Potatoes Au Gratin

Craving a comfort food classic without spending hours in the kitchen? Look no further than my Potatoes Au Gratin! This recipe is all about delivering maximum flavor with minimum fuss. It’s surprisingly healthy – we use smart ingredient choices to keep it light but decadent – and the best part? It’s quick enough for a weeknight meal but elegant enough for a weekend gathering. For me, it’s my grandma’s warm hug in food form. I know you will enjoy it as much as I do.

Why You Will Love This Recipe

Growing up, my Grandma always made Potatoes Au Gratin for Thanksgiving. The aroma of warm cheese and potatoes filled her cozy kitchen, creating an atmosphere of love and togetherness. She would always let me help sprinkle the final layer of cheese on top, a small task that meant the world to me. This recipe is a tribute to her and those precious memories.

Ingredients

Potatoes:

• 2 lbs Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)

Cheese Sauce:

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 3 cups milk (whole or 2%)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of nutmeg
• 2 cups Gruyere cheese, grated
• 1 cup Parmesan cheese, grated

Optional:

• 1 clove garlic, minced
• Fresh thyme sprigs

Step-by-Step Instructions for Making the Recipe

1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Melt butter in a medium saucepan over medium heat.
3. Whisk in flour until smooth. Cook for 1 minute.
4. Gradually whisk in milk until smooth.
5. Bring to a simmer, stirring constantly, until thickened.
6. Remove from heat and stir in salt, pepper, nutmeg, Gruyere cheese, and half of the Parmesan cheese. (Stir in garlic here if using).
7. Arrange a layer of potato slices in the prepared baking dish.
8. Pour some of the cheese sauce over the potatoes to cover.
9. Repeat layers of potatoes and cheese sauce until all ingredients are used, finishing with a layer of sauce.
10. Sprinkle the remaining Parmesan cheese over the top. Add thyme sprigs if desired.
11. Bake for 50-60 minutes or until potatoes are tender and the top is golden brown and bubbly.
12. Let stand for 10-15 minutes before serving.

Expert Tips for Best Results

For perfectly cooked Potatoes Au Gratin, the key is uniform potato slices. A mandoline slicer can be a lifesaver here, ensuring even thickness and consistent cooking. Don’t overcrowd the pan; a single layer of potatoes in the baking dish encourages even baking and prevents mushiness. Another tip is to pre-heat the milk before adding it to the roux; this avoids lumps and ensures a smooth, creamy sauce. Experiment with different cheeses beyond Gruyere and Parmesan; Fontina, Gouda, or even a touch of sharp cheddar can add exciting flavor dimensions. Finally, if the top is browning too quickly, cover the dish with foil during the last 15-20 minutes of baking.

Serving Suggestions

Potatoes Au Gratin shines as a versatile side dish, perfectly complementing a wide array of main courses. Its rich and creamy nature pairs beautifully with roasted chicken, grilled steak, or baked ham. These potatoes also work wonderfully alongside seafood like pan-seared salmon or grilled shrimp. For a vegetarian meal, consider serving them with a hearty lentil loaf or a savory mushroom Wellington. To balance the richness, a side of crisp green beans, a simple salad with a tangy vinaigrette, or some roasted asparagus can provide a refreshing contrast. A sprinkle of fresh herbs, such as parsley or chives, adds a touch of freshness and visual appeal to the dish. You could also add a bit of meat!

Conclusion

Potatoes Au Gratin is more than just a dish; it’s a culinary hug that embodies comfort and indulgence. This recipe offers a simplified yet satisfying approach, allowing you to create a restaurant-quality side dish in your own kitchen. With its creamy texture, cheesy goodness, and the comforting aroma of baked potatoes, it’s a guaranteed crowd-pleaser. Whether you’re making it for a special occasion, a holiday gathering, or simply to elevate a weeknight meal, this recipe is sure to become a beloved staple. So, gather your ingredients, embrace the process, and prepare to be transported by the simple magic of Potatoes Au Gratin.

Potatoes Au Gratin

A comfort food classic featuring thinly sliced potatoes in a creamy, cheesy sauce, delivering maximum flavor with minimum fuss for weeknight meals or elegant gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 6 people

Course: Side Dish

Cuisine: French

Ingredients Equipment Method Notes

Ingredients

  

Potatoes

• 2 lbs Yukon Gold potatoes peeled and thinly sliced (about 1/8 inch thick)

Cheese Sauce

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 3 cups milk whole or 2%
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 pinch nutmeg
• 2 cups Gruyere cheese grated
• 1 cup Parmesan cheese grated

Optional

• 1 clove garlic minced
• fresh thyme sprigs

Equipment

• Oven
• 9×13-inch Baking Dish
• Medium saucepan
• Mandoline slicer (optional)

Method

 

1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Melt butter in a medium saucepan over medium heat.
3. Whisk in flour until smooth. Cook for 1 minute.
4. Gradually whisk in milk until smooth.
5. Bring to a simmer, stirring constantly, until thickened.
6. Remove from heat and stir in salt, pepper, nutmeg, Gruyere cheese, and half of the Parmesan cheese. (Stir in garlic here if using).
7. Arrange a layer of potato slices in the prepared baking dish.
8. Pour some of the cheese sauce over the potatoes to cover.
9. Repeat layers of potatoes and cheese sauce until all ingredients are used, finishing with a layer of sauce.
10. Sprinkle the remaining Parmesan cheese over the top. Add thyme sprigs if desired.
11. Bake for 50-60 minutes or until potatoes are tender and the top is golden brown and bubbly.
12. Let stand for 10-15 minutes before serving.

Notes

Use uniform potato slices for even cooking – a mandoline slicer works well. Don’t overcrowd the baking dish. Pre-heat milk before adding to roux to avoid lumps and ensure smooth sauce. Can experiment with different cheeses like Fontina, Gouda, or sharp cheddar. If top browns too quickly, cover with foil during last 15-20 minutes of baking. Pairs well with roasted chicken, steak, ham, or seafood.

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