Au Gratin Potatoes Recipe
User Reviews
5
Au Gratin Potatoes Recipe
Description
This gratin combines uniformly sliced potatoes with optional thin onion rings, arranged in stacks within a greased baking dish and seasoned with salt and black pepper. A cheese sauce is prepared by melting butter, whisking in flour, then gradually adding milk while whisking to avoid lumps. The sauce thickens over medium heat until it coats the back of a spoon, then a mixture of fontina, gruyere (or mild cheddar), and Parmigiano cheeses is stirred in until melted.
The cheese sauce is spooned generously over the layered potatoes, and more shredded cheese is sprinkled on top. The dish is covered and baked at 375°F for about 60 minutes, then uncovered to brown the top. The result is tender potatoes enveloped in a smooth, creamy cheese sauce with a browned cheesy crust.
Using a mandoline for slicing ensures consistent cooking, while grating cheese from blocks avoids anti-caking agents that can affect sauce texture. Generous seasoning and resting after baking help develop full flavors and set the sauce for easier serving.
Ingredients
- 1 medium onion sliced into rings (optional- you can leave out the onions)
- salt to taste
- black pepper to taste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- 2 cups milk can use 2%, whole
- 1 cup fontina cheese more for topping, shredded
- ½ cup gruyere cheese or mild white cheddar, more for topping, shredded
- ½ cup Parmigiano Cheese more for topping, shredded
- thyme rosemary, or fresh parsley for garnish, fresh
Instructions
- Preheat oven to 375 degrees F. Spray a 2.5 quart baking dish (or an 8x12 baking pan) with nonstick cooking spray or grease with a generous amount of butter or oil.
- Wash potatoes and slice into ⅛" thin slices. Slice onion as thin as possible, if using)—layer potatoes and onions in little stacks. Place stacks upright in the prepared pan—season with salt and pepper.
- In a medium saucepan, melt butter. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps for about 3 minutes. Whisk over medium heat until thick and bubbly, and the mixture sticks to the back of a spoon without it running off the spoon, about 10 minutes. Remove from heat and stir in cheeses until melted and combined.
- Spoon cheese sauce over uncooked potatoes. Cover with foil (sprayed with cooking spray), add a sprinkle of all the cheeses to cover the top, and bake for 60 minutes.
- Remove foil, add a sprinkle of all the cheeses to cover the top, and bake for 15 minutes or until lightly browned and potatoes are cooked cool 15 minutes before serving. Enjoy!
Notes
- Use a mandoline slicer to achieve uniformly thin potato slices for even cooking.
- Grate cheese from blocks instead of pre-shredded to ensure a smooth, creamy sauce.
- Combine multiple cheese types like fontina, gruyere, and Parmigiano for depth of flavor and texture.
- Cook the sauce until it thickens and coats the back of a spoon to avoid a grainy texture.
- Season all layers generously with salt and pepper to enhance taste.
- Let the gratin rest for at least 10 minutes before serving to allow sauce to set.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 9g | 3% |
| Protein | 15g | 30% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 68mg | 23% |
| Sodium | 659mg | 27% |
| Potassium | 185mg | 4% |
| Fiber | 0.4g | 2% |
| Sugar | 5g | 10% |
| Vitamin A | 677IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 437mg | 44% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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