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Potato casserole with cheese

Pikantne Valentine's Day Main dishes 90 min Medium 6 wyświetleń ~18.22 PLN - (0)
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Description

Creamy potato casserole with a generous amount of yellow cheese is a comforting, homemade dish perfect for a romantic Valentine's dinner. The base consists of thinly sliced potatoes baked in a mixture of cream, milk, and eggs, interspersed with sautéed onions and a layer of grated cheese, which together create a creamy texture and a golden, slightly crispy crust. The dish is hearty, aromatic thanks to nutmeg and garlic, and visually impressive — after baking, the cheese melts, forming a golden top with delicate brown spots. Serve warm, preferably in a baking dish, with a light arugula salad or pickled tomatoes for a flavor contrast. This dish is easy to prepare and perfect as the centerpiece of a romantic dinner for two or a family gathering.

Ingredients (13)

Servings:
4
  • Potatoes 6.7 szt.
  • Onion 1 szt.
  • Garlic 2 ząbki
  • Egg 2 szt.
  • 30% heavy cream 200 g
  • Milk 100 ml
  • Butter 30 g
  • Yellow cheese (e.g. gouda) 250 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Black pepper 4 szczypty
  • Nutmeg (grated) 1 szczypta
  • ✨ Opcjonalne
  • Breadcrumbs 30 g
  • Fresh parsley 0.5 pęczek
💰 Szacowany koszt dania: ~18.22 PLN (4.55 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Preheat the oven to 190°C (top-bottom) or 170°C (fan). Prepare a baking dish measuring about 20x30 cm or a round one with a diameter of 24 cm — grease the bottom and sides with 10 g of butter (you can use a brush). Set aside to cool.

Ingredients: Butter
Use a convection oven if available — it will shorten the baking time and evenly brown the top. The dish should be heat-resistant (ceramic or glass).

Preparing the potatoes

2

Wash and peel the potatoes. Slicing: set the mandoline to a thickness of 2-3 mm and slide the potatoes along the plate to get thin, even slices. If you don't have a mandoline, use a sharp knife and cutting board — slice the potatoes to a thickness of 2-3 mm, trying to maintain an even thickness to ensure even baking. Transfer the sliced potatoes to a large bowl of cold water (to prevent browning) and let them sit for 5 minutes, then drain and dry on a clean towel.

Ingredients: Potatoes
A mandoline will speed up the process and ensure even slices; be careful with its blade and use the guard. Thicker slices (4-5 mm) will require longer baking. Do not dry the potatoes for too short a time — excess water will thin out the cream and egg mixture.

Sautéing the onion

3

Peel the onion and slice it into thin half-rings. Heat a pan over medium heat, add 20 g of butter and wait for it to melt. Add the onion and sauté for 4-6 minutes, stirring with a wooden spatula, until the onion becomes soft, translucent, and slightly golden — do not burn. Finally, add finely chopped garlic (2 cloves) and sauté for another 30 seconds, until the garlic releases its aroma (it should not brown). Transfer the onion with garlic to a plate.

Ingredients: Onion, Garlic, Butter
Use a 24-26 cm non-stick or stainless steel pan. If the onion starts to brown too quickly, reduce the heat. Burning the garlic gives a bitter taste.

Preparation of the cream and egg mixture

4

In a large bowl, crack the eggs (120 g = 2 pieces). Add the heavy cream (200 ml) and milk (100 ml). Add salt (5 g), pepper (2 g), and freshly grated nutmeg (1 g). Using a hand whisk, vigorously mix the mixture for about 30-45 seconds until it is smooth and slightly frothy. The mixture should be liquid, well combined; there should be no egg lumps.

Ingredients: Egg, 30% heavy cream, Milk, Salt, Black pepper, Nutmeg (grated)
Use a bowl with a capacity of at least 1 liter and a whisk or fork. If you are using a lighter product instead of cream, the mixture will be thinner and the casserole may need a longer baking time.

Assembling the casserole

5

On the bottom of a greased dish, arrange the first layer of potato slices, slightly overlapping them (like shingles). Evenly spread about 1/3 of the sautéed onions. Sprinkle a thin layer of grated cheese (about 80 g). Continue layering: potatoes → onions → cheese, until you use up the ingredients. For the top layer, place the last layer of potatoes, pour the prepared cream and egg mixture evenly so that it spreads over the entire surface and seeps between the slices. Sprinkle with the remaining cheese (about 50-60 g). If you are using breadcrumbs (optional), sprinkle a thin layer on top (30 g). Finally, place small pieces of 10 g butter on top for better browning.

Ingredients: Potatoes, Onion, Yellow cheese (e.g. gouda), Breadcrumbs, Butter, Egg, 30% heavy cream, Milk
Use a coarse cheese grater for a more stretchy cheese consistency. Don't pour the mixture too quickly — drizzle slowly so that the mixture gets between the slices. If the mixture doesn't cover the potatoes completely, you can gently press the slices down, but don't mash them too hard.

Baking

6

Cover the dish with aluminum foil (loosely, so it doesn't touch the cheese) and place it in the preheated oven. Bake covered for 40 minutes at 190°C (top-bottom). After 40 minutes, carefully remove the foil and bake for another 15-20 minutes, until the top is golden, the cheese is browned, and the potatoes are soft — check by inserting a fork/knife into the center of the casserole: the fork should go into the potato without resistance. Total baking time is about 55-60 minutes.

Ingredients: Butter, Yellow cheese (e.g. gouda)
Covering with foil prevents the top from burning excessively before the potatoes are soft. If the top browns too much after removing the foil, reduce the temperature by 10-15°C or cover loosely with foil again.

Resting and Serving

7

After baking, remove the casserole from the oven and set it on the table for 8-10 minutes — the mixture will slightly firm up, making it easier to cut into portions. Before serving, sprinkle with finely chopped parsley (15 g) if using. Cut into 4 portions and serve warm.

Ingredients: Fresh parsley
Resting is important: without it, the mass will spread and the portions will be unappealing. Use a sharp knife for cutting and a spatula for serving the portions.

Additional tips

8

If you want to enhance the flavor, you can add thin slices of smoked bacon (optional) or a teaspoon of mustard to the cream mixture before layering. For a lighter version, reduce the amount of cream to 100 ml and increase the milk to 200 ml — baking may take an additional 10-15 minutes.

Additional ingredients will change the time and flavor — bacon will add saltiness and make the dish non-vegan. If you are adding bacon, fry it beforehand to remove excess fat.

Fun Fact

💡

Potato casseroles have a long tradition in European kitchens — varieties with cheese and cream (gratin dauphinois) come from the Dauphiné region in France. Local versions have appeared in many countries as a hearty home-cooked dish.

Best for

romantyczna kolacja rodzinny obiad Walentynki

Tips

🍽️ Serving

Serve with a light, tangy salad (arugula with vinaigrette) or pickled tomatoes to cut through the richness. A chilled white wine (e.g., Chardonnay) or a light cider pairs well with the casserole. Portions can be served directly from the baking dish for a rustic effect.

🥡 Storage

Store in the refrigerator in a tightly sealed container for up to 2 days. To reheat, warm in the oven at 160°C for 15-20 minutes until the mixture is heated through and the cheese is slightly melted. The microwave will soften the top and may make the mixture more watery.

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