Potatoes Au Gratin
User Reviews
5
Potatoes Au Gratin
Description
This dish starts with making a cheese sauce by creating a roux of butter and flour, then whisking in milk, cream, garlic, onion flakes, salt, and pepper. After the sauce thickens slightly, shredded cheddar or Gruyere cheese is melted in, forming a rich, smooth base to coat the potato layers.
The potatoes are peeled (optional) and sliced very thinly, then layered with the cheese sauce in a casserole dish. After covering with foil, it bakes at 350°F for 30 minutes before uncovering to brown the top for an additional 30 minutes or until the potatoes are tender and the cheese crust is golden.
Potatoes Au Gratin is a classic side that pairs nicely with roasted meats or as a comforting standalone dish. Adding chopped ham before cheese sauce layers can turn it into a more complete meal.
You can prepare the dish to the baking stage and refrigerate overnight, baking it later after resting at room temperature. Alternatively, using a slow cooker with sprayed sides allows a hands-off approach with tender results.
Ingredients
- 6 medium russet potato
- 6 Tablespoons butter
- 6 Tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy whipping cream
- 1 teaspoon salt
- 2 cloves garlic , minced
- 1 1/2 teaspoons dried onion flakes
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 3 cups cheddar cheese or Gruyere, (or half of each, freshly grated, sharp
Instructions
- Cheese sauce: In a small saucepan over medium heat, melt butter and stir in flour until smooth. Cook 1-2 minutes, stirring constantly. Slowly stir in the milk, cream, minced garlic, dried onions, and season with salt and pepper. Whisk sauce on low until smooth and slightly thickened. Reduce heat and stir in 2 cups of shredded cheese until melted and smooth. Taste sauce and add additional salt, pepper, garlic or onion flakes, if desired.
- Prep Potatoes: Peel the potatoes if you'd like. Slice the potatoes into very thin 1/8'' slices.
- Layer: Place half of the sliced potatoes in a lightly greased 9x13 inch casserole dish. Pour half of the cheese sauce over potatoes. Layer the remaining potatoes on top. Spoon the remaining cheese sauce over the potatoes. Sprinkle remaining cheese on top.
- Bake: Cover with aluminum foil and bake at 350 degrees F for 30 minutes. Remove foil and continue baking, uncovered, for an additional 30 minutes, or until potatoes are cooked, cheese is browned, and sauce is bubbly.
Notes
- For convenience, prepare the dish through the layering step and refrigerate covered overnight. Remove from fridge an hour before baking.
- Use a slow cooker sprayed with non-stick spray to make this dish on high heat for about 3 hours until potatoes are tender.
- Adding 1 1/2 cups chopped ham between potato layers adds a protein element for a heartier meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 26g | 9% |
| Protein | 11g | 22% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 55mg | 18% |
| Sodium | 457mg | 19% |
| Potassium | 571mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 597IU | 12% |
| Vitamin C | 7mg | 8% |
| Calcium | 290mg | 29% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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