Description
This classic Au Gratin Potatoes recipe features thinly sliced Yukon Gold potatoes baked in a rich, creamy cheese sauce made with cheddar, gruyere, and Parmesan. Perfect as a comforting side dish for holiday dinners or any special occasion, these potatoes are layered with onions and garlic for added flavor and baked until tender and bubbly with a golden cheese crust.
Ingredients
Scale
Potatoes and Onion
- 3 lbs Yukon Gold potatoes (thinly sliced, about 12 potatoes)
- ½ yellow onion (thinly sliced)
Sauce
- 4 tbsp unsalted butter (½ stick, plus more for greasing the pan)
- 2 cloves garlic (minced)
- ¼ cup all-purpose flour
- 1½ cups whole milk
- 1 tsp kosher salt
- ½ tsp ground black pepper
Cheese
- 1 cup freshly shredded cheddar cheese
- 1½ cups freshly shredded gruyere cheese (divided)
- ½ cup freshly grated Parmesan cheese
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F and grease a 9×13-inch baking pan with butter to prevent sticking.
- Layer potatoes and onions: Arrange thinly sliced potatoes and onions in alternating layers inside the prepared baking dish and set aside.
- Make the roux and garlic flavor: In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook until fragrant, about 1 minute.
- Add flour and cook roux: Sprinkle the flour over the butter and garlic mixture, then whisk continuously until the mixture is smooth and the flour turns a light golden color, about 1 minute.
- Incorporate milk and simmer: Gradually pour in the whole milk while whisking constantly to avoid lumps. Bring the sauce to a gentle simmer.
- Mix in seasoning and cheese: Remove the saucepan from the heat. Whisk in salt, black pepper, cheddar cheese, and three-quarters (¾) of the shredded gruyere cheese until fully melted and smooth.
- Pour sauce over layered potatoes: Pour the cheese sauce evenly over the layered potatoes and onions in the baking dish.
- Bake covered: Cover the dish tightly with foil and bake in the preheated oven for 60 minutes or until the potatoes are tender when pierced with a knife in the center.
- Add remaining cheese and bake uncovered: Remove the foil and sprinkle the remaining gruyere and Parmesan cheese over the top. Return to the oven and bake uncovered for an additional 15-20 minutes until the cheese is melted and bubbly.
- Optional broiling: For a browned, crispy cheese topping, place the dish under the broiler for 1-2 minutes, watching carefully to prevent burning.
- Garnish and serve: Remove from the oven, garnish with fresh herbs if desired, and serve warm as a delicious side dish.
Notes
- Use Yukon Gold potatoes for their creamy texture and ability to hold shape during baking.
- Make sure to slice potatoes thinly for even cooking and tenderness.
- Greasing the baking dish well prevents sticking and helps create a nice crust.
- Cover with foil while baking to allow the potatoes to steam and become tender before browning.
- Broiling at the end adds a beautiful golden color and crispiness to the cheese topping.
- Leftovers can be reheated in the oven to retain creaminess and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 413 kcal
- Sugar: 4 g
- Sodium: 698 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 67 mg
