Cacio e Pepe Potato Gratin Recipe

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!”