If you’ve never tried Japanese Potato Salad, you have to try it! It’s made with Japanese mayo and vinegar, which makes it perfectly creamy with a touch of acidity. It’s definitely in our top ten of best Japanese food! But when we were in Shanghai, we ate at Ippudo, which is a popular Japanese ramen restaurant chain. And for one of our side dishes, we ordered a Potato Gratin. But this is no ordinary Potato Gratin. Underneath that incredible layer of cheese lies some Japanese Potato Salad. We were amazed! We never thought of making Potato Gratin this method, but it obviously works! It was YUM. I may be biased because I LOVE Japanese Potato Salad. But what makes it work is that acidity from the vinegar makes a nice contrast to all the creaminess and cheesiness that’s going on in a Potato Gratin, which makes the dish even more enjoyable to eat! Naturally, we had to try and make it at home!
The recipe we’re sharing is a basic one for the Japanese Potato Salad Gratin. You can add sooo many other things. Some ingredients that might be great additions to this dish are cucumbers, onions, hams, corn, bacon, and whatever you feel like eating! (nothing too out there of course). And the recipe is super duper easy, so not much pointers are needed. Although if you do like it a bit more acid, you can add more vinegar in the recipe. But don’t overdo it, otherwise that’s all you’ll be tasting! And don’t be shy to put a good amount of cheese on top, otherwise you won’t get a delicious, thick cheese layer on top.
Well that’s today’s recipe, hope it inspired to cook! We hope you try it too, cause it is worth all the calories! You know, once in a while it’s okay to eat these kinds of things! We’d also love to hear your comments, questions, or suggestions for our next recipes! We hope you enjoy, and happy eating!
Our other Japanese-inspired recipes:
Japanese potato salad gratin
- 0.8 lbs potatoes
- 1 1/2 tbsp unsalted butter
- 1 1/2 tbsp all-purpose flour
- 1 cup whole milk
- 1/2 tsp garlic powder
- salt and pepper to taste
- 3 tbsp japanese mayonnaise
- 2 tsp rice wine vinegar
- 3 tbsp green onions chopped
- 10 tbsp grated cheddar/mozzarella
Cut potatoes into cubes, and boil until fully cooked and tender, about 10 minutes. Drain off excess water and transfer potatoes into a mixing bowl. Mash the potatoes lightly using a fork, leaving a some big chunks of potato. Season with Japanese mayonnaise and rice wine vinegar, and add 2 tbsp of the green onions. Mix well and set aside.
To make the white sauce, in a saucepan, melt the unsalted butter over medium heat. Stir in the all purpose flour, making a roux and mix until there is no more visible raw flour. Pour in the milk and stir well. Let cook over medium heat while stirring occasionally until thick, about 10 minutes. Season with garlic powder and salt and pepper to taste.
Lightly grease two heat-proof bowls with oil (we used 10 cm diameter bowls). Scoop about 1/4 of the potato mix onto one bowl and spread it evenly to make a flat bed of potatoes. Pour about 5 tbsp of the white sauce on top of it. Scoop in another 1/4 of the potato mix and place on top of the white sauce. Add another 5 tbsp of the white sauce on top, and finish with 5 tbsp of cheese, distributing them evenly on top of the dish. Repeat the steps for the other bowl. Bake at 375 degrees Fahrenheit for 15 minutes, until cheese are melted.