Potatoes au Gratin
User Reviews
5
Potatoes au Gratin
Description
This Potatoes au Gratin recipe involves thinly slicing potatoes and onions into approximately 1/8-inch pieces to ensure even cooking and a delicate layered texture. Seasoned lightly with salt and pepper between layers, the slices are assembled in a casserole dish. The core of the dish is a thickened cheese sauce made by melting butter and whisking in flour, then gradually adding warm milk to form a smooth base, followed by Gruyere and cheddar cheeses which melt into a rich creamy sauce.
Covering the dish while baking steams and softens the potatoes, while removing the foil during the final 20-30 minutes promotes browning and thickens the sauce into a velvety texture. The result is tender, flavorful potatoes under a browned cheesy crust.
This dish makes a comforting side that pairs well with roasted or grilled meats. Variations include adding breadcrumbs on top, fresh herbs like thyme, or substituting cheeses like Gouda or fontina for different flavors. Using warm milk prevents clumping in the sauce, ensuring smoothness.
Ingredients
- 4 russet potato about 3 pounds/1.35kg
- 1 medium white onion
- ¾ teaspoon salt plus more for seasoning
- ½ teaspoon black pepper plus more for seasoning
- 4 tablespoons butter 56g, unsalted
- 3 tablespoons all-purpose flour
- 2 cups milk 480ml, warm
- ½ cup gruyere cheese 120g, shredded
- 1 cup cheddar cheese 340g, shredded
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
- Slice potatoes thinly and evenly, about 1/8-inch thick, for uniform cooking; a mandoline is helpful.
- Use warm milk heated to around 100-110°F to prevent clumping when making the cheese sauce.
- Bake the casserole covered for one hour to steam the potatoes thoroughly, then uncovered for 20-30 minutes to brown the top.
- Test potato doneness with a sharp knife to ensure tenderness before removing from oven.
- Experiment with toppings like buttery breadcrumbs, herbs, or different cheeses to vary the dish.
- Red onion can be used instead of white onion, and sweet potatoes can be mixed with russets for a variation.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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