Description
This Au Gratin Potatoes recipe features thinly sliced Yukon Gold potatoes baked in a rich, creamy cheese sauce combining cheddar, gruyere, and Parmesan. Perfect as a savory side dish for holiday dinners or special occasions, it offers a luscious texture with a golden, bubbly cheese crust.
Ingredients
Scale
Potatoes and Onions
- 3 lbs Yukon Gold potatoes (thinly sliced, about 12 potatoes)
- ½ yellow onion (thinly sliced)
Sauce
- 4 tbsp unsalted butter (½ stick plus more for greasing the pan)
- 2 cloves garlic (minced)
- ¼ cup all-purpose flour
- 1½ cups whole milk
- 1 tsp kosher salt
- ½ tsp ground black pepper
Cheese
- 1 cup freshly shredded cheddar cheese
- 1½ cups freshly shredded gruyere cheese (divided)
- ½ cup freshly grated Parmesan cheese
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F and grease a 9×13-inch baking pan with butter to prevent sticking.
- Layer Potatoes and Onions: Arrange the thinly sliced Yukon Gold potatoes and yellow onions in layers inside the prepared baking dish. Set aside.
- Make the Sauce: In a medium saucepan over medium heat, melt 4 tablespoons of unsalted butter. Add minced garlic and cook until fragrant, about 1 minute.
- Add Flour: Sprinkle the flour over the melted butter and garlic, whisking continuously until the flour is golden and smooth, approximately 1 minute, creating a roux.
- Incorporate Milk: Slowly pour in the whole milk while whisking constantly to prevent lumps and bring the mixture to a simmer, thickening into a creamy sauce.
- Add Seasonings and Cheeses: Remove the sauce from heat and whisk in kosher salt, ground black pepper, shredded cheddar cheese, and ¾ cup of the shredded gruyere cheese until the cheeses are fully melted and the sauce is smooth.
- Combine and Bake: Pour the creamy cheese sauce evenly over the layered potatoes and onions. Cover the baking dish with foil and bake for 60 minutes or until the potatoes are tender when pierced with a knife in the center.
- Add Remaining Cheese and Bake Again: Remove the foil and sprinkle the remaining ¾ cup gruyere and grated Parmesan cheese on top. Bake uncovered for an additional 20 minutes until the cheese is melted and bubbly.
- Optional Browning: For a golden crust on the cheese, broil the dish for 1-2 minutes, watching carefully to avoid burning.
- Garnish and Serve: Garnish with fresh herbs if desired and serve hot as a comforting and rich side dish.
Notes
- Use Yukon Gold potatoes for their creamy texture and ability to hold shape when baked.
- Thinly slicing the potatoes ensures even cooking and a tender result.
- Covering with foil retains moisture for tender potatoes; removing it during the last bake step allows cheese to brown.
- Broiling at the end adds a lovely golden crust but watch closely to prevent burning.
- Can be prepared a day ahead and baked before serving for convenience.
- Substitute half-and-half for whole milk for a richer sauce if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 413 kcal
- Sugar: 4 g
- Sodium: 698 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 67 mg
