Potato Gratin

Potato Gratin

Potato gratin made with a thick and creamy white sauce.

Cooking time
20 min+
Calories
469kcal
Sodium
500mg
  • Nutrition facts are for one serving.
  • Time to bake in an oven is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

2

1

a dash

a dash

20 g (0.7 oz.)

1 Tbsp

(A)White Sauce

20 g (0.7 oz.)

2 Tbsp

400 ml (13.5 fl. oz.)

Directions

  1. Peel the potatoes, place these into a lidded heat-safe container and microwave on high for 3-4 minutes or until they soften, then chop up into 2 cm (0.8 in.) cubes.
  2. Heat the olive oil in a pan and saute the sliced onion until softened. Add in the potatoes from step (1), seasoning with the light color soy sauce and pepper while continuing to saute.
  3. Melt the butter from (A) in a pot, add in and heat the flour. Once the mixture becomes smooth, turn off the heat, add in the milk and mix together using a hand mixer. Place over medium heat and stir with a wooden spoon from the bottom of the mixture to thicken. Then adjust the flavor with salt and pepper to prepare a thick white sauce.
  4. Combine half of each of (2) and (3) and pour into a gratin dish coated with butter (extra).
  5. Pour the remaining white sauce from step (3) over the gratin, top with the shredded cheese and bake at 180°C (356°F) for 10 minutes or until the top is browned.

Cooking Basics

Onions - thinly sliced

[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.


[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.


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