Creamy Potato Gratin Recipe

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French and Italian flavors make Potato Gratin the most delicious, easy-to-prepare, and soothing potato meal. Thinly sliced potatoes are simmered in creamy Alfredo sauce till golden brown!  

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– 5tablespoonsunsalted butter – 1medium onionfinely chopped – 1/4cupall-purpose flour – 1/2teaspooncoarse salt – 1teaspoonItalian Seasoning – 1/2teaspoonblack pepper – 4cupswhole milk – 2 1/2cupsmozzarella cheese or parmesan cheeseshredded – 6cupsthinly sliced peeled potatoesabout 5-6 medium potatoe

Ingredients

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The first thing that needs to be done in order to get started is to make sure that the oven is already heated to 375 degrees Fahrenheit.  

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A deep baking dish that is 9 inches by 13 inches should be greased before being set aside once the baking procedure is over. This is a recommendation that comes with the dish.  

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Melt the butter in a skillet of medium size over medium heat. Add the onion and cook it for about six minutes, or until it has become more tender.  

Add the flour, salt, pepper, and Italian seasoning, and continue to boil the mixture while stirring it often for around five minutes, until it reaches a pale golden color.  

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Whisk continually, pour in 2 cups of milk, heat for a few minutes, and add the remaining 2 cups, whisking until smooth. Cook mixture stirring regularly until boiling.  

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Lower heat to low and simmer, stirring periodically, until the sauce thickens and becomes creamy, 8–10 minutes. Adjust salt and pepper to taste.  

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Taking the skillet off the heat, add one and a half cups of shredded cheese and mix it until it melts. Continue doing this several times.  

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Combine the potatoes and the béchamel sauce, then put the mixture in the baking dish. Add the last cup of mozzarella cheese on top, and bake the dish.  

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Bake the potatoes for one hour or one hour and ten minutes, depending on how tender you like them.Serve and take pleasure in it!  

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