Potatoes Au Gratin sounds fancy, however it’s straightforward to make and a scrumptious method to put together potatoes!

On this gratin recipe, potatoes and onions are thinly sliced and baked in a wealthy tacky sauce till bubbly and golden brown.

They’re good for Sunday supper or to serve with any vacation meal!

Substances for Potatoes au Gratin

• Potatoes: The finest potatoes for potatoes au gratin are waxy potatoes like red-skinned or Yukon gold. They maintain their form properly, 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 extra suited to mashed potatoes.
• Onion: Thinly sliced onion provides taste to those potatoes. For a milder taste, cook dinner the onion in butter first or exchange it with 1 teaspoon of onion powder within the sauce.
• Cheese: I exploit cheese with plenty of daring flavors on this recipe, together with cheddar, parmesan, and Gruyere.
  • Choice: Gruyère cheese provides a wealthy taste to the cheese sauce however will be changed with provolone or Swiss for the same taste!
• Sauce: Butter and flour create a roux to thicken this sauce, and I exploit milk as the bottom. It’s a lot wealthy sufficient with the entire cheese.

The right way to make Potatoes Au Gratin

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

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

Discover the full detailed recipe beneath.

Holly’s Professional Suggestions

• For straightforward prep and even skinny slices, use an cheap mandoline. You’ll find them for underneath $20, and it saves plenty of time.
• Pre-shredded cheese will work on this recipe, nevertheless the sauce will likely be smoother when you shred cheese from a block.
• If swapping the cheese, ensure you use these with daring flavors.
• For those who’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 (it is going to 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 slightly bit faster!

The right way to Make Potatoes au Gratin Forward of Time

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

Take away from the fridge not less than half-hour earlier than baking. You could want so as to add 10 to twenty minutes to the baking time.

Whereas we frequently 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.

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Potatoes Au Gratin

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

Prep Time 20 minutes minutes

Prepare dinner Time 1 hour hour 30 minutes minutes

Complete Time 1 hour hour 50 minutes minutes

Prepare dinner ModeStop your display screen 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 properly 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 a further 20 to half-hour or till frivolously browned and potatoes are cooked. Cool quarter-hour earlier than serving.

Slice potatoes as thinly as doable.
Shred your individual cheese from a block for one of the best outcomes. Recent herbs (resembling 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, it is going to be scorching when eradicating the plastic wrap). Add the cheese sauce and bake as directed for about 45-55 minutes.
Extra 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. 

Energy: 268 | Carbohydrates: 29g | Protein: 11g | Fats: 12g | Saturated Fats: 7g | Ldl cholesterol: 38mg | Sodium: 205mg | Potassium: 774mg | Fiber: 2g | Sugar: 5g | Vitamin A: 475IU | Vitamin C: 13.2mg | Calcium: 278mg | Iron: 1.3mg

Vitamin info supplied is an estimate and can fluctuate based mostly on cooking strategies and types of elements used.

Course Aspect Dish

Delicacies American, French

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