Warm & Creamy Potato Cheese Gratin
Warm & Creamy Potato Cheese Gratin
Homemade Potato Cheese Gratin Recipe Using Seasonal Potatoes
Create a delightful, warm, and savory potato cheese gratin at home using fresh, seasonal potatoes. This recipe offers a perfect harmony of creamy potatoes and rich, melted cheese.
Ingredients- 3 medium potatoes
- 1/2 medium onion
- 3 button mushrooms
- 100mL heavy cream
- 100mL milk
- 2 Tbsp shredded Parmesan cheese
- 50mL store-bought spaghetti sauce (optional, for added flavor)
- 100g shredded mozzarella cheese (or a mix with cheddar)
- 30g butter
- Salt (to taste)
- Pinch of parsley flakes (for garnish)
Cooking Instructions
Step 1
Let’s start with the star of our gratin: the potatoes! Wash the potatoes thoroughly and slice them as thinly as possible. Thin slices will ensure they cook evenly and become wonderfully tender.
Step 2
Next, prepare the supporting cast that will enhance the gratin’s flavor. Thinly slice the onion and the fresh button mushrooms. I found I was a bit short on mozzarella, so I mixed in some cheddar cheese for extra richness. Feel free to adjust the cheese blend to your preference.
Step 3
Now, let’s get cooking! Melt the 30g of butter in a pan over medium-low to medium heat. Once melted, add the sliced onions and sauté until they become translucent. Cooking them gently over low heat helps bring out their natural sweetness.
Step 4
As the onions turn transparent, add the thinly sliced potatoes to the pan. Sprinkle a bit of salt over them and continue to sauté. Cook for a generous amount of time, stirring occasionally, to ensure the potatoes soften sufficiently. The potatoes need to be tender for the gratin to be truly delicious. You can test for doneness by piercing a slice with a fork; it should slide through easily.
Step 5
When the potatoes are almost cooked through, add the sliced mushrooms and sauté briefly until they soften slightly. Pour in the 100mL of heavy cream and 100mL of milk, then stir in the 2 tablespoons of shredded Parmesan cheese. Reduce the heat to low and let it simmer gently for about 5 minutes. This will allow the sauce to thicken slightly and the flavors to meld beautifully.
Step 6
Once the sauce has reached a desirable consistency, gently stir to ensure the ingredients are well-coated. If the sauce seems too thin, let it simmer a little longer to reduce. If it’s too thick, a splash more milk can help achieve the perfect texture.
Step 7
Now it’s time to assemble your gratin! Transfer the cooked potato mixture into an oven-safe or microwave-safe dish. Spread it out evenly for a beautiful presentation.
Step 8
Drizzle the 50mL of spaghetti sauce over the potato mixture. This adds an extra layer of flavor, but if you don’t have it, any tomato-based sauce you enjoy will work well. Be mindful not to use too much sauce, as it can overpower the other flavors.
Step 9
Finally, the crowning glory: the cheese! Generously sprinkle the 100g of shredded mozzarella cheese over the top. Imagine that irresistible, bubbly, melted cheese – it’s what makes gratin so comforting. Using a blend with cheddar will add an even richer depth of flavor.
Step 10
Time to bake and enjoy! Place the gratin in a preheated oven at 180-200°C (350-400°F) for about 5-10 minutes, or until the cheese is golden brown and bubbly. If you don’t have an oven, you can microwave it until the cheese is fully melted. For a touch of color in the oven, bake until the top is lightly browned. Sprinkle with parsley flakes before serving for a professional touch!
