The Potatoes Au Gratin Recipe is a timeless comfort food classic that brings creamy, cheesy goodness and tender, flavorful potatoes together in perfect harmony. This dish is all about layering thinly sliced red potatoes and onions coated in a rich, velvety cheese sauce, baked to golden perfection. Whether you’re preparing a cozy family dinner or looking to impress guests with a rich side dish, this recipe offers a satisfying combination of textures and flavors that never fails to please. Get ready for a melt-in-your-mouth experience that is as delightful to serve as it is to eat.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays an essential role in building layers of flavor and creamy texture without overwhelming the natural taste of the potatoes.
- Red potatoes (2½ pounds): Their thin skin and firm flesh hold up wonderfully during baking, providing a pleasing bite and color.
- Medium onion (1): Thinly sliced for sweetness and a subtle aromatic contrast in every bite.
- Butter (3 tablespoons): Adds richness and helps create the roux which thickens the sauce.
- All-purpose flour (3 tablespoons): Essential for thickening the cheese sauce to that perfect silky consistency.
- Dry mustard powder (1 teaspoon): A little secret flavor booster that adds a gentle tang and depth.
- Milk (2 cups): The creamy base of the sauce that keeps everything luscious.
- Shredded cheddar cheese (1 cup): Provides sharpness and that classic cheesy flavor everyone loves.
- Shredded gruyere cheese (½ cup): Melts beautifully with a nutty richness that takes the dish to the next level.
- Salt (¾ teaspoon, divided): Balances and brings out the natural flavors.
- Black pepper (½ teaspoon, divided): Adds just the right amount of gentle heat and brightness.
How to Make Potatoes Au Gratin Recipe
Step 1: Preheat Your Oven
Start by heating your oven to 400°F. Preheating ensures your dish bakes evenly and develops the beautiful golden top we all crave in Potatoes Au Gratin Recipe.
Step 2: Prepare the Potatoes and Onions
Wash your red potatoes thoroughly and slice them into super thin â…›-inch rounds to guarantee that creamy, tender texture after baking. Slice the onion as thin as possible to layer smoothly between the potatoes for subtle flavor and moisture.
Step 3: Season and Layer
Toss the thin potato and onion slices with half the salt and pepper, making sure every piece is lightly but evenly seasoned. Then, assemble little stacks and place them on their sides in a greased casserole dish between 2.5 to 3 quarts in size. This technique helps the sauce seep deeper between layers later on.
Step 4: Make the Cheese Sauce
In a saucepan, melt the butter, then whisk in the flour and cook for 2 to 3 minutes to form a roux. This step is crucial for thickening. Add the dry mustard powder, remaining salt, pepper, and gradually whisk in the milk. Continue stirring over medium heat until the sauce thickens and becomes bubbly. Finally, stir in the cheddar and gruyere cheeses until fully melted, creating that gooey, irresistible sauce.
Step 5: Combine and Bake Covered
Pour the cheese sauce gently over the stacked potatoes, teasing the stacks apart slightly to let the sauce fill every crevice. Cover the casserole dish with foil that has been sprayed with cooking spray to prevent sticking, and bake for 60 minutes. This covered baking steams the potatoes perfectly and allows flavors to meld.
Step 6: Final Baking for a Golden Crust
Remove the foil and bake uncovered for an additional 20 to 30 minutes until the top is nicely browned and the potatoes are fork-tender. Let the dish cool for 15 minutes so the sauce sets up and the flavors fully marry before serving.
How to Serve Potatoes Au Gratin Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a fresh pop of color and a subtle herbal note that balances the creamy richness beautifully. A light dusting of smoked paprika or a few crispy fried onions can bring even more depth and texture to the presentation.
Side Dishes
Potatoes Au Gratin Recipe pairs wonderfully with protein-forward mains like roast chicken, beef tenderloin, or grilled salmon. Add a crisp green salad or steamed green beans on the side to cut through the richness with their freshness and crunch.
Creative Ways to Present
Consider serving this dish family-style in the casserole directly from the oven for that warm, homestyle appeal. For a fancier touch, portion individual servings in ramekins and broil the tops until bubbly and golden right before serving, offering a personalized flourish at the table.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Potatoes Au Gratin Recipe tightly or transfer it to an airtight container and keep it in the refrigerator. It will stay delicious for up to 3 days while maintaining its creamy texture.
Freezing
This dish also freezes well. Freeze in a suitable container either before or after baking. When ready to eat, thaw overnight in the refrigerator before reheating to preserve taste and texture.
Reheating
Reheat leftovers covered in the oven at 350°F for about 20 minutes or until warmed through. Covering during reheating prevents it from drying out, keeping each bite just as delicious as the first time you made it.
FAQs
Can I use other types of potatoes for this recipe?
While red potatoes are ideal due to their waxy texture and ability to hold shape, you can use Yukon Gold potatoes for a creamier finish. Avoid starchy potatoes like russets that may become too mushy.
Is there a way to make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the cheese sauce without sacrificing texture or flavor.
Can I prepare this dish vegan or dairy-free?
Yes! Use plant-based milk such as almond or oat milk and vegan butter in place of the dairy. Swap cheeses for vegan cheese alternatives that melt well to keep the soul of this recipe intact.
How thin should I slice the potatoes?
About ⅛-inch thick slices are perfect—they cook evenly and absorb the cheese sauce well without falling apart in the oven.
What’s the best way to prevent the top from burning?
Covering the dish with foil sprayed with cooking spray during most of the baking keeps the top from burning while allowing the potatoes to cook through. Uncover only during the last 20 to 30 minutes to brown the cheese.
Final Thoughts
I can’t recommend this Potatoes Au Gratin Recipe enough if you’re seeking a dish that brings warmth, comfort, and a luscious cheesy embrace to your table. It’s incredibly satisfying to make and even more delightful to share. Give it a try and watch it become a beloved favorite in your kitchen, perfect for any occasion where you want to impress with delicious simplicity.
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Potatoes Au Gratin Recipe
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French
Description
Potatoes Au Gratin is a classic French-inspired casserole featuring thinly sliced red potatoes layered with onions and smothered in a rich, creamy cheese sauce made from cheddar and gruyere. This comforting dish is baked to golden perfection, making it a perfect side for family dinners or special occasions.
Ingredients
Vegetables
- 2½ pounds red potatoes
- 1 medium onion (thinly sliced)
Cheese Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon dry mustard powder
- 2 cups milk
- 1 cup shredded cheddar cheese
- ½ cup shredded gruyere cheese
- ¾ teaspoon salt (divided)
- ½ teaspoon black pepper (divided)
Instructions
- Preheat Oven: Preheat your oven to 400°F to ensure it reaches the right temperature for baking the potatoes au gratin evenly and thoroughly.
- Prepare Vegetables: Wash the red potatoes thoroughly and slice them into very thin â…›-inch slices to ensure they cook evenly. Thinly slice the onion as well to layer with the potatoes.
- Season and Layer: In a mixing bowl, season the potato and onion slices with ½ teaspoon salt and ¼ teaspoon black pepper. Toss them to coat evenly. Then, create little stacks alternating potatoes and onions, and stand these stacks on their side inside a greased 2.5 to 3-quart casserole dish.
- Make Cheese Sauce: In a saucepan, melt butter over medium heat and whisk in the flour, cooking it for 2 to 3 minutes to form a roux. Stir in dry mustard powder, remaining ¼ teaspoon salt, and ¼ teaspoon pepper. Gradually add the milk while whisking, cooking until the sauce thickens and bubbles. Remove from heat and stir in the shredded cheddar and gruyere cheeses until melted and smooth.
- Combine and Bake: Pour the creamy cheese sauce over the layered potatoes, gently separating the stacks to allow sauce to seep between layers. Cover the dish with foil sprayed with cooking spray to prevent sticking. Bake covered for 60 minutes at 400°F.
- Finish Baking: Remove the foil carefully and continue baking for an additional 20 to 30 minutes to allow the top to brown lightly and the potatoes to become tender and fully cooked.
- Cool and Serve: Let the dish cool for about 15 minutes to set before serving. This resting time enhances the flavors and makes it easier to portion.
Notes
- For a creamier texture, you can add a splash of heavy cream to the cheese sauce.
- Use a mandoline slicer for perfectly thin and even potato and onion slices.
- To avoid sticking, ensure the casserole dish is greased well before layering.
- Let the dish rest after baking to allow the sauce to thicken and meld with the potatoes.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven covered to retain moisture.
