Ingredients

  • Serves 8-10 people
  • 8 tbsp (1 stick) unsalted butter 

  • ½ yellow onion (finely diced)

  • kosher salt 

  • 2 cloves garlic (smashed and finely chopped)

  • ½ cup all-purpose flour 

  • 1 quart milk 

  • ¼ cup dijon mustard 

  • 2 cups grated gruyere 

  • 1 cup grated parmigiano 

  • 3 pounds yukon gold potatoes (unpeeled, cut into 1/4-inch slices)

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Recipe Courtesy of
Asian Food Network

Cheesy Potato Gratin

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It's the perfect Christmas dish to serve at potlucks and dinners, easy, cheesy and so creamy. Layered perfectly with soft slices of Yukon Gold potato blanketed with gooey gruyere cheese.
  • Easy
  • 40 min
  • 125 min
  • 10 min
  • 2 steps
  • 10 Ingredients
  • Easy
  • 2 steps
  • 10 Ingredients
  • 40 min
  • 125 min
  • 10 min

Instructions

  1. Melt butter and cheese

    Preheat the oven to 375 degrees F.

     

    • Melt the butter in a large saucepan over medium heat. Add the onions, then season with salt and cook until the onions are soft and very aromatic, 5 to 7 minutes. 
    • Add the garlic and cook for another 2 to 3 minutes. Whisk in the flour and cook until the roux is the consistency of wet sand, 3 to 4 minutes. Whisk in the milk, bring to a boil and cook for 5 to 6 minutes. Turn off the heat and whisk in the mustard and cheeses. Season with salt to taste to make sure it is delicious!


  2. Bake potato gratin

    • Place a quarter of the potatoes in the bottom of a 9-by-13-inch baking dish. Ladle a quarter of the cheese sauce evenly over the potatoes. Repeat this process 3 or 4 more times with the remaining potatoes and sauce, pushing down the potatoes between each layer and topping with the sauce. 
    • Place the baking dish on a sheet tray lined with foil. Bake, rotating the dish halfway through, until the potatoes are soft when poked with a fork, 50 to 60 minutes. Tent with foil if the top is getting too brown.


Garnish and Serve!

Let sit for 15 to 20 minutes before serving.

Garnish and Serve!
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    Ingredients
    • Serves 8-10 people
    • 8 tbsp (1 stick) unsalted butter 

    • ½ yellow onion (finely diced)

    • kosher salt 

    • 2 cloves garlic (smashed and finely chopped)

    • ½ cup all-purpose flour 

    • 1 quart milk 

    • ¼ cup dijon mustard 

    • 2 cups grated gruyere 

    • 1 cup grated parmigiano 

    • 3 pounds yukon gold potatoes (unpeeled, cut into 1/4-inch slices)

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