Potatoes Au Gratin

Potatoes au gratin are a straightforward tacky option to make potatoes. Layers of potatoes and onions are baked in a wealthy tacky sauce till bubbly.

Taste: Potatoes au gratin are a straightforward tacky model of scalloped potatoes. They’ve acquired a cheese sauce whereas scalloped potatoes have a white sauce.
Talent degree: This recipe has a number of steps, together with slicing the potatoes and making a selfmade cheese sauce. It isn’t troublesome, but it surely does take time.
Prep notice:
Advisable instruments: To save lots of loads of time on prep and and make even skinny slices, use a mandoline.
Price range tip: Any number of cheese can be utilized; make sure you’re utilizing a daring flavored cheese.
Time-Saving Tip: Should you’re brief on time, examine the recipe notes to scale back cooking time.

Ingredient Suggestions for Potatoes au Gratin

Selecting Potatoes: The greatest potatoes for potatoes au gratin are waxy potatoes like red-skinned or Yukon gold. They maintain their form effectively, and since they’re thin-skinned, they don’t require peeling (additional bonus!).
- Word: Whereas russet potatoes or baking potatoes will work and style good on this recipe, they’re extra starchy and will collapse as soon as cooked—they’re greatest saved for mashed potatoes.
Onion: Thinly sliced onion provides taste. For a milder onion taste, cook dinner it in butter earlier than layering or substitute sliced onion with 1 teaspoon of onion powder within the sauce.
Cheese: Use cheese with of daring taste on this recipe—I exploit cheddar, parmesan, and Gruyere.
- Choice: Gruyère cheese will be changed with provolone or Swiss for the same taste.
Sauce: Made with butter, flour, and milk, this roux-based sauce is completed with shredded cheese.

a skillet with butter making cheese sauce for au gratin potatoes

Adding milk to potatoes au gratin sauce in a skillet

Make Potatoes Au Gratin

Here’s a fast overview of the steps for potatoes au gratin.

Prep: Thinly slice the potatoes and onions.
Sauce: Make the cheese sauce in a saucepan on the range.
Assemble: Stack the potato slices and onions in little piles after which stand them on their sides within the casserole dish.
Bake: Bake till the potatoes are tender and the sauce is bubbly.

Discover the full detailed recipe beneath.

A small stack of sliced potatoes and onions for potatoes au gratin

Pre-shredded cheese will work on this recipe, nonetheless, the sauce will likely be smoother should you shred cheese from a block.
If swapping the cheese, be sure to use these with daring flavors.
Should you’re brief on time, set the potatoes and onions within the dish as directed and canopy with plastic wrap. Microwave on full energy for about 10 minutes (will probably be scorching when eradicating the plastic wrap). Add the cheese sauce and bake as directed beneath for about 45-55 minutes. Simply as scrumptious… however a bit bit faster!

Make Potatoes au Gratin Forward of Time

This dish will be made 24 hours upfront. Make sure the potatoes are fully lined within the sauce—any uncovered bits of potatoes will discolor barely. Cowl tightly with plastic wrap and refrigerate.

Take away from the fridge at the very least half-hour earlier than baking. You could want so as to add 10 to twenty minutes to the baking time.

Whereas we regularly eat these as a facet, I generally make Potatoes au Gratin with ham by together with slices or diced leftover ham (from our favourite crock pot ham) earlier than baking.

Did you make this Potatoes au Gratin recipe? Depart us a score and a remark beneath.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

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Tender potato and onion slices are layered and baked in a wealthy and scrumptious cheese sauce.

Prep Time 20 minutes

Cook dinner Time 1 hour 30 minutes

Whole Time 1 hour 50 minutes

Cook dinner ModeStop your display from going darkish

Preheat oven to 400°F.
Wash potatoes and slice into ⅛” skinny slices. Slice onion as skinny as doable.
Season the potatoes and onions with ½ teaspoon of salt and ¼ teaspoon of pepper. Toss effectively to evenly coat. Layer potatoes and onions into little stacks. Place stacks on their facet in a greased 2.5qt to 3qt casserole dish.
Soften butter and flour in a saucepan and cook dinner 2 to three minutes. Add mustard powder, ¼ teaspoon salt, ¼ teaspoon pepper and milk. Whisk over medium warmth till thick and bubbly. Take away from warmth and stir in cheeses till melted.
Pour the cheese sauce over the potatoes, gently separating them to permit the sauce to seep between the layers. Cowl with foil (sprayed with cooking spray) and bake 60 minutes.
Take away foil and bake an extra 20 to half-hour or till evenly browned and potatoes are cooked. Cool quarter-hour earlier than serving.

Slice potatoes as thinly as doable.
Shred your personal cheese from a block for the most effective outcomes. Recent herbs (corresponding to thyme or rosemary) and garlic will be added to the sauce if desired.
To scale back baking time, wrap casserole dish in plastic wrap earlier than including the cheese sauce and microwave on full energy for about 10 minutes (watch out, will probably be scorching when eradicating the plastic wrap). Add the cheese sauce and bake as directed for about 45-55 minutes.
Further cheese (cheddar or parmesan) will be sprinkled on high as soon as the foil is eliminated if desired.
Retailer leftovers in an hermetic container for as much as 4 days. Reheat within the oven or the microwave.

Diet data supplied is an estimate and can fluctuate primarily based on cooking strategies and types of components used.

Course Facet Dish

Delicacies American, French

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