Cranberry Potato Gratin Recipe

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Cranberries are right up there with turkey and football for fostering that special Thanksgiving vibe. And Cranberry Potato Gratin, with its creamy layers of Idaho Russet Potatoes, sharp Asiago cheese, sweet cranberries, and a crunchy gratin top, is a unique side dish that goes great with turkey or ham and is virtually panic free.

For added instruction and entertainment, watch the How to Make Cranberry Potato Gratin video. Find more holiday potato inspiration at the Idaho Potato website.

Ingredients for Béchamel Sauce:
4 cups milk
5 tablespoons flour
5 tablespoons butter
2 teaspoons salt

Ingredients for Potato Gratin:
5 Idaho Potatoes, thinly sliced
2 cups Asiago cheese, grated and divided
1/3 cup diced shallot
1/2 cup dried cranberries
3/4 cup panko bread crumbs

Notes: Makes an 8×10″ pan, approximately 9-12 servings. Makes about 3 cups Béchamel Sauce.

Directions for Cranberry Potato Gratin:

Make the Béchamel Sauce:
1) Heat milk in a saucepan until hot, but not boiling.
2) In another saucepan, melt butter and add flour to make a roux.
3) Cook roux until golden and nutty.
4) Slowly add hot milk to roux, whisking continuously.
5) Continue whisking until all milk is incorporated to roux.
6) Bring to a boil and cook ten minutes, whisking the whole time.
7) Sauce will thicken when reduced by one third.

Prepare the Potatoes:
1) Wash and stripeel potatoes.
2) Cut into thin disks.

Make the Gratin:
1) Oil or butter a casserole dish.
2) Smooth a layer of Béchamel Sauce on bottom of dish. Add a layer of potatoes and another layer of Béchamel Sauce. Top with shallots, cranberries and shredded Asiago cheese. Begin again with potatoes and repeat the layering process.
3) Top entire casserole with 1 cup Asiago cheese and panko bread crumbs.
4) Loosely cover with aluminum foil; remove halfway through baking time.
5) Bake in a preheated 350(F) oven for 1.5 hours or until potatoes are tender. Place under broiler last few minutes to crisp topping.
6) Share and enjoy.

For added instruction and entertainment, watch the How to Make Cranberry Potato Gratin video. Find more holiday potato inspiration at the Idaho Potato website.

Don’t miss a video… SUBSCRIBE TO MY CHANNEL ON YOUTUBE!

RECIPECranberry Potato Gratin

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Cranberry Potato Gratin has layers of creamy Idaho Russet Potatoes, sharp Asiago cheese, sweet cranberries, and a crunchy gratin top. It's a unique side dish that goes great with turkey or ham and is virtually panic free. 

For added instruction and entertainment, watch the How to Make Cranberry Potato Gratin video. Find more holiday potato inspiration at the Idaho Potato website.

Course Side Dish

Cuisine Potatoes

Prep Time 30 minutes

Cook Time 1 hour 30 minutes

Total Time 2 hours

Servings 12

Author Sara O'Donnell

Ingredients

Ingredients for Béchamel Sauce:

• 4 cups milk
• 5 TBSP flour
• 5 TBSP butter
• 2 tsp salt

Ingredients for Potato Gratin:

• 5 Idaho Potatoes, thinly sliced
• 2 cups Asiago cheese, grated and divided
• 1/3 cup diced shallot
• 1/2 cup dried cranberries
• 3/4 cup panko bread crumbs

Recipe Notes

Makes a 8x10" pan, approximately 9-12 servings. Makes about 3 cups Béchamel Sauce.

Instructions

Make the Béchamel Sauce:

1. Heat milk in a saucepan until hot, but not boiling.
2. In another saucepan, melt butter and add flour to make a roux.
3. Cook roux until golden and nutty.
4. Slowly add hot milk to roux, whisking continuously.
5. Continue whisking until all milk is incorporated to roux.
6. Bring to a boil and cook ten minutes, whisking the whole time.
7. Sauce will thicken when reduced by one third.

Prepare the Potatoes:

1. Wash and stripeel potatoes.
2. Cut into thin disks.

Make the Gratin:

1. Oil or butter a casserole dish.
2. Smooth a layer of Béchamel Sauce on bottom of dish. Add a layer of potatoes and another layer of Béchamel Sauce. Top with shallots, cranberries and shredded Asiago cheese. Begin again with potatoes and repeat the layering process.
3. Top entire casserole with 1 cup Asiago cheese and panko bread crumbs.

4. Loosely cover with aluminum foil; remove halfway through baking time.
   

5. Bake in a preheated 350(F) oven for 1.5 hours or until potatoes are tender. Place under broiler last few minutes to crisp topping.

6. Share and enjoy.

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Average Betty and the Idaho Potato Commission have been partners in bringing you video recipes since 2011.

The Average Betty Test Kitchen developed this recipe and produced this video on behalf of the Idaho Potato Commission.

For more great recipes using Idaho Potatoes, check out the Idaho Potato Commission Website.

Don’t miss a video… SUBSCRIBE TO MY CHANNEL ON YOUTUBE!