Au Gratin Potatoes Recipe
User Reviews
5
Au Gratin Potatoes Recipe
Description
The Au Gratin Potatoes recipe combines thinly sliced Yukon gold potatoes with a smooth, thick cheese sauce made by whisking flour and butter into a roux, then gradually adding milk and cream. Seasonings including salt, black pepper, onion powder, and garlic powder enhance the sauce's flavor. Half the grated gruyere cheese is melted into the sauce before coating the potatoes thoroughly. The mixture is baked covered to steam the potatoes and then uncovered to brown the cheesy crust, creating a creamy, tender interior with a golden top. Optional broiling further crisps the cheese.
This gratin pairs nicely as a hearty side for meat dishes or roasted vegetables, providing a creamy counterpoint and a satisfying texture contrast. It can be garnished with chives for a little freshness.
Ingredients
- 5 Tbsp butter divided, unsalted
- ¼ cup all-purpose flour
- 2 ½ cups milk any kind
- 1/2 cup heavy whipping cream
- 1 ¼ tsp salt or to taste, fine sea salt
- ¼ tsp black pepper freshly ground
- 1 tsp onion powder
- ½ tsp garlic powder
- 2 cups gruyere cheese from a 6 oz block or cheddar cheese, divided, grated
- 3 lbs potato scrubbed (peeled or unpeeled, Yukon gold variety
- chives to garnish, optional
Instructions
- Preheat oven to 350 ̊F. Use 1 Tbsp butter to grease a 3 quart (9x13) casserole dish.
- In a large pot or dutch oven over medium heat, melt 4 Tbsp butter. Add flour whisk for 2 minutes to cook off the flour taste. Gradually pour in the milk then the cream while whisking. Add salt, pepper, onion powder and garlic powder then continue whisking until sauce has thickened. Add more seasonings to taste. Remove from heat and stir in half of the shredded cheese until melted.
- Peel potatoes if desired and thinly slice to 1/8” thick (a food processor makes this quick and easy). Add potatoes to the cheese sauce and stir to coat then spread the potatoes evenly in the prepared baking dish and top with the remaining grated cheese.
- Cover with aluminum foil and bake for 60 minutes. Remove foil and bake another 15-30 minutes or until top is golden brown and potatoes are tender and can be easily pierced with a fork. You can broil for 1-2 minutes at the end if more browning is desired but keep an eye on it so it doesn’t burn. Rest for 15 minutes before serving. Garnish with chives and freshly cracked black pepper if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbs | 25g | |
| Protein | 11g | 22% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 50mg | 17% |
| Sodium | 429mg | 18% |
| Potassium | 591mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 599IU | 12% |
| Vitamin C | 22mg | 24% |
| Calcium | 307mg | 31% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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