The irresistible Cheese Potatoes get their full-bodied flavor from the mozzarella, which adds texture, and the emmental, which adds depth to the dish. Cheese Potatoes with the cream will bubble in oven, so make sure you have cooking casserole big enough.
This is a side dish built for a crowd — six generous servings from one dish — which makes it a natural fit for a holiday table or a dinner party where you don’t want to be juggling multiple sides at once. It takes some patience, with an hour in the oven, but almost all of that time is hands-off once the layers are assembled. The two cheeses do different jobs here: mozzarella melts into long, stretchy strands through the middle layer, while the emmental brings a deeper, nuttier flavor to the top.
Why the Baking Dish Needs Deep Sides
The cream and milk mixture bubbles vigorously as it bakes, especially in the first 30 minutes under foil, and it will boil over the edges of a shallow dish. Choose a casserole with generously deep sides rather than a flat gratin dish, and press the potato layers down firmly before baking so the liquid has less room to escape around the edges.
How to Make Cheese Potatoes
Peel and slice the potatoes, and slice the mozzarella as thinly as you can. Preheat the oven to 200°C (390°F). Toss the potatoes in a generous amount of olive oil and place half of them in the baking dish, then spread the grated emmental over this first layer. Set aside a couple of handfuls of potatoes and layer the rest into the dish, topping this layer with the mozzarella slices and finishing with the reserved potatoes on top. In a bowl, mix the cream, milk, pepper, and salt, then pour the mixture over the potatoes and press the whole thing down firmly into the dish. Bake covered with foil for 30 minutes at 200°C, then remove the foil and bake for another 20–30 minutes until golden. Test with a wooden skewer to make sure the potatoes are cooked through and soft.
FAQ – Frequently Asked Questions
How long do cheese potatoes keep in the fridge?
Covered and refrigerated, they keep for about three days. Reheat in the oven rather than the microwave to keep the top from turning soggy.
Can I make cheese potatoes ahead of time?
Yes — you can assemble the whole dish a day ahead, keep it covered in the fridge, and bake it fresh when needed, adding a few extra minutes to the covered baking time since it’ll start cold.
Can I freeze cheese potatoes?
It’s not ideal, since the cream sauce can separate and the potatoes turn watery on thawing. This dish is best made fresh or a day ahead rather than frozen.
Can I use a different cheese?
Gruyère is a good substitute for the emmental, and a mild provolone can stand in for the mozzarella if needed, though the melt and stretch will be slightly different.
What wine pairs well with cheese potatoes?
A crisp, unoaked Chardonnay or a light Pinot Noir both work well, cutting through the richness of the cream and cheese without overwhelming the dish.
Learn More
Read more about gratin dishes: https://en.wikipedia.org/wiki/Gratin
Cheese Potatoes
Ingredients
- 1.5 kg potatoes oven variety
- 150 g mozzarella
- 200 g grated emmental cheese
- 1 dl cream
- 3 dl whole milk
- 4 tbsp olive oil
- ½ tsp white pepper
- 2 teaspoons salt
Instructions
- Peel and slice the potatoes. Also slice the mozzarella as thinly as you can. Preheat oven to 200C.
- Toss the potatoes in a generous amount of olive oil and place half of them in the oven casserole. Spread the grated emmental on top of the first layer.
- Save a couple of handfuls of potatoes and put the rest in the baking dish. Top this layer with the mozzarella slices and further top with the potato layer.
- In a bowl mix the cream, milk, pepper and salt. Pour the cream mixture over the potatoes. Press the potato bed firmly into the baking dish.
- Bake the Cheese Potatoes first under the foil for 30min / 200C. Remove the foil and bake another 20 – 30min. Test with a wooden stick to make sure the Cheese Potatoes are cooked soft.
Notes
- Use a deep-sided casserole dish, not a shallow gratin pan — the cream mixture bubbles vigorously and can boil over.
- Press the potato layers down firmly before baking to help the layers hold together when serving.
- Slice the mozzarella as thin as possible so it melts evenly through the middle layer.
- Test doneness with a wooden skewer through the center — it should slide in with no resistance.
- Reheat leftovers in the oven rather than the microwave to keep the top from going soggy.
Nutrition
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