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Provolone Potatoes au Gratin

Provolone Potatoes au Gratin

Potatoes Au Gratin

These heavenly little ramekins are bursting with an irresistible fusion of flavors, marrying Provolone cheese, smooth potatoes and caramelized onions for a wonderful comfort side.

Perfect for those bustling days when prep-time in the kitchen needs to be minimal, this recipe is your savior. With uncomplicated steps and common ingredients, you can whip up this classic comfort dish without compromising on flavor or spending hours huddled over the stove.

Each layer of thinly sliced potatoes is coated in a creamy, garlicky sauce, punctuated by the distinctive tang of melted provolone cheese. The herbs and spring onions brings an uplifting freshness to the dish, offsetting the rich and hearty ingredients to create a balanced, hearty delight. A hint of nutmeg adds an earthy depth, subtly lifting the dish with its warming spice.

But what really takes this dish into gourmet territory are the caramelized onions. Their sweet and savory tones intertwine beautifully with the other ingredients, making each bite unique. These add an element of surprise, ensuring your Provolone Potatoes au Gratin isn’t just another side dish, but the star of your dinner.

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Potatoes Au Gratin

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Potatoes Au Gratin

Provolone Potatoes au Gratin

  • Author: Honest Cooking
  • Total Time: 1 hour 15 minutes
  • Yield: 6-8 servings 1x


These heavenly little ramekins are bursting with an irresistible fusion of flavors, marrying Provolone cheese, smooth potatoes and caramelized onions for a wonderful comfort side.


Units Scale
  • 2 Tbsp olive oil
  • 4 cups thinly sliced onions (sliced crosswise, see how to slice onions)
  • 6 medium-small Yukon gold potatoes (peeled, thinly sliced (1/8-inch thick, it helps to use a mandoline))
  • 3/4 cup grated provolone cheese (divided 1/2 cup, 1/4 cup)
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper (or black pepper if that is what you have)
  • 1 teaspoon butter
  • 1/4 teaspoon nutmeg (grated)
  • 1/3 cup vegetable stock (or chicken or beef,for a non vegetarian option)
  • 1/2 teaspoon finely minced fresh rosemary
  • 1/2 teaspoon finely minced thyme
  • 1 green onion chopped


  1. Heat 1 Tbsp of olive oil on medium high heat in a thick-bottomed sauté pan. Add the sliced onions, stir to coat with the olive oil, and cook until golden brown, about 15 to 20 minutes.
  2. Preheat oven to 400°F.
  3. In a large bowl put the sliced potatoes and gently toss with 1 Tbsp of olive oil, 1/2 cup grated provolone cheese, 1/2 cup of grated Parmesan, salt,nutmeg and pepper.
  4. Butter a large gratin dish or 9×13 casserole lightly and line with the caramelized onions in an even layer at the bottom of the dish.Or you can make individual in ramekins.
  5. Layer onions at the bottom of your baking dish,arrange the sliced potatoes in a pattern over the onions.
  6. Pour stock over the potatoes. Sprinkle with remaining cheese and a teaspoon of butter,cut in small cubes.
  7. Cover with aluminum foil and bake at 400°F for 45-50 minutes (or until fork tender) and 25-30 minutes for the individual ramekins.
  8. Remove aluminum foil. Broil for 5 minutes, uncovered, until lightly browned.
  9. Sprinkle with minced rosemary and thyme to serve.
  10. Enjoy!
  • Prep Time: 15 min
  • Cook Time: 60 mins
  • Category: Side
  • Method: Baking
  • Cuisine: French

Keywords: potatoes, gratin, provolone, side, cream, parmesan, side dish

View Comments (2)
  • I recently had the pleasure of enjoying Provolone Potatoes Au Gratin, and it was a truly delightful experience. The dish featured perfectly cooked potatoes layered with creamy, melted provolone cheese, resulting in a rich and comforting flavor. The combination of the tender potatoes and the savory cheese created a delightful contrast of textures. Each bite was a delicious balance of creamy, cheesy goodness. It was a truly satisfying and indulgent culinary experience that left me wanting more. Highly recommended for anyone who appreciates the comforting flavors of potatoes and cheese!”

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