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Side Dishes

Double-Cheese Potato Gratin

Our test kitchen director used a food processor with a slicing attachment to cut the spuds into rounds in seconds.

Serving Size:


Active Time:

10 min.

Total Time:

1½ hrs. 


  • ½ stick butter
  • 1 Tbs. flour
  • 2 cups milk
  • 1 Tbs. minced fresh thyme
  • 4 baking potatoes, peeled and sliced into ¼”-thick rounds 
  • 1 cup grated Parmesan cheese
  • ½ cup grated Gruyère cheese
  • 1 bunch fresh chives, sliced


  1. Heat oven to 400°F. In pan over medium heat, melt butter. Whisk in flour; add milk. Let simmer 5 min. or until thickened, whisking. Add thyme.
  2. Spread ¼ potato slices in bottom of 9″ x 13″ greased casserole dish. Ladle ½ cup milk mixture over top; sprinkle with ¼ cup Parmesan and 2 Tbs. Gruyère. Repeat layering 3 times. Cover with foil; bake 1 hr., uncovering during last 10 min. Top with chives.

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