Decadent Cheesy Potato Gratin
Decadent Cheesy Potato Gratin
How to Make a Delicious Cheesy Potato Gratin at Home
Got a surplus of potatoes from the market? It’s the perfect time to whip up some hearty and delicious potato dishes! Today, we’re making a ‘Cheesy Potato Gratin’ with simple ingredients that’s rich and satisfying. The combination of creamy potatoes, savory bacon, and gooey cheese makes this a nutritious dish the whole family will love. It’s perfect as a side dish or a delightful home brunch option, so be sure to give it a try! (Measurements are based on adult-sized spoons)
Main Ingredients- 2 potatoes
- 4 strips thick-cut bacon
- 1/2 onion
- 1 cup cooked broccoli florets
- 100g mozzarella cheese (pizza cheese)
- 1 tsp coarse salt
- Pinch of black pepper
- 1 slice cheddar cheese
- 20g butter (1 Tbsp)
Creamy Béchamel Sauce Ingredients- 300ml fresh milk
- 1 Tbsp butter
- 1 Tbsp all-purpose flour
- 1 tsp fine salt
- 2 Tbsp grated Parmesan cheese
- 300ml fresh milk
- 1 Tbsp butter
- 1 Tbsp all-purpose flour
- 1 tsp fine salt
- 2 Tbsp grated Parmesan cheese
Cooking Instructions
Step 1
Peel the potatoes and cut them into 8 wedges each for easier cooking. Place them in an electric pressure cooker with a steamer function and cook for 20 minutes until tender. This is a simple way to achieve perfectly soft potatoes.
Step 2
While the potatoes are steaming, prepare the Béchamel sauce and sauté the vegetables. In a saucepan, melt 1 Tbsp of butter over low heat.
Step 3
Once the butter is melted, add 1 Tbsp of all-purpose flour. Whisk or stir constantly over low heat for 1-2 minutes until it turns a light brown color. This step is crucial for developing a nutty flavor without burning the flour.
Step 4
When the flour has reached a nice brown hue, gradually pour in 300ml of milk while whisking continuously to prevent lumps. It’s best to add the milk a little at a time. Once all the milk is incorporated, continue to stir and cook over medium-low heat until it thickens.
Step 5
Once the sauce begins to simmer, stir in 1 tsp of fine salt to season. Cook until it reaches a consistency similar to a thick soup. If it’s too thin, simmer a bit longer; if it’s too thick, add a splash more milk.
Step 6
Heat a lightly oiled frying pan over medium heat. Sauté the thinly sliced 1/2 onion until it turns a nice golden brown. Caramelized onions add a wonderful sweetness and depth of flavor.
Step 7
Cut the thick-cut bacon into 1-2cm pieces and fry over medium heat until golden and slightly crispy. You can pat off excess grease with a paper towel for a cleaner taste.
Step 8
Once the potatoes are fully steamed, drain any excess water. While still warm, transfer them to a bowl. Add 20g of butter, 1 tsp of coarse salt, and a pinch of pepper. Lightly mash the potatoes with a fork or potato masher, leaving some texture for a more satisfying bite.
Step 9
In a gratin dish, spread the mashed potatoes evenly as the base layer. Then, mix in the sautéed onions and spread them over the potatoes.
Step 10
If you have cooked broccoli florets, arrange them attractively on top. This step is optional.
Step 11
Next, arrange the crispy fried bacon pieces over the potatoes and onions.
Step 12
Pour the prepared Béchamel sauce evenly over all the ingredients in the dish. Ensure it coats everything generously.
Step 13
Place the slice of cheddar cheese on top. It will melt beautifully and add a delightful richness.
Step 14
Finally, generously sprinkle 100g of mozzarella cheese over everything. More cheese is always better!
Step 15
Bake in a preheated oven at 220°C (425°F) for about 10 minutes, or until the cheese is melted and golden brown. Enjoy this incredibly satisfying Cheesy Potato Gratin! The creamy potatoes, savory bacon, and gooey cheese are a match made in heaven. Plus, with hidden broccoli, it’s a nutritious meal that even picky eaters will adore. Enjoy!
