This Potato Gratin recipe features russet potatoes, onions, butter, flour, milk, and Cheddar cheese. It takes 90 minutes to prepare and serves 4 people. Creamy, cheesy, and comforting, this dish is perfect for any occasion.
Try More Delia Smith Recipes:
💛 Why You’ll Love This Potato Gratin Recipe:
- Creamy Comfort: Indulge in layers of thinly sliced potatoes bathed in a rich, creamy sauce, offering the ultimate comfort food experience.
- Simple Ingredients, Big Flavor: With just a handful of pantry staples like potatoes, onions, milk, and cheese, this recipe delivers delicious flavors without fuss.
- Crowd-Pleasing Dish: Whether it’s a cozy family dinner or a festive gathering, this Potato Gratin is sure to impress guests with its hearty appeal.
- Versatile Delight: Serve it as a satisfying side dish alongside roasted meats or as a standalone vegetarian main course for a versatile meal option.
- Easy Preparation: With straightforward steps and minimal prep time, this recipe allows you to enjoy gourmet-level taste with minimal effort, making it perfect for busy weeknights.
❓ What Is Delia Smith Potato Gratin Recipe?
Delia Smith Potato Gratin is a classic dish made with layers of thinly sliced potatoes, onions, creamy sauce, and melted cheese. It’s known for its rich, creamy texture and savory taste. The name “gratin” originates from the French word “gratter,” meaning “to scrape,” referring to the crisp, golden crust that forms on top during baking.
🥔 Delia Smith Potato Gratin Ingredients
- 4 medium russet potatoes, thinly sliced
- 1 medium onion, sliced into rings
- salt and ground black pepper to taste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- 2 cups milk
- 1 ½ cups shredded Cheddar cheese
🍲 How To Make Delia Smith Potato Gratin
- Warm up the oven to 200 degrees C (400 degrees F). Butter a baking dish that holds 1 quart.
- Put half of the potatoes in the bottom of the casserole dish that has been made. Add salt and pepper to taste. On top of that, put slices of onion, and then add the rest of the potatoes. Add more salt and pepper to taste.
- In a medium-sized pot, melt the butter over medium-low heat. Gradually whisk in the flour and salt. Cook, mixing all the time, for about one minute, or until the raw flour flavor is gone. Gradually add the milk, about 1/4 cup at a time, and whisk well after each addition to make sure it’s all mixed in. This will help keep the sauce from getting lumpy.
- Keep mixing the mixture as it cooks for 3 to 5 minutes, or until it gets thicker. Add the cheese all at once and keep stirring for 30 to 60 seconds, until it melts. Sprinkle cheese sauce on top of the potatoes, then cover the dish with foil.
- It will take about 1 ½ hours of baking in a hot oven until the potatoes are soft and the sauce is bubbly.
💭 Recipe Tips:
- Use russet potatoes for their starch content, ensuring a creamy texture.
- Slice potatoes thinly and evenly to ensure even cooking.
- Don’t skimp on the cheese; it adds flavor and helps create a golden crust.
- Season each layer generously with salt and pepper for balanced flavor.
- Be patient; let the gratin rest for a few minutes after baking to allow flavors to meld and the sauce to thicken.
🥗 What To Serve With Potato Gratin?
Serve Potato Gratin alongside a crisp green salad dressed with vinaigrette for freshness pair it with roasted or grilled vegetables such as asparagus or broccoli to complement the rich, creamy flavors of the gratin.
🎚 How To Store Leftovers Potato Gratin?
- Refrigerator: To store Leftovers Potato Gratin refrigerate it in an airtight container for up to 3 days.
- Freezer: To freeze allow it to cool Leftovers Potato Gratin completely then wrap tightly in plastic wrap and aluminum foil before placing it in the freezer for up to 3 months.
🥵 How To Reheat Leftovers Potato Gratin?
- Oven: Place in a preheated oven Leftovers Potato Gratin at 350°F for 15-20 minutes until heated through.
- Microwave: Cover Leftovers Potato Gratin with a damp paper towel and microwave on high for 2-3 minutes, checking periodically.
- Air Fryer: Reheat Leftovers Potato Gratin in an air fryer at 350°F for 5-7 minutes until crispy and heated.
FAQ’S
How Do You Prevent Potato Gratin From Becoming Watery?
To prevent Potato Gratin from becoming watery, ensure you thoroughly dry the potatoes after slicing them and use heavy cream or a combination of cream and milk in the right ratio to prevent excess moisture.
How Do You Achieve A Crispy Top On Potato Gratin?
Achieve a crispy top on Potato Gratin by sprinkling breadcrumbs or grated cheese over the top layer before baking. You can also brush the top with melted butter for added crispiness.
How Do You Know When Potato Gratin Is Done Cooking?
Know when Potato Gratin is done cooking by inserting a knife into the center. If the potatoes are tender and the top is golden brown and crispy, it’s ready.
Can You Make Potato Gratin In A Pressure Cooker?
Yes, you can make Potato Gratin in a pressure cooker by layering thinly sliced potatoes with cream and seasonings, then cooking on high pressure for about 10-15 minutes. However, you won’t get the same crispy top as when baked in an oven.
Try More Delia Smith Recipes:
Delia Smith Potato Gratin Nutrition Facts
Amount Per Serving
- Calories: 499
- Total Fat: 25g
- Saturated Fat: 16g
- Cholesterol: 77mg
- Sodium: 683mg
- Total Carbohydrate: 49g
- Dietary Fiber: 4g
- Total Sugars: 9g
- Protein: 20g
- Vitamin C: 19mg
- Calcium: 484mg
- Iron: 3mg
- Potassium: 1184mg
Delia Smith Potato Gratin
Description
This Potato Gratin recipe features russet potatoes, onions, butter, flour, milk, and Cheddar cheese. It takes 90 minutes to prepare and serves 4 people. Creamy, cheesy, and comforting, this dish is perfect for any occasion.
Ingredients
Instructions
- Warm up the oven to 200 degrees C (400 degrees F). Butter a baking dish that holds 1 quart.
- Put half of the potatoes in the bottom of the casserole dish that has been made. Add salt and pepper to taste. On top of that, put slices of onion, and then add the rest of the potatoes. Add more salt and pepper to taste.
- In a medium-sized pot, melt the butter over medium-low heat. Gradually whisk in the flour and salt. Cook, mixing all the time, for about one minute, or until the raw flour flavor is gone. Gradually add the milk, about 1/4 cup at a time, and whisk well after each addition to make sure it’s all mixed in. This will help keep the sauce from getting lumpy.
- Keep mixing the mixture as it cooks for 3 to 5 minutes, or until it gets thicker. Add the cheese all at once and keep stirring for 30 to 60 seconds, until it melts. Sprinkle cheese sauce on top of the potatoes, then cover the dish with foil.
- It will take about 1 ½ hours of baking in a hot oven until the potatoes are soft and the sauce is bubbly.
Notes
- Use russet potatoes for their starch content, ensuring a creamy texture.
Slice potatoes thinly and evenly to ensure even cooking.
Don’t skimp on the cheese; it adds flavor and helps create a golden crust.
Season each layer generously with salt and pepper for balanced flavor.
Be patient; let the gratin rest for a few minutes after baking to allow flavors to meld and the sauce to thicken.