Potatoes Au Gratin Recipe

Potatoes Au Gratin is a classic, indulgent side dish that combines thinly sliced potatoes, rich cream, and melted cheese into a comforting casserole. The creamy sauce seeps into the tender potato layers while the top crisps up, creating a delightful texture contrast. Perfect for family dinners, holiday meals, or any occasion that calls for a little extra comfort, this dish is sure to become a favorite.

Equipment:

• 9×13-inch baking dish
• Mandoline or sharp knife (for slicing potatoes)
• Grater (for cheese)
• Medium saucepan
• Whisk
• Wooden spoon
• Oven mitts

Ingredients:

• 4 large russet potatoes, peeled and thinly sliced
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups heavy cream
• 1 cup milk
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon freshly ground black pepper
• 2 cups shredded sharp cheddar cheese
• 1 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley (optional, for garnish)

Instructions:

1. Preheat Oven:
   Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
2. Prepare the Potatoes:
   Peel and thinly slice the potatoes into about 1/8-inch thick rounds. You can use a mandoline slicer for uniform slices or a sharp knife.
3. Make the Sauce:
   In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously to form a smooth roux. Cook for about 1 minute, then slowly pour in the cream and milk while whisking to avoid lumps. Stir in the garlic powder, onion powder, salt, and pepper. Continue to cook, stirring constantly, until the sauce thickens (about 3-4 minutes).
4. Assemble the Dish:
   Layer half of the sliced potatoes in the prepared baking dish. Pour half of the creamy sauce over the potatoes, followed by half of the shredded cheddar cheese and a sprinkle of Parmesan. Repeat with the remaining potatoes, sauce, and cheese.
5. Bake:
   Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes. After 40 minutes, remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and bubbly, and the potatoes are fork-tender.
6. Serve:
   Let the potatoes au gratin rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.

Tips:

• For extra flavor, you can add a pinch of nutmeg to the cream sauce.
• Use a combination of cheeses, such as Gruyère or mozzarella, for a more complex flavor profile.
• If you prefer a crispier top, broil the dish for 2-3 minutes after baking, keeping a close eye to avoid burning.
• For an easier cleanup, line the baking dish with parchment paper or use nonstick spray.

Potatoes Au Gratin is a classic comfort food that is both indulgent and easy to make. With layers of tender potatoes, creamy sauce, and gooey cheese, this dish is perfect for any occasion, from weeknight dinners to festive holiday meals. Once you try this recipe, it will quickly become a family favorite!

Potatoes Au Gratin Recipe

This Potatoes Au Gratin recipe features tender slices of potato baked in a creamy, cheesy sauce until golden and bubbly. A comforting and indulgent side dish perfect for any meal.

Print Recipe Pin Recipe

Equipment

• 9x13-inch baking dish
• Mandoline or sharp knife (for slicing potatoes)
• Grater (for cheese)
• Medium saucepan
• Whisk
• Wooden spoon
• Oven mitts

Ingredients

  

• 4 large russet potatoes peeled and thinly sliced
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups heavy cream
• 1 cup milk
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon freshly ground black pepper
• 2 cups shredded sharp cheddar cheese
• 1 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley optional, for garnish

Instructions

 

• Preheat Oven:
• Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
• Prepare the Potatoes:
• Peel and thinly slice the potatoes into about 1/8-inch thick rounds. You can use a mandoline slicer for uniform slices or a sharp knife.
• Make the Sauce:
• In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously to form a smooth roux. Cook for about 1 minute, then slowly pour in the cream and milk while whisking to avoid lumps. Stir in the garlic powder, onion powder, salt, and pepper. Continue to cook, stirring constantly, until the sauce thickens (about 3-4 minutes).
• Assemble the Dish:
• Layer half of the sliced potatoes in the prepared baking dish. Pour half of the creamy sauce over the potatoes, followed by half of the shredded cheddar cheese and a sprinkle of Parmesan. Repeat with the remaining potatoes, sauce, and cheese.
• Bake:
• Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes. After 40 minutes, remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and bubbly, and the potatoes are fork-tender.
• Serve:
• Let the potatoes au gratin rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.