Potatoes au Gratin
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5.0
75 reviews
Excellent
Potatoes au Gratin
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Thinly sliced potatoes and onions are baked in a rich and cheesy sauce to make the Potatoes Au Gratin of your dreams! Slice the potatoes and onions thinly for an evenly baked and delicious side dish.
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Ingredients
- 4 Russet potatoes (about 3 pounds/1.35kg)
- 1 medium white onion
- ¾ teaspoon salt plus more for seasoning
- ½ teaspoon pepper plus more for seasoning
- 4 tablespoons unsalted butter (56g)
- 3 tablespoons all-purpose flour
- 2 cups warm milk (480ml)
- ½ cup shredded Gruyère (120g)
- 1 cup shredded cheddar cheese (340g)
Instructions
- Preheat oven to 350°F.
- Peel the potatoes, then thinly slice, about ⅛-inch thick. Peel, halve and thinly slice the onion. Shingle the potato and onion slices in layers in a 2-quart to 3-quart casserole dish, seasoning each layer lightly with salt and pepper as you go.
- In a medium pot, melt the butter over medium heat. Whisk in the flour. Cook whisking constantly, for 2 minutes. Drizzle in the warm milk while whisking. Continue whisking until the mixture starts to bubble and thickened slightly. Remove from heat and stir in the shredded cheeses, salt, and pepper until the cheese is melted. Pour the cheese sauce over the potatoes. Cover with foil.
- Bake for 1 hour then remove foil and bake for an additional 20 to 30 minutes or until the top is golden brown and the potatoes are tender.
Notes
- Cut thin and even potato slices. This will help the potatoes to cook evenly and thoroughly. I recommend using a mandoline or sharp knife to create uniform ⅛-inch thick slices.
- Use warm milk. For the best results, heat the milk on medium heat in the microwave or low heat on the stove until it is 100-110 degrees Fahrenheit before using it in the recipe. This will help the cheese sauce come together more easily and is less likely to clump the roux, resulting in a silky smooth sauce.
- Bake the casserole for the full cooking time. The most common issue when making au gratin potatoes is not cooking the potatoes long enough; so be sure to cook them the full time and to test the potatoes for tenderness with a sharp knife before removing from the oven.
- Remove the aluminum foil towards the end of baking. Or for the final 20-30 minutes. Cooking the potatoes covered allows the potatoes to steam and soften, but uncovering at the end will allow them to brown up nicely and for the cheese sauce to thicken up to be perfectly velvety.
- Potato au gratin variations. Top with buttery bread crumbs, add fresh thyme or other herbs to the sauce, sprinkle the top of the potatoes with extra cheese or try using an aged or smoked cheese like Gouda or fontina in the sauce, swap red onion instead of white, or use a mixture of sweet potatoes and russet potatoes.
Nutrition Information
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Calories
279kcal
(14%)
Carbohydrates
26g
(9%)
Protein
11g
(22%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
46mg
(15%)
Sodium
399mg
(17%)
Potassium
580mg
(17%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
496IU
(10%)
Vitamin C
7mg
(8%)
Calcium
278mg
(28%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 46mg | 15% |
| Sodium | 399mg | 17% |
| Potassium | 580mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 496IU | 10% |
| Vitamin C | 7mg | 8% |
| Calcium | 278mg | 28% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
75 reviews
Excellent
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