Recipe courtesy of Anne Burrell
Recipe courtesy of Anne Burrell
Watch how to make this recipe.
Cheesy Potatoes Gratin
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- Level: Easy
- Total: 2 hr 5 min (includes resting time)
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 277
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 13 g
- Cholesterol
- 46 mg
- Sodium
- 444 mg
- Level: Easy
- Total: 2 hr 5 min (includes resting time)
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 277
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 13 g
- Cholesterol
- 46 mg
- Sodium
- 444 mg
Ingredients
Directions
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33m
Easy
CLASS
- Preheat the oven to 375 degrees F.
- Melt the butter in a large saucepan over medium heat. Add the onions, then season with salt and cook until the onions are soft and very aromatic, 5 to 7 minutes. Add the garlic and cook for another 2 to 3 minutes. Whisk in the flour and cook until the roux is the consistency of wet sand, 3 to 4 minutes. Whisk in the milk, bring to a boil and cook for 5 to 6 minutes. Turn off the heat and whisk in the mustard and cheeses. Season with salt to taste to make sure it is delicious!
- Place a quarter of the potatoes in the bottom of a 9-by-13-inch baking dish. Ladle a quarter of the cheese sauce evenly over the potatoes. Repeat this process 3 or 4 more times with the remaining potatoes and sauce, pushing down the potatoes between each layer and topping with the sauce. Place the baking dish on a sheet tray lined with foil. Bake, rotating the dish halfway through, until the potatoes are soft when poked with a fork, 50 to 60 minutes. Tent with foil if the top is getting too brown.
- Let sit for 15 to 20 minutes before serving.
- Hot cheesy potatoes!
