This miso potato gratin is perfect for the Christmas dinner!!
Decadent, rich, and creamy with just a few ingredients.
If you have no idea what to make for your Christmas, let this recipe on your go-to list!
If you make one, please tag me on Instagram!
Really hoping all of you to have a wonderful holiday ahead!
<MISO POTATO GRATIN>
＜Yield> 5 servings
<Prep time> 5 mins
<Cook time> 20 mins
2 medium potatoes (350g)
1 large yellow onion
150g of Bacon
your favorite cheese
1.5 tbsp of all purpose flour
2 cups of soy milk
2 tbsp of salted butter
1.5 tsp of yellow miso paste
salt and pepper
1; Peel the skin of potato and remove the eye. Cut into ½ inch slice and soak them into water for 5mins to remove the starch. Microwave them 600w for 4 mins or until the fork sticks without any resistance.
2; Slice onion and mushrooms thinly. Cut bacon into thick bite size.
3; In a pan, heat the butter over mid heat and add onion, mushroom and bacon. Cook them away for about 8mins until the onions are wilt and lightly caramelized. Sprinkle all purpose flour and saute them until there is no more flour lamp remaining. Add ¼ cup of soymilk then cook it down. Repeat the same process for twice. Add the rest of soymilk all in once. Thicken up the sauce over low heat. Dissolve 1 ½ tsp of miso paste. Off the heat and adjust the taste with salt and pepper.
4; In a baking dish, pour half of 3. Pile potatoes on top. Add the rest of 3. Sprinkle some cheese. Bake it in the oven at 200c for 15mins. Garnish some parsley. Ready to be enjoyed!
<Miwa’s tips>※more tips on YouTube!!
・Depending on the bacon you are using, you may not need much salt. Be sure to adjust the taste on process 3!
・You can swap bacon for chicken.
・You can use any milk you have on hand.
・Red miso is not suitable for this recipe. White miso and yellow miso is preferable.
・Please use the potato which will hold the shape.
・Simply swap bacon for any vegetables which has a natural sweetness like carrot, leek, corn, pumpkin, and sweet potato. Different kinds of mushroom will work really well.
・Make sure to sauté veggies well with salt before you add any liquid.
Store it in a air-tight container in the fridge for 3 days after it’s cooked.