Potato Gratin
Potato Gratin
Ingredients
- 4 medium potatoes, thinly sliced
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 1/2 cups milk, warm
- 1 clove garlic, grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon dried herbs, such as thyme or dill
- 1/2 cup shredded cheese, such as Gruyere or cheddar
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a blue, oval baking dish or a similar oven-safe dish.
⏱️ 5 min•🌡️ 375
- 2
Arrange the thinly sliced potatoes in an even layer in the prepared baking dish. You may overlap them slightly.
⏱️ 5 min
- 3
In a medium saucepan, melt the butter over medium heat.
⏱️ 2 min
- 4
Add the all-purpose flour to the melted butter and whisk continuously for 1-2 minutes to create a roux. It should be a pale, golden paste.
⏱️ 2 min
- 5
Gradually pour in the warm milk, whisking constantly to prevent lumps, until a smooth, pourable white sauce forms. Continue to cook and whisk for another 2-3 minutes until the sauce thickens slightly.
⏱️ 5 min
- 6
Stir in the grated garlic, salt, black pepper, and dried herbs into the white sauce. Whisk well to combine all ingredients and ensure the seasonings are evenly distributed.
⏱️ 2 min
- 7
Pour the prepared white sauce evenly over the sliced potatoes in the baking dish, ensuring all the potatoes are well-covered and submerged in the sauce.
⏱️ 2 min
- 8
Bake in the preheated oven for 35-40 minutes, or until the potatoes are tender when pierced with a fork and the top is lightly golden brown.
⏱️ 40 min•🌡️ 375
- 9
Remove the dish from the oven. Sprinkle the shredded cheese generously over the baked potatoes.
⏱️ 1 min
- 10
Return the dish to the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly and the top is golden brown.
⏱️ 5 min•🌡️ 375
- 11
Let the potato gratin rest for a few minutes before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Potato Gratin
- 4 medium potatoes, thinly sliced
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 1/2 cups milk, warm
- 1 clove garlic, grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon dried herbs, such as thyme or dill
- 1/2 cup shredded cheese, such as Gruyere or cheddar
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a blue, oval baking dish or a similar oven-safe dish.
⏱️ 5 min•🌡️ 375 - 2
Arrange the thinly sliced potatoes in an even layer in the prepared baking dish. You may overlap them slightly.
⏱️ 5 min - 3
In a medium saucepan, melt the butter over medium heat.
⏱️ 2 min - 4
Add the all-purpose flour to the melted butter and whisk continuously for 1-2 minutes to create a roux. It should be a pale, golden paste.
⏱️ 2 min - 5
Gradually pour in the warm milk, whisking constantly to prevent lumps, until a smooth, pourable white sauce forms. Continue to cook and whisk for another 2-3 minutes until the sauce thickens slightly.
⏱️ 5 min - 6
Stir in the grated garlic, salt, black pepper, and dried herbs into the white sauce. Whisk well to combine all ingredients and ensure the seasonings are evenly distributed.
⏱️ 2 min - 7
Pour the prepared white sauce evenly over the sliced potatoes in the baking dish, ensuring all the potatoes are well-covered and submerged in the sauce.
⏱️ 2 min - 8
Bake in the preheated oven for 35-40 minutes, or until the potatoes are tender when pierced with a fork and the top is lightly golden brown.
⏱️ 40 min•🌡️ 375 - 9
Remove the dish from the oven. Sprinkle the shredded cheese generously over the baked potatoes.
⏱️ 1 min - 10
Return the dish to the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly and the top is golden brown.
⏱️ 5 min•🌡️ 375 - 11
Let the potato gratin rest for a few minutes before serving.
⏱️ 1 min