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Creamy Garlic Onion Potato Gratin
A comforting Korean‑inspired baked potato gratin layered with thinly sliced potatoes and onions, smothered in a rich garlic‑parmesan cream sauce, topped with melted mozzarella and fresh parsley. Quick to prep with a microwave‑pre‑cook step and finished in the oven for a golden crust.
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Critical Success Points
- • Microwave the potatoes just until 80 % cooked – overcooking makes them mushy.
- • Thicken the cream sauce to a coat‑the‑back‑of‑a‑spoon consistency; under‑thickened sauce will be runny after baking.
- • Cover the potatoes with enough sauce before baking to prevent drying.
- • Watch the final mozzarella bake to achieve a golden crust without burning.
Safety Warnings
- • The oven and baking dish will be extremely hot – use oven mitts.
- • Steam from the microwave dish can cause burns; open the cover away from your face.
- • Hot cream sauce can splatter – stir gently and keep the pot away from the edge of the stove.
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