How to make Haitian Potato Au Gratin (Pomme de terre au Gratin)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gruyere cheese

🥗Healthier: emmental cheese

💰Cheaper: cheddar cheese

Cheddar is more accessible and provides a similar flavor profile.

Cut the potatoes in half to ensure they cook evenly.

Season the water with salt and chicken seasoning.

Stir the water and put it on high heat to cook the potatoes halfway through.

Once the potatoes are cooked halfway, allow them to cool slightly and cut them into smaller pieces, about 2 to 3 times depending on size.

In a saucepan, add unsalted butter and melt it over high heat, then reduce to medium heat to avoid burning.

Add chopped onions and red bell pepper to the melted butter and sauté until the onions are translucent.

Preheat the oven to 350°F.

Add evaporated milk to the sautéed mixture, and if unavailable, use whole milk instead.

Add a mixture of leftover cheeses including mozzarella, gouda, parmesan, and sharp cheddar to the saucepan.

Stir the cheese into the mixture over medium heat until melted, being careful not to burn it.

Season the cheese sauce with black pepper, white pepper, garlic powder, and any other desired seasonings, then taste and adjust as needed.

Turn off the stove once the cheese has melted and the sauce is well mixed.

In a casserole dish, add some of the cheese sauce to the cooked potatoes, mixing well.

Pour the remaining cheese sauce over the potatoes, ensuring everything is covered.

Sprinkle additional cheese on top of the mixture in the casserole dish.

Bake in the preheated oven at 350°F until the top is golden brown.

Once baked, remove from the oven and allow to cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens