I can’t believe that I still have time to blog about a cheesy potato gratin recipe but this is long overdue!
Gratin is a traditionally French dish that has ingredients in a shallow baking dish topped with a browned crust – it could be using cheese, breadcrumbs, eggs or butter. So potato gratin means the key ingredient is potato, topped with something that would brown it. Of course it has to be melted cheese!
This is the husband’s modified recipe. So if he can do it, so can anyone! He cooked this dish for our anniversary and it was the most delicious potato gratin I have ever tasted. The white sauce is made with flour, butter and milk. Some gratins I’ve had before include packaged cooking cream, and I’m not necessarily a fan of those. This also means the dish is a little more waistline and pocket-friendly. The sauce that goes all over the potatoes:
Bacon is optional. Spring onions are optional. You can buy those pre-shredded packs of red & white cheddar/mozzarella cheese from Cold Storage for $2.99 a pack. Depending on the size of your baking dish (I used a 10″ x 7″ oval pyrex baking dish), you may have leftover sauce. I used them the next day in a seafood white sauce pasta which Jason gave the thumbs up to.
We had it with the awesomest juciest brined pork chops. Recipe coming up for the chops too!
I love potatoes. If only they weren’t carbs!