Gouda Gratin Gold Potatoes

BY: Mandy Tanner

  • cooking-duration 1 hour 30 minutes
  • servings 4 SERVINGS
  • cooking-style oven
  • cooking-mode beginner

Team SRF member Mandy Tanner elevated the classic side dish potatoes au gratin with Yukon Golds and the nutty richness of gouda cheese. This side dish complements the SRF Gold Grade Delmonico to create an awe-inspiring dinner.


Gouda Gratin Gold Potatoes

  • 2 pounds Yukon Gold potatoes

  • ½ cup heavy cream

  • 1 garlic clove, minced

  • 4 ounces gouda cheese, shredded

  • Salt, as needed

  • Pepper, as needed

  • 3 Tablespoons unsalted butter, melted, plus more for greasing


Preheat the oven to 400°F.
10 minutes
Peel the potatoes and place in a large bowl of ice water.
5 minutes
In another large bowl, combine the heavy cream and garlic.
2 minutes
Using a mandolin or sharp knife, thinly slice the potatoes 1/8-inch-thick. Place the sliced potatoes into the cream mixture as they are sliced. Toss to combine.
3 minutes
Grease a small baking dish with butter. Layer 1/3 of the potatoes evenly in the bottom of the baking dish, and drizzle with 1 tablespoon of melted butter, a pinch of salt and pepper, if desired, and top with 1/3 of the gouda cheese. Repeat with the remaining potatoes, butter, and gouda, drizzling the garlic cream mixture over the potatoes. Cover with foil.
5 minutes
Place in the oven to bake for 1 hour, until the potatoes are tender, and mixture is bubbling.
1 hour
Remove the foil and continue to cook for 15 minutes until the top is nicely browned.
15 minutes
Remove from the oven and let sit for 5 minutes before serving. Enjoy!