Au Gratin Potatoes Recipe
Golden, cheesy, and irresistibly creamy, these au gratin potatoes are the ultimate comfort food. Thinly sliced potatoes are layered with onions, bathed in a velvety cheese sauce, and baked to bubbly perfection. Perfect for holidays or weeknight dinners, this dish pairs beautifully with roasted meats or vegetables.
Equipment
- 2-quart casserole dish
- Sharp knife or mandoline slicer
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Aluminum foil
Ingredients
- salt and ground black pepper to taste
- 4 medium russet potatoes, thinly sliced
- 2 cups milk
- 3 tbsp butter
- 1 medium onion, sliced into rings
- 1½ cups shredded Cheddar cheese
- 3 tbsp all-purpose flour
- ½ tsp salt
Instructions
- Preheat the oven to 400°F (200°C) and butter a 2-quart casserole dish.
- Arrange half of the sliced potatoes in the dish, season with salt and pepper, then layer the onion slices on top.
- Add the remaining potatoes and season again.
- In a saucepan over medium heat, melt the butter, whisk in flour and salt, and cook for about a minute until the raw flour taste is gone.
- Slowly add milk, about ¼ cup at a time, whisking constantly to prevent lumps.
- Cook until thickened, 3 to 5 minutes, then stir in the cheese until fully melted.
- Pour the cheese sauce over the layered potatoes, ensuring even coverage.
- Cover with aluminum foil and bake for about 1 ½ hours, until the potatoes are tender and the sauce is bubbling.
- Serve hot and enjoy.
Notes
- For even cooking, slice the potatoes no thicker than ¼ inch. A mandoline slicer ensures uniform slices.
- For extra richness, substitute half of the milk with heavy cream.
- Try using a mix of cheeses, like Gruyère and sharp cheddar, for added depth of flavor.