Anne Burrell’s Cheesy Potatoes Gratin is the ultimate comfort food, combining tender Yukon gold potatoes with a rich, creamy cheese sauce. Infused with savory onions, garlic, and Dijon mustard, this dish is layered with Gruyere and Parmigiano, creating a luscious and flavorful experience. Perfect for family gatherings, holiday dinners, or anytime you’re craving a cheesy, indulgent side dish, this gratin is sure to impress.
Why Everyone Will Love This Recipe
What makes Anne Burrell’s Cheesy Potatoes Gratin stand out is its perfectly balanced richness. The creamy, cheesy sauce coats each layer of potato, creating a smooth, velvety texture with just the right amount of tang from the Dijon mustard. The Gruyere cheese melts beautifully, while the Parmigiano adds a sharp, nutty depth of flavor. The Yukon gold potatoes hold up well to baking, becoming tender and full of flavor. Whether served alongside a holiday roast or as a cozy side for weeknight dinners, this gratin is a guaranteed crowd-pleaser.
What Is Anne Burrell’s Cheesy Potatoes Gratin?
This Cheesy Potatoes Gratin is a classic French-style dish where thinly sliced Yukon gold potatoes are layered with a rich cheese sauce made from butter, garlic, onions, Dijon mustard, and two types of cheese—Gruyere and Parmigiano. The dish is then baked until the potatoes are tender and the top is golden and bubbly. It’s a decadent side dish that’s creamy, cheesy, and incredibly comforting.
Cooking Tips
- Use Yukon gold potatoes: These potatoes have a smooth, creamy texture when baked and hold their shape well, making them ideal for gratins.
- Don’t skip the resting time: Let the gratin sit for 15–20 minutes after baking to allow the sauce to set and make serving easier.
- Check the potatoes for doneness: Poke them with a fork to ensure they’re soft and fully cooked before removing from the oven. If the top is getting too brown, cover it loosely with foil and continue baking.
- Layer carefully: Be sure to press the potatoes down between layers to help the sauce seep into every slice for maximum flavor.
Frequently Asked Questions
Can I make this gratin ahead of time?
Yes, you can assemble the gratin a day ahead and store it in the refrigerator. Bake it when you're ready to serve, adding an extra 10–15 minutes to the baking time if it’s cold from the fridge.
Can I use a different type of cheese?
Gruyere is ideal for its melting qualities, but you can substitute it with other cheeses like cheddar, fontina, or Swiss cheese. Just make sure it’s a cheese that melts well.
How can I make this gratin gluten-free?
To make this dish gluten-free, simply swap out the all-purpose flour for a gluten-free flour blend or cornstarch.
Can I make a smaller batch?
Yes! You can easily halve the recipe and bake it in a smaller dish, such as an 8×8-inch pan. Be sure to adjust the baking time as needed.
Can I freeze leftover gratin?
Yes, this gratin freezes well. Once cooled, wrap it tightly in plastic wrap and foil and store it in the freezer for up to 3 months. To reheat, thaw in the fridge overnight and bake at 350°F until warmed through.
How to Store
Store leftover gratin in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 20 minutes until it’s warmed through.
How to Freeze
After the gratin has cooled, wrap it tightly in plastic wrap and foil. Store in the freezer for up to 3 months. When ready to serve, let it thaw overnight in the refrigerator and bake at 350°F for 25–30 minutes until hot and bubbly.
Ingredients
- 8 tablespoons (1 stick) unsalted butter
- 1/2 yellow onion, finely diced
- Kosher salt, to taste
- 2 cloves garlic, smashed and finely chopped
- 1/2 cup all-purpose flour
- 1 quart milk
- 1/4 cup Dijon mustard
- 2 cups grated Gruyere cheese
- 1 cup grated Parmigiano cheese
- 3 pounds Yukon gold potatoes, unpeeled, cut into 1/4-inch slices
Step-by-Step Instructions
- Preheat the oven: Set your oven to 375°F (190°C).
- Cook the onions and garlic: In a large saucepan, melt the butter over medium heat. Add the onions, season with salt, and cook until softened and aromatic, about 5–7 minutes. Add the garlic and cook for another 2–3 minutes until fragrant.
- Make the roux: Whisk in the flour and cook for 3–4 minutes until the mixture becomes the consistency of wet sand.
- Add the milk and mustard: Gradually whisk in the milk, then bring to a boil. Cook for 5–6 minutes, until the sauce thickens slightly. Turn off the heat and stir in the Dijon mustard, Gruyere, and Parmigiano cheeses. Taste and adjust seasoning with salt if necessary.
- Layer the potatoes: In a 9×13-inch baking dish, arrange a quarter of the potato slices in a single layer. Ladle a quarter of the cheese sauce over the potatoes. Repeat the layering process with the remaining potatoes and sauce, pressing the potatoes down between layers.
- Bake the gratin: Place the baking dish on a sheet tray lined with foil to catch any drips. Bake for 50–60 minutes, rotating the dish halfway through. If the top begins to get too brown, tent it with foil.
- Rest and serve: Let the gratin sit for 15–20 minutes before serving to allow the sauce to set. Slice and enjoy!
;Resize,width=712;)
;Resize,width=767;)
