Potatoes Au Gratin
User Reviews
4.7
Potatoes Au Gratin
Description
Potatoes Au Gratin starts with thin slices of Yukon Gold potatoes layered in a casserole dish with a creamy sauce prepared by cooking onions and garlic with butter and flour to form a roux. Chicken broth and milk are whisked in to create a smooth, thickened base seasoned with salt and pepper.
The layers alternate between potatoes, sauce, white cheddar, and Parmesan cheese, ensuring even coverage and flavor throughout. Baking covered allows the potatoes to cook tender without drying out while melding flavors. The top cheese layer browns to add a rich crust.
This classic dish showcases a tender, creamy texture contrasted by the slight sharpness and nuttiness of the cheese. It pairs well alongside roasted meat or poultry or can be enjoyed as a main for a comforting meal.
The recipe includes notes on using the right potato variety to hold shape, grating cheese fresh for best flavor, and offers make-ahead instructions. Leftovers keep well in the fridge for several days, and freezing may affect texture.
Ingredients
- ¼ cup butter unsalted
- 1 medium onion chopped
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- 1 cup chicken broth low sodium or no sodium added
- 2 cups milk or half and half, whole
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 tablespoon thyme chopped, for garnish, fresh
- 3 pounds potato sliced into ⅛-inch rounds, I prefer Yukon Gold
- 2 cups White Cheddar Cheese freshly grated
- ½ cup Parmesan Cheese freshly grated
Instructions
- Preheat the oven: Preheat the oven to 350°F. Lightly spray a 9x13-inch casserole dish with cooking spray.
- Sauté onion and garlic: In a medium size skillet, melt the butter over medium low heat. Add the onion and garlic and cook for about 3 minutes until softened. Sprinkle the flour over the onion and garlic and stir. Cook for 2 more minutes.
- Make the sauce: Slowly add the chicken broth and milk while continuously whisking to thicken. Whisk until smooth. Bring to a boil over medium heat while continuing to whisk. Season with salt and pepper.
- Layer the ingredients: Layer about a pound of the potato slices on the bottom of the prepared casserole dish. Top evenly with ⅓ of the sauce and about ½ cup of cheddar cheese. Repeat with another layer of potatoes, ⅓ of the sauce, and ½ cup of cheddar, the rest of the potatoes, remaining sauce, remaining cheese and finally the Parmesan cheese.
- Bake: Cover the casserole dish with aluminum foil and bake for about 45 minutes. Remove the aluminum foil and bake for an additional 45 minutes or until golden brown and the potatoes are fork tender. If needed, broil for a couple minutes until golden brown to your preference.
- Garnish and serve: Garnish with fresh chopped thyme and serve with your favorite meat dish.
Notes
- Use Yukon Gold or red potatoes to maintain shape and tenderness during baking.
- Grate whole blocks of cheese yourself for better flavor and texture.
- Layer potatoes, sauce, and cheese to ensure even cooking and coating.
- You can prepare the dish up to layering and refrigerate overnight before baking.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing is possible but may alter texture; freeze tightly covered for up to 2 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 385kcal | 19% |
| Carbohydrates | 38g | 13% |
| Protein | 16g | 32% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 468mg | 20% |
| Potassium | 893mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 654IU | 13% |
| Vitamin C | 36mg | 40% |
| Calcium | 380mg | 38% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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