Description
This Perfect Au Gratin Potatoes recipe features tender sliced potatoes baked in a creamy, cheesy sauce with cheddar and Parmesan cheeses, enhanced by sautéed onions and garlic. It results in a rich and comforting side dish with a golden bubbly crust, perfect for holiday meals or family dinners.
Ingredients
Scale
Potatoes
- 2 pounds moderate starch potatoes (such as Russet)
Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground black or white pepper (optional)
Cheese
- 1 1/2 cups shredded Cheddar cheese
- 1/3 cup grated Parmesan cheese, divided in half
Garnish
- Chopped parsley for garnish
Instructions
- Preheat and Prepare Sauce: Preheat the oven to 350°F (175°C). In a large saucepan over medium-high heat, melt the butter and add the finely chopped onions. Cook, stirring occasionally, until the onions are soft and translucent, about 5-6 minutes. Add the minced garlic and sauté for another minute until fragrant.
- Make Roux and Add Dairy: Sprinkle the flour over the onion and garlic mixture, stirring to combine. Cook the roux for 1-2 minutes to remove the raw flour taste. Gradually whisk in the whole milk and heavy cream, stirring continuously to prevent lumps. Slowly bring the mixture to a boil, then reduce heat to low and simmer until slightly thickened, about 3-5 minutes.
- Add Cheese and Seasoning: Remove from heat and stir in the shredded Cheddar cheese, half of the grated Parmesan cheese, salt, and (optional) pepper. Stir until the cheeses are fully melted and the sauce is smooth.
- Combine Potatoes and Sauce: Add the sliced potatoes to the cheese sauce and gently stir until each piece is thoroughly coated with the creamy mixture.
- Transfer to Baking Dish: Pour the potato mixture into a 2-quart casserole dish, spreading it evenly. Sprinkle the remaining Parmesan cheese evenly on top. Cover the dish tightly with aluminum foil.
- Bake Covered: Bake in the preheated oven for 1 hour, or until the potatoes are tender when pierced with a knife. The baking time can vary depending on the thickness of the potato slices.
- Bake Uncovered: Remove the foil and bake for an additional 20 minutes, or until the top is lightly browned and the excess moisture has evaporated, creating a golden crust.
- Rest and Garnish: Let the dish sit for about 5 minutes before serving to allow the sauce to thicken and set. If using lower starch potatoes like Yukon Gold, it may need a few extra minutes to absorb excess liquid. Garnish with freshly chopped parsley for a burst of color and freshness.
Notes
- Slicing potatoes uniformly helps ensure even cooking and a consistent texture.
- If using Yukon Gold potatoes, expect a slightly thinner sauce and allow extra resting time for thickening.
- Whole milk and heavy cream create a rich sauce; for a lighter version, substitute cream with more milk or use low-fat dairy options.
- Try adding herbs such as thyme or rosemary for an aromatic twist.
- Use freshly grated cheese for better melting and flavor compared to pre-shredded packaged cheese.
- Leftovers can be refrigerated for up to 3 days and reheated gently to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 55mg
Keywords: Au Gratin Potatoes, cheesy potatoes, creamy potato casserole, Thanksgiving side dish, baked potatoes
