Au Gratin Potatoes Recipe
Introduction
Au Gratin Potatoes are a rich and comforting classic side dish featuring tender slices of potato baked in a creamy, cheesy sauce. With a crispy golden top and layers of soft potatoes underneath, this recipe is perfect for holidays or cozy family dinners.
Ingredients
- 4 large russet potatoes (peeled and thinly sliced)
- 1 large yellow onion (thinly sliced)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Gruyère cheese (divided)
- Fresh parsley or chives (chopped, for garnish)
Instructions
- Step 1: Preheat your oven to 375°F (190°C). In a medium saucepan, melt the butter over medium heat, then add the flour, whisking continuously for 1 minute until the mixture is smooth and bubbly.
- Step 2: Gradually whisk in the heavy cream and cook, stirring constantly, until the sauce thickens and bubbles, about 5-7 minutes.
- Step 3: Stir in salt, black pepper, and garlic powder. Lower the heat and add the cheddar cheese and 1 cup of Gruyère cheese, stirring until fully melted and smooth.
- Step 4: Grease a 9×13 inch baking dish with butter or cooking spray. Arrange the sliced potatoes in overlapping rows on the bottom, then spread the sliced onions evenly over the potatoes.
- Step 5: Pour the cheese sauce evenly over the potatoes and onions, making sure everything is fully coated. Sprinkle the remaining 1/2 cup of Gruyère cheese over the top.
- Step 6: Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for another 20-25 minutes until the top turns golden brown and the potatoes are tender.
- Step 7: Let the dish cool for a few minutes, then garnish with chopped parsley or chives before serving.
Tips & Variations
- For extra flavor, soak the sliced potatoes in cold water for 30 minutes before baking to remove excess starch.
- Use a mix of cheeses like mozzarella or Parmesan to change the flavor profile.
- Adding a pinch of nutmeg to the sauce can give a subtle warm note.
- If you prefer thinner sauce, reduce the flour slightly or add a splash more cream.
Storage
Store leftover au gratin potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to help maintain the crispy top. Avoid microwaving if you want to keep the texture crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this dish ahead of time?
Yes, you can assemble the dish a day before and refrigerate it covered. Bake it just before serving, adding a few extra minutes to the baking time if needed.
What type of potatoes work best for au gratin?
Russet potatoes are ideal due to their starchy texture that becomes tender and creamy when baked. Yukon Gold can also be used for a slightly buttery flavor.
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Au Gratin Potatoes Recipe
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
Description
Classic Au Gratin Potatoes featuring thinly sliced russet potatoes baked in a rich, creamy cheese sauce made with cheddar and Gruyère. This comforting side dish is perfectly seasoned with garlic, onion, and fresh herbs, baked until golden and bubbly for a deliciously cheesy and tender finish.
Ingredients
Potatoes and Vegetables
- 4 large russet potatoes, peeled and thinly sliced
- 1 large yellow onion, thinly sliced
Cheese Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Gruyère cheese, divided
For Garnish
- Fresh parsley or chives, chopped
Instructions
- Make the cheese sauce: Preheat your oven to 375°F (190°C). In a medium saucepan, melt 3 tablespoons of butter over medium heat. Add 3 tablespoons of all-purpose flour and whisk continuously for about 1 minute until the mixture becomes smooth and bubbly. Gradually pour in 2 cups of heavy cream while stirring constantly. Continue cooking the sauce, stirring frequently, until it thickens and starts to bubble, about 5 to 7 minutes.
- Season and add cheese: Stir in 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Reduce the heat to low, then add 1 1/2 cups shredded cheddar cheese and 1 cup shredded Gruyère cheese. Stir gently until all the cheese melts completely and the sauce becomes smooth and creamy.
- Prepare the baking dish and layer: Grease a 9×13 inch baking dish with butter or cooking spray. Arrange the thinly sliced potatoes in overlapping rows on the bottom of the dish, then evenly layer the sliced yellow onions over the potatoes. Pour the cheese sauce evenly over the layered potatoes and onions, making sure it covers them fully. Finally, sprinkle the remaining 1/2 cup of shredded Gruyère cheese evenly on top.
- Bake covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes. This allows the potatoes to cook through evenly and absorb the cheesy sauce flavors.
- Finish baking uncovered: Remove the foil carefully and bake for another 20 to 25 minutes until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.
- Rest and garnish: Let the au gratin potatoes rest for a few minutes to set. Garnish with freshly chopped parsley or chives before serving. Enjoy your creamy, cheesy comfort dish!
Notes
- For thinner slices, use a mandoline slicer to ensure even cooking.
- You can substitute half-and-half for heavy cream to reduce richness, though the sauce may be less thick.
- Adding a pinch of nutmeg to the cheese sauce can enhance flavor.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven.
- Use freshly grated cheeses for the best melting and flavor results.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: au gratin potatoes, cheesy potatoes, baked potatoes, comfort food, side dish, cheesy potato casserole, Gruyère, cheddar
