Potato Gratin
Classic melt in your mouth potatoes in a creamy cheese sauce!
Ingredients
- 3 tablespoons butter
- 1 small onion finely diced
- 1 clove garlic minced/grated
- 1 teaspoon thyme chopped (or 1/2 teaspoon dried thyme)
- 3 tablespoons flour gluten-free for gluten-free
- 1 1/2 cups milk or heavy cream
- 1 1/2 cups guyere cheese shredded
- 1 pinch nutmeg optional
- salt and pepper to taste
- 4 pounds potatoes thinly sliced
Instructions
- Melt the butter in a saucepan over medium heat, add the onion and cook until tender, about 3-5 minutes.
- Add the garlic and thyme and cook until fragrant, about a minute.
- Sprinkle in the flour, mix well and cook until it starts to turn lightly golden brown, about a minute.
- Add the milk and cook until the sauce thickens, about 1-2 minutes.
- Reduce the heat, add 1/2 cup of the cheese, mix and let it melt into the sauce before adding the nutmeg and seasoning with salt and pepper to taste.
- Spread some of the sauce over the bottom of a large baking dish (or casserole dish or cast iron pan) and place the potatoes in with sauce between each layer. (I like to dip each slice into the sauce as I place them into the pan.)
- Pour any remaining sauce over the potatoes in the pan, sprinkle on the remaining cheese.
- Bake in a preheated 350F/180C oven until the potatoes are tender, about 45-60 minutes.
Notes
Option: Replace the milk and flour with heavy/whipping cream!
Option: Use your favourite melting cheese, like swiss, mozzarella, havarti, cheddar cheese, etc.
Option: Add another cheese like parmesan, asiago, pecorino romano, etc.
Option: I like tu use russet potatoes or yukon gold potatoes and any potato will work.
Option: Add bacon!
Note: When I arrange the potatoes in a more vertical fashion, such as the ones in the photos, I dip the slices of potato into the sauce as I place them in the pan. If I am going for a more horizontal version, I place a single layer of potatoes down in the baking dish, spread some sauce on top, followed by another layer of potatoes, sauce, etc. Nutrition Facts: Calories 341, Fat 13g (Saturated 7g, Trans 0.4g), Cholesterol 37mg, Sodium 170mg, Carbs 45g (Fiber 5g, Sugars 4g), Protein 11g
Option: Use your favourite melting cheese, like swiss, mozzarella, havarti, cheddar cheese, etc.
Option: Add another cheese like parmesan, asiago, pecorino romano, etc.
Option: I like tu use russet potatoes or yukon gold potatoes and any potato will work.
Option: Add bacon!
Note: When I arrange the potatoes in a more vertical fashion, such as the ones in the photos, I dip the slices of potato into the sauce as I place them in the pan. If I am going for a more horizontal version, I place a single layer of potatoes down in the baking dish, spread some sauce on top, followed by another layer of potatoes, sauce, etc. Nutrition Facts: Calories 341, Fat 13g (Saturated 7g, Trans 0.4g), Cholesterol 37mg, Sodium 170mg, Carbs 45g (Fiber 5g, Sugars 4g), Protein 11g