Wisconsin White Cheddar Gratin


It's warm, it's cheesy, it's tasty, and it's easy. Warm up your kitchen with this great tasting potato and cheese dish. Make it with a meat loaf and you'll have them eating out of your hands.





  • 6 tablespoons butter (we use Al's), room temperature, divided

  • 5 pounds white potatoes, rinsed and peeled

  • 1 pound shredded Wisconsin white cheddar

  • 2 cups whole milk

  • 1 tablespoon kosher salt

  • 2 teaspoons fresh thyme leaves

  • 1 teaspoon ground black pepper

  • 1 cup whipping cream



  • Preheat oven to 400°F. Coat 13x9x2-inch glass baking dish with 2 tablespoons butter.

  • Thinly slice all potatoes; place in prepared dish. Layer the potatoes with shredded cheese.

  • Bring milk and next 3 ingredients to boil in medium saucepan; pour over potatoes. Dot the potatoes with 2 tablespoons butter. Cover with foil. Bake until potatoes are tender and milk is almost absorbed, about 50 minutes.

  • Bring cream to boil in saucepan. Uncover potatoes, pour cream over, and dot with 2 tablespoons butter and top with more cheese. Bake uncovered until top is golden brown in spots, about 25 minutes.