Side Dish

Red, White and Blue Potato Gratin

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Prep Time: 30 minutes
Cook Time: 1 minute
Total Time: 2 hours 31 minutes
Servings: 10
Calories: 194kcal
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Red, White and Blue Potato Gratin


  • 1 package refrigerated pie crusts 14.1 oz, 2 crusts
  • 1 tablespoon chopped fresh basil
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups shredded gouda cheese
  • 1 pound blue potatoes thinly sliced
  • 1 pound white potatoes thinly sliced
  • 1 pound red potatoes thinly sliced
  • 1 1/2 teaspoons Garlic salt
  • 3/4 cup heavy cream
  • 1/4 cup Italian flavored Panko bread crumbs
  • 3 large fresh basil leaves sliced in thin strips
  • 12 oz sour cream optional


  • Preheat oven to 425oF. Unroll piecrusts on lightly floured surface. Sprinkle one piecrust with the chopped basil, the ground pepper and 1/2 cups of the cheese. Top with remaining pie crust and roll out to a 14-inch circle. Press circle into bottom and up sides of a 9-inch springform pan, folding under edges of crust to make even with rim of pan. Refrigerate for 20 minutes.
  • Evenly layer blue potatoes in bottom of chilled crust. Sprinkle with 1/3 cup of cheese. Top with a layer of white potatoes; sprinkle with 1/3 cup cheese. Top with a layer of red potatoes; sprinkle with 1/3 cup of the cheese.
  • In small microwavable bowl, microwave garlic salt and cream on HIGH for 50 seconds; pour over potatoes in pan. Sprinkle with the remaining 1/2 cup of cheese and the bread crumbs.
  • Cover pan with foil; bake for 1 hour. Uncover and bake an additional 20 to 30 minutes or until potatoes are fork tender and topping is browned. Let cool 15 minutes.
  • To serve, place pan on serving plate; remove sides of pan. Garnish with basil strips. Serve with sour cream on the side, if desired.


Calories |194kcalCarbohydrates |17gProtein |3gFat |13gSaturated Fat |8gPolyunsaturated Fat |1gMonounsaturated Fat |4gCholesterol |42mgSodium |394mgPotassium |459mgFiber |2gSugar |2gVitamin A |478IUVitamin C |13mgCalcium |59mgIron |1mg