Golden, Crispy & Loaded with Cheese and Herbs
This Baked Grated Potato Gratin is a rustic, golden-brown casserole that layers grated potatoes with mozzarella, onion, red pepper, and a blend of warm spices. With a crispy top, soft interior, and bold Italian flavor—it’s perfect for family dinners, holiday sides, or whenever you want something cheesy, comforting, and full of warmth.
A modern twist on the classic potato bake—now in gratin form!
Why You’ll Love This Recipe:
Grated Potato Perfection: Bakes into a crispy-edged, custardy-centered texture with rich depth.
Mozzarella Magic: Melts into every layer, creating stretchy pockets and a buttery finish.
Herb & Spice Infusion: Nutmeg, marjoram, and black pepper bring warmth and complexity.
Quick Assembly: No boiling required—just grate, mix, and bake.
Great for Sharing: Perfect at weekend brunches, school events, or as a make-ahead side.
Ingredients (Serves 4–6):
For the Gratin:
- 700–800g (1½–1¾ lbs) russet or Yukon Gold potatoes , peeled and grated (about 4 medium)
- 2 large eggs , beaten (or flax eggs for vegan option)
- 1 onion , finely chopped (or shallots for milder sweetness)
- 1 red bell pepper , finely chopped (or green pepper for sharper bite)
- 100g (1 cup) shredded mozzarella cheese (or cheddar, Gouda, or vegan cheese)
- 1 tbsp Parmesan cheese , grated (optional – or nutritional yeast for vegan umami boost)
- 1–2 tbsp olive oil (or melted butter for richer crust)
- 1 tsp salt (adjust to taste – or use sea salt flakes for texture)
- Freshly ground black pepper , to taste
- A pinch of nutmeg (enhances dairy richness – optional but recommended)
- A pinch of dried marjoram (or thyme/oregano for shortcut herbs)
Instructions:
Step 1: Preheat Oven & Prep Dish
Preheat oven to 375°F (190°C) .
Grease a 9×13-inch baking dish or cast iron skillet with olive oil or butter—set aside.
Step 2: Grate & Dry Potatoes
Peel potatoes and grate them using a box grater or food processor.
Place grated potatoes in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
Tip: Removing moisture helps achieve crispness instead of sogginess—don’t skip this step!
Step 3: Mix Everything Together
In a large bowl, combine:
- Grated potatoes
- Beaten eggs
- Chopped onion and red pepper
- Shredded mozzarella cheese
- Optional: grated Parmesan
Season with:
- Salt, black pepper
- Pinch of nutmeg
- Pinch of marjoram
Drizzle in 1–2 tbsp olive oil and stir well to coat everything evenly.
Step 4: Spread & Bake Like a Pro
Transfer mixture to prepared baking dish and spread evenly.
Bake at 375°F (190°C) for 45–55 minutes , or until deeply golden, slightly crisp on top, and fully set underneath.
Let rest for 5–10 minutes before slicing—this makes it easier to cut and serve.
Step 5: Cool & Serve Warm
Cut into squares or wedges and serve warm.
Pair with:
- A dollop of sour cream or Greek yogurt
- A drizzle of extra virgin olive oil
- Or enjoy plain as a hearty vegetarian main or side
Each bite brings together:
- Crispy, golden potato crust
- Silky, custard-like interior layers
- Stretchy, melty cheese pockets
- And that classic herb-garlic charm
Tips for Success:
Use Cold Hands: Helps shape and press without sticking.
Don’t Skip Drying: Moisture equals sogginess—squeeze well before mixing.
Cheese Hack: For extra melt, stir in ½ cup goat cheese or ricotta with mozzarella.
Layer Smart: Press down gently to compact the gratin for cleaner slices.
Make Ahead Magic: Refrigerate unbaked gratin overnight—bake fresh when ready.
Serving Suggestions:
- Pair with roasted chicken, grilled fish, or sausages for full dinner mode.
- Great with beer, white wine, or a cold glass of sparkling lemon water.
- Ideal for brunch, potlucks, or solo indulgence .
Nutritional Information (per serving, makes 6 – approximate):
(With regular mozzarella and olive oil – per plate)
- Calories: ~250 kcal
- Protein: ~6g
- Carbohydrates: ~30g
- Fat: ~12g
- Fiber: ~2g
- Sugar: ~3g
Final Thoughts:
This Baked Grated Potato Gratin proves that simple ingredients can create something unforgettable. With its crispy crust, creamy center, and herb-kissed finish—it’s a must-bake for lovers of bold, comforting handhelds.
Additional Notes:
- Gluten-Free Option: Ensure all seasonings and cheeses are GF-certified—this recipe is naturally gluten-free.
- Vegan Swap: Replace eggs with chia/flax egg + nutritional yeast , use vegan cheese and oil.
- Storage Tip: Store leftovers in foil-lined container—reheat gently in oven for best texture.
- Flavor Hack: Add garlic powder, smoked paprika, or chili flakes for extra zing.
- Meal Prep Friendly: Make and refrigerate—slice and reheat for quick breakfast bites or lunch portions.
Pro Tip: For extra golden crust , broil the gratin for 2–3 minutes at the end of baking.
Serving Idea: Garnish with fresh basil, edible flowers, or pickled jalapeños for gourmet flair.
History Fun: Potato gratins have been baked in European kitchens for centuries—this version gives it an Italian-inspired twist with mozzarella, herbs, and vibrant peppers.
Optional Variations:
Final Serving Touches:
- Drizzle with balsamic glaze or truffle oil
- Garnish with microgreens or toasted pine nuts
- Serve with roasted garlic bread or dipping sauce
- Pair with a dollop of sour cream or aioli
This gratin isn’t just a side—it’s a moment of joy wrapped in crispy, cheesy, spiced potato layers. So take your time, close your eyes, and savor every warm, golden bite.
