Cheesy Potato Gratin

Name: Cheesy Potato Gratin
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 8
Cuisine: American
Ingredients: 3 pounds Yukon Gold potatoes (thinly sliced into 1/8-inch rounds); 0.5 White or yellow onion (thinly sliced); 2 tablespoons Salted butter; 0.25 cup All-purpose flour (whole wheat, all purpose, or gluten-free 1:1 flour will all work); 1.5 cups Milk (unsweetened almond milk, regular, skim or whole milk will also work); 8 ounces Sharp cheddar cheese (2 heaping cups shredded); 0.5 teaspoon Garlic powder; 0.75 teaspoon Salt (plus more to taste); Freshly ground black pepper (to taste); 0.5 cup Gruyere cheese (shredded, or substitute with more sharp cheddar); 0.25 cup Grated Parmesan cheese; 2 tablespoons Fresh chopped parsley (for garnish)

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Imagine a dish of thinly sliced potatoes, baked in a luscious, creamy cheese sauce until bubbly and golden brown. This cheesy potato gratin is the ultimate comfort food, perfect for a holiday side dish or an elegant addition to any meal.

105 min

cook 75 min

American

Ingredients

Instructions

Preheat and Prep

Preheat your oven to 375 degrees F (190 degrees C). Grease a 2-quart square baking dish (or an 8x12 inch dish) with nonstick cooking spray or butter.

Layer Potatoes and Onions

Arrange the potato slices in slightly slanted, overlapping rows in the prepared baking dish, leaving a small amount of space between slices. Distribute the onion slices between the rows and on top of the potatoes.

Make the Creamy Cheese Sauce

Melt 2 tablespoons of butter in a saucepan over medium heat. Whisk in ¼ cup of all-purpose flour until smooth.
Gradually add 1 ½ cups of milk, whisking continuously to avoid lumps. Bring the mixture to a simmer, stirring until it thickens to the consistency of a creamy gravy.
Reduce heat to low and stir in 8 ounces (2 heaping cups) of shredded cheddar cheese, ½ teaspoon of garlic powder, and ¾ teaspoon of salt. Add pepper to taste.

Assemble and Bake

Pour the cheese sauce evenly over the potatoes and onions, ensuring they are mostly covered.
Cover the baking dish with aluminum foil and bake for 45 minutes.
Remove the foil, sprinkle with ½ cup of shredded Gruyere cheese (or more cheddar) and ¼ cup of grated Parmesan cheese. Return to the oven and bake uncovered for 30-45 minutes, or until the potatoes are tender and the top is golden brown.

Rest and Garnish

Remove from the oven and garnish with 2 tablespoons of fresh chopped parsley. Let stand for 10 minutes before serving.

Nutrition

Calories: 360 kcal
Serving Size: 1 serving