Potatoes Au Gratin
User Reviews
5
Potatoes Au Gratin
Description
This Potatoes Au Gratin recipe starts by slicing red potatoes and onions as thinly as possible to allow even cooking and layering. The potato and onion slices are seasoned with salt and pepper, then arranged into stacks laid on their sides in a greased casserole dish.
A cheese sauce is prepared by making a roux of melted butter and flour cooked with dry mustard powder, salt, pepper, and milk until thick and bubbly. Shredded cheddar and gruyere cheeses are stirred into the sauce until melted and creamy. The sauce is poured carefully over the potato stacks, gently separating the slices to let it seep in. The dish is initially baked covered for a full hour, then uncovered to finish baking until browned and potatoes are tender.
The finished casserole has layers of soft, flavorful potatoes immersed in a smooth, cheesy sauce highlighted by the sharpness of cheddar and the nutty flavor of gruyere. The top develops a slight golden crust adding texture contrast. It can be served as an elegant side dish complementing meats or roasted vegetables.
Enhancements include adding fresh herbs or garlic to the sauce. Pre-cooking the potatoes partially in the microwave can reduce overall bake time. Leftovers keep for several days and reheat well.
Ingredients
- 2 ½ pounds potato red
- 1 onion thinly sliced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon dry mustard powder
- 2 cups milk
- 1 cup cheddar cheese shredded
- ½ cup gruyere cheese shredded
- ¾ teaspoon salt divided
- ½ teaspoon black pepper divided
Instructions
- Preheat oven to 400°F.
- Wash potatoes and slice into ⅛" thin slices. Slice onion as thin as possible.
- Season the potatoes and onions with ½ teaspoon of salt and ¼ teaspoon of pepper. Toss well to evenly coat. Layer potatoes and onions into little stacks. Place stacks on their side in a greased 2.5qt to 3qt casserole dish.
- Melt butter and flour in a saucepan and cook 2 to 3 minutes. Add mustard powder, ¼ teaspoon salt, ¼ teaspoon pepper and milk. Whisk over medium heat until thick and bubbly. Remove from heat and stir in cheeses until melted.
- Pour the cheese sauce over the potatoes, gently separating them to allow the sauce to seep between the layers. Cover with foil (sprayed with cooking spray) and bake 60 minutes.
- Remove foil and bake an additional 20 to 30 minutes or until lightly browned and potatoes are cooked. Cool 15 minutes before serving.
Notes
- Slice potatoes as thinly as possible for even cooking; a mandoline slicer may help achieve consistent thin slices.
- Shredding cheese from blocks is preferable for better melting and flavor than pre-shredded cheese.
- Optional additions include fresh herbs like thyme or rosemary and minced garlic to the cheese sauce for added flavor.
- For quicker cooking, partially microwave covered stacked potatoes before adding sauce and baking uncovered.
- Extra cheese can be sprinkled on top after removing foil to enhance browning and flavor.
- Store leftovers in airtight containers refrigerated up to 4 days; reheat in oven or microwave before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268 | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 38mg | 13% |
| Sodium | 205mg | 9% |
| Potassium | 774mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 475IU | 10% |
| Vitamin C | 13.2mg | 15% |
| Calcium | 278mg | 28% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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