Elevate your comfort food game with this Creamy Cheesy Potato Gratin. This classic side dish combines thinly sliced potatoes with a rich, creamy cheese sauce, all baked to golden, bubbly perfection. The Gruyère cheese adds a nutty depth of flavor, while a hint of garlic and thyme gives this dish a subtle aromatic touch. Perfect for holidays, special dinners, or simply as a cozy comfort food, this Potato Gratin is a guaranteed crowd-pleaser that will leave everyone asking for seconds!
Ingredients:
- 3 tablespoons butter
- 1 small onion, finely diced
- 1 clove garlic, minced or grated
- 1 teaspoon of chopped fresh thyme (or substitute with 1/2 teaspoon of dried thyme)
- 3 tablespoons flour (use gluten-free flour if needed)
- 1 1/2 cups milk
- 1 1/2 cups Gruyère cheese, shredded
- 1 pinch nutmeg (optional)
- Salt and pepper, to taste
- 4 pounds potatoes, peeled and thinly sliced
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Coat a 9×13-inch baking dish with butter or a non-stick spray to prevent sticking.
- Prepare the Cream Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Add the finely diced onion and cook until softened, about 4-5 minutes.
- Add the minced garlic and thyme, and cook for another minute until fragrant.
- Make the Roux:
- Dust the onions and garlic with flour, ensuring an even coating.
- Stir well to combine, cooking for about 1 minute until the flour turns a light golden color.
- Add the Milk:
- Slowly add the milk while continuously whisking to avoid any lumps.
- Keep cooking the sauce, stirring often, until it reaches a thicker consistency, which should take around 3 to 4 minutes.
- Incorporate the Cheese:
- Reduce the heat to low and slowly add the shredded Gruyère cheese to the sauce, stirring until the cheese is melted and the sauce is smooth.
- Incorporate a dash of nutmeg (if desired) and adjust the flavor with salt and pepper to your liking.
- Remove from heat.
- Layer the Potatoes:
- Arrange half of the sliced potatoes evenly in the prepared baking dish.
- Drizzle half of the cheese sauce over the potatoes, ensuring it is distributed uniformly.
- Layer the remaining potatoes on top, and finish by pouring the rest of the cheese sauce over them, making sure all the potatoes are covered.
- Bake:
- Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 30-40 minutes, or until the potatoes are tender and the top is golden brown and bubbling.
- Rest and Serve:
- Let the Potato Gratin rest for 10 minutes before serving to allow the sauce to set. Serve warm as a delicious side dish with your favorite main course.
Conclusion:
This Creamy Cheesy Potato Gratin is a decadent and satisfying side dish that pairs perfectly with almost any meal. The creamy layers of thinly sliced potatoes and the rich, savory cheese sauce make every bite a delight. Whether you’re serving it for a holiday feast or a simple family dinner, this gratin is sure to become a beloved favorite. Easy to prepare and absolutely delicious, it’s the ultimate comfort food for any occasion. Enjoy this creamy, cheesy goodness straight from the oven!
Creamy Cheesy Potato Gratin
A rich and creamy potato dish layered with Gruyèrecheese and a hint of garlic and thyme, perfect for any special meal orcomforting side dish.
- 3 tablespoons butter
- 1 small onion (finely diced)
- 1 clove garlic (minced or grated)
- 1 teaspoon of chopped fresh thyme (or substitute with 1/2 teaspoon of dried thyme)
- 3 tablespoons flour (use gluten-free flour if needed)
- 1 1/2 cups milk
- 1 1/2 cups Gruyère cheese (shredded)
- 1 pinch nutmeg (optional)
- Salt and pepper (to taste)
- 4 pounds potatoes (peeled and thinly sliced)
- Preheat the Oven:
- o Preheat your oven to 375°F (190°C).
- o Coat a 9×13-inch baking dish with butter or a non-stick spray to prevent sticking.
- Prepare the Cream Sauce:
- o In a medium saucepan, melt the butter over medium heat.
- o Add the finely diced onion and cook until softened, about 4-5 minutes.
- o Add the minced garlic and thyme, and cook for another minute until fragrant.
- Make the Roux:
- o Dust the onions and garlic with flour, ensuring an even coating.
- o Stir well to combine, cooking for about 1 minute until the flour turns a light golden color.
- Add the Milk:
- o Slowly add the milk while continuously whisking to avoid any lumps.
- o Keep cooking the sauce, stirring often, until it reaches a thicker consistency, which should take around 3 to 4 minutes.
- Incorporate the Cheese:
- o Reduce the heat to low and slowly add the shredded Gruyère cheese to the sauce, stirring until the cheese is melted and the sauce is smooth.
- o Incorporate a dash of nutmeg (if desired) and adjust the flavor with salt and pepper to your liking.
- o Remove from heat.
- Layer the Potatoes:
- o Arrange half of the sliced potatoes evenly in the prepared baking dish.
- o Drizzle half of the cheese sauce over the potatoes, ensuring it is distributed uniformly.
- o Layer the remaining potatoes on top, and finish by pouring the rest of the cheese sauce over them, making sure all the potatoes are covered.
- Bake:
- o Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 30-40 minutes, or until the potatoes are tender and the top is golden brown and bubbling.
- Rest and Serve:
- o Let the Potato Gratin rest for 10 minutes before serving to allow the sauce to set. Serve warm as a delicious side dish with your favorite main course.