• Eliana

Cheesy Potato Gratin

I'm all about side dishes when it comes to the holidays. Say hi to Cheesy Potato Gratin-- creamy, gooey, perfect, and extra cheesy. This side dish is all that and a bag of potato chips. With Thanksgiving coming up, you'll want to add this to your menu. The more cheese the merrier, so feel free to add your favorite cheese of choice. I went with Gruyere and Cheddar and I doubt anyone will complain about that. Hope you enjoy it too!

Here's what you will need.

Using a mandolin slicer, slice the potatoes into ¼ inch thick rounds. If you don’t have a mandolin, you can use your knife, try to cut uniformed ¼ inch rounds, so they all cook evenly and at the same time.

In a saucepan, heat 2 tablespoons of butter over medium-high heat. Add flour and cook, whisking constantly, until thickened, about 3 minutes. This roux will help thicken the cheese sauce.

Remove from heat and slowly whisk in milk. Return pan to heat and bring to a boil, whisking constantly.

Lower heat and add 1 cup cheddar, 1 cup Gruyere, garlic, pepper, and salt; whisk until cheese is melted.Remove heat and pour cheese sauce into an oven-safe casserole or baking dish.

Add sliced potatoes to dish in a row down until you reach the bottom of the dish and then continue forming another row next to the potato row already formed. Continue until all potato slices are snug into the dish.

Dot the top with the remaining 2 tablespoons butter and sprinkle with the remaining 1 cup of Cheddar and 1 cup of Gruyere over the top.

Bake in preheated oven for 50 minutes, then increase oven temperature to 400F degrees and bake until potatoes are tender and top is golden brown, about 15 more minutes. Garnish with chopped parsley, serve hot!

*Cooks Note: If the top becomes too dark before the potatoes get tender, cover the top with foil. Also, if the gratin is a little oily from the melted cheese, use a paper towel to blot the oil off the top! Use a paper towel to dab off the excess oil from the cheese, if needed.

Cheesy Potato Gratin

Prep Time: 5 minutes

Cook Time: 1 hour and 10 minutes

Total Time: 1 hour and 15 minutes

Yield: 6-8 servings

Ingredients:

4 to 5 medium Yukon gold potatoes, unpeeled, cut in 1/2-inch thick rounds

4 tablespoons unsalted butter

1/4 cup all-purpose flour

2 cups milk

2 cups shredded sharp Cheddar cheese (8oz)

2 cups shredded Gruyere cheese (8 oz)

1/4 teaspoon freshly ground pepper

1/4 teaspoon Kosher salt

1 tablespoon chopped fresh parsley, for garnish

Directions:

Preheat the oven to 300°F degrees.

Using a mandolin slicer, slice the potatoes into ¼ inch thick rounds. If you don’t have a mandolin, you can use your knife, try to cut uniformed ¼ inch rounds, so they all cook evenly and at the same time.

In a saucepan, heat 2 tablespoons of butter, over medium-high heat. Add flour and cook, whisking constantly, until thickened, about 3 minutes. Remove from heat and slowly whisk in milk. Return pan to heat and bring to a boil, whisking constantly. Lower heat and add 1 cup cheddar, 1 cup Gruyere, garlic, pepper, and salt; whisk until cheese is melted.Remove heat and pour cheese sauce into an oven-safe casserole or baking dish. Add sliced potatoes to dish in a row down until you reach the bottom of the dish and then continue forming another row next to the row already formed. Continue until all potato slices are snug into the dish. Dot the top with remaining 2 tablespoons butter and sprinkle with the remaining 1 cup Cheddar and 1 cup Gruyere.

Bake in preheated 300°F degrees oven for 50 minutes, then increase oven temperature to 400°F degrees and bake until potatoes are tender and top is golden brown, about 15 more minutes. Garnish with chopped parsley, serve hot!

*Cooks Note: If the top becomes too dark before the potatoes get tender, cover the top with foil. Also, if the gratin is a little oily from the melted cheese, use a paper towel to blot the oil of the top! Use a paper fowl to dab off the excess oil from the cheese, if needed.

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Private Chef Services - New York City

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