Get the Recipe: Potato Gratin
Thin potato slices are set on their sides and arranged in a pretty spiral pattern. Baked with a creamy Gruyère, cheddar and Parmesan chees sauce until bubbly and golden.
Ingredients
- 4-6 Yukon Gold (yellow-fleshed) potatoes, unpeeled, thinly sliced
- 1 small onion, peeled, halved and thinly sliced
- 1 cup Gruyère cheese, shredded
- 1 cup old white cheddar cheese, shredded
- 1/2 cup Parmesan cheese, freshly shredded recommended
- 4 Tablespoons butter
- 4 Tablespoons all-purpose flour
- 2 cups milk, 2 or 3% recommended
- 1 cup chicken or vegetable broth
- 1 teaspoon garlic powder, not garlic salt
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 375F (regular bake setting - adjust as needed for convection/fan-assisted).
- Spray a 9-inch round shallow casserole dish or 9 1/2 x 6-inch oval au gratin baking dish with cooking spray and set aside. (A deep-dish pie plate will also work in a pinch.)
- Thinly slice the 4-6 Yukon Gold (yellow-fleshed) potatoes (unpeeled, thinly sliced) as thinly as you can cut them with a sharp knife. Peel the 1 small onion (peeled, halved and thinly sliced) and trim off the top and bottom slightly. Cut the onion in half from top to bottom, then cut into thin slices, cutting from the short side. Set aside.
- Prepare 1 cup Gruyère cheese (shredded), 1 cup old white cheddar cheese (shredded) and 1/2 cup Parmesan cheese (freshly shredded recommended)and set aside.
- In a large saucepan, heat the 4 Tablespoons butter over medium heat. Stir in the 4 Tablespoons all-purpose flour and cook, stirring, for about 1 minute. Slowly add the 2 cups milk (2 or 3% recommended), stirring constantly, then add the 1 cup chicken or vegetable broth. Cook, stirring, until the sauce is smooth and begins to thicken. Stir in the 1 teaspoon garlic powder (not garlic salt), 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Remove the saucepan from the heat and add about 3/4 of the shredded Gruyère cheese, 3/4 of the shredded white cheddar cheese and 3/4 of the Parmesan to the sauce. Stir in briefly, then let stand for 1-2 minutes and stir again until the sauce is smooth.
- Arrange the potato slices in the prepared baking dish, standing them on their sides in the dish. Insert onion slices between the potato slices. Slowly pour the cheese sauce over the potatoes and onions, using a fork to gently separate the potato slices to allow the sauce to seep a bit between the potato slices. The cheese sauce should not completely cover the potato slices, leaving the tops slightly uncovered. You may not need to use all of the sauce, depending on your dish size or the size of your potatoes. (Refrigerate any leftover sauce to use for drizzling on cooked vegetables!) Season the casserole with a pinch more salt and some freshly ground pepper.
- Cover the baking dish tightly with foil and bake covered for 45 minutes.
- Remove from the oven and remove the foil. Top with the remaining shredded cheese. Return to the oven uncovered and bake for an additional 30-35 minutes, or until the potatoes are tender and the top is golden brown and bubbling.
- Allow to stand for about 5 minutes before serving.
- Store leftovers covered in the refrigerator for 3-4 days. Freezing isn't recommended, as the creamy sauce may become grainy after freezing and thawing. Reheat in a 350F oven loosely covered with foil until warmed through, 15-20 minutes, removing the foil for the last few minutes to re-crisp a bit.
Before slicing the potatoes, place the whole potatoes into your baking dish. Use only as many potatoes as will sit flat in the dish, with about 1 inch between the potatoes (see the Step-by-Step photos above the Recipe Card).
Adding the cheese to the sauce off-heat and allowing it to melt slowly (with minimal stirring to start) helps to prevent a grainy cheese sauce.
Notes
Be sure to read the notes above this Recipe Card for substitution suggestion and step-by-step photos that you might find helpful.
Serving: 1serving, Calories: 420kcal, Carbohydrates: 31g, Protein: 20g, Fat: 24g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 73mg, Sodium: 912mg, Potassium: 709mg, Fiber: 3g, Sugar: 6g, Vitamin A: 853IU, Vitamin C: 23mg, Calcium: 575mg, Iron: 1mg
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