Potatoes au Gratin

These delicious Potatoes au Gratin combine tender baked slices of russet potatoes in a luscious creamy cheese sauce made with sharp cheddar and Gouda cheese.

Course potato side, side dish/other

Cuisine American

Keyword au gratin potatoes, au gratin potatoes recipe, how do I make au gratin potatoes, how do you make au gratin potatoes, how to make au gratin potatoes, potatoes au gratin recipe

Prep Time 30

Cook Time 1 10

Resting Time 10

Servings servings

Calories 584kcal

Author Beth Pierce

Ingredients

¼ cup unsalted butter
¼ cup all-purpose flour
2 cups whole milk warmed
½ teaspoon garlic powder
½ teaspoon salt
¾ teaspoon freshly ground black pepper
1¼ cups shredded cheddar cheese
1¼ cups shredded Gouda cheese
6 medium Russet potatoes sliced into ⅛ inch rounds
1 medium yellow onion sliced into thin rings
2 teaspoons chopped fresh parsley or thyme

Instructions

Preheat oven to 375 degrees. Grease a 2-quart casserole dish.
Melt the butter in a skillet over medium-low heat. Sprinkle in the flour and cook for a couple of minutes while whisking. Slowly whisk in the milk and continue cooking until slightly thickened. Whisk in the garlic powder, salt, and black pepper.
Whisk in the cheese in several increments, reserving 1/4 cup of each cheese for the top. Whisk until melted. Reduce the heat to very low and keep warm. Whisk it frequently to keep a skin from forming on the top.
Spoon 1/4 cup of cheese sauce into the bottom of the prepared dish. Add half the potatoes and spoon 1/3 of the cheese sauce over the potatoes. Add the sliced onion and spoon 1/3 of the cheese sauce over the onions. Top with the remaining potatoes and spoon the remaining cheese sauce over the potatoes.
Cover the dish with foil and bake for 45-50 minutes or until the potatoes are tender. Remove the dish from the oven and sprinkle it with the remaining shredded cheese and bake uncovered for another 20 minutes or until browned and bubbling.
Let the casserole rest for about 10 minutes before serving. If desired, sprinkle with fresh herbs like chopped parsley or thyme.

Notes

Warm the milk in a microwave at reduced power for 1-2 minutes. It will help when incorporating the milk into the roux.
Slice the potatoes thinly into 1/8-1/4 inch thick rounds. This helps them cook all the way through. Use a mandoline slicer for a consistent cut so they cook at the same pace.
Don't slice the potatoes too early, as they will brown. I like to slice them after I make the sauce. Use a mandolin slicer to speed up the process.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power until warm or in the oven in a covered casserole dish at 350 degrees for about 20 minutes or until warm.

Nutrition