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
Scale
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
