Miso Scalloped Potatoes (Potato Au Gratin)

Up close of a small plate with miso scalloped potatoes on them

Miso Scalloped Potatoes (Potato Au Gratin)

Cheesy, creamy, miso scalloped potatoes made with two types of cheese is an incredible side dish that will please everyone. This Miso Scalloped Potatoes recipe consists of thinly sliced tender potatoes, smothered in an umami miso cream sauce, sprinkled with Gruyere and mozzarella cheese that is baked until golden perfection.

Course Appetizer & Sides

Cuisine Asian Fusion

Prep Time 15

Cook Time 1 45

Total Time 2

Servings -6 servings

Calories 653kcal

Author Takes Two Eggs

Ingredients

3 tablespoons unsalted butter
1 small yellow onion thinly sliced
4 garlic cloves minced
¼ cup all-purpose flour
½ cup chicken stock low sodium
1 ½ cup heavy cream
3 ½ teaspoon white miso
¼ teaspoon black pepper
2 teaspoon fresh thyme
2.5 lb russet potato sliced into 1/8 inch slices
1 ¾ cups gruyere freshly grated
¾ cup mozarella cheese freshly grated
fresh thyme for garnish
flaky sea salt for garnish

Instructions

Prepare the oven and baking dish: Preheat the oven to 375°F. Grease an 8x8 inch or 7x11 inch baking dish with cooking spray, and set it aside.
Slice the potatoes. Peel the potatoes and slice them into 1/8 inch thick slices. Use a mandolin for easy and even slices. Soak the sliced potatoes in a bowl of water in the refrigerator to prevent them from turning brown.
Mix the cheeses together. In a large bowl toss the grated gruyere cheese and mozzarella cheese together until thoroughly combined.
Sauté the onion and garlic. In a large sauté pan, melt the butter over medium-high heat. Sauté the sliced onion for 4-5 minutes until softened and translucent. Next, sauté the garlic for an additional 1-2 minutes until lightly browned fragrant. Stir in the all-purpose flour until it is evenly combined, about 1 minute.
Simmer the sauce. Gradually pour in the stock, and whisk until combined. Add in the heavy cream, miso, pepper, and whisk until combined. Cook the sauce down until it begins to simmer and thicken. About 1-2 minutes. Do not let the sauce boil. Remove from heat and set aside.
Layer the potatoes. Gently dry the potatoes and spread 1/3 of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce. Then sprinkle evenly with 1/3 of the cheese and 1/2 of the thyme. Repeat for the second layer. But for the third layer only top with the heavy cream mixture and do not top with cheese just yet.
Bake the potatoes: Cover the pan with aluminum foil and bake for 1 hour and 15 minutes or until the potatoes in the middle are soft. The sauce should be bubbling around the edges. Then remove the foil, top with the remaining cheese, and bake uncovered for 15-20 minutes, or until the potatoes are cooked through and the cheese is melted and slightly browned.
Cool and serve. Transfer the pan to a cooling rack, and cool for 5 minutes before serving. Top with fresh thyme and some flaky sea salt to finish.

Notes

Type of Potato: ideally a Russet potato any other starchy potato (Idaho, or Yukon Gold) is perfect for this recipe. They hold enough starchiness to hold their own without falling apart. Do not use a waxy potato-red skin, new potato, or fingerling. They will slip apart and not hold together when layered.

Make sure the potatoes are sliced evenly. This will ensure that the potatoes will cook evenly throughout the baking dish. If you have potatoes that are thicker, you may have to bake the potatoes for an additional 20-30 minutes depending on how thick the potatoes are.

Heavy Cream: any full-fat heavy cream will work well here. You can opt for a lighter dish by using half and half which is half cream and half milk. However, using just milk will make this dish a runny mess.

Cheese substitutions: gruyere simply pairs the best with potatoes. Julia Childs uses gruyere. However, these days it may be expensive to come by. I use a block of gruyere cheese from Trader Joe's. Any other melting cheese will also work fine – Monterey Jack, cheddar, mozzarella.

Storage Instructions: You can store these miso scalloped potatoes in an airtight container in the refrigerator for up to 5 days. Alternatively, you can freeze the potatoes in a freezer-safe container for up to 3 months. Simply thaw the potatoes in the refrigerator for at least 24 hours before warming in the microwave.

Nutrition