeled
  • 1 pound shredded Wisconsin white cheddar
  • 2 cups whole milk
  • 1 tablespoon kosher salt
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon ground black pepper
  • 1 cup whipping cream


  1. Preheat oven to 400°F. Coat 13x9x2-inch glass baking dish with 2 tablespoons butter.
  2. Thinly slice all potatoes; place in prepared dish. Layer the potatoes with shredded cheese.
  3. Bring milk and next 3 ingredients to boil in medium saucepan; pour over potatoes. Dot the potatoes with 2 tablespoons butter. Cover with foil. Bake until potatoes are tender and milk is almost absorbed, about 50 minutes.
  4. Bring cream to boil in saucepan. Uncover potatoes, pour cream over, and dot with 2 tablespoons butter and top with more cheese. Bake uncovered until top is golden brown in spots, about 25 minutes.
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Yield: 12 servings

Helene Kennan
Guckenheimer Inc
San Mateo CA

Photo Credit:
Jean Gottfried
(Recipe Photo Contest Winner)

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