Upside-Down Baked Potato Gratin Recipe – French Special
The Upside-Down Baked Potato Gratin is a creative twist on the classic French gratin, delivering crisp edges and rich cheesy flavor in every slice. Thinly sliced russet potatoes are layered with sautéed garlic and onion, grated cheese like Gruyère plus a splash of heavy cream, and baked until tender. After baking, it’s cooled briefly, inverted, and served with a golden crispy top that was once the bottom—a show-stopper main course perfect for cozy dinners and special occasions.
- Prep Time30 min
- Cook Time1 hr 30 min
- Total Time2 hr
Upside-Down Baked Potato Gratin Ingredients:
- 4 large russet potatoes (peeled and thinly sliced)
- 2 tablespoons butter (plus more for greasing)
- 1 cup grated cheese (Gruyère, cheddar, or a mix)
- 1 cup heavy cream
- 1 cup milk
- 2 cloves garlic (minced)
- 1 small onion (finely chopped)
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- Salt and pepper (to taste)
- 1/4 teaspoon nutmeg (optional)
- 1/4 cup grated Parmesan cheese (for topping)
How to make Upside-Down Baked Potato Gratin:
Preheat Oven: Preheat to 375°F (190°C). Grease a 9-inch round baking dish with butter.
Prepare Potatoes: Peel and thinly slice potatoes (about 1/8-inch thick).
Sauté Aromatics: Melt 2 tablespoons butter in a skillet. Sauté minced garlic and chopped onion until translucent. Remove from heat.
Mix Cream Mixture: In a bowl, whisk together heavy cream, milk, salt, pepper, and nutmeg (if using).
Assemble Gratin: Layer sliced potatoes in the dish, overlapping slightly.
Sprinkle with sautéed onions and garlic, then grated cheese.
Repeat layers, finishing with cheese on top.
Add Cream Mixture: Pour the cream mixture evenly over the layered potatoes.
Add Parmesan: Sprinkle Parmesan cheese on top.
Bake: Cover with foil and bake for 40 minutes.
Remove foil and bake for an additional 20-25 minutes until top is golden and potatoes are tender.
Cool and Invert: Cool for 10-15 minutes. Run a knife around the edges, then invert onto a serving plate.
Serve: Slice and serve warm.
Recipe Notes:
Potato Choice & Slicing: Use russet potatoes for their creamy texture. Slice them thinly (about ⅛-inch) for even cooking and smooth layers.
Cheese Blend Options: Gruyère gives nutty melt, while cheddar adds sharper flavor. Mix cheeses to balance melt and taste.
Garlic & Onion Flavor Depth: Sauté garlic and onion until translucent but not browned to avoid bitterness and to enhance aromatic depth.
Baking & Browning: Cover with foil for the first part of baking to cook through, then remove foil so the cheese browns and develops a golden crust.
Cool Before Inverting: Let the gratin rest 10-15 minutes after baking; this helps it set so that it inverts cleanly without falling apart.
