Ingredients
Cheese Sauce Ingredients
- 4 tablespoons butter, divided (regular or dairy-free)
- 1 teaspoon garlic, minced
- 1 small yellow onion, halved and thinly sliced
- 1/3 cup all-purpose flour OR gluten-free flour
- 1 1/2 cups Nutpods Original, unsweetened/unflavored creamer OR half-and-half
- 1/2 cup chicken broth
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups Gruyere cheese, freshly grated
- 1 cup Monterey Jack cheese, freshly grated
- 1/2 cup Parmesan cheese, grated
Potatoes
- 4-5 cups Yukon gold potatoes, sliced 1/8 inch thick
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to ensure it’s ready when your potatoes are prepared.
- Sauté Garlic and Onion: Heat a medium-sized skillet over medium-high heat and melt 2 tablespoons of butter. Add minced garlic and sliced onions, cooking for 2-3 minutes until fragrant and softened. Remove from heat and set aside.
- Make Roux and Sauce: In the same skillet, melt the remaining 2 tablespoons of butter. Stir in the flour, whisking continually to form a smooth paste called a roux. Gradually whisk in the creamer about 1/4 cup at a time until combined, followed by the chicken broth, continuing to whisk and letting the mixture gently simmer and thicken.
- Season and Combine Cheese: Stir in kosher salt, black pepper, and the sautéed onions. Remove from heat and mix in half the Gruyere cheese, half the Monterey Jack cheese, and all the Parmesan cheese until melted and smooth.
- Layer Potatoes and Sauce: Using a large 12-inch cast iron skillet (approximately 2 inches deep), layer half of the thinly sliced potatoes evenly on the bottom. Pour half of the cheese sauce over the potatoes. Repeat layering with the remaining potatoes and cheese sauce. Top with the remaining Gruyere and Monterey Jack cheese, adding extra cheese if desired.
- Bake Covered: Cover the skillet tightly with aluminum foil and bake in the middle rack of the oven for 1 hour.
- Check Doneness and Finish Baking: Remove foil and test potatoes for softness—they should be tender but still slightly firm. If needed, cover again and continue baking in 10-minute increments until fully cooked. Uncover and bake an additional 10 minutes to bubble and brown the cheese topping.
- Cool Before Serving: Remove from oven and let the gratin cool for at least 15 minutes before serving to allow it to set and prevent it from falling apart.
Notes
- Use Yukon gold potatoes for the best creamy texture and natural sweetness.
- Thinly slice potatoes (1/8 inch) to ensure even cooking.
- Let the dish cool before serving so it holds together when portioned.
- The recipe can be made with dairy-free butter and creamer to suit dietary needs.
- Use a cast iron skillet or a similar oven-safe baking dish for best results.
- Adjust cheese amounts on top for a cheesier crust if desired.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Stovetop + Baking
- Cuisine: American
