Creamy Gruyere Potato Casserole

Ultimate comfort food! Perfect side for the upcoming holidays… easy recipe that can be made ahead too! Can be prepared gluten free. Soon to be your new family favorite…

Creamy Gruyere Potato Casserole

Yield: 4-6 servings

Ingredients:

5 – 6 medium Yukon gold potatoes, 1/4-inch sliced
1 medium-large onion, sliced
1 tablespoon kosher salt
2 tablespoons olive oil
2 tablespoons butter
1/4 cup flour, regular or gluten free
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 – 1/2 teaspoon garlic powder
1 3/4 cup low fat milk
2 cups gruyere cheese, grated
½ - 1 tablespoon fresh chives, chopped

Equipment needed:

Cutting board & chef knife
Medium saucepan with lid, ~2 – 3 quart
1-quart saucepan
Colander
Measuring spoons
Liquid and dry measuring cups
2-quart casserole or 8 x 8-inch baking dish
Wire whisk
Rubber spatula
Cheese grater

Final casserole pic

Potatoes are always a staple on most dinner tables. I love potatoes that are gooey and cheesy, but I always try to reduce the fat and calories a bit. This healthier version of a family favorite is the best… super easy too! My Foods 2 class used to make this recipe, so if students can make it successfully, so can you. Grab your potatoes and let’s start slicing…

Assemble your ingredients:

I always try to prep my ingredients before I actually start to cook. That way I know I’m not forgetting anything.

1) Begin by slicing the potatoes ~ 1/4 inch thick. Too thin will result in a potato that will

2) Cut the onion in half and thinly slice each half. Place potatoes and onions in a 2-3 quart saucepan with 1 tablespoon salt. Fill pan with water until potatoes are just covered by ~ one inch. Water should taste a bit like salty sea water.

3) Cover with lid and bring to a boil over medium high heat. Reduce to a simmer and cook for 5 – 7 minutes. Potatoes should be barely fork tender… meaning inserting a fork takes a little effort and potato shouldn’t fall apart when pierced.

4) Drain in a colander & set aside until sauce is ready.

Sauce prep:

5) While the potatoes are cooking… Heat a medium saucepan over medium heat with olive oil and butter. Add flour and stir with a wire whisk until smooth… creating a roux.

6) Allow roux to bubble a bit and whisk in seasonings. Pour in milk and whisk well until smooth.

7) Gradually stir and heat over medium low heat until thickened, ~ 5 minutes.

Casserole prep:

8) Lightly grease a casserole dish for baking. Place half of potato/ onion mixture on bottom on dish. Pour half of sauce over potatoes and sprinkle half of the grated cheese.

9) Layer with remaining potatoes and sauce, finishing with cheese on top. At this point, casserole can be wrapped and refrigerated until baking. Allow to sit at room temperature for 10 – 15 minutes before baking.

10) Sprinkle with chopped chives and bake in a preheated 350 F oven for 30 – 35 minutes (bit longer for refrigerated casserole) or bubbly and golden brown. Allow casserole to rest for ~ 10 minutes before serving to allow sauce and potatoes to further thicken as they cool a bit.

Your potatoes are ready! Potatoes will be golden, creamy and soooo delicious… perfect side dish for any meat or poultry entrée. Add a salad or fresh veggie… ENJOY!!