Pioneer Woman Potato Gratin Recipe

This Pioneer Woman Potato Gratin is a cheesy and creamy recipe, which is made with russet potatoes and sharp cheddar cheese. It’s the ultimate comfort food recipe, ready in about an hour and 15 minutes.

Pioneer Woman Potato Gratin Ingredients

• 2 Tbsp. butter, softened
• 4 russet potatoes, scrubbed clean
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 2 Tbsp. flour
• 4 cloves garlic, finely minced
• 1 tsp. salt
• Freshly ground black pepper, to taste
• 1 cup sharp cheddar cheese, freshly grated

How To Make Pioneer Woman Potato Gratin

1. Prep oven and dish: Preheat your oven to 400°F. Use the softened butter to generously grease the bottom and sides of a 2-quart baking dish.
2. Slice the potatoes: Slice the potatoes into thin rounds, then cut each round into quarters to create bite-sized pieces.
3. Make the cream sauce: In a medium bowl, whisk together the heavy cream, whole milk, flour, minced garlic, salt, and a generous amount of freshly ground black pepper until smooth.
4. Layer the gratin: Arrange one-third of the potato pieces in an even layer in the bottom of the prepared baking dish. Pour one-third of the cream mixture over the top. Repeat these layers two more times, ending with the cream mixture on top.
5. Bake until tender: Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue to bake for another 20 minutes, or until the potatoes are tender and the sauce is golden and bubbling.
6. Add cheese and finish baking: Sprinkle the grated cheddar cheese evenly over the top of the potatoes. Return the dish to the oven and bake for an additional 3 to 5 minutes, until the cheese is completely melted and bubbly. Let the gratin stand for a few minutes before serving.

Recipe Tips

• What potatoes are best for gratin? Starchy potatoes like Russets are perfect for this recipe because they release starch as they cook, which helps to naturally thicken the cream sauce.
• How to get the creamiest sauce? To avoid a lumpy sauce, make sure you whisk the flour into the cold cream and milk mixture until it’s completely smooth before pouring it over the potatoes.
• Why grate your own cheese? Pre-shredded cheese is often coated in anti-caking agents that can prevent it from melting smoothly. Grating a block of sharp cheddar yourself will result in a much creamier, meltier topping.
• Can I slice the potatoes ahead of time? Yes, but if you do, you must keep the sliced potatoes submerged in cold water to prevent them from browning and oxidizing before you’re ready to assemble the gratin. Drain and pat them very dry before layering.

What To Serve With Potato Gratin

This rich and creamy potato gratin is a classic side dish that pairs wonderfully with roasted chicken, a holiday ham, pan-seared steak, or juicy pork chops. For a complete meal, add a simple green salad with a bright vinaigrette.

How To Store Potato Gratin

• Refrigerate: Cover the cooled gratin tightly with foil or transfer it to an airtight container. It can be refrigerated for up to 4 days. Reheat in a 350°F oven until warmed through.
• Freeze: Freezing is not highly recommended as the cream sauce can separate and become grainy upon thawing.

Potato Gratin Nutrition Facts

• Serving: 1/6th of dish
• Calories: 480 kcal
• Carbohydrates: 30g
• Protein: 10g
• Fat: 35g
• Saturated Fat: 22g
• Sugar: 3g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Twice Baked Potatoes Recipe
• Pioneer Woman Scalloped Potatoes Recipe
• Pioneer Woman Sweet Potato Casserole Recipe