Cheesy Potato Gratin for Two
This Cheesy Potato Gratin for Two is a creamy, comforting dish with layers of thinly sliced potatoes, caramelized onions, and melted cheddar cheese, perfect for cozy nights!
Equipment
- 7x5-inch baking dish
- Sharp knife or mandoline slicer
- Mixing Bowl
- Small saucepan
- Oven mitts
- Aluminum Foil
Ingredients
- 1 large russet potato about 12 oz, thinly sliced and divided for layering
- 1/4 onion halved root to tip and thinly sliced
- 1/4 teaspoon salt divided
- 1/8 teaspoon pepper divided
- 1 heaping teaspoon all-purpose flour helps thicken the sauce
- 1 tablespoon cold butter diced and divided
- 1/2 cup shredded Cheddar cheese about 2 oz, divided
- 1/3 cup milk lightens the sauce
- 1/3 cup heavy cream boosts creaminess
Instructions
- Preheat your oven to 350°F (175°C). Using a sharp knife or mandoline, thinly slice the russet potato and onion. Divide the potato slices into two equal portions for layering.
- In a small saucepan over medium heat, melt half of the diced butter. Whisk in the all-purpose flour and cook for about 1 minute to form a roux. Slowly add the milk and heavy cream, whisking constantly until the mixture thickens slightly, about 3-5 minutes. Season with half the salt and pepper. Remove from heat.
- Lightly butter your 7x5-inch baking dish with the remaining butter. Layer half of the potato slices evenly on the bottom. Sprinkle half of the sliced onions over the potatoes, then season with a pinch of the remaining salt and pepper. Add half of the shredded cheddar cheese over the onions. Repeat with the remaining potatoes, onions, salt, pepper, and cheese.
- Pour the warm cream sauce evenly over the layered potatoes and cheese. Cover the dish with aluminum foil and bake for 35 minutes. Then, remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
- Allow the gratin to cool for 5-10 minutes before serving. This resting time helps the dish set and makes it easier to slice and serve.
Notes
- Slice potatoes thinly and evenly for even cooking and perfect layering.
- Rest the gratin after baking to help it set for easier slicing.
- Distribute cheese evenly between layers to avoid clumps and ensure cheesiness in every bite.
- Use aluminum foil to prevent over-browning during the initial baking phase.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven to maintain texture.