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Classic Au Gratin Potatoes

Classic Au Gratin Potatoes

  • Author: admin
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free (if using gluten-free flour alternative)

Description

Classic Au Gratin Potatoes are a creamy and cheesy comfort food dish featuring thinly sliced potatoes layered with a rich, velvety cheese sauce and baked to a golden, bubbling perfection. Perfect as a satisfying side or main, this recipe combines simple pantry ingredients to deliver a tender, flavorful, and irresistibly creamy experience with a crisp, golden top.

Ingredients

Scale

Potatoes

  • 2 pounds Yukon gold or russet potatoes, peeled (optional) and thinly sliced (about 1/8-inch thick)

Sauce

  • 4 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups warm milk or heavy cream
  • 2 cups shredded sharp cheddar or Gruyère cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Potatoes: Peel the potatoes if desired and thinly slice them evenly to about 1/8-inch thickness, ensuring even cooking and optimal sauce absorption.
  2. Make the Creamy Cheese Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook for about 1-2 minutes without browning. Gradually add the warm milk or cream, whisking constantly until the sauce thickens. Remove from heat and slowly stir in the shredded cheese until melted and smooth. Season with garlic powder, onion powder, salt, and pepper.
  3. Layer the Potatoes and Sauce: Grease a wide, shallow baking dish. Place a single layer of potato slices on the bottom, then pour a generous ladle of cheese sauce over them. Repeat layering potatoes and sauce until all are used, reserving some sauce for topping.
  4. Bake Until Golden: Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for about 45 minutes. Remove the foil and continue baking for another 15 minutes, or until the top is beautifully browned and bubbling.
  5. Rest Before Serving: Let the dish rest for 10-15 minutes after baking. This allows the sauce to thicken and makes serving easier.

Notes

  • Use a mandoline slicer if possible to ensure uniform, even potato slices.
  • Warm the milk or cream before adding to the roux to prevent lumps in the sauce.
  • Choose a wide, shallow baking dish to ensure even cooking and sauce distribution.
  • Gruyère and sharp cheddar cheeses melt best, providing rich flavor and smooth texture.
  • Allow the dish to rest after baking for cleaner slices and better presentation.
  • Leftovers can be refrigerated for 3-4 days or frozen for up to 2 months; reheat covered at 350°F (175°C) for about 20 minutes.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American / French-inspired

Nutrition

  • Serving Size: 1 cup
  • Calories: 350
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 10g
  • Cholesterol: 60mg

Keywords: au gratin potatoes, cheesy potatoes, comfort food, baked potatoes, creamy potato casserole

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Find it online: https://dishesbyme.com/classic-au-gratin-potatoes/