Experience comfort in a dish with our Golden Yukon Potato Gratin. This recipe elevates the humble potato into an elegant side dish that pairs well with any main course. It’s the perfect blend of creamy, cheesy goodness and the unique flavor of Yukon Gold potatoes.
This Yukon Potato Gratin recipe takes me back to my grandmother’s kitchen. Every holiday season, she’d patiently layer thinly-sliced potatoes and onions, cover them in her special homemade sauce, and bake it to perfection. It wasn’t just a side dish, but a labor of love, a testament to her dedication in bringing the family together.
Ingredients for Golden Yukon Potato Gratin
Discover the Unique Taste of Golden Yukon Potato Gratin
Our Golden Yukon Potato Gratin is a rich, hearty side dish that’s packed with flavor. The creaminess of the sauce, coupled with the sharpness of the cheese, beautifully complements the unique taste of Yukon Gold potatoes. Baked to a perfect golden brown, it brings elegance and comfort to any meal.
Ingredients:
- 6-7 medium Yukon Gold potatoes, thinly sliced into 1/8 inch rounds
- 1/2 white or yellow onion, cut into slices
- 2 tbsp salted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups unsweetened almond milk
- 8 oz sharp cheddar cheese
- 1/2 tsp garlic powder
- 3/4 tsp salt
- Freshly ground black pepper
- 1/2 cup gruyere cheese
- 1/4 cup grated parmesan
- Fresh chopped parsley, for garnish
Creating Your Yukon Potato Gratin Masterpiece ?
Preheat your oven to 375 degrees F and grease a 2-quart square baking dish.
Arrange the sliced potatoes in slanted rows in the dish. Insert onion slices between the potato rows.
Make the sauce by melting butter, then alternately whisking in flour and milk to create a creamy gravy-like mixture.
Turn the heat to low and stir in the cheddar cheese, garlic powder, salt, and pepper. Adjust seasoning if needed.
Pour the sauce evenly over the potatoes and onions.
Cover the dish with foil and bake for 45 minutes.
Remove the foil, top the potatoes with gruyere and parmesan cheese, then return to the oven for another 30-45 minutes.
The gratin is done when the potatoes are easily pierced with a fork and the top is golden brown. Garnish with fresh chopped parsley and serve.
Notes:
Feel free to play with the cheese types to suit your preference, and remember, the key to a great gratin is patience – allow it to bake fully to achieve the perfect texture.
Our Golden Yukon Potato Gratin is a testament to how simple ingredients can be transformed into an exquisite dish. Enjoy this comforting, elegant side dish and let it create wonderful memories in your kitchen, just as it has in ours.
Perfectly Baked Golden Yukon Potato Gratin
Frequently Asked Questions:
Can I use a different type of potato?
Yes, although Yukon Gold potatoes have a unique flavor and texture that works well in gratin, you can also use Russet or red potatoes.
What main dishes pair well with this gratin?
The gratin pairs well with a variety of main dishes such as steak, roasted chicken, or grilled fish.
Can I make this dish ahead of time?
Absolutely! You can assemble the dish, refrigerate it, and then bake it before you’re ready to serve.
Golden Yukon Potato Gratin
Ingredients
- 6-7 medium Yukon Gold potatoes thinly sliced into 1/8 inch rounds
- 1/2 white or yellow onion cut into slices
- 2 tbsp salted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups unsweetened almond milk
- 8 oz sharp cheddar cheese
- 1/2 tsp garlic powder
- 3/4 tsp salt
- Freshly ground black pepper
- 1/2 cup gruyere cheese
- 1/4 cup grated parmesan
- Fresh chopped parsley for garnish
Instructions
- Preheat your oven to 375 degrees F and grease a 2-quart square baking dish.
- Arrange the sliced potatoes in slanted rows in the dish. Insert onion slices between the potato rows.
- Make the sauce by melting butter, then alternately whisking in flour and milk to create a creamy gravy-like mixture.
- Turn the heat to low and stir in the cheddar cheese, garlic powder, salt, and pepper. Adjust seasoning if needed.
- Pour the sauce evenly over the potatoes and onions.
- Cover the dish with foil and bake for 45 minutes.
- Remove the foil, top the potatoes with gruyere and parmesan cheese, then return to the oven for another 30-45 minutes.
- The gratin is done when the potatoes are easily pierced with a fork and the top is golden brown. Garnish with fresh chopped parsley and serve.
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