All Gratin Potatoes Recipe

Today, I’m going to show you how to make all gratin potatoes. It sounds fancy, but it’s so easy. It’s also creamy, cheesy, and oh-so delicious, check this out.

Hey everybody, it’s Natasha , all gratin potatoes. It sounds fancy, but it’s just basically scalloped potatoes with cheese. It’s really simple to make. It comes together pretty quickly, especially if you have the right tools.

Why You’ll Love This

It sounds fancy, but it’s so easy.

It’s also creamy, cheesy, and oh-so delicious, check this out.

It’s really simple to make.

It comes together pretty quickly, especially if you have the right tools.

This is sure to become a new favorite.

It’s creamy cheesy, definitely holiday worthy.

This pairs well with just about any protein.

It goes well with just about anything and it’s so simple.

Ingredients

• 2 cups of grated Gruyere cheese (about a six ounce block)
• 4 tablespoons of unsalted butter
• a quarter cup of flour
• the milk
• the heavy whipping cream
• salt
• freshly ground black pepper
• onion powder
• garlic powder
• the potatoes
• 1 cup of shredded cheese
• chives for garnish

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. Butter a 3 quart or 9 by 13 inch casserole.
3. Set it aside.
4. Grate the cheese so it’s ready when you need it.
5. Set your Dutch oven or a soup pot over medium heat.
6. Melt in 4 tablespoons of unsalted butter.
7. Add a quarter cup of flour.
8. Whisk that together for 2 minutes until golden.
9. Gradually pour in the milk followed by the heavy whipping cream.
10. Now add salt, freshly ground black pepper, onion powder and garlic powder.
11. Continue whisking until your sauce has thickened.
12. Then remove it from the heat.
13. Stir in half of your shredded cheese.
14. Whisk that together until the cheese has melted and incorporated into the sauce.
15. Cover that and set it aside to keep it warm while I prep the potatoes.
16. Peel the potatoes or if you prefer to leave the skin on, use a brush to scrub the outsides of the potatoes.
17. Thinly slice the potatoes.
18. Adjust your blade to a thin slice.
19. Feed the potato into the hopper.
20. Make sure to get those potatoes to a thickness of 1-eighth inch.
21. Cut off the tip of the potato and attach it to the food holder.
22. Thinly slice your potatoes.
23. Give the cream sauce a quick stir because it’s been sitting for a minute.
24. Add in all of your potatoes.
25. Using a spatula, make sure that they’re pretty evenly coated.
26. Transfer your saucy potatoes into your buttered casserole dish.
27. Spread them out evenly in the pan.
28. Once you’ve flattened out the top, sprinkle on your remaining one cup of shredded cheese.
29. Now cover the top tightly with foil.
30. Bake that in the center of a preheated oven at 350 degrees Fahrenheit for 60 minutes.
31. Next you’ll need to remove the foil.
32. Continue baking for another 15 to 30 minutes or until the potatoes are tender when pierced with a fork.
33. For a golden brown crust, you can also broil for one to two minutes at the end.
34. Let that rest out of the oven for 15 minutes before serving.
35. To serve, just scoop it out.

Cooking Tips

If you don’t have Gruyere, you can substitute with cheddar cheese.

This is a good time to taste the sauce and add more salt and pepper if needed.

The old-fashioned way is just to use a knife and I love the santoku knife because it has the ridges in the blade that keep the potatoes from sticking to the knife.

The food processor will quickly give you uniformly thin sliced potatoes.

Keeping them thinly sliced will ensure even baking.

I do like to cut off the tip of the potato and attach it to the food holder just to keep my fingers safe.

Cream cheese on top creates a golden cheesy crust that seals in the bubbly juices underneath.

Covering the top tightly with foil will promote even cooking.

If you cut them a little thicker, it will take a little longer than the oven.

I like to cut them nice and thin, cuts down the baking time.

That Gruyere cheese, it tastes good, it adds so much like sophisticated flavor, it’s subtle. It doesn’t overpower the dish, even though there’s a whopping two cups in this casserole.

Serving Suggestions

I do love to add a little bit of chives for garnish just because it gives it a little pop of color, pop of flavor.

This pairs well with just about any protein you can serve it with the holiday turkey or a prime rib or even a beef tenderloin or chicken, I’m telling you, it goes well with just about anything and it’s so simple.

I hope you guys enjoy this and we’ll see you in the next episode. I’m gonna go eat this and let me know if you spotted shark in the video.