Best 8 Potato Gratin With White Cheddar And White Wine Recipes

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Potato gratin with white cheddar and white wine is a classic French dish filled with creamy, cheesy, and aromatic flavors. This indulgent dish features tender potatoes, a rich and savory white sauce, and a flavorful blend of white cheddar and white wine. Whether you are looking for an impressive side dish to elevate your dinner menu or a comforting main course, this potato gratin is sure to satisfy your taste buds.

Let's cook with our recipes!

CHEDDAR POTATO GRATIN



Cheddar Potato Gratin image

Enjoy this rich cheesy potato casserole - perfect to serve a crowd.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h30m

Yield 12

Number Of Ingredients 12

1/2 cup butter or margarine
2 cloves garlic, finely chopped
1/3 cup Gold Medal™ all-purpose flour
2 cups half-and-half
1 cup whipping cream
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
3 lb Betty Crocker™ fresh russet potatoes, peeled (about 4 large)
1/4 cup thinly sliced green onions (4 medium)
1 cup shredded Cheddar cheese (4 oz)
1/2 cup shredded Parmesan cheese

Steps:

  • Heat oven to 350°F. Spray 3-quart glass baking dish with cooking spray.
  • In 2-quart saucepan, melt butter over medium heat. Cook and stir garlic in butter 1 minute. Stir in flour with whisk until smooth. Gradually add half-and-half and cream. Heat to boiling. Reduce heat to low; cook about 5 minutes, stirring frequently, until sauce is slightly thick. Stir in salt, pepper and nutmeg. Slice potatoes into 1/8-inch-thick slices.
  • In large bowl, toss potatoes with cream sauce. Layer half of the potatoes in baking dish; top with green onions. Sprinkle with half each of the Cheddar and Parmesan cheeses. Repeat layers, using up potatoes and cheese.
  • Bake 55 to 65 minutes or until potatoes are tender and top is golden brown. Let stand 5 to 10 minutes before serving. Cover and refrigerate any remaining potatoes.

Nutrition Facts : Calories 340, Carbohydrate 25 g, Cholesterol 70 mg, Fat 4, Fiber 1 g, Protein 8 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 4 g, TransFat 1 g

POTATO GRATIN WITH WHITE CHEDDAR CHEESE



Potato Gratin with White Cheddar Cheese image

Categories     Milk/Cream     Cheese     Potato     Side     Bake     Vegetarian     Cheddar     Rosemary     Spring     Shallot     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 Servings

Number Of Ingredients 7

2 1/2 cups whipping cream
3/4 cup finely chopped shallots
2 teaspoons chopped fresh rosemary
2 teaspoons salt
3/4 teaspoon ground black pepper
4 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds
2 cups (packed) grated sharp white cheddar cheese (about 8 ounces)

Steps:

  • Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Whisk cream, shallots, rosemary, salt and pepper in medium bowl to blend. Place half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with 3/4 cup cheese. Top with second layer of potatoes. Pour cream mixture over potatoes in dish. Sprinkle with remaining cheese. Cover gratin with foil and bake 1 hour. Uncover and bake until top is golden brown and potatoes are tender, about 45 minutes longer. Let gratin cool 10 minutes before serving.

WHITE CHEDDAR POTATO GRATIN



White Cheddar Potato Gratin image

Make and share this White Cheddar Potato Gratin recipe from Food.com.

Provided by lucy k.

Categories     Potato

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 7

2 1/2 cups whipping cream
3/4 cup finely chopped shallot
2 teaspoons chopped fresh rosemary
2 teaspoons salt
3/4 teaspoon ground black pepper
4 lbs russet potatoes, peeled and cut into 1/4 inch-thick rounds
2 cups packed grated sharp white cheddar cheese (about 8 ounces)

Steps:

  • Preheat oven to 375 degrees.
  • Butter 13 x 9 inch glass baking dish.
  • Whisk together cream, shallots, rosemary, salt and pepper in a medium bowl.
  • Put half of the potatoes in the baking dish, overlapping slightly.
  • Sprinkle with 3/4 cup cheese.
  • Add a second layer of potatoes.
  • Pour cream mixture over potatoes.
  • Sprinkle with the rest of the cheese.
  • Cover with foil and bake 1 hour.
  • Uncover and bake about 45 minutes more, until top is golden brown and potatoes are tender.
  • Cool 10 minutes before serving.

WHITE-CHEDDAR SCALLOPED POTATOES



White-Cheddar Scalloped Potatoes image

Special enough for an occasion like Easter dinner, but plenty simple to prepare for a casual supper too, this recipe for creamy, cheese-topped scalloped potatoes is a keeper. The dish will complement just about any main, but goes especially well with this sweet-and-savory Honey-Glazed Spiral Ham.

Provided by Greg Lofts

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 2h20m

Yield Serves 10 to 12

Number Of Ingredients 9

3 tablespoons unsalted butter, plus more, softened, for dish
8 ounces shallots (about 4), thinly sliced (1 1/3 cups)
1 clove garlic, minced
2 thyme sprigs, plus 1 teaspoon leaves
2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/8-inch-thick rounds
2 cups whole milk
1 cup heavy cream
Kosher salt and freshly ground pepper
5 ounces sharp white cheddar, grated (about 1 1/2 cups)

Steps:

  • Preheat oven to 325°F with a rack in lower third. Brush a 2-to-2 1/2- quart baking dish with butter. Melt 1 tablespoon butter in a large saucepan over medium heat. Add shallots, garlic, and thyme sprigs; cook, stirring occasionally, until shallots are beginning to turn golden, 5 to 7 minutes (if they brown quickly, reduce heat). Stir in potatoes, milk, cream, and 1 1/2 teaspoons salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until potatoes are easily pierced with the tip of a knife, about 3 minutes. Remove and discard thyme.
  • Using a slotted spoon, transfer one-third of potato mixture to prepared dish. Season with salt and pepper; sprinkle with one-third of cheese. Repeat layering once more; top with remaining potato mixture and season. Cut remaining 2 tablespoons butter into cubes; sprinkle over top. Carefully pour liquid from pan over top. Scatter on remaining cheese, thyme leaves, and more pepper. Transfer dish to a parchment-lined rimmed baking sheet.
  • Bake until bubbly, 1 hour, 20 minutes to 1 1/2 hours. Let cool at least 20 minutes (so cream mixture can be fully absorbed), loosely tented with foil, before serving.

GRATIN OF POTATOES WITH WHITE CHEDDAR AND TARRAGON



Gratin of Potatoes with White Cheddar and Tarragon image

Categories     Milk/Cream     Potato     Side     Bake     Casserole/Gratin     Cheddar     White Wine     Winter     Tarragon     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

3 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
2 teaspoons salt
1 teaspoon ground black pepper
2 1/2 teaspoons dried tarragon
1 1/2 cups (packed) grated sharp white cheddar cheese (about 6 ounces)
1 cup whipping cream
1 cup dry white wine

Steps:

  • Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Layer 1/3 of potatoes in prepared dish, overlapping slightly. Sprinkle with 1/3 of salt and 1/3 of pepper. Sprinkle with 1/3 of tarragon, then with 1/3 of cheese. Repeat layering twice more with remaining potatoes, salt, pepper, tarragon, and cheese.
  • Whisk cream and wine in medium bowl to blend. Pour over potatoes. Bake uncovered until potatoes are tender when pierced with knife and top is golden, about 1 hour. Let gratin stand 5 minutes before serving.

WHITE CHEDDAR SCALLOPED POTATOES



White Cheddar Scalloped Potatoes image

This recipe has evolved over the past eight years. After I added the thyme, ham and sour cream, my husband declared, "This is it!" I like to serve this rich, saucy entree with a salad and homemade French bread. -Hope Toole, Muscle Shoals, Alabama

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 10 servings.

Number Of Ingredients 13

1/4 cup butter
1 medium onion, finely chopped
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1/2 teaspoon pepper
3 cups 2% milk
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
8 cups thinly sliced peeled potatoes
3-1/2 cups cubed fully cooked ham
2 cups shredded sharp white cheddar cheese

Steps:

  • Preheat oven to 375°. In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in soup. Remove from heat; stir in sour cream., In a greased 13x9-in. baking dish, layer half of each of the following: potatoes, ham, cheese and sauce. Repeat layers., Bake, covered, 30 minutes. Bake, uncovered, 40-50 minutes longer or until potatoes are tender.

Nutrition Facts : Calories 417 calories, Fat 20g fat (12g saturated fat), Cholesterol 88mg cholesterol, Sodium 1267mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 3g fiber), Protein 22g protein.

WHITE POTATO GRATIN



White Potato Gratin image

Provided by Barbara Kafka

Categories     quick, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 5

5 baking potatoes (each 6 to 8 ounces), washed and pricked a few times with a fork
1 cup half-and-half
6 ounces mozzarella cheese, grated (about 1 1/2 cups)
2 ounces grated Parmesan cheese
Freshly ground black pepper, to taste

Steps:

  • Arrange potatoes, spoke fashion, on a piece of paper towel in oven. Cook at 100 percent power in a 650-to 700-watt oven for 10 minutes.
  • Remove from oven and allow to stand a few minutes. When cool enough to handle, peel with a small sharp knife and cut into 1/4-inch slices.
  • Arrange about a third of the potato slices in a glass or ceramic oval dish (13 by 11 by 2 inches). Pour about a third of the half-and-half over the slices, and sprinkle on a third of the cheeses and some black pepper. Repeat layering twice.
  • Cook, uncovered, at 100 percent power for 5 minutes.
  • Remove from oven and allow to stand, lightly covered with a kitchen towel, for 5 minutes.

Nutrition Facts : @context http, Calories 342, UnsaturatedFat 5 grams, Carbohydrate 40 grams, Fat 14 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 9 grams, Sodium 356 milligrams, Sugar 3 grams

POTATO GRATIN WITH WHITE CHEDDAR AND WHITE WINE



Potato gratin with white cheddar and white wine image

This recipe is from Gourmet magazine. The white wine and white cheddars gives it a unique flavor. I usually half the recipe.

Provided by Mizzy

Categories     Potato

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 7

3 lbs yukon gold potatoes, peeled,cut into 1/8 inch-thick rounds
2 teaspoons salt
1 teaspoon ground black pepper
1 -2 1/2 teaspoon dried tarragon
1 1/2 cups grated (packed) sharp white cheddar cheese (about 6 ounces)
1 cup whipping cream
1 cup dry white wine

Steps:

  • Preheat oven to 400°F.
  • Butter 13x9x2-inch glass baking dish.
  • Layer 1/3 of potatoes in prepared dish, overlapping slightly.
  • Sprinkle with 1/3 of salt and 1/3 of pepper.
  • Sprinkle with 1/3 of tarragon, then with 1/3 of cheese.
  • Repeat layering twice more with remaining potatoes, salt, pepper, tarragon, and cheese.
  • Whisk cream and wine in medium bowl to blend.
  • Pour over potatoes.
  • Bake uncovered until potatoes are tender when pierced with knife and top is golden, about 1 hour.
  • Let gratin stand 5 minutes before serving.

Tips:

  • Use a variety of potatoes: A combination of textures will give your gratin more depth of flavor. Try using a combination of waxy and starchy potatoes, such as Yukon Golds and Russets.
  • Slice the potatoes thinly: This will help them cook evenly and prevent them from becoming too mushy.
  • Don't overcrowd the pan: Give the potatoes enough space so that they can cook evenly.
  • Use a good quality white wine: A dry white wine, such as Sauvignon Blanc or Chardonnay, will add flavor to the gratin without overpowering it.
  • Don't overcook the gratin: The potatoes should be tender, but still have a little bit of bite to them. Overcooked potatoes will become mushy.
  • Let the gratin rest before serving: This will help it to set and make it easier to slice.

Conclusion:

Potato gratin is a classic French dish that is perfect for any occasion. It is a simple dish to make, but it is always impressive. The combination of creamy potatoes, melted cheese, and white wine is irresistible. Follow these tips to make the best potato gratin possible.

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