Italian Potato Gratin

Capers, a common ingredient in traditional Sicilian cooking, give this gratin a tangy, briny flavor. Serve alongside whole roasted fish, roast pork, or sautéed chicken breasts
Potato Gratin combines French and Italian flavors in the most delicious, easy to make, and comforting potato dish. Thinly sliced potatoes are cooked in a creamy and irresistible Alfredo sauce till perfectly golden brown!

Potato gratin is one of those dishes that is simple to make, but the results are fantastic and so rewarding. A perfect gratin has a crispy top but is thick, rich, and creamy. The potatoes are soft but still intact, and the whole dish has a decadent cheesy flavor.

Some potato gratin recipes call for soaking potatoes prior to assembling the gratin, but that’s not necessary here. Instead, the recipe comes together in a straightforward manner, with the thin slices simmering in milk and cream until it thickens a bit. Serve the gratin with beef such as London broil or even a simply roasted chicken for a classic mealز

Creamy au gratin potatoes recipe:

This Potato Au Gratin Casserole is my new way of serving delicious potatoes for Christmas dinner or holidays! It is the ultimate comfort food that is full of flavors and cooked in a delicious creamy sauce till golden brown. This indulgent potato side dish was adapted it from Julia Child’s original recipe.

Tips

Another way to serve the gratin is to allow it to go cold and then cut it into rounds. Place the rounds on a greased baking sheet and reheat in a 350 F oven for approximately 10 minutes.
You can slice the potatoes ahead of time to help prep the dish. Simply keep them in a bowl full of ice-cold water in the fridge and then pat them dry before using them in the recipe. They’ll be fine up to 24 hours ahead of time.
The gratin can be made ahead of time. Cool it to room temperature and refrigerate for up to two days. To reheat, remove from the fridge to room temperature for 30 minutes while the oven heats to 350 F, to prevent a cold dish from cracking in a hot oven. Once the oven is heated, cover the gratin with aluminum foil and reheat for about 20 minutes or until warm and bubbly.

How to Store and Freeze Potato Gratin

Leftovers should keep for three to four days. Remove from the fridge, let it come to room temperature, and then reheat in a 350 F oven.
You can also freeze potato gratin. Wrap the dish tightly in foil and freeze for up to six months. Remove and bake from frozen at 350 F until heated through, about 30 minutes.

Ingredients:

5 Tablespoons unsalted butter
1 medium onion, finely chopped
¼ cup all-purpose flour
½ teaspoon coarse salt
1 teaspoon Italian Seasoning
½ teaspoon black pepper…

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