Ultimate Yukon Gold Potato Gratin Recipe – Creamy & Cheesy

Last Updated on 4 months by Neha Deshmukh

Ultimate Yukon Gold Potato Gratin Recipe – Creamy & Cheesy

Hey everyone! There’s just something so comforting about a warm, cheesy potato gratin, isn’t there? I remember the first time I made this – it was for a family gathering, and it disappeared within minutes. Seriously, it was a hit! Today, I’m sharing my go-to Yukon Gold Potato Gratin recipe with you. It’s creamy, cheesy, and guaranteed to be a crowd-pleaser.

Why You’ll Love This Recipe

This isn’t just any potato gratin. We’re using Yukon Golds for their naturally buttery flavor and creamy texture. Plus, a simple yet flavorful sauce, fresh herbs, and a perfectly golden, bubbly cheese topping make this recipe truly special. It’s the perfect side dish for a cozy night in or a festive celebration.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 2 pounds Yukon Gold potatoes
• 3 tablespoons unsalted butter (about 42g)
• ?? medium onion
• 3 tablespoons all-purpose flour (about 24g)
• 1 cup whole milk (240ml)
• 2 tablespoons fresh cream (30ml)
• ½ cup grated cheddar cheese (about 60g)
• Fresh oregano leaves
• Fresh thyme
• Salt to taste
• Black pepper to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Yukon Gold Potatoes: Why This Variety Matters

Yukon Golds are my absolute favorite for gratins. They have a naturally buttery flavor and a creamy texture that holds up beautifully during baking. Russets can work in a pinch, but you might need a bit more sauce to keep them from drying out.

The Importance of Fresh Herbs: Oregano & Thyme

Fresh herbs really elevate the flavor! I love the combination of oregano and thyme, but feel free to experiment. Rosemary would also be lovely. If you only have dried herbs, use about 1 teaspoon of each.

Butter & Cream: Achieving Richness

Don’t skimp on the butter and cream! They’re essential for that luxurious, creamy sauce. You can use half-and-half instead of cream, but the sauce won’t be quite as rich.

Cheese Choices: Beyond Cheddar

Cheddar is classic, but Gruyère, Fontina, or even a little Parmesan would be fantastic additions (or substitutions!). A blend of cheeses adds complexity.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and thinly slice your Yukon Gold potatoes. A mandoline makes this super easy, but a sharp knife works too.
2. Optional, but recommended: Parboil the potato slices in salted water for 2-3 minutes. This helps them cook evenly in the oven. Drain them well!
3. Now, melt the butter in a saucepan over medium heat. Sauté the chopped onion and minced garlic until they’re translucent and fragrant.
4. Whisk in the flour and cook for a minute or two to create a roux. This is the base of our creamy sauce.
5. Gradually add the milk and cream, whisking constantly to prevent lumps. Keep whisking until the sauce thickens.
6. Season the sauce with salt, pepper, and your fresh herbs. Don’t be shy with the seasoning!
7. Grease a baking dish. Then, start layering! Potatoes, sauce, a sprinkle of cheese… repeat until you’ve used everything up.
8. Cover the dish with foil and bake at 375°F (190°C) for 35-40 minutes.
9. Remove the foil and broil for 3-5 minutes, until the top is golden brown and bubbly. Watch it carefully so it doesn’t burn!
10. Let it rest for at least 15 minutes before serving. This allows the sauce to thicken up even more.

Expert Tips

A few little secrets to make your gratin extra amazing:

• Achieving Perfectly Thin Potato Slices: Consistent thickness is key! A mandoline is your best friend here.
• Creating a Smooth & Lump-Free Sauce: Whisk, whisk, whisk! And add the milk gradually. If you do get lumps, a quick blend with an immersion blender will fix it.
• Layering for Even Cooking: Make sure the potatoes are evenly distributed in the dish. This ensures they all cook through properly.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Potato Gratin: Substitute the butter with vegan butter, the milk and cream with plant-based alternatives (like cashew cream or oat milk), and use a vegan cheese. My friend, Priya, swears by this version!
• Gluten-Free Potato Gratin: Use a gluten-free all-purpose flour blend.
• Spice Level Adjustment: Adding a Pinch of Nutmeg or Cayenne: A tiny pinch of nutmeg adds warmth, while a dash of cayenne gives it a subtle kick.
• Festival Adaptations: Thanksgiving or Christmas Side Dish: Add a layer of caramelized onions or sautéed mushrooms for a festive touch.

Serving Suggestions

This gratin pairs beautifully with roasted chicken, grilled steak, or a hearty vegetarian main course. A simple green salad on the side completes the meal.

Storage Instructions

Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave. It might lose a little of its crispness, but it will still be delicious!

FAQs

What’s the best way to slice the potatoes for gratin?

A mandoline is ideal for even slices, but a sharp knife works too. Aim for about 1/8 inch (3mm) thickness.

Can I make this gratin ahead of time?

Yes! You can assemble it up to a day in advance and store it covered in the refrigerator. Add about 10-15 minutes to the baking time.

What if my sauce is too thick or too thin?

If it’s too thick, add a splash more milk. If it’s too thin, simmer it for a few more minutes to allow it to thicken.

Can I use a different type of cheese?

Absolutely! Gruyère, Fontina, or Parmesan are all excellent choices.

How can I prevent the top from burning before the potatoes are cooked through?

Covering the dish with foil for most of the baking time prevents the top from browning too quickly. Only remove the foil for the last few minutes to get that golden, bubbly finish.