Creamy potatoes Is a favorite recipe for easy cheesy potatoes! Finely sliced potatoes and onions are cut into a quick cheese sauce and baked until golden.
Potatoes or gratin are a favorite recipe for the family and perfect for a Sunday dinner or as a dish for the holiday!
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This recipe for potatoes or gratin prepares light cheesy potatoes, similar to curly potatoes but laden with a rich cheese flavor. They are the perfect dish for the holiday next to baked pork or even roast beef almonds or pork almonds!
Gratin potato cheese
What is the best potato gratin cheese? When making gratin potatoes, choose cheeses that have a lot of bold flavors. Our top picks are varieties with a sharper taste such as Sharp cheddar, Parmesan and / or Gruyere (or Swiss).
Gruyere cheese adds a rich flavor to gratin potatoes that really cannot be matched; If you can get it, I highly recommend you do it! If Gruyere is not available use Probolone or Swiss For a similar taste!
Professional tip: For a smooth sauce and for best results, shred your cheese from a lump. Pre-grated cheeses will work but do not melt so nicely.
The best type of potato to use for potatoes in the garden
Just as in the preparation of curled potatoes, e The best potatoes to gratin They have red or yukon gold skin Potatoes. Both of these waxed potatoes can hold their shape well and since they have a thin rind, they do not require peeling (an added bonus!).
Curly potatoes versus gratin potatoes
So what is the difference between the curled potatoes and the potatoes in the garden? Both are very similar containing potatoes (and usually onions) baked in a cream sauce. au Gratin is set As covered in bread crumbs or cheese, curled refers to “baking with milk or sauce.”
In the case of this recipe, The difference is the cheese. However, the term curled potato is still often used if there is cheese in the dish!
How to make gratin potatoes
Creamy potatoes There are soft potatoes in a creamy and cheesy sauce for a dish that everyone loves.
1. Prepare potatoes and onions By thin cutting. For even thin slices, I use A mandolin will not happen. You can find them for less than $ 20 and it saves a lot of time.
2. Prepare the cheese sauce According to the recipe below with flour and butter. Add in a little milk to make a white sauce and finally a lot of cheese. If desired you can add other toppings like garlic and fresh thyme or herbs.
Make up the gratin. Stack the potato and onion slices In small piles then place them on the sides in your casserole dish (instead of laying them flat like a traditional gratin). It’s easy to make and turns this recipe into a really beautiful gratin potato!
It adds to both Additional flavor and texture With the crispy edges on the potatoes (and who doesn’t love the delicious pieces of crispy cheese) !! Sprinkle a little extra cheese on top if desired.
Bake these potatoes for about 90 minutes and garnish with parsley.
A time-saving tip
If you are a little short on time, place the potatoes and onions in a pan according to the instructions and cover with cling film. Put in the microwave at full power for about 10 minutes (caution, when removing the plastic it will be hot). Add the cheese sauce and bake according to the instructions below for about 45-55 minutes. No less delicious … just a little faster!
This dish can be prepared 24 hours in advance. Make sure the potatoes are completely covered in the sauce as any exposed potato pieces will warp slightly. Cover well with cling film and cool.
Remove from the refrigerator at least 30 minutes before baking. You may need to add 10 minutes to the baking time.
Although we usually eat it as a side dish, sometimes I make potatoes or gratin with pork by including slices or leftover sliced pork (from our favorite croquette pot ham) before baking.
More classic potato dishes
Have you tried this recipe? Be sure to leave a rating and comment below!
Sliced mashed potatoes and onions and baked in a rich and delicious cheese sauce.
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Preheat oven to 400 degrees Celsius.
Wash potatoes and slice into thin slices of ⅛. Slice the onion as thin as possible.
Layers of potatoes and onions in small piles. Place upright piles in a greased 2.5-ounce to 3-ounce stew.
Melt butter and flour in a saucepan and cook for 2-3 minutes. Add spices and milk. Beat over medium heat until a thick and bubbling mixture is obtained. Remove from the heat and stir in the cheeses until melted.
Tablespoon of cheese sauce on potatoes. Cover with foil (sprayed with cooking spray) and bake for 60 minutes.
Remove the foil and bake for another 20-30 minutes or until lightly browned and the potatoes are cooked through. Refrigerate 15 minutes before serving.
Grate your own cheese from a block for best results. You can add fresh herbs (like thyme or rosemary) and garlic to the sauce if you want.
To reduce baking time, wrap the casserole dish in cling film Before adding the cheese sauce Put in the microwave at full power for about 10 minutes (caution, when removing the plastic it will be hot). Add the cheese sauce and bake according to the instructions for about 45-55 minutes.
Additional cheese (cheddar or parmesan) can be sprinkled over after removing the foil if desired.
Calories: 268, Carbohydrates: 29P, protein: 11P, Oil: 12P, Saturated fat: 7P, Cholesterol: 38Mg, sodium: 205Mg, potassium: 774Mg, fiber: 2P, Sugar: 5P, vitamin: 475IU, Vitamin C: 13.2Mg, calcium: 278Mg, iron: 1.3Mg
(Nutritional information provided is estimated and will vary depending on the cooking methods and ingredient brands used.)
kitchen American, French