No Fail Potato Gratin

If you have trouble making potato gratin, this is a no fail potato gratin recipe.  You can’t mess this one up and is great for someone who isn’t seasoned in the kitchen.  I wrote this recipe in 2012, but because I used so many different recipe cards over the years, the recipe was completely missing.  But that’s when recipe testing comes in handy, because just looking at my original photo from 2012, I was able to recreate this recipe.  UPDATED in November 2024 to include photos and the recipe.

What is gnocchi?

Gnocchi are small Italian dumplings typically made from a combination of potatoes, flour, and sometimes egg. They have a soft, pillowy texture and a subtle flavor, similar to mashed or whipped potatoes but with a little more bite due to the flour.

Substituting gnocchi for potatoes in a recipe like potato gratin has several advantages:

Texture and Consistency: Gnocchi retains a tender, fluffy texture when baked, similar to potatoes in a gratin but with a slightly chewy consistency. This adds a unique texture to the dish, making it feel hearty yet light.

Quicker Cooking Time: Since gnocchi is already cooked, it saves time compared to raw potatoes, which need to be sliced and baked for an extended period. This makes the dish faster to assemble and cook.

Portion Control: Gnocchi’s small size allows for easy portioning, so you can spread it evenly across the casserole for a balanced dish.

Flavor Absorption: Gnocchi absorbs the creamy, cheesy sauce exceptionally well, creating a rich, flavorful bite. This can enhance the overall taste of the casserole since each piece of gnocchi soaks up the flavors of the sauce and seasonings.

Convenience: Using pre-made gnocchi can be a convenient alternative, especially if you’re looking to streamline the recipe without compromising flavor.

Overall, gnocchi brings the comforting qualities of potatoes to a dish like potato gratin, with added convenience and a unique texture that can make the dish feel a bit more refined or interesting.

Ingredients:

• flour
• bacon bits (I buy a one pound bag of bacon bits from Costco and keep them in my freezer)
• milk – I used almond milk, but any milk works
• broccoli
• butter
• packaged gnocchi
• light Jarlsberg cheese (I buy it in the deli in a big chunk, and shred it myself)

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No Fail Potato Gratin

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

My Mom makes the best potato gratin, and every time I tried to make it, the potatoes never cooked through. So I decided to use store bought potato gratin and this comes out perfect every time.

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Ingredients

• 3 tablespoons bacon bits
• 2 tablespoons butter
• 1/4 cup flour
• 1.5 cups unsweetened almond milk
• 2 tablespoons minced garlic
• 16 ounce package gnocchi
• 3 cups broccoli, chopped finely
• 1 cup light Jarlsberg cheese (or cheese of choice)
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon dried parsley

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and cook until fragrant, about 1 minute.
3. Thicken the Sauce: Sprinkle the flour over the garlic and butter, stirring continuously for 1-2 minutes to create a roux. Slowly whisk in the almond milk, stirring until the mixture thickens, about 3-5 minutes.
4. Season the Sauce: Stir in the onion powder, salt, black pepper, and dried parsley.
5. Combine Ingredients: Add the bacon bits, gnocchi, chopped broccoli, and cheese to the skillet, mixing until everything is evenly coated with the sauce.
6. Transfer to Casserole Dish: Pour the gnocchi mixture into a casserole dish and spread it out evenly.
7. Bake: Place the casserole dish in the oven and bake at 375°F for 20 minutes or until the cheese mixture is bubbly and the top is lightly golden.
8. Serve: Let the casserole cool for a few minutes before serving. Enjoy your creamy, cheesy bacon broccoli gnocchi!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

 Can you make this ahead of time?

Yep!  You can make up to three days ahead of time.  Simply mix, place in your casserole dish and cover with plastic wrap.  You can bake from refrigerated (removing the plastic cover) and just add an additional five minutes to the cooking time.  This also freezes well!

What is the difference between potato au gratin and scalloped potatoes?

Au Gratin potatoes contain cheese, whereas Scalloped Potatoes do not. Scalloped potatoes typically contain cream but can also contain flavorful stock instead of dairy.

Looking for more potato inspiration?  Check out my potato round up!