The cold is slowly fading off as we welcome spring, but I think we could all agree that some comfort foods like potato gratin are here to stay all year long. And that’s one of the reasons you ought to have a ‘go-to’ recipe. Well, that plus the fact that gratin as a side goes with almost everything!!!
So let me show you how to make the best potato gratin recipe without cream as I show you how to make an easy bechamel sauce that will make you wonder why you were so intimidated in the first place!
How to make potato gratin
First off, make the béchamel sauce, if you don’t have a recipe, try my super easy beginner-friendly bechamel sauce. Once it is ready and you have taken it off the stove, stir the pecorino and 3/4 of the grana padano cheese into it while it is still hot.
If you don’t have any pecorino cheese. I would suggest only using 30g Parmigiano Reggiano, since grana Padano on its own in my opinion leans more toward the mild side.
Peel your potatoes and slice them into 1/8 inch thick. Add salt to the water and parboil the potatoes for 5 minutes. They should be softer but still firm enough to hold their shape without breaking.
I use small ramekins for individual portions however, you could use 1 small casserole dish
Drizzle a few tablespoons of béchamel sauce onto your baking dish. Just enough to coat the whole surface area.
Top that with slices of potatoes, then béchamel sauce, mozzarella, grana padano cheese, and some freshly ground black pepper (if using).
Then on to the final layer which will be the same. The top should have béchamel sauce, mozzarella, and grana padano.
Do not fill the casserole dish to the brim, as the sauce will make it all bubble and you don’t want to have a mess in the oven.
Cover with foil and bake at 210°C / 410°F for 25 minutes (or until soft when pierced), then uncover and let it brown for a further 5 minutes.
And that’s it!
Frequently asked questions about potato gratin or potatoes au gratin.
What are the best potatoes to use for potato gratin?
The best potatoes to use for gratin are floury potatoes like red or Yukon gold.
What’s potato gratin? What is potato gratin made of?
Potato gratin is an oven-baked side dish, made with thinly sliced potatoes layered with a creamy sauce. The addition of cheese is optional.
What is the difference between potato au gratin and dauphinoise? Is potato au gratin and dauphinoise the same?
No, potato au gratin and dauphinoise are not the same. Dauphinoise is baked in a cream using thinly sliced uncooked potatoes, while potato au gratin is baked using pre-cooked sliced potatoes, layered in a cream and cheese sauce.
Is potato gratin healthy?
Healthy is a relative term as are the various ways in which potato gratin is made. In this recipe, mozzarella and butter are used which if eaten in moderation- may not affect one’s diet. One can reduce the calories by using skimmed instead of full-fat milk in the bechamel sauce, and cutting down on how much mozzarella is used.
Can potato gratin be prepared in advance?
Absolutely! Potato gratin can be prepared the night before. To do so, parboil the potatoes and make the bechamel sauce. Then layer the potatoes in a casserole dish with the bechamel sauce and mozzarella; cover and keep it in the fridge until the next day. Prepare the oven and bake as per instructions.
What can I serve with potato gratin?
While considered a winter dish. Potato gratin can be served all year long with chicken, sausages, beef/turkey patties, and even vegetarian dishes.
What is an alternative cheese to use in potato gratin?
Consider Gruyere or mature cheddar as an alternative layering cheese for gratin. It is bold and packed with flavor!
Storage
Store it in the fridge.
How to reheat
Covered in the microwave until hot enough
How to make it child-friendly
Avoid adding pepper
Please give the cheesy potato gratin a thumbs up below.
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Easy cheesy potato gratin
(+5 rating, 1 votes)
Loading...This cheesy potato gratin will comfort you as it tries to steal the show. Made with grana padano, pecorino and mozzarella for extra cheesyness. This is every cheese comfort food lover's dream, so make some!
Ingredients
- Bechamel sauce
- 420g floury Potatoes
- 85g Grated mozzarella
- 27g Grana Padano cheese plus 10 grams for sprinkling in between the layers
- 10g Pecorino cheese
- 1/2 Salt
- Freshly ground black pepper (if using)
Instructions
Make some bechamel sauce. Once it is ready and you have taken it off the stove, stir the pecorino and 3/4 of the grana padano cheese into it while it is still hot.
Peel your potatoes and slice them into 1/8 inches. Add salt to the water and parboil the potatoes for 5 minutes. They should be softer but still firm enough to hold their shape without breaking.
I use small ramekins for individual portions however, you could use 1 small casserole dish.
Drizzle a few tablespoons béchamel sauce onto your baking dish, enough to coat the whole surface area.
Top that with slices of potatoes, béchamel sauce, mozzarella, grana padano cheese, and some freshly ground black pepper (if using).
Then on to the final layer which will be the same. The top should have the béchamel sauce, mozzarella, and grana padano.
Do not fill the casserole dish to the brim, as the sauce will make it all bubble and you don’t want to have a mess in the oven.
Cover with foil and bake at 210°C / 410°F for 25 minutes (or until soft when pierced), then uncover and let it brown for a further 5-7 minutes minutes. Rotate the casserole dish at least once during baking for even browning.
Let it slightly cool before serving.
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