Makhani Potato Gratin: A Creamy, Cheesy Indian-Inspired Twist on a Classic Side Dish
If you’re searching for the perfect vegetarian side dish for Thanksgiving, holiday parties, or cozy dinners, this Makhani Potato Gratin is sure to be a showstopper. Combining the rich, buttery flavors of traditional makhani sauce with the creamy decadence of classic potato gratin, this fusion recipe strikes the perfect balance of bold and comforting.
Unlike your average gratin, this version starts with a white roux infused with makhani sauce. The result is a luxurious, creamy base that has just enough Indian-inspired flair without overwhelming the dish. Fresh thyme—both in the sauce and as a garnish—adds an aromatic herbaceous note that elevates every bite.
The dish is topped with golden, bubbling cheese for the ultimate crowd-pleaser. Whether you’re hosting a formal gathering or preparing a simple family dinner, this easy-to-make dish is versatile, vegetarian, and endlessly satisfying. Best of all, you can prep it ahead of time and bake it just before serving, making it a stress-free addition to your table. Serve this cheesy, indulgent Makhani Potato Gratin as the perfect side dish alongside your holiday favorites or any cozy meal that calls for something special. Make it once, and it’s bound to become a tradition.
Happy Cooking!
Servings: 6-8 servings
Prep Time: 20-30 mins
Cooking Time: 30-40 mins
Baking Time: 40-50 mins
Total Time: 2-2.5 hours
Ingredients:
For the Creamy Makhani Sauce:
1/2 tbsp ghee
1/2 tbsp peanut oil
1 tsp cumin seeds
1/2 tsp coriander seeds
1 cardamom
1 clove
1 dried red chili
1 bay leaf
1/2 cup chopped red onion (about 1 small onion)
1 green chili
3-4 cloves of garlic
1 inch ginger chopped
2.5 tbsp tomato paste
1 tsp Turmeric powder
1 tsp Kashmiri red chilli powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp garam masala
A pinch of cinnamon powder
1-2 tsp Salt as per taste
1/2 tsp pepper
1 tsp sugar
1/4 cup water
2.5 tbsp butter
2 tbsp all-purpose flour
1 cup milk
1/2 cup heavy cream
1/4 tsp nutmeg powder
1 twig of thyme leaves, about 1 tsp
1/2 cup shredded cheddar and mozzarella cheese
Assembly:
3 medium golden potatoes cut into VERY THIN slices- see notes
1-1.5 cup shredded mozzarella or Amul cheese
2 twigs of thyme leaves, about 2-3 tsp
Directions:
Makhani Gravy: In a pan on low-medium heat, add oil and ghee.
Once warm add cumin seeds, coriander seeds, bay leaf, dried red chili clove, and cardamom. Cook for 1-2 minutes and let it crackle.
Add chopped onions, ginger, garlic, and green chili. Cook it for 6-8 minutes till the onions are translucent and start to brown.
Add tomato paste, and spices & seasonings- turmeric powder, coriander powder, cumin powder, red chili powder, salt, pepper & sugar. Cook it together for 6-8 minutes until the oil separates. Once it does, add water and cook for 3-4 minutes. You don’t want the raw taste of spices and tomato.
Let it cool and grind it into a fine paste.
Creamy Makhani Sauce: In a saucepan melt the butter.
Add the flour, and mix well. Cook the paste well so that the flour gets cooked well. Cook for 4-6 minutes.
Add half of the milk & cream and use a whisk to mix well and ensure there are no lumps. Add the remaining milk and cream and whisk into a smooth sauce.
Add the salt, pepper & nutmeg powder and stir well.
Add thyme and mix.
Add the cheese and makhani gravy and mix well till combined and the cheese has melted.
Let the sauce cool slightly.
Assembly: Preheat the oven to 375F.
Arrange the thinly sliced potatoes in a baking dish. Slightly overlap the potato slices, don’t stack them or crowd them!
Pour the sauce all over the potatoes covering the slices with the creamy makhani sauce.
Top with cheese and finish with thyme.
Cover the dish with foil paper. Bake at 375F for 40 minutes covered. Uncover the foil and bake for 10-15 minutes till the cheese is golden brown and crispy.
Once out of the oven, let it cool for 3-5 minutes.
Serve warm & enjoy!
Notes/Tips:
You can make the makhani gravy and keep it in the fridge for 1-2 days before or freeze it and keep it for 1 month.
Make sure the potatoes are very thinly sliced. You can use a mandoline if you want but be careful while using it. I used a knife just make sure it’s thin. You should be able to somewhat see through the potatoes. If it’s too thick it won’t cook in the oven.
Make sure all potatoes are covered in the gravy.
Do not overlap the potatoes too much. You want to make sure they are spread out so all get covered in the gravy.
The thyme adds a lot!
Be sure to use a whisk to avoid lumps.
Make sure you cover the baking dish with foil while baking so that the potato cooks.
You can assemble it and keep it if you are hosting or for any dinner and bake it just before serving.
