Provolone Potatoes au Gratin

I mean, we all know and love the traditional potatoes au gratin. It is a classic after all. But just like with flying, there are classes in the world of oven-baked taters. And you just got upgraded.

byHonest Cooking

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This potato gratin is our upgrade to the classic version most of us grew up with. We wanted something less heavy but still impressive enough for a dinner party.

The caramelized onions are key. We spent several iterations getting the process right – they need about 20 minutes of occasional stirring to develop that deep, sweet flavor that makes the base of this dish so good. Rush this step and you’ll miss out on what makes this gratin special.

We chose Yukon gold potatoes for their buttery flavor and the way they hold their shape when baked. The stock replaces the traditional heavy cream, keeping things from getting too rich while still providing enough moisture for the potatoes to cook properly.

The cheese combination might seem unusual, but there’s a reason for it. Provolone melts beautifully and has a mild flavor that doesn’t overpower the other ingredients, while parmesan adds that satisfying salty bite. Tossing the potato slices directly in the cheese mixture coats them more evenly than just sprinkling it on top.

Fresh herbs bring brightness to the finished dish – we particularly like the combination of rosemary and thyme against the richness of the cheese and potatoes. The final broil creates those crispy edges everyone goes for first.

It works perfectly alongside a roast for a special dinner, but it’s substantial enough to be the centerpiece of a vegetarian meal too. Either way, it’s a dish that feels special without requiring professional skills – just a bit of patience with those onions.

Step by Step Guide to Making Provolone Potatoes au Gratin

Step 1: Caramelize the Onions

In a large sauté pan, heat 1 tablespoon olive oil over medium-high heat.

Add onions and stir to coat in oil.

Lower the heat to medium and cook for 15–20 minutes, stirring occasionally, until golden brown and caramelized. Set aside.

Step 2: Preheat and Prep

Preheat the oven to 400°F (200°C).

Butter a large gratin dish or 9×13-inch casserole dish. You can also use individual ramekins.

Spread the caramelized onions in an even layer at the bottom of the dish.

Step 3: Season the Potatoes

In a large mixing bowl, combine sliced potatoes, remaining 1 tablespoon olive oil, ½ cup grated provolone, ½ cup parmesan, salt, pepper, and nutmeg. Toss gently to coat.

Step 4: Assemble the Gratin

Arrange seasoned potatoes evenly over the onions.

Pour the stock over the top.

Sprinkle with the remaining ¼ cup provolone and dot with diced butter.

Step 5: Bake and Broil

Cover with foil and bake for 45–50 minutes (or 25–30 minutes if using ramekins), until potatoes are fork-tender.

Remove foil and broil uncovered for 5 minutes, or until the top is lightly browned and bubbling.

Step 6: Garnish and Serve

Sprinkle with chopped rosemary, thyme, and green onion. Serve warm.

Potatoes au Gratin FAQ

Can I make this ahead of time?
Yes! Assemble it (uncooked), cover, and refrigerate. Let it come to room temperature before baking.

Can I freeze it?
It’s best enjoyed fresh. Freezing changes the texture of the potatoes.

Can I use other cheeses?
Gruyère, fontina, or mozzarella are great alternatives. Choose one that melts well.

Can I use sweet potatoes?
You can, but the cooking time may be shorter. Keep an eye on tenderness.

Do I need to peel the potatoes?
Not strictly necessary—Yukon gold skins are fairly thin and tender. But peeling gives a more refined texture so we definitely recommend to do it.

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