Cheesy Two-Potato Gratin

When it comes to Easter side dishes, I firmly believe you can never have too many potatoes on the table. And this cheesy two-potato gratin is one of those dishes that manages to feel both cozy and special at the same time. It layers thin slices of yukon gold potatoes and sweet potatoes in a creamy, garlicky sauce, then bakes until bubbly and golden.

I especially love serving this gratin at Easter dinner, right alongside a beautiful glazed ham and a few bright vegetable sides. The mix of buttery white potatoes and naturally sweet potatoes creates the perfect balance of flavors, while the creamy sauce and melty cheddar, monterey jack, and parmesan cheeses make it extra delicious.

Another wonderful thing about this dish is how well it travels. It’s a fantastic recipe to bring to a potluck because it feeds a crowd and stays warm for quite a while. It’s also the kind of dish you can bring to a friend who just had a baby. It's hearty, comforting, and the perfect side for just about any meal you can think of!

What’s the difference between scalloped potatoes and potato gratin?

Both dishes involve sliced potatoes baked in a creamy sauce, but potato gratin typically includes cheese, while traditional scalloped potatoes may not. This recipe leans into gratin territory with cheddar, monterey jack, and parmesan for a rich, cheesy finish.

Why mix sweet potatoes and regular potatoes?

Combining sweet potatoes with yukon gold potatoes creates a perfect balance. The sweet potatoes add natural sweetness, while the yukon golds provide a creamy, buttery texture that keeps the dish from being overly sweet.

What main dishes go well with potato gratin?

This dish is especially delicious with glazed ham, roast chicken, pork tenderloin, or holiday roasts. It’s a great addition to an Easter dinner menu.

How do you store leftover potato gratin?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.