Tender potatoes, melted cheese, and a creamy sauce come together with a big boost of from our Buttery Poultry Seasoning. It’s a rich, savory side that feels classic yet fresh—just the kind of comfort dish to change up your Thanksgiving spread.
Ingredients
3 lbs russet potatoes, peeled or unpeeled, sliced into round discs about 1/8” thick
1 cup grated Swiss cheese (see note)
1 cup grated Parmesan cheese
1½ cups heavy cream
3 Tbsp Kinder’s Buttery Poultry Blend Seasoning or Buttery Garlic & Herb Seasoning
1 Tbsp Kinder’s The Blend Seasoning
2 Tbsp unsalted butter, for greasing (or pan spray)
Instructions
Adjust the oven rack to the middle position and preheat the oven to 350°F. Grease a 2-quart baking dish with butter or pan spray.
In a large bowl, combine the Swiss and Parmesan cheeses. Reserve ¼ of this mixture in a separate bowl.
To the remaining cheese, fold in the heavy cream, Buttery Poultry Seasoning, and The Blend Seasoning.
Slice the potatoes into thin rounds. Add these potato slices to the cheese and cream mixture, tossing gently to ensure each slice is evenly coated.
Arrange a single overlapping layer of coated potato slices in the bottom of the prepared baking dish. Continue layering potatoes until all slices are used.
Pour the leftover cheese and cream mixture from your mixing bowl evenly over the potatoes.
Cover the baking dish with aluminum foil and bake for 60 minutes.
Once 60 minutes have passed remove the dish from the oven. Remove the foil and cover with the reserved cheese mixture. Return the potatoes (uncovered) to the oven and bake for an additional 40 minutes, or until the potatoes are tender and the top is golden brown.
Once golden brown and tender remove from the oven. Allow the gratin to rest for 20 minutes before serving.
Note
Feel free to use pre-shredded Swiss cheese. Emmental, Comte, Gruyère, or Jarlsberg also work great in place of the Swiss cheese.