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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.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
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
  • 9x13-inch Baking Dish
  • Medium saucepan
  • Mandoline slicer (optional)

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 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.