Potato Gratin

Potato Gratin

Check out our delicious Potato Gratin recipe. It will be a crowd pleaser at your next holiday dinner!
  • 60 MINS

    Cooking Time

  • 20 MINS

    Prep Time

  • 12 People


  • 1 Tbsp. (15 mL) oil
  • 1 onion, thinly sliced
  • 1 cup (250 mL) 1% milk
  • 1/4 cup (60 mL) butter
  • 1 pouch Knorr® Bechamel Classic Sauce Mix
  • 2 tsp. (10 mL) minced fresh thyme leaves, divided
  • 2 lbs. (1 kg) Yukon Gold potatoes, peeled and thinly sliced
  • 1 1/3 cups (325 mL) shredded Gruyere cheese, divided

  1. Preheat oven to 425° F (180 °C) and grease shallow 2-qt (2 L) baking dish.

  2. Heat oil in small saucepan over medium-high heat and cook onions, stirring occasionally, until lightly browned, about 2 minutes. Reduce heat to medium-low and continue to cook, stirring occasionally, until onions are golden, about 2 minutes.

  3. Add milk, butter, Knorr® Bechamel Classic Sauce Mix, and 1 tsp.(5 mL) minced thyme and cook according to package directions. (If sauce is too thick once cooked, add 2 to 3 Tbsp./30 to 40 mL milk to thin sauce to a pourable consistency.)

  4. To assemble gratin, evenly layer 1/3 of the sliced potatoes and half of the sauce in prepared baking dish. Sprinkle evenly with 1/2 cup (125 mL) cheese. Repeat layers once, then top with remaining potatoes. Season, if desired with salt and pepper to taste.

  5. Cover baking dish and bake 40 minutes. Remove from oven, uncover and sprinkle evenly with remaining thyme and remaining 1/3 cup (75 mL) cheese.

  6. Bake uncovered until lightly browned and potatoes are tender when pierced with a knife, about 10 minutes.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 190.0
Calcium (g) 175.0 mg
Carbohydrates (g) 19.0 g
Fat (g) 9.0 g
Fiber (g) 4.0 g
Iron (g) 0.75 mg
Potassium (g) 400.0 mg
Protein (g) 6.0 g
Saturated Fat (g) 5.0 g
Sodium (g) 270.0 mg
Sugar (g) 3.0 g
Trans Fat (g) 0.2 g

Tip: Want to change it up? Try with Swiss instead of Gruyere cheese and fresh rosemary instead of thyme.

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