PERFECT Au Gratin Potatoes
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5
PERFECT Au Gratin Potatoes
Description
This recipe for Au Gratin Potatoes starts by cooking finely chopped onions and garlic in butter until soft, then whisking in flour to form a roux. Milk and cream are gradually added to create a thickened sauce, which is melted together with cheddar and Parmesan cheeses and seasoned with salt and pepper. Thinly sliced potatoes are stirred into the rich cheese sauce to evenly coat every piece.
The mixture is poured into a casserole dish and topped with remaining Parmesan before being covered and baked until the potatoes are tender. Uncovering for an additional bake browns the top to a light golden color. Letting the dish rest before serving helps the sauce thicken further. The result is creamy, cheesy potatoes with a slight crust on top and tender slices throughout. Potato variety affects texture, with Yukon Golds yielding a saucier dish and Russets absorbing more liquid.
This classic side dish pairs well with roasted meats or vegetables. Garnishing with chopped parsley adds a fresh touch. The recipe notes mention making it ahead of time for convenience.
Ingredients
- 2 pounds potato thinly sliced (Russets will absorb more liquid while Yukon Golds will result in a "saucier" au gratin; it's a matter of personal preference, moderate starch variety
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 cup yellow onion finely chopped
- 2 cloves garlic minced
- 2 cups milk whole
- 1/2 cup heavy cream
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper optional, or white pepper, freshly ground
- 1 1/2 cups cheddar cheese do not use pre-shredded, it's dusted with cellulose and doesn't melt as well; another fabulous option is half Gruyere/half Emmentaler, shredded
- 1/3 cup Parmesan Cheese divided in half, grated
- parsley chopped, for garnish
Instructions
- Preheat the oven to 350 degrees F.Heat the butter in a large saucepan over medium-high heat and add the onions and cook until soft and translucent, 5-6 minutes. Add the garlic and cook for another minute. Add the flour and stir to combine. Cook for a minute or two. Add the milk and cream, stirring continually to prevent clumping. Slowly bring to a boil, reduce the heat and simmer until slightly thickened. Add the cheddar cheese, parmesan cheese and salt and stir until melted. Add the potatoes and stir until thoroughly combined.
- Pour the mixture into a 2 quart casserole dish. Sprinkle with the remaining Parmesan cheese. Cover with foil. Bake for 1 hour or until the potatoes are tender (time can vary depending on how thickly the potatoes are sliced).Uncover and bake for another 20 minutes or until the top is lightly browned.Let sit for about 5 minutes before serving. Sprinkle with some chopped parsley for garnish if desired.
Notes
- This dish can be made ahead of time; see detailed instructions in the referenced blog post for preparing in advance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 28g | 9% |
| Protein | 16g | 32% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 83mg | 28% |
| Sodium | 837mg | 35% |
| Potassium | 793mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 915IU | 18% |
| Vitamin C | 18.6mg | 21% |
| Calcium | 407mg | 41% |
| Iron | 5.3mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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