Cheesy Au Gratin Potatoes
User Reviews
5
Cheesy Au Gratin Potatoes
Description
In this recipe, yellow potatoes are peeled and thinly sliced, layered with onions in a sprayed baking dish. A cheese sauce is prepared on the stovetop by melting butter and whisking in flour, seasonings like garlic powder, onion powder, dried basil, and rosemary, then gradually adding heavy cream until thickened. Sharp cheddar cheese is melted into the sauce and poured over the potatoes and onions. The dish is baked covered at 400°F for 50 minutes, then uncovered for 10 minutes to set the top. The result is a tender potato dish with creamy, well-seasoned cheese sauce infused with herbs and spices.
Serving this dish warm alongside meats or vegetables complements its rich profile. Using thin, even slices ensures uniform cooking. Garnishes like chopped parsley add a fresh appearance, and variations with added cheese on top or breadcrumbs can create a crispier surface.
Leftover au gratin potatoes store well in an airtight container in the refrigerator for up to four days, though reheating may thicken the sauce. The dish can also be frozen for up to two weeks after thawing. Preparing fresh and serving immediately yields the creamiest texture, as the sauce thickens when chilled. Using a mandolin slicer helps create even potato slices for better cooking results.
Ingredients
- 3 pounds potato thinly sliced (about 12-14 potatoes, yellow
- 1 yellow onion thinly sliced
- 3 ½ Tablespoon butter unsalted
- 3 ½ Tablespoon all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon basil dried
- ¼ teaspoon rosemary dried
- ¼ teaspoon black pepper
- 2 cups heavy cream
- 1 ¼ cup cheddar cheese sharp
- parsley chopped (optional garnish)
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Prepare a 9X13 baking dish by spraying it with cooking spray.
- Place one layer of sliced potatoes on the bottom of the baking dish. Sprinkle on ¼ of the sliced onions on top of the potato layer. Repeat with the potatoes and onions until you have used all of the potatoes and onions. Set aside.
- In a medium saucepan over medium high heat, melt the unsalted butter and whisk in the flour. Continue to whisk for one to two minutes.
- Add in the garlic powder, onion powder, dried basil, dried rosemary, and pepper. Whisk together.
- Slowly whisk in the heavy cream and cook until thickened, stirring frequently.
- Dump all the cheese into the saucepan and mix until the cheese is completely combined.
- Pour the cheese sauce over the potatoes and onions in the baking dish.
- Cover the pan with aluminum foil and bake in the oven for 50 minutes.
- Take off foil and return pan to oven for an additional 10 minutes or until the top is set and the sides are bubbly.
- Garnish with chopped parsley (optional) and then plate and serve. Best when served warm.
Notes
- Store leftovers in an airtight container in the refrigerator up to four days; reheating may thicken the sauce.
- Freeze leftovers up to two weeks; thaw before reheating.
- For best creaminess, serve immediately from the oven rather than making ahead.
- Use a mandolin slicer to ensure thin, even potato slices for uniform baking.
- Layer slices flat with onions on top for easier assembly; stacking like books yields crispier tops but takes longer to bake.
- Optional garnishes include extra shredded cheese, buttered breadcrumbs, or fresh chopped herbs like parsley or chives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 290mg | 12% |
| Potassium | 541mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 806IU | 16% |
| Vitamin C | 23mg | 26% |
| Calcium | 129mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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