Creamy Potato Gratin
This creamy potato gratin is guaranteed to be a crowd favorite side dish for all dinners and holidays! So amazingly rich, creamy and buttery!
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 5-10 minutes.
- Serve immediately, garnished with chives, if desired.
Notes
- 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.
- Start with cold water. When parboiling the potatoes, always start with cold water to ensure even cooking throughout.
- 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.