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.
Ingredients
Scale
Sauce 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
Gratin Ingredients
- 6 cups thinly sliced peeled potatoes (about 5–6 medium potatoes)
- 1 cup shredded mozzarella cheese or Parmesan cheese for topping
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
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 370 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 45 mg
Keywords: potato gratin, creamy potato bake, cheesy potato casserole, French potato dish
