Potato Gratin

Potato Gratin combines French and Italian flavors in the most delicious, easy to make and comforting potato dish.

Potato Gratin

This Potato Gratin is my new way of serving delicious potatoes, which is full of flavor and also delicious. I have tried making this dish for the first time, and honestly, I was quite impressed on how easy and tasty this meal is. Everyone who tried this dish was amazed and fell in love with the amazing Italian flavors it packs. This recipe is my Italian take on classic Potato Gratin that is loaded with fresh Italian cheese and herbs.

Why You’ll Love This Potato Gratin:

• First, it’s bursting with flavor and coated in the most delicious cheesy and creamy sauce.
• Also, it’s incredibly easy to make and perfect for a crowd.
• Hearty and tasty it can be served as a side dish or a vegetarian meal accompanied by a salad.
• In addition, leftovers are delicious.
• Comfort food at it’s best.
• Easy to take to a party.

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Potato Gratin Recipe Tips:

• The Italian seasoning is key here, because it’s what will give the sauce that amazing aroma. Hence, don’t be shy on using it.
• Also, I recommend to use full fat cream or whole milk. Because, in a recipe that is so cheesy and creamy, you really don’t want to take shortcuts or cutting calories.
• The potatoes should be thinly sliced, but not paper thin, a mandolin slicer would be very helpful.
• If you prefer the sauce more spicier, you can add some cayenne pepper, taste and adjust.
• Also, other delicious mix ins would be bacon crumbs or jalapeno peppers.
• Use full fat mozzarella cheese for the most luxurious creamy texture.

What is a Gratin?

Gratin is a well spread culinary technique where an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, eggs or butter. It comes originally from French, and is usually prepared in a shallow dish. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish.

HOW TO FREEZE THIS Gratin?

To freeze, transfer the mixture to a buttered 9-by-13-inch freezer-to-oven baking dish. Cover tightly with aluminum foil. Freeze for up to 3 months. Bake, frozen and covered with foil, at 350°F, for up to 1 hour.

.Tools/Ingredients I used to make this Potato Gratin Recipe:

• Mandolin – a life saver when it comes to slicing veggies
• 9×9 inch pan – I use it for many recipes, brownies, fudge and blondies. It’s quality is great and I like the perfect measurements, it works great for smaller batch recipes

Print

Servings: 8 servings

Potato Gratin

Prep Time:

15 mins

Cook Time:

1 hr 30 mins

Total Time:

1 hr 45 mins

Potato Gratin combines French and Italian flavors in the most delicious, easy to make and comforting potato dish.

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
• 8.8 ounces mozzarella cheese + 1 cup shredded
• 5 cups thinly sliced peeled potatoes about 6 medium potatoes

Instructions

1. Preheat oven to 350F.
2. Grease a 9inch deep baking dish and set aside.
3. In a medium saucepan, melt butter over medium heat, add onion and cook until softened, about 6 minutes.
4. Add flour, salt, pepper and Italian seasoning and cook, stirring frequently, until mixture is pale golden for about 5 minutes.
5. 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.
6. 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.
7. Remove from heat and stir in 8.8 ounces of cheese until melted.
8. 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.
9. Bake for 1 hour or 1 hour and 10 minutes until the potatoes are tender.
10. Serve and enjoy!

Calories: 251, Fat: 8g, Saturated Fat: 5g, Cholesterol: 30mg, Sodium: 505mg, Potassium: 781mg, Carbohydrates: 27g, Fiber: 4g, Sugar: 7g, Protein: 17g, Vitamin A: 12.2%, Vitamin C: 19.4%, Calcium: 50.1%, Iron: 26.5%

Author: Catalina Castravet

Course: Appetizer, Main Course

Cuisine: American, French, Italian

Keyword: Potato Gratin

All images and text © for Peas and Peonies, LLC.

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