Creamy Potato Gratin

Yield: 8 servings

Prep: 20

Cook: 1

Total: 1 20

Guaranteed to be a crowd favorite side dish for dinners + holidays! So amazingly rich, creamy + buttery. Yes, please!

4.9 stars (11 ratings)

Ingredients

3 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
¼ cup unsalted butter
2 shallots, diced
3 cloves garlic, minced
¼ cup all-purpose flour
2 cups chicken stock
¾ cup heavy cream
2 cups shredded white cheddar cheese, divided
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh chives

Equipment

Instructions

Place potatoes in a large stockpot or Dutch oven; cover with cold salted water. Bring to a boil; reduce heat, cover and simmer until potatoes are tender, about 5 minutes. Drain well; set aside.
Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
Melt butter in a Dutch oven over medium heat. Add garlic and shallot, and cook, stirring frequently, until tender, about 3-4 minutes.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken stock and heavy cream. Bring to a boil; reduce heat and simmer, stirring constantly, until reduced and thickened, about 5 minutes.
Remove from heat; stir in 3/4 cup white cheddar cheese and mustard. Stir in potatoes; season with salt and pepper, to taste.
Spread potato mixture into the prepared baking dish. Place into oven and bake until potatoes are tender and mixture has thickened, about 35-40 minutes.
Sprinkle with remaining 1 1/4 cups white cheddar cheese. Place into oven and broil until golden brown, about 3 minutes. Let stand 5 minutes.
Serve immediately, garnished with chives, if desired.

This Creamy Potato Gratin recipe is brought to you by DAMN DELICIOUS

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