Creamy Potato Gratin

 Potato Gratin combines French and Italian flavors in the most delicious, easy to make and comforting potato dish.

– 5 tablespoons unsalted butter

– 1 medium onion (finely chopped)

– 1/4 cup all-purpose flour

– 1/2 teaspoon coarse salt

– 1 teaspoon Italian Seasoning

– 1/2 teaspoon black pepper

– 4 cups whole milk

– 2 1/2 cups mozzarella cheese (shredded)

– 6 cups thinly sliced peeled potatoes (about 5-6 medium potatoes)

– Preheat oven to 375 degrees F.

– Grease a 9×13 inches deep baking dish and set aside.

– In a medium saucepan, melt butter over medium heat, add onion and cook until softened, about 6 minutes.

– Add flour, salt, pepper and Italian seasoning and cook, stirring frequently, until mixture is pale golden for about 5 minutes.

– Whisking constantly, pour in 2 cups of milk, cook for a few minutes and add the remaining 2 cups of milk, whisk until smooth. Cook mixture stirring constantly until it starts to boil.

– Reduce heat to low and simmer gently, stirring occasionally, until the sauce thickens and is very creamy, about 8 – 10 minutes. Taste and adjust for salt and pepper.

– Remove from heat and stir in 1 1/2 cup of shredded cheese until melted.

– Mix the potatoes with the béchamel sauce and transfer the mixture to the baking dish, top with the remaining 1 cup of mozzarella cheese and transfer the dish into the oven.

– Bake for 1 hour or 1 hour and 10 minutes until the potatoes are tender.

– Serve and enjoy!

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