Best Recipe for Au Gratin Potatoes
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Best Recipe for Au Gratin Potatoes
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Au Gratin Potatoes are ubiquitous at parties, potlucks, and holiday dinners across the Midwest. Rich and hearty, they are always the first side dish to disappear. This from-scratch version is made with lots of potato slices and a quick homemade cheese sauce.
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Ingredients
- 2 pounds potatoes thinly sliced (see note 1)
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- Salt and freshly ground black pepper
- 1 dash cayenne pepper
- 1 1/2 cups sharp cheddar cheese grated, divided (see note 2)
- paprika for garnish
Instructions
- Preheat oven to 350 degrees. Coat a 1-quart casserole dish with nonstick spray.
- In a small saucepan over medium-high heat, melt butter until foaming. Whisk in flour until cooked through, about 1 minute. Whisk in milk until smooth. Bring sauce to a boil, reduce heat, and cook until thickened.
- Stir in 1 cup cheese and season to taste with salt, pepper, and cayenne if using (I like 1 teaspoon salt , 1/2 teaspoon pepper, and a dash of cayenne).
- Layer half the sliced potatoes in bottom of prepared casserole dish. Top with half the cheese sauce. Layer the second half of potatoes and top with remaining cheese sauce.
- Add remaining 1/2 cup cheese on top and sprinkle with paprika, fresh chives, or thyme. Bake uncovered until heated through and the cheese and melted and browed, about 1 hour. Let stand 10 minutes before serving.
Notes
- Potatoes: Starchy russets are the best potatoes for Au Gratin potatoes.
- Cheese: A block of cheddar, shredded, seems to work best. Pre-shredded cheese can contain ingredients that prevent the cheese from melting smoothly. However, if you have a brand of shredded cheese that you rely on, go ahead and use it.
- Yield: This recipe makes 8 servings of Au Gratin potatoes, 1/2 cup per serving.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Slow Cooker: Prepare the liner of the pot as you would the casserole, then build the dish following the same instructions. Cover and cook on LOW for 8-10 hours. They don’t get as toasty or crispy on the top, but they’ll still taste delicious.
Nutrition Information
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Serving
0.5 cup
Calories
246kcal
(12%)
Carbohydrates
24g
(8%)
Protein
9g
(18%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
38mg
(13%)
Sodium
197mg
(8%)
Potassium
566mg
(16%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
425IU
(9%)
Vitamin C
22mg
(24%)
Calcium
221mg
(22%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings (1/2 cup each)
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Serving | 0.5 cup | |
| Calories | 246kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 38mg | 13% |
| Sodium | 197mg | 8% |
| Potassium | 566mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 425IU | 9% |
| Vitamin C | 22mg | 24% |
| Calcium | 221mg | 22% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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