Cheesy Au Gratin Potatoes Recipe
User Reviews
4.4
Cheesy Au Gratin Potatoes Recipe
Description
Cheesy Au Gratin Potatoes start with peeling and slicing large russet potatoes into quarter-inch or thinner slices. These slices are lightly soaked in ice water to prevent browning before layering into a buttered casserole dish. A cheese sauce is prepared by making a roux of butter and flour, then whisking in whole milk and seasonings including bay leaf, kosher salt, white pepper, onion powder, and garlic powder. Two cups of sharp cheddar are melted into the sauce, which thickens to coat the potatoes.
The potatoes and sauce are layered to ensure even coverage, then baked covered for 60 minutes at 350°F to soften the potatoes and meld flavors. After removing the cover, the dish is topped with additional shredded cheddar and baked uncovered until the cheese melts and forms a light crust. This step adds texture contrast to the creamy layers beneath.
The dish offers tender potatoes infused with a rich, savory cheese sauce that balances mild onion and garlic notes with sharp cheddar taste. The slow baking method develops softness and melds the ingredients. It pairs well with roasted meats or vegetables as a side dish for dinner.
Ingredients
- 1/4 cup butter unsalted
- 1/4 cup flour
- 2 cups milk whole
- 1 bay leaf
- 1/2 teaspoon kosher salt coarse
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 1/2 cups cheddar cheese shredded and divided, sharp
- 4-5 russet potatoes large
Instructions
- Preheat oven to 350°F. Coat a 3 quart casserole dish with cooking spray. Set aside.
- In a small saucepan, melt the butter and then whisk with flour until it forms a paste. While whisking, pour in milk until smooth. Add the bay leaf, salt, pepper, onion and garlic powder. Bring to a low simmer.
- Remove the saucepan from heat and whisk in 2 cups of the cheese. Whisk until cheese has melted and sauce thickens. Set aside.
- Peel potatoes and evenly slice to 1/4 inch or less thick. Place in cold ice water to prevent browning (optional).
- Remove the bay leaf from cheese sauce.
- Place half of the sliced potatoes in the prepared baking dish. Pour half of the cheese sauce over the top. Add remaining potatoes and top with the remaining cheese sauce. Cover tightly with aluminum foil.
- Bake covered for 60 minutes.
- Take the baking dish out of the oven and remove the aluminum foil. Top with the remaining 1/2 cup of shredded cheddar cheese and return to the oven uncovered. Bake for an additional 20 minutes or until potatoes are soft the whole way through.
- Remove and allow to sit for 15 minutes before slicing and serving.
- Optionally, top with additional salt and pepper, bacon, scallions or chives.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 11g | 22% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 318mg | 13% |
| Potassium | 455mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 505IU | 10% |
| Vitamin C | 5mg | 6% |
| Calcium | 273mg | 27% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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