Honestly, I just don’t know many things that taste better than the crispy, cheesy potatoes on the top of this cheesy baked potato gratin. It just hit the right spots & blankets me with contentment & happiness
Baked potato gratin is a classic dish with layers of potatoes and rich creamy cheese sauce on repeat! The ingredients are simple & they are a meal of its own.
Purrfect for potlucks, gatherings, birthdays & all holidays, Christmas, or Thanksgiving!
~It ain't easy being cheesy ~
Always start with all the best ingredients, fresh Holland potatoes, sharp cheddar, Mozzarella cheese, cream and milk.
How to bake a potato
- Wash and dry your potato. Give it a good scrub and then make sure it’s completely dry.
- Poke. I have never had a potato explode on me but I also don’t want to clean up exploded potatoes, so I always give my potatoes pokes with a fork.
- Rub with oil. No foil jacket here – all you need to do is loving rub your potato with a bit of oil.
- Salt. Chanel your inner salt bae and make it rain salt. The oil will help the salt stick to the skin.
- Bake. Bake your potato, on a rack in a very hot oven. Give it a flip half way through to encourage even baking.
- Make Fluffy. After your potatoes are baked, use clean oven mitts (or a clean kitchen towel) to squeeze and massage your potato a bit.
- Slice and serve. Cut a little opening, use a fork to fluff, and serve! I like them pure with a pat of really good grass-fed butter and flaky sea salt, but I never ever say no to baked potato toppings!
~ A-peeling (appealing) isnt it? hehe ~
TA-DA!
Introducing, OUR BESTSELLER, Beef with Chilli Padi
~ It doesn't get 'cheddar' than this ~
More detailed information in our downloadable PDF E-Book.
