Name: Creamy Potato Gratin Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: French
Ingredients: 5 tablespoons unsalted butter; 1 medium onion, finely chopped; 1/4 cup all-purpose flour; 1/2 teaspoon coarse salt; 1 teaspoon Italian Seasoning; 1/2 teaspoon black pepper; 4 cups whole milk; 1 1/2 cups shredded mozzarella cheese or Parmesan cheese; 6 cups thinly sliced peeled potatoes (about 5-6 medium potatoes); 1 cup shredded mozzarella cheese or Parmesan cheese for topping

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If you’re looking for a comforting dish that wraps tender, thinly sliced potatoes in a luscious, cheesy blanket, then this Creamy Potato Gratin is exactly what your kitchen needs. This classic favorite combines simple, wholesome ingredients into a rich and velvety casserole that’s perfect for family dinners or special occasions. Each bite melts with creamy sauce and golden cheese, making Creamy Potato Gratin an irresistible side or even a star on its own.

Creamy Potato Gratin Recipe - Recipe Image

Ingredients You’ll Need

All the ingredients for this Creamy Potato Gratin are straightforward but essential to achieving that perfect harmony of flavors and textures. They work together to build the creamy sauce and create a golden, cheesy top that makes this dish so memorable.

Unsalted butter: Adds richness and helps soften the onions for a silky base.
Medium onion: Finely chopped to infuse subtle sweetness and aroma into the sauce.
All-purpose flour: Thickens the sauce giving it that smooth, velvety texture.
Coarse salt: Brings out the flavors in both potatoes and sauce.
Italian Seasoning: Imparts a hint of herbs that elevate the overall taste.
Black pepper: Adds a gentle peppery bite balancing the creamy richness.
Whole milk: The foundation of the creamy béchamel, ensuring smoothness.
Mozzarella or parmesan cheese: Provides that irresistible gooey, golden cheese layer on top.
Thinly sliced peeled potatoes: The star ingredient, tender and flavorful when baked in the creamy sauce.

How to Make Creamy Potato Gratin

Step 1: Preparing the Oven and Dish

Begin by heating your oven to 375 degrees Fahrenheit so it’s ready to bake the gratin perfectly. While it preheats, grease a 9×13-inch deep baking dish generously. This ensures your creamy potato layers won’t stick and makes for easy serving later on.

Step 2: Making the Luxurious Sauce

Start melting the butter in a medium saucepan over medium heat and toss in your finely chopped onions. Cooking them for about 6 minutes softens their sharpness, letting their natural sweetness enrich the sauce. Then sprinkle in the flour, salt, pepper, and Italian seasoning, stirring frequently until the mixture turns a pale golden – this step creates a flavorful roux base that thickens your sauce perfectly.

Step 3: Creating the Creamy Béchamel

Whisk in 2 cups of milk steadily to avoid lumps, then patiently stir for a couple of minutes before adding the remaining 2 cups. Keep whisking until the sauce reaches a smooth, simmering consistency. The key is to keep stirring so it doesn’t stick or burn. After about 8 to 10 minutes, your sauce should thicken beautifully and become incredibly creamy. Taste and adjust salt and pepper for the best flavor balance.

Step 4: Infusing Cheese Into the Sauce

Once the sauce is off the heat, stir in one and a half cups of shredded cheese until it melts effortlessly, creating a rich, cheesy base that the potato slices will soak up during baking. This step is where the Creamy Potato Gratin begins to really come alive.

Step 5: Assembling and Baking

Combine the thinly sliced potatoes with the cheesy béchamel sauce, ensuring every slice is coated evenly. Transfer this mixture into your prepared baking dish, then sprinkle the remaining cup of cheese over the top. Pop it into your preheated oven and bake for 1 hour to 1 hour and 10 minutes until the potatoes are tender and the top is bubbly and golden brown. This slow bake is what turns simple ingredients into a soul-satisfying masterpiece.

How to Serve Creamy Potato Gratin

Garnishes

For an extra touch of freshness and color, sprinkle some freshly chopped parsley or chives on top just before serving. A light dusting of paprika or a few crispy fried shallots also add enticing aroma and contrast to the creamy texture.

Side Dishes

This Creamy Potato Gratin pairs beautifully with crisp green salads or roasted vegetables to cut through the richness. For a heartier meal, serve alongside grilled chicken, steak, or pork for a delightful balance of flavors.

Creative Ways to Present

For an elegant dinner, try serving individual portions in small ramekins, creating personal gratins for your guests. Or layer the potatoes and sauce in a clear glass baking dish so the beautiful layers show through, making an inviting centerpiece for your table.

Make Ahead and Storage

Storing Leftovers

Leftovers of Creamy Potato Gratin keep well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it a great make-ahead dish to enjoy later.

Freezing

You can freeze the gratin before baking by covering it tightly with foil and plastic wrap. It will keep for up to 2 months. When ready to eat, thaw in the refrigerator overnight to ensure even reheating and the best texture.

Reheating

Reheat individual portions in the microwave or warm the entire dish in a 350-degree oven for about 20 minutes. Cover with foil to prevent over-browning and uncover towards the end to crisp the top again. The creamy sauce and tender potatoes will shine just as much as fresh.

FAQs

Can I use a different type of potato?

Absolutely! Yukon Gold or red potatoes work wonderfully as they hold their shape well and have a creamy texture. Russets are also fine but may yield a softer gratin.

Is it necessary to peel the potatoes?

Peeling is traditional for a smooth texture, but you can leave the skins on if you prefer more rustic gratin with extra nutrients and flavor.

Can I substitute the milk with cream?

Yes, using cream or half-and-half will result in an even richer gratin, but the dish is delicious and creamy enough with whole milk as well.

What cheese is best for this gratin?

Mozzarella gives a melty, stretchy texture, while parmesan adds a nutty flavor and sharpness. You can also mix both or use gruyere for a classic French twist.

How thin should the potato slices be?

Thin slices, about 1/8 inch, are ideal as they cook evenly and soak up the creamy sauce perfectly without becoming mushy.

Final Thoughts

There’s something incredibly satisfying about the warm, cheesy richness of this Creamy Potato Gratin. It’s the kind of dish that feels like a warm hug on a plate, bringing comfort and joy with every creamy bite. I can’t wait for you to try this recipe and make it a treasured classic in your own home—it’s simply too good not to share!

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Creamy Potato Gratin Recipe

★★★★★

5.1 from 15 reviews

Author: Lana
Total Time: 1 hour 30 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Creamy Potato Gratin is a classic, comforting side dish featuring thinly sliced potatoes baked in a rich, cheesy béchamel sauce with Italian seasoning and melted mozzarella or Parmesan cheese. This hearty gratin is perfect for family dinners and holiday occasions, offering a luscious, golden crust and creamy interior.

Instructions

Preheat Oven: First, preheat the oven to 375 degrees F to ensure it reaches the perfect temperature for baking the gratin.
Prepare Baking Dish: Grease a 9×13 inches deep baking dish with butter or oil and set it aside to prevent sticking while assembling the gratin.
Cook Onions: In a medium saucepan, melt the butter over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened about 6 minutes, releasing sweetness and flavor.
Make Roux: Stir in the all-purpose flour, salt, black pepper, and Italian seasoning, cooking while stirring frequently until the mixture turns pale golden, about 5 minutes. This forms the base for the béchamel sauce.
Add Milk: Whisking constantly, pour in 2 cups of whole milk and cook for a few minutes until the mixture starts to thicken slightly. Then add the remaining 2 cups of milk and whisk until smooth.
Simmer Sauce: Continue cooking the sauce, stirring constantly, until it comes to a boil. Reduce heat to low and simmer gently, stirring occasionally, until the sauce thickens and becomes very creamy, about 8 to 10 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
Add Cheese: Remove the sauce from heat and stir in 1 1/2 cups of shredded mozzarella cheese or Parmesan cheese until melted and fully incorporated into the sauce.
Assemble Gratin: In a large bowl, combine the thinly sliced potatoes with the cheesy béchamel sauce until well coated. Transfer the mixture evenly into the prepared baking dish.
Top with Cheese: Sprinkle the remaining 1 cup of shredded mozzarella or Parmesan cheese evenly over the top of the potato mixture to create a golden, bubbly crust when baked.
Bake: Place the dish in the preheated oven and bake uncovered for 1 hour to 1 hour and 10 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown.
Rest and Serve: Remove from the oven and allow the gratin to rest for 5-10 minutes before serving. This helps the sauce set slightly for easier slicing and enhances the flavors.

Notes

Use a mandoline slicer for uniform potato slices to ensure even cooking.
For a crispier top, place the gratin under the broiler for 1-2 minutes at the end of baking.
Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain creaminess.
Substitute whole milk with half-and-half or cream for extra richness, adjusting seasoning accordingly.
Potatoes such as Yukon Gold or Russets work best due to their starchy texture ideal for gratins.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Side Dish
Method: Baking
Cuisine: French