Golden Yukon Potato Gratin
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.
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.
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.
