Potatoes Au Gratin

Potatoes Au Gratin sounds fancy, nevertheless it’s simple to make and a scrumptious technique 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 excellent for Sunday supper or to serve with any vacation meal!

creamy Potatoes Au Gratin on a plate with a fork

Substances for Potatoes au Gratin

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!).
- Be aware: Whereas russet potatoes or baking potatoes will work and style good on this recipe, they’re extra starchy and should disintegrate as soon as cooked—they’re extra suited to mashed potatoes.
Onion: Thinly sliced onion provides taste to those potatoes. For a milder taste, prepare dinner the onion in butter first or exchange it with 1 teaspoon of onion powder within the sauce.
Cheese: I take advantage of cheese with lots of daring flavors on this recipe, together with cheddar, parmesan, and Gruyere.
- Choice: Gruyère cheese provides a wealthy taste to the cheese sauce however could be changed with provolone or Swiss for the same taste!
Sauce: Butter and flour create a roux to thicken this sauce, and I take advantage of milk as the bottom. It’s a lot wealthy sufficient with the entire cheese.

a skillet with butter making cheese sauce for au gratin potatoes

Adding milk to potatoes au gratin sauce in a skillet

Tips on how to 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 under.

Sliced potatoes and onions for potatoes au gratin

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

Holly’s Professional Ideas

For simple prep and even skinny slices, use an cheap mandoline. You could find them for beneath $20, and it saves lots of time.
Pre-shredded cheese will work on this recipe, nevertheless the sauce will probably be smoother for those who shred cheese from a block.
If swapping the cheese, be sure to use these with daring flavors.
In the event you’re quick 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 under for about 45-55 minutes. Simply as scrumptious… however slightly bit faster!

Tips on how to Make Potatoes au Gratin Forward of Time

This dish could 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 no 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 typically 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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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 ModeForestall 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 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 prepare 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 flippantly 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 the perfect outcomes. Recent herbs (akin to thyme or rosemary) and garlic could be added to the sauce if desired.
To cut 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.
Extra cheese (cheddar or parmesan) could 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 info offered is an estimate and can range primarily based on cooking strategies and types of components used.

Course Facet Dish

Delicacies American, French

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