This easy Pioneer Woman Potato Gratin is the perfect creamy side dish for any meal. With layers of tender potatoes, rich cheese, and a flavorful garlic cream sauce, it’s a quick and simple recipe that’s sure to impress. You can easily customize with your favorite cheese or herbs for added flair!
Ingredients Needed
- 2 Tbsp. butter, softened
- 4 russet potatoes, scr믭 clean
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 2 Tbsp. flour
- 4 cloves garlic, finely minced
- 1 tsp. salt
- Freshly ground black pepper, to taste
- 1 cup sharp cheddar cheese, freshly grated
How To Make Potato Gratin
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Prepare the baking dish: Smear the softened butter all over the bottom of a 2-quart baking dish.
- Slice the potatoes: Slice the russet potatoes, then cut each slice into fourths.
- Make the cream mixture: In a medium bowl, whisk together the heavy cream, whole milk, flour, minced garlic, salt, and freshly ground black pepper.
- Layer the potatoes: Place one-third of the sliced potatoes in the prepared baking dish. Pour one-third of the cream mixture over them. Repeat this layering process two more times, ending with the cream mixture on top.
- Bake covered: Cover the baking dish with foil and bake for 30 minutes.
- Uncover and continue baking: Remove the foil and bake for another 20 minutes, or until the potatoes are golden brown and bubbling.
- Add cheese and finish baking: Sprinkle the freshly grated sharp cheddar cheese on top and bake for an additional 3 to 5 minutes, or until the cheese is melted and bubbly.
- Serve: Let the gratin rest for a few minutes before serving. Scoop and enjoy!
Recipe Tips
- Use fresh, good-quality potatoes: Russet potatoes work best for this recipe because they become tender and fluffy when baked.
- Grate your own cheese: Freshly grated sharp cheddar melts better and gives a smoother, creamier texture than pre-grated cheese.
- Don’t skip the foil cover: Cover the dish with foil for the first 30 minutes of baking to ensure the potatoes cook evenly and stay moist.
- Season generously: Be sure to add enough salt and pepper to the cream mixture for the best flavor, as potatoes absorb seasoning well.
- Let it rest before serving: Allow the gratin to sit for a few minutes after baking. This helps it set and makes it easier to serve.
How To Store & Reheat Leftovers
- Refrigerate: Cover leftovers potato gratin and store it in the fridge for up to 3 days.
- Freeze: You can freeze leftovers potato gratin for up to 3 months. Let it cool, then wrap it and place it in the freezer. To reheat, thaw it overnight in the fridge and reheat.
- Reheating: Reheat leftovers in the oven at 350°F for 10 minutes, in the microwave for 2-3 minutes, or on the stovetop over low heat with a splash of milk to prevent drying out.
Nutrition Facts
- Calories: 320
- Total Fat: 21g
- Saturated Fat: 12g
- Cholesterol: 45mg
- Sodium: 380mg
- Potassium: 560mg
- Total Carbohydrate: 30g
- Dietary Fiber: 3g
- Sugars: 3g
- Protein: 5g
More Pioneer Woman Recipes:
Pioneer Woman Potato Gratin
Description
This easy Pioneer Woman Potato Gratin is the perfect creamy side dish for any meal. With layers of tender potatoes, rich cheese, and a flavorful garlic cream sauce, it’s a quick and simple recipe that’s sure to impress. You can easily customize with your favorite cheese or herbs for added flair!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Prepare the baking dish: Smear the softened butter all over the bottom of a 2-quart baking dish.
- Slice the potatoes: Slice the russet potatoes, then cut each slice into fourths.
- Make the cream mixture: In a medium bowl, whisk together the heavy cream, whole milk, flour, minced garlic, salt, and freshly ground black pepper.
- Layer the potatoes: Place one-third of the sliced potatoes in the prepared baking dish. Pour one-third of the cream mixture over them. Repeat this layering process two more times, ending with the cream mixture on top.
- Bake covered: Cover the baking dish with foil and bake for 30 minutes.
- Uncover and continue baking: Remove the foil and bake for another 20 minutes, or until the potatoes are golden brown and bubbling.
- Add cheese and finish baking: Sprinkle the freshly grated sharp cheddar cheese on top and bake for an additional 3 to 5 minutes, or until the cheese is melted and bubbly.
- Serve: Let the gratin rest for a few minutes before serving. Scoop and enjoy!
Notes
- Use fresh, good-quality potatoes: Russet potatoes work best for this recipe because they become tender and fluffy when baked.
- Grate your own cheese: Freshly grated sharp cheddar melts better and gives a smoother, creamier texture than pre-grated cheese.
- Don’t skip the foil cover: Cover the dish with foil for the first 30 minutes of baking to ensure the potatoes cook evenly and stay moist.
- Season generously: Be sure to add enough salt and pepper to the cream mixture for the best flavor, as potatoes absorb seasoning well.
- Let it rest before serving: Allow the gratin to sit for a few minutes after baking. This helps it set and makes it easier to serve.
Pioneer Woman Potato Gratin