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Creamy Potato Gratin
The most tasty, simple to prepare, and comforting potato dish is called potato gratin and blends French and Italian flavors. A creamy, irresistible Alfredo sauce is used to cook potatoes that have been thinly sliced until they are perfectly golden brown.
Creamy au gratin potatoes recipe
My novel method of serving delectable potatoes for Christmas dinner or the holidays is this Potato Au Gratin Casserole! It is the ultimate comfort meal, bursting with flavors and cooked to golden brown perfection in a delicious creamy sauce. The recipe for Julia Child’s original meal was modified to create this decadent side dish of potatoes.
It tastes good when I use mozzarella or parmesan. Over the course of a year, I discovered that the parmesan cheese combination really elevates the flavors, producing potatoes that are incredibly tender. Use your preferred cheeses or a variety if you’d like. Cheddar cheese, strong cheddar, or even gruyere cheese would make excellent substitutes.
Additionally, this recipe is extremely simple to prepare, particularly if you have a mandolin for slicing the potatoes. Everyone who tasted this dish was in awe of its incredible Italian and French flavors and fell in love with it. Try this recipe; it will become everyone’s favorite side meal for dinners or special occasions!
What is potato gratin?
This traditional French dish, also referred to as Dauphinoise Potatoes, is a side dish prepared with countless layers of thinly sliced potatoes, heavy cream or milk, butter, and a ton of cheese.
The au gratin method, which involves slicing an ingredient thinly, layering it, and then topping it with a sauce or browned cheese crust, is now widely used throughout the globe. In addition to potatoes, this method works with other items as well.
Serve these with our Air Fryer Pork Tenderloin
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
- 2 1/2 cups mozzarella cheese or parmesan cheese (shredded)
- 6 cups thinly sliced peeled potatoes (about 5-6 medium potatoes)
Instructions
- First, preheat the oven to 375 degrees F.
- Grease a 9×13 inches deep baking dish and set it aside.
Make the sauce.
- In a medium saucepan, melt butter over medium heat, add onion and cook until softened, about 6 minutes.
- Add flour, salt, pepper, and Italian seasoning and cook, stirring frequently, until mixture is pale golden for about 5 minutes.
- Whisking constantly, pour in 2 cups of milk, cook for a few minutes and add the remaining 2 cups of milk, whisk until smooth. Cook mixture stirring constantly until it starts to boil.
- Reduce heat to low and simmer gently, stirring occasionally, until the sauce thickens and is very creamy about 8 – 10 minutes. Taste and adjust for salt and pepper.
- Remove from heat and stir in 1 1/2 cup of shredded cheese until melted.
Assemble and bake.
- Mix the potatoes with the béchamel sauce and transfer the mixture to the baking dish, top with the remaining 1 cup of mozzarella cheese and transfer the dish into the oven.
- Bake for 1 hour or 1 hour and 10 minutes until the potatoes are tender.
- Serve and enjoy!
