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This cheesy scalloped potato gratin is simplicity at it's finest. Tender potatoes, creamy bechamel, and cheesy goodness are baked until golden brown and bubbly! showmetheyummy.com #potato #gratin #cheese #bechamel #vegetarian
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5 from 2 votes

Cheesy Scalloped Potato Gratin

This cheesy scalloped potato gratin is simplicity at it's finest. Tender potatoes, creamy bechamel, and cheesy goodness are baked until golden brown and bubbly!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Side Dish
Cuisine: American
Keyword: bechamel sauce, cheesy, easy
Servings: 4 (9 oz) ramekins
Calories: 498kcal
Author: Jennifer Debth

Equipment

Scale

Ingredients

Bechamel

  • 6 tablespoons unsalted butter
  • 1/4 cup all purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 3 cups cold milk
  • 1/2 cup grated parmesan cheese

1 ramekin

  • 1/2 cup bechamel
  • 4 oz russet potatoes peeled and very thinly sliced (1/8 in thick)
  • 1/4 cup gruyere shredded
  • 2 tablespoons parmesan shredded

2 Ramekins

  • 1 cup bechamel
  • 1/2 pound russet potatoes peeled and very thinly sliced (1/8 in thick)
  • 1/2 cup gruyere shredded
  • 1/4 cup parmesan shredded

4 Ramekins

  • 2 cup bechamel
  • 1 pound russet potatoes peeled and very thinly sliced (1/8 in thick)
  • 1 cup gruyere shredded
  • 1/2 cup parmesan shredded

Instructions

  • *These are instructions for 1 ramekin.
  • Preheat oven to 400 degrees F and butter 1 ramekin.
  • If using leftover bechamel, warm in the microwave until luke warm, the béchamel will have thicken in the fridge, but will thin out slightly when warmed. If using fresh bechamel (directions will be written below), let cool slightly until nice and thick. It should be gravy consistency.
  • Peel and slice the potatoes using a sharp knife or mandoline. The potatoes should be 1/8 in thick.
  • Place a spoonful of bechamel in the bottom of the the ramekin. Mix potatoes with 1/2 cup bechamel, reserving 1 spoonful of bechamel for the top. Place the potato/bechamel mixture in the buttered ramekin and press down lightly to even the mixture. Top with spoonful of bechamel.
  • Sprinkle the top with gruyere and then parmesan.
  • Cover the ramekin with tin foil. Pull back one corner to let steam escape. Place onto a baking sheet and bake for 40 minutes. Baking time may vary depending on how thick the potatoes are.
  • Remove foil and bake for another 10 minutes.
  • Remove from oven and let rest for about 10 - 15 minutes to set. You may see some oil on the top of the potatoes - that’s just from the cheese and will settle. Alternatively, you could mop it up with a paper towel after it’s cooled slightly.
  • Serve and enjoy!
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Bechamel

  • Melt 6 tablespoons butter in a nonstick pan over medium heat. Then whisk in flour. Continue whisking and cooking for 2-3 minutes. The flour mixture will be thick.
  • Slowly whisk in milk, about ½ cup at a time. For the first cup, let the flour mixture absorb the milk before adding in more milk. It will first look like a paste, and then slowly thin out.
  • Continue to cook over medium heat until the sauce thickens. This will take about 5-8 minutes.
  • Once thick, whisk in the salt, nutmeg and ½ cup parmesan. Continue whisking until the cheese melts.
  • Remove from the heat and cool slightly.
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Notes

*Have leftover bechamel? Make sure to check out my croque madame!

Nutrition

Serving: 1ramekin | Calories: 498kcal | Carbohydrates: 25g | Protein: 21g | Fat: 34g | Saturated Fat: 18g | Cholesterol: 126mg | Sodium: 1150mg | Potassium: 511mg | Fiber: 1g | Sugar: 3g | Vitamin A: 410IU | Vitamin C: 6.4mg | Calcium: 496mg | Iron: 1.1mg