Potato Gratin – a delicious recipe with butter, flour, heavy cream, milk, nutmeg, freshly grated Cheddar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350 degrees. Slice potatoes in 1/4 inch rounds. Place in a large pot of salted, boiling water and cook for 10-15 minutes. Keep an eye on the potatoes so they don't get mushy.
2
Meanwhile, in a saucepan on medium heat, melt 1/2 stick of butter and add flour to make a roux. When roux has come together, whisk in the cream and milk. Add nutmeg, and salt and pepper to taste. Keep just under a simmer until the sauce begins to thicken. Add cheeses one at a time, stirring well.
3
Drain potatoes, they should be a bit firm. Arrange in a buttered casserole dish, and pour cheese sauce over the potatoes.
4
In a small saucepan, melt the remaining 1/2 stick butter. Add the panko bread crumbs and mix until well coated. Spread over the potatoes in an even layer, and bake until sauce is bubbly and bread crumbs are a deep golden brown.
981
kcal
Calories
57
g
Fat
80
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 stick butter, divided, 1/2 cup flour, 1 pint heavy cream, 2 c. milk, and more.
Yes, Potato Gratin falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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