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Cacio e Pepe Potato Gratin

"Elegantly cozy!"

Prep Time:
15 mins
Cook Time:
1 hr 20 mins
Rest Time:
10 mins
Total Time:
1 hr 45 mins
Servings:
8 (serving size: about 1 cup)
Jump to Nutrition Facts

If you’re searching for a side dish that’s both comforting and elevated, look no further than this Cacio e Pepe Potato Gratin.

This recipe marries two decadent favorites, bringing the bold flavors of the classic Italian pasta to the creamy, tender goodness of a French potato gratin. It all starts with thinly sliced Yukon Gold potatoes simmered in a rich cream sauce, layered with Parmigiano Reggiano and pecorino Romano, and baked to golden, bubbly perfection. A final sprinkle of thyme adds a hint of floral freshness that balances the richness beautifully.

Potatoes are always a crowd-pleaser, but this version—with its peppery, nutty cheeses and crispy golden edges—is guaranteed to stand out. As our Test Kitchen put it, this dish is “luxurious and comforting at the same time—elegantly cozy!”

Ingredients

Original recipe (1X) yields 8 (serving size: about 1 cup) servings

  • 4 tablespoons unsalted butter

  • 1 small yellow onion, thinly sliced

  • 4 garlic cloves, minced

  • 1 1/2 cups heavy whipping cream

  • 1 (12 ounce) can evaporated milk

  • 1/2 teaspoon kosher salt

  • 4 pounds Yukon Gold potatoes, peeled and thinly sliced on a mandolin into 1/8-in.-thick slices

  • 1/2 cup freshly grated Parmigiano-Reggiano cheese

  • 1 tablespoon freshly ground black pepper, plus more for garnish

  • 2 cups freshly grated pecorino Romano cheese

  • fresh thyme leaves, for garnish

Directions

  1. Gather all ingredients.

    Cacio e Pepe Potato Gratin ingredients on a counter

    Dotdash Meredith Food Studios

  2. Preheat oven to 375 degrees F (190 degrees C). Heat butter in a large 12-inch high-sided skillet over medium heat until melted. Add onion and cook, stirring occasionally, until softened, 5 to 6 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.

    Onions cooking in a blue skillet

    Dotdash Meredith Food Studios

  3. Add cream, evaporated milk, and salt and stir. Add potatoes, separating slices from each other and nestling potatoes in cream mixture until potatoes are partially covered. Bring to a boil over medium-high. Reduce heat to medium and simmer, stirring and folding often, for 15 minutes. (Potatoes will be harder to stir at first but will soften as they cook). Remove from heat.

    Potatoes with onions and cream mixture in a blue skillet

    Dotdash Meredith Food Studios

  4. Add Parmigiano-Reggiano, pepper, and 1 1/2 cups of the Pecorino-Romano; fold and stir until potatoes are evenly coated in cheeses. Top evenly with remaining 1/2 cup Pecorino-Romano.

    Cacio e Pepe Potato Gratin topped with Parmigiano-Reggiano cheese in a blue skillet

    Dotdash Meredith Food Studios

  5. Cover tightly with foil and bake in preheated oven until potatoes are fork tender, 35 to 40 minutes.

    Cacio e Pepe Potato Gratin in a blue skillet

    Dotdash Meredith Food Studios

  6. Remove foil and increase oven temperature to broil. Broil until cheese is golden brown, 4 to 5 minutes.

    Baked Cacio e Pepe Potato Gratin in a blue skillet

    Dotdash Meredith Food Studios

  7. Remove and let sit for 10 minutes. Garnish with thyme and pepper and serve.

    Cacio e Pepe Potato Gratin on a plate with a fork, with more potato gratin in a blue skillet and on a plate in the background

    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

620 Calories
35g Fat
58g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 620
% Daily Value *
Total Fat 35g 45%
Saturated Fat 22g 110%
Cholesterol 114mg 38%
Sodium 684mg 30%
Total Carbohydrate 58g 21%
Dietary Fiber 5g 19%
Total Sugars 9g
Protein 21g 43%
Vitamin C 24mg 27%
Calcium 552mg 42%
Iron 3mg 17%
Potassium 1466mg 31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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