Creamy Cheddar Yukon Gold Gratin
Elevate your weeknight dinners with this Creamy Cheddar Yukon Gold Gratin. A delightful blend of tender Yukon Gold potatoes and rich sharp cheddar cheese is transformed into a mouthwatering dish that is both creamy and comforting. This easy recipe features sautéed onions and garlic in a velvety béchamel sauce, topped with a crispy breadcrumb layer for that perfect golden finish. Ideal for sharing, this gratin makes a fabulous side dish that will impress your family and friends alike!
4-6
Servings
133
Calories
11
Ingredients
Ingredients
Margarine
2 tablespoons (Melted)
Butter
1 tablespoon (Melted)
Onion
1 small (Chopped)
Garlic
1 clove (Finely chopped)
Flour
2 tablespoons (For roux)
Low-fat milk
1 cup (At room temperature)
Chicken broth
3/4 cup (Ready to use)
Black pepper
1/4 teaspoon (Freshly ground)
Sharp cheddar cheese
5 ounces (Shredded, divided)
Yukon Gold potatoes
2 lbs (Peeled and very thinly sliced)
Italian parmesan flavored breadcrumbs
2 tablespoons (For topping)
Instructions
1
1. Preheat your oven to 190 degrees C (375 degrees F). In a 3-quart saucepan, melt the margarine and butter over medium-high heat. Add the chopped onion and sauté for about 5 minutes, or until the onions start to caramelize and turn golden brown. Stir in the finely chopped garlic and cook for an additional 30 seconds to release the fragrance.
2
2. Sprinkle the flour over the onion and garlic mixture, stirring continuously for about 1 minute to create a roux. Gradually whisk in the low-fat milk, ensuring no lumps remain. Bring the mixture to a gentle boil while stirring, then add the chicken broth and return to a boil for another minute.
3
3. Remove the saucepan from heat and fold in 125 grams (4 oz.) of the shredded sharp cheddar cheese along with the fresh ground black pepper. Mix until the cheese is completely melted and the sauce is smooth.
4
4. In a large mixing bowl, combine the thinly sliced Yukon Gold potatoes and the cheese sauce. Toss until all the potato slices are thoroughly coated in the creamy mixture.
5
5. Lightly spray a 13x9-inch shallow casserole dish with nonstick spray. Layer the coated potatoes evenly in the dish, ensuring even distribution.
6
6. Bake the gratin uncovered in the preheated oven for 45 minutes. While it bakes, combine the remaining shredded cheddar cheese with the Italian parmesan-flavored breadcrumbs.
7
7. After 45 minutes, remove the gratin from the oven and sprinkle the cheese and breadcrumb mixture evenly over the top. Return to the oven for an additional 10 minutes, or until the potatoes are fork-tender and the top is golden brown and crispy.
8
8. Allow the gratin to cool for a few minutes before serving. Enjoy this cheesy delight as a perfect side dish for your favorite protein!
Nutrition Information
6.7g
Fat
16.7g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Cheddar Yukon Gold Gratin?
It is a comforting side dish featuring thinly sliced Yukon Gold potatoes in a rich cheddar cheese b chamel sauce, topped with crispy breadcrumbs.
How many servings does this recipe provide?
This recipe makes approximately 4 to 6 servings.
At what temperature should I preheat my oven?
You should preheat your oven to 190 degrees C (375 degrees F).
How many calories are in a serving of this gratin?
Each serving contains approximately 133 calories.
Which potatoes are best for this recipe?
Yukon Gold potatoes are recommended because they are naturally creamy and hold their shape well after baking.
How long is the total baking time?
The total baking time is 55 minutes: 45 minutes for the initial bake and an additional 10 minutes with the topping.
What kind of cheese is recommended?
Sharp cheddar cheese is used for its bold flavor, providing a rich and cheesy profile to the dish.
Can I make this dish vegetarian?
Yes, simply substitute the chicken broth with vegetable broth to make it completely vegetarian-friendly.
How do I make a gluten-free version?
Use a gluten-free all-purpose flour blend for the roux and gluten-free breadcrumbs for the crispy topping.
What size baking dish is required?
You should use a 13x9-inch shallow casserole dish lightly sprayed with nonstick spray.
How do I avoid lumps in the cheese sauce?
Gradually whisk in the low-fat milk into the roux and stir continuously while bringing it to a gentle boil.
Can I use whole milk instead of low-fat milk?
Yes, you can substitute low-fat milk with whole milk for an even richer and creamier texture.
How should the potatoes be prepared?
The potatoes should be peeled and sliced very thinly to ensure they cook through and absorb the cheese sauce evenly.
What proteins pair well with this side dish?
This gratin pairs excellently with roasted chicken, grilled steak, or baked pork chops.
Can this be made in advance?
You can assemble the dish and keep it refrigerated, but it is best to bake it fresh to maintain the texture of the potatoes.
How should leftovers be stored?
Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Is this recipe freezer-safe?
While you can freeze it, the texture of the potatoes and the cream sauce may change slightly upon thawing and reheating.
How do I reheat the gratin?
Reheat in the oven at 350 degrees F until warmed through, or use a microwave for individual portions.
What seasonings are used in this recipe?
The recipe uses fresh ground black pepper, sautéed onions, and garlic to enhance the savory flavor.
Can I add other ingredients to the dish?
Yes, you could add fresh herbs like thyme or rosemary, or even bits of cooked bacon for extra flavor.
Why do I need flour in this recipe?
The flour is used to create a roux, which thickens the milk and broth into a velvety b chamel sauce.
How do I get a golden-brown top?
The combination of shredded cheddar and Italian parmesan breadcrumbs added in the last 10 minutes creates the golden, crispy finish.
Can I use plain breadcrumbs?
Yes, plain breadcrumbs work fine, though you might want to add a pinch of salt or Italian seasoning for extra taste.
Why are Yukon Gold potatoes better than Russets for this?
Yukon Golds have a waxier texture and buttery flavor that holds up better in a gratin compared to starchier Russets.
Can I use only butter instead of margarine?
Yes, you can easily substitute the 2 tablespoons of margarine with 2 additional tablespoons of butter.
How do I know when the potatoes are done?
The potatoes are done when they are fork-tender and the sauce is bubbling and thickened.
Can I use garlic powder instead of fresh garlic?
Fresh garlic is preferred for depth of flavor, but you can use 1/4 teaspoon of garlic powder as a substitute.
Is chicken broth necessary?
The chicken broth adds savory depth; however, vegetable broth or even extra milk can be used if broth is unavailable.
Is this dish family-friendly?
Yes, its creamy texture and mild cheesy flavor make it a popular side dish with both children and adults.
What are the fat and carbohydrate contents?
Each serving contains approximately 6.7g of fat and 16.7g of carbohydrates.