Creamy Fried Potato

There’s something undeniably comforting about a warm, cheese-laden potato gratin paired with a crisp, tangy salad. This Creamy Baked Potato & Red Pepper Gratin layers tender potato slices, sweet red bell pepper, sautéed onion and garlic, and a rich sauce thickened with cornstarch and flour. A generous shower of melted cheese on top creates a golden crust that’s both gooey and satisfying. Alongside, a bright cucumber–tomato salad is dressed in a grainy mustard–apple cider vinaigrette, then tossed with fresh parsley and peppery arugula for freshness and crunch.

Ideal for weeknight dinners, potlucks, or holiday spreads, the gratin can be assembled ahead and baked just before serving, while the salad comes together in minutes. With simple pantry staples and everyday vegetables, you’ll create a dish that feels indulgent without being fussy—comfort food elevated by clever layering and a little culinary technique.

\Ingredients

For the Potato & Red Pepper Gratin

• Potatoes – 3 medium (about 600 g), peeled and thinly sliced (3–4 mm thick)

• Salt – 1 teaspoon, divided

• Butter – 28 g (2 tablespoons), plus 2 tablespoons for the sauce

• Olive oil – 2 tablespoons

• Onion – 1 medium, finely chopped

• Garlic – 2 cloves, minced

• Red bell pepper – 1, seeded and diced

• Cornstarch – 5 tablespoons

• All-purpose flour – 2 tablespoons

• Milk – 300 ml (1¼ cups), warmed

• Ground black pepper – To taste

• Dried oregano – ½ teaspoon

• Mozzarella or semi-hard cheese – 150 g (1⅔ cups) grated

• Breadcrumbs – 3 tablespoons (optional, for extra crisp top)

For the Mustard–Cider Vinaigrette Cucumber–Tomato Salad

• Cucumber – 1 medium, thinly sliced or diced

• Tomatoes – 2 medium, diced

• Arugula – 1 generous handful

• Fresh parsley – A handful, chopped

• Grainy mustard – 1 teaspoon

• Apple cider vinegar – 1 teaspoon

• Olive oil – 2 tablespoons

• Salt & ground black pepper – To taste

\Directions

1. Prepare the Potatoes

1. Preheat your oven to 180 °C (355 °F).

2. Place the sliced potatoes in a large colander. Sprinkle with ½ teaspoon salt and toss gently. Let rest 10–15 minutes to draw out excess moisture and season the potatoes.

2. Sauté the Aromatics

1. Meanwhile, heat 2 tablespoons olive oil and 28 g butter in a large skillet over medium heat.

2. Add the chopped onion and sauté 4–5 minutes until translucent.

3. Stir in the minced garlic and cook 30 seconds until fragrant—but not browned.

4. Add the diced red bell pepper and a pinch of salt and pepper. Cook another 3 minutes until the pepper softens.

3. Make the Creamy Sauce

1. Sprinkle 5 tablespoons cornstarch over the vegetables, stirring to coat evenly. Cook 1 minute to cook out the raw starch taste.

2. Whisk in 2 tablespoons flour and stir for 30 seconds.

3. Gradually pour in the warmed milk, whisking vigorously to avoid lumps.

4. Add the remaining ½ teaspoon salt, ½ teaspoon oregano, and ground black pepper to taste.

5. Bring the sauce to a gentle simmer, stirring constantly, until it thickens to a pourable consistency (about 2–3 minutes).

4. Assemble the Gratin

1. Lightly butter or spray a 9×13-inch (23×33 cm) baking dish.

2. Pat the potato slices dry with paper towels to remove any released moisture.

3. Layer half of the potato slices in an even layer across the bottom of the dish, overlapping slightly.

4. Pour half of the creamy red-pepper sauce over the potatoes, smoothing with a spatula.

5. Sprinkle half of the grated cheese evenly on top.

6. Repeat: layer remaining potatoes, sauce, and the rest of the cheese.

7. If you like a crunchier top, sprinkle 3 tablespoons breadcrumbs evenly over the cheese.

5. Bake to Golden Perfection

1. Cover the dish loosely with foil and bake for 25 minutes.

2. Remove the foil and bake another 15–20 minutes until the top is golden and bubbling, and the potatoes are tender when pierced with a knife.

3. Let the gratin rest 5–10 minutes before serving to allow the sauce to set slightly.

6. Prepare the Mustard–Cider Vinaigrette Salad

1. In a small bowl, whisk together 1 teaspoon grainy mustard and 1 teaspoon apple cider vinegar.

2. Slowly drizzle in 2 tablespoons olive oil while whisking until the dressing emulsifies.

3. Season with salt and pepper to taste.

4. In a salad bowl, combine sliced cucumber, diced tomatoes, chopped parsley, and arugula.

5. Pour the vinaigrette over the salad and toss just before serving to keep the greens crisp.

\Nutritional Information (per serving, serves 6)

• Calories: 350 kcal

• Protein: 12 g

• Carbohydrates: thirty-five g (Dietary Fiber: 4 g; Sugars: 6 g)

• Fat: twenty g (Saturated Fat: 8 g)

• Sodium: 520 mg

\Origin & Inspiration

Potato gratins have roots in French peasant cooking, where thinly sliced tubers were layered with cream or cheese and baked until tender. This version introduces a colorful twist by incorporating red bell pepper and a starch-thickened sauce, making it lighter than the classic heavy cream sauce yet still luxuriously creamy. Paired with a mustard-vinegar salad—common in German home cooking—the menu bridges Northern European comfort food and Mediterranean flavors.

\Why You’ll Love This Recipe

• Balance of Textures: Tender potatoes, creamy sauce, melted cheese, and optional crisp breadcrumbs.

• Colorful & Inviting: Vibrant red pepper and fresh green salad brighten the plate.

• Make-Ahead Friendly: Assemble the gratin in the morning and bake before dinner; the salad takes just minutes.

• Family-Pleaser: Simple ingredients appeal to both kids and adults.

• Vegetarian Comfort: Hearty enough to serve as a main course or pair with grilled protein.

\Health Benefits

• Vitamin-Rich Veggies: Potatoes provide potassium and vitamin C; red peppers deliver vitamin A and antioxidants.

• Lean Protein: Optional addition of a side of grilled chicken or tofu complements the gratin for extra protein.

• Better-for-You Sauce: Cornstarch and flour thicken the sauce without the saturated fat overload of heavy cream.

• Fresh Greens: Arugula and parsley contribute vitamins K and C, plus a peppery bite.

• Controlled Portions: Individual slices help manage calories and satisfaction.

\Serving Suggestions

• Proteins: Serve alongside grilled salmon, roast chicken, or pan-seared tofu for a complete meal.

• Bread: Offer crusty baguette or garlic bread to mop up any leftover sauce.

• Wine Pairings: A crisp Chardonnay or light Pinot Noir complements the cheesy-savory flavors.

• Soup Option: Start with a light vegetable soup or butternut squash bisque for a cozy fall menu.

\Cooking Tips

• Even Slices: Use a mandoline or a very sharp knife to cut potatoes uniformly for predictable cooking times.

• Drain the Potatoes: Salting and resting draws moisture out; be sure to pat dry to prevent a watery gratin.

• Prevent Burning: If the top browns too quickly, tent with foil for the final bake time.

• Sauce Consistency: Aim for a thick but pourable sauce—it should coat the back of a spoon.

• Salad Freshness: Dress the salad just before serving to keep arugula crisp and bright.

\Variations

• Add Spinach: Layer in wilted spinach for extra greens.

• Cheesy Twist: Use Gruyère, fontina, or sharp cheddar instead of mozzarella.

• Spicy Kick: Stir ½ teaspoon chili flakes into the sauce or add sliced jalapeños to the gratin.

• Herb Swap: Replace oregano with thyme or rosemary for a different aroma.

• Gluten-Free: Use a gluten-free flour blend and cornstarch for thickening; omit breadcrumbs or use gluten-free panko.

\Make-Ahead & Storage

• Gratin Prep: Assemble through step 5, cover tightly, and refrigerate up to 12 hours. Bake per directions, adding 5 extra minutes.

• Leftovers: Store cooled gratin in an airtight container for up to 3 days. Reheat individual portions in a 180 °C (355 °F) oven for 10 minutes.

• Salad: Store vinaigrette and salad components separately; toss just before serving.

\Frequently Asked Questions

1. Can I use heavy cream instead of milk?
   Yes—but reduce cornstarch to 3 tbsp to avoid an overly thick sauce.

2. Why salt the potatoes first?
   Salting draws out excess moisture and bitterness, yielding a creamier final texture.

3. What if I don’t have cornstarch?
   Use 3 tbsp additional flour and whisk thoroughly to prevent lumps.

4. Can I bake individual servings?
   Yes—divide ingredients between 6 small ramekins and adjust bake time to 15–18 minutes.

5. How can I make this dairy-free?
   Use plant-based milk and vegan cheese; thicken with extra cornstarch.

6. Why is my sauce watery?
   Ensure cornstarch is fully dissolved before heating, and simmer long enough to activate the thickener.

7. Can I freeze the gratin?
   Freeze before baking in a freezer-safe dish for up to one month. Thaw overnight and bake with an extra 10 minutes.

8. What salad greens can I substitute for arugula?
   Baby spinach, watercress, or mixed spring greens all work beautifully.

9. How do I get a crispier top without breadcrumbs?
   Add an extra handful of cheese and broil for the final 2–3 minutes.

10. Can I add protein directly into the gratin?
    Yes—stir cooked chicken, ham, or cooked sausage into the sauce before layering.