Easy Potatoes Au Gratin
User Reviews
4.7
Easy Potatoes Au Gratin
Description
This recipe creates a classic potatoes au gratin by starting with a white sauce base made from butter, flour, and half-and-half, thickened over medium heat and seasoned with salt and pepper. Sharp cheddar cheese is melted into the sauce for richness. Thin slices of potato and small-diced onions are layered in a baking dish with the sauce evenly distributed. Covered with foil, the dish bakes at 400°F to soften the potatoes thoroughly without browning too fast. Uncovering near the end allows the sauce to thicken and the cheese to brown slightly, forming a creamy, flavorful crust.
The texture is creamy and tender with the cheese sauce binding the potatoes while maintaining some bite from the onions. This straightforward preparation highlights the comfort food qualities of potatoes au gratin without complicated ingredients. The parsley sprinkled on top adds a fresh note and visual appeal for serving.
This dish serves well as a side to roasted meats or poultry, offering a warming, hearty complement. It can be portioned for multiple servings and pairs nicely with green vegetables or salad to balance richness.
Calorie estimates are approximate and based on serving size of about 1 cup for 8 servings. Variations may include using Gruyere cheese for a nuttier note or substituting cream or whole milk for the half-and-half as preferred.
Ingredients
- 3 tablespoons butter salted
- 2 tablespoons all-purpose flour
- 3 cups half and half or whole milk, cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper ground
- 3 cups cheddar cheese or Gruyere cheese, divided
- 6 cups potato about 2 1/2 pounds, thinly sliced
- 1/4 cup onion diced
- 1 tablespoon parsley freshly snipped
Instructions
- Melt the butter in a saucepan over medium heat. Add the flour and whisk until combined. Cook and stir constantly for 2-3 minutes. 3 tablespoons salted butter, 2 tablespoons all-purpose flour
- Slowly stir in 1 cup of cream (or milk) and whisk until smooth. 3 cups half and half cream
- Stir in the remaining cream, salt and pepper. Whisk constantly until the mixture starts to thicken. This will take 3-5 minutes. 1 teaspoon salt, 1/2 teaspoon ground black pepper
- Add in 2 cups of the shredded cheddar cheese and stir until smooth. Remove the white sauce from the stove. 3 cups cheddar cheese, divided
- Preheat the oven to 400º Fahrenheit. Spray a 9x13" baking pan with cooking spray.
- Place half of the potatoes in the greased pan. Cover them with the onions and half of the sauce. 6 cups thinly sliced potatoes, 1/4 cup diced onion
- Place the remaining potatoes in the pan and then pour the remaining sauce overtop.
- Cover the pan with foil and bake for 40 minutes.
- Uncover the pan, sprinkle the remaining cup of shredded cheddar over the top and bake uncovered for an additional 15-20 minutes or until the top of the potatoes are lightly browned, the cheese is metled and the potatoes are tender. The exact timing will depend on how thick you have cut the potatoes.
- Top with fresh parsley, if desired. Serve warm. 1 tablespoon freshly snipped parsley
Notes
- Calorie counts are estimates for 8 servings, about 1 cup each.
- Gruyere cheese can replace cheddar for a different cheese flavor profile.
- Using cream instead of half-and-half will increase richness and creaminess.
- Ensure potatoes are sliced thinly and uniformly for even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 26g | 9% |
| Protein | 17g | 34% |
| Fat | 28g | 43% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 89mg | 30% |
| Sodium | 644mg | 27% |
| Potassium | 817mg | 17% |
| Fiber | 4g | 16% |
| Vitamin A | 875IU | 18% |
| Vitamin C | 19.1mg | 21% |
| Calcium | 449mg | 45% |
| Iron | 5.5mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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