Creamy Potato Gratin
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Guaranteed to be everyone’s favorite side dish, for dinners or holidays! So amazingly rich, creamy, buttery and completely addictive!
Is it too early to be discussing Easter recipes? Because I’ve been planning Easter ever since Christmas was over. I mean, hey, I’ll take any excuse to make a potato gratin.
why i love this recipe
- No mandolin required. Since the potatoes are peeled and cut into 1-inch cubes, a mandolin is not needed here, cutting down prep time substantially.
- Make ahead of time. Potato gratin can conveniently be made ahead of time – prepped or completely baked – depending on your time constraints.
- Crowd pleaser. This is such a lovely, decadent side dish, and always a guaranteed hit with the masses. Who doesn’t love an indulgent, tender potato dish covered and bubbling with a creamy cheese sauce?
tips and tricks for success
- Use the right potatoes. Starchy potatoes, such as russet or Yukon gold, is ideal. They will bake up very tender, absorbing the cream sauce, while still holding up its shape.
- Freshly grated cheese goes a long way. Use a flavorful cheese such as cheddar or gruyere, or a combination of both.
- Place the baking dish in the center rack. Placing the potatoes on the top rack of the oven will cause your potatoes to brown too fast.
- Add bacon or pancetta. Bacon, ham or pancetta would all be great additions to mix things up.
- Let it rest. This will allow the potatoes to absorb all the sauce, giving it some time to thicken. This will also make it easier to serve with less mess.
what to serve with potato gratin
Creamy Potato Gratin: Frequently Asked Questions
We recommend using starchy potatoes such as Yukon gold or russet potatoes as these will yield more tender potatoes. Red potatoes on the other hand are much less starchy, and are best for boiling, roasting or frying.
This really depends on personal preference. Yukon gold potatoes are thin-skinned though and can be left unpeeled, if desired.
Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.
You can cut the potatoes ahead of time, storing them in a large bowl of water, completely submerged, with 1 tablespoon acid (white wine vinegar or lemon juice) in the fridge for no more than 24 hours. This will prevent the potatoes from turning brown and gray. Drain the water and pat the potatoes completely dry when ready to use.
Yes! This can be made, assembled and baked 1-2 days before (without the remaining 1 1/4 cups white cheddar cheese), covered with aluminum foil for the entire cook time, and placed in the fridge. Allow the potatoes to come to room temperature for about 30 minutes prior to reheating at 350°F for 20-30 minutes, or until warmed through, sprinkling with remaining 1 1/4 cups white cheddar cheese and broiling until golden brown.
Creamy Potato Gratin
Ingredients
- 3 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
- ¼ cup unsalted butter
- 2 shallots, diced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups chicken stock
- ¾ cup heavy cream
- 2 cups shredded white cheddar cheese, divided
- 2 teaspoons Dijon mustard
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives
Equipment
Instructions
- Place potatoes in a large stockpot or Dutch oven; cover with cold salted water. Bring to a boil; reduce heat, cover and simmer until potatoes are tender, about 5 minutes. Drain well; set aside.
- Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
- Melt butter in a Dutch oven over medium heat. Add garlic and shallot, and cook, stirring frequently, until tender, about 3-4 minutes.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken stock and heavy cream. Bring to a boil; reduce heat and simmer, stirring constantly, until reduced and thickened, about 5 minutes.
- Remove from heat; stir in 3/4 cup white cheddar cheese and mustard. Stir in potatoes; season with salt and pepper, to taste.
- Spread potato mixture into the prepared baking dish. Place into oven and bake until potatoes are tender and mixture has thickened, about 35-40 minutes.
- Sprinkle with remaining 1 1/4 cups white cheddar cheese. Place into oven and broil until golden brown, about 3 minutes. Let stand 5 minutes.
- Serve immediately, garnished with chives, if desired.
Video
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