Creamy Potato Gratin
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
8 servings
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Calories
251 kcal
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Course
Main Course, Appetizer
Creamy Potato Gratin
Description
This Creamy Potato Gratin starts with thinly sliced peeled potatoes combined with a homemade white sauce made by cooking butter and finely chopped onions. Flour is added to create a roux, then milk is gradually whisked in and simmered to develop a smooth, thick béchamel. Seasoned with salt, pepper, and Italian herbs, the sauce is enriched by partially mixing in shredded mozzarella or Parmesan cheese. Potatoes are stirred into the sauce, then the mixture is transferred to a greased dish, topped with extra cheese, and baked at 375°F until the crust is golden and the potatoes are tender.
The gratin presents a creamy texture with flavorful cheese and subtle herbal notes. The long baking allows the potatoes to soften fully, absorbing the seasoned sauce. A slightly crisp cheese topping forms during baking, offering a contrast to the rich and velvety interior.
This gratin works well as a side dish for hearty meals. Its gentle Italian seasoning complements many proteins and vegetables. Preparing the sauce carefully ensures the right consistency and flavor balance, and thin potato slices help achieve even cooking and a uniform creamy texture.
Ingredients
- 5 tablespoons butter unsalted
- 1 onion finely chopped, medium
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt coarse
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 4 cups milk whole
- 2 1/2 cups mozzarella cheese shredded, or parmesan cheese
- 6 cups potatoes about 5-6 medium potatoes, thinly sliced, peeled
Instructions
- First, preheat the oven to 375 degrees F.
- Grease a 9x13 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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 27g | 9% |
| Protein | 17g | 34% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 30mg | 10% |
| Sodium | 505mg | 21% |
| Potassium | 781mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 610IU | 12% |
| Vitamin C | 16mg | 18% |
| Calcium | 501mg | 50% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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