Cheesy Black Angus Potato Gratin
Indulge in the rich and creamy flavors of Cheesy Black Angus Potato Gratin, a delightful dish that hails from the iconic Black Angus restaurant in Yakima, Washington. Originally featured in the February 1981 issue of Bon Appetit, this recipe brings warmth and comfort to any gathering. Perfect for holiday feasts like Easter or casual family dinners, the layers of tender, unpeeled potatoes baked in a luscious cheese sauce offer a harmonious blend of sharp cheddar and Parmesan. Prepare the dish in advance for an effortless experience, allowing the flavors to meld beautifully overnight before baking. With its golden, bubbly top and fragrant aroma, this gratin is sure to impress your guests and become a cherished staple at your dining table.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Potatoes
1.5 lbs (Unpeeled)
Salt
To taste (For boiling and seasoning)
Butter
2 tablespoons (Unsalted)
Flour
2 tablespoons (All-purpose)
Hot Milk
1.5 cups (Scalded)
Sharp Cheddar Cheese
0.5 cup (Shredded)
Parmesan Cheese
1 teaspoon (Freshly grated)
Garlic Clove
1 clove (Minced)
Black Pepper
To taste (Freshly ground)
Shredded Cheddar Cheese
To taste (For topping)
Grated Parmesan Cheese
To taste (For topping)
Paprika
To taste (For topping)
Instructions
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Cheesy Black Angus Potato Gratin?
It is a rich and creamy potato side dish featuring layers of tender potatoes baked in a luscious cheese sauce made of sharp cheddar and Parmesan.
Where does this recipe originate?
The recipe hails from the iconic Black Angus restaurant located in Yakima, Washington.
When was this recipe originally published?
It was originally featured in the February 1981 issue of Bon Appetit magazine.
Do I need to peel the potatoes for this gratin?
No, the recipe specifically calls for 1.5 lbs of unpeeled potatoes.
What type of cheese is used in the sauce?
The sauce uses a combination of sharp cheddar cheese and freshly grated Parmesan cheese.
How much sharp cheddar is needed for the sauce?
The sauce requires 0.5 cup of shredded sharp cheddar cheese.
What kind of milk is recommended for the recipe?
The recipe calls for 1.5 cups of hot, scalded milk.
Can I prepare this dish in advance?
Yes, you can prepare the dish in advance and let the flavors meld overnight before baking.
Is this recipe suitable for holidays?
Absolutely, it is described as perfect for holiday feasts like Easter or casual family dinners.
What are the toppings for the gratin?
The toppings include shredded cheddar cheese, grated Parmesan cheese, and paprika for a golden finish.
Is this recipe vegetarian?
Yes, according to the tags, this recipe is considered vegetarian.
How much butter is used in the sauce?
The recipe uses 2 tablespoons of unsalted butter.
How much flour is required for the roux?
You will need 2 tablespoons of all-purpose flour.
Does the recipe include garlic?
Yes, it includes 1 minced garlic clove for added flavor.
What type of pepper should I use?
Freshly ground black pepper is recommended to taste.
How much Parmesan is inside the sauce?
The recipe calls for 1 teaspoon of freshly grated Parmesan inside the sauce.
What is the final appearance of the dish?
The gratin should have a golden, bubbly top and a fragrant aroma.
How many ingredients are in this recipe?
There are 12 ingredients in total, including seasonings and toppings.
What kind of potatoes are best for this recipe?
While the specific variety isn't named, 1.5 lbs of potatoes should be used and left unpeeled.
What is the preparation for the garlic?
The garlic clove should be minced.
What gives the dish its golden color on top?
The combination of cheeses and a dusting of paprika helps achieve a golden top.
Is the salt amount specific?
No, salt is added to taste for both boiling the potatoes and seasoning the dish.
What are the primary tags for this recipe?
Key tags include potatoes, gratin, cheesy, comfort food, and side dish.
Can this be served at an Easter dinner?
Yes, it is explicitly mentioned as a great option for Easter holiday meals.
Does the recipe use salted or unsalted butter?
The recipe specifies using 2 tablespoons of unsalted butter.
Is the milk added cold?
No, the milk should be hot and scalded before being added.
How much Parmesan is used for the topping?
The amount of grated Parmesan for the topping is to taste.
What is the texture of the potatoes in the finished dish?
The potatoes are described as tender and layered.
What is the recipe ID?
The internal recipe ID is cheesy-black-angus-potato-gratin.
What is the overall flavor profile?
It is a rich, creamy, and cheesy comfort food dish with a hint of garlic and spice.