Description
A creamy and delicious potato gratin with a rich béchamel sauce, perfect for any occasion.
Ingredients
Scale
- 2 pounds russet potatoes, peeled and thinly sliced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
- In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1 minute until bubbly.
- Gradually add the milk while whisking continuously to prevent lumps. Cook until the sauce thickens, about 5-7 minutes.
- Stir in the garlic powder, onion powder, salt, black pepper, and nutmeg. Remove from heat and mix in the cheddar cheese until melted and smooth.
- Layer half of the sliced potatoes in the prepared baking dish. Pour half of the béchamel sauce over the potatoes. Repeat with the remaining potatoes and sauce.
- Sprinkle the grated Parmesan cheese evenly on top.
- Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.
- Let the gratin cool for 10 minutes before serving. Garnish with chopped parsley.
Notes
- For added flavor, mix in some cooked bacon or ham between the layers of potatoes.
- Substitute half of the cheddar cheese with Gruyère for a more gourmet taste.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg
Keywords: Potato gratin with béchamel sauce, creamy potato gratin