INTRODUCTION
Potatoes Au Gratin is a warm, cheesy dish that comforts the whole table. Thin slices of potato bake in a creamy cheese sauce until the top turns golden and the insides are soft. It is a classic side for family dinners and special days. Many people keep this dish in mind when they want a simple, rich side that pairs well with meat or a green salad. If you like potato dishes with a lot of cheese, you might also enjoy the cheesy ranch potatoes and smoked sausage recipe for another hearty meal.
WHY YOU WILL LOVE THIS RECIPE
You will love this Potatoes Au Gratin recipe for many clear reasons.
- It uses common ingredients you can find easily.
- The sauce is smooth, rich, and full of cheese.
- The dish feeds a crowd and fits holidays or weeknight dinners.
- It tastes better the next day, so you can make parts ahead.
- The top can be soft or crisp, depending on how long you bake or broil.
This recipe is forgiving. If you need to change a small thing, it still comes out tasty. It also makes a creamy, filling comfort food without hard steps or fuss.
HOW TO MAKE Potatoes Au Gratin
This is an easy guide to make this dish. The key is thin potato slices and a smooth cheese sauce. Start by making the white sauce on the stove. Add cheese to make it rich and smooth. Mix the sliced potatoes into the sauce so each slice gets covered. Pour into a baking dish, cover, and bake. Remove the cover near the end so the top turns golden. For a crisp top, broil a little at the end.
Cook with steady heat on the stove and check the potatoes for fork-tenderness. Let the dish rest a few minutes after baking to let the sauce set so slices hold their shape. You will find it simple when you follow the steps and use the right pan.
EQUIPMENT NEEDED
- 9 x 13-inch baking dish, greased
- Large pot for sauce
- Whisk for smooth sauce
- Knife and cutting board for potatoes
- Cheese grater or box grater for shredding cheese
- Oven mitts and a timer
- Aluminum foil to cover during baking
Ingredients You’ll Need :
4 tablespoons unsalted butter, 1/4 cup all-purpose flour, 2 cups whole milk, 1 cup heavy cream, 1 1/2 teaspoons kosher salt, 1/2 teaspoon fresh ground black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 12 ounces sharp cheddar cheese, freshly shredded (about 3 cups), divided, 3 pounds Yukon Gold potatoes, thinly sliced into 1/8-inch rounds (skins optional), fresh herbs, garnish (optional)
STEP-BY-STEP INSTRUCTIONS :
- Preheat oven to 375 degrees F and grease a 9 x 13-inch baking dish.
- In a large pot, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes. Slowly pour in the milk and cream, whisking to prevent lumps. Add salt, pepper, garlic powder, and onion powder. Bring to a gentle simmer and whisk until smooth, about 3 to 5 minutes.
- Remove from heat and stir in 2 cups of shredded cheddar cheese until melted and smooth. Adjust seasoning if needed.
- Add sliced potatoes to the cheese sauce, stirring until well coated.
- Pour the potato mixture into the baking dish and sprinkle remaining cheddar cheese on top. Cover with foil.
- Bake for 60 minutes, then remove the foil and continue baking for 15 to 20 minutes until fork-tender and top is golden.
- For a crispier top, broil for 2 to 3 minutes, watching closely.
- Let rest for 5 minutes before serving.
HOW TO SERVE Potatoes Au Gratin
Serve Potatoes Au Gratin hot and let the steam rise for a few minutes before you cut it. Use a wide spatula to keep the layers from falling apart. This dish goes well with roasted or grilled meats. It also pairs with simple steamed vegetables or a fresh salad to balance the richness. Add a sprinkle of fresh herbs like chives or parsley for color and mild fresh flavor.
STORAGE & FREEZING : Potatoes Au Gratin
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through to keep the texture. Avoid microwaving if you want the top to stay creamy and slightly crisp.
To freeze, bake the dish until it is almost done (about 60 minutes), cool it, then wrap tightly in foil and plastic. Freeze for up to 2 months. When you want to eat it, thaw overnight in the fridge, then bake at 350°F until hot and bubbly, about 30 to 45 minutes.
SERVING SUGGESTIONS
This dish fits many meals and can be the star or a side. Serve it with roasted chicken or beef for a filling main course. For a lighter meal, pair with a green salad dressed with lemon and oil. Add bright vegetables like green beans, roasted carrots, or steamed broccoli for balance. For a more casual plate, serve alongside grilled sausages or a simple pork chop. If you like stronger pairings, try it with the cheesy ranch potatoes with sausage for a different style of potato and sausage combo.
VARIATIONS
You can change this recipe to suit taste or what you have on hand.
- Use Gruyère or Swiss cheese for a nuttier flavor.
- Add thin slices of onion between layers for a soft, sweet bite.
- Mix in cooked bacon pieces or ham for a meatier version.
- Use red potatoes or russet potatoes if you do not have Yukon Gold.
- Add a light sprinkle of paprika or nutmeg to the sauce for warm spice.
- For a slow-cooked twist, try a version that pairs well with slow sausage dishes like a slow-cooked sausage and potatoes meal, and serve the gratin on the side.
FAQs
Q: Can I use a different cheese than sharp cheddar?
A: Yes. Use Gruyère, Swiss, or a mix of cheeses. Each cheese changes the flavor but keeps the creamy texture.
Q: Do I need to peel the potatoes?
A: No. You can leave the skins on for texture and color. Wash them well and slice thin so they cook evenly.
Q: How thin should I slice the potatoes?
A: Aim for about 1/8 inch slices. Thin slices cook well and absorb the sauce.
Q: Can I make this dairy-free or low-fat?
A: You can use low-fat milk and light cream, but the sauce will be thinner. For dairy-free, use non-dairy milk and a dairy-free butter and cheese substitute, but expect a different texture.
Q: How do I know the potatoes are done?
A: Insert a fork into the center. Potatoes are done when the fork slides easily through a slice and the sauce bubbles.
Q: Can I double the recipe for a larger crowd?
A: Yes. Use a larger dish or two pans. Adjust baking time as needed; a deeper pan may need more time.
MAKE-AHEAD TIPS FOR Potatoes Au Gratin
You can prepare this dish a day ahead. Make the sauce, slice the potatoes, and assemble the dish. Cover and keep in the fridge. When ready, bake it as directed, but you may need a few extra minutes if it is cold from the fridge. For a frozen make-ahead, assemble in a freezer-safe dish and freeze before baking. Thaw overnight and bake until hot and bubbly.
When you plan for a crowd, you can start the sauce and shred the cheese the day before to save time. Keep the sliced potatoes in a bowl of water briefly to stop browning, then dry them before mixing with the sauce. This keeps the prep simple and quick on the day you serve.
Potatoes Au Gratin
Ingredients
Method
- Preheat oven to 375 degrees F and grease a 9 x 13-inch baking dish.
- In a large pot, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes. Slowly pour in the milk and cream, whisking to prevent lumps. Add salt, pepper, garlic powder, and onion powder. Bring to a gentle simmer and whisk until smooth, about 3 to 5 minutes.
- Remove from heat and stir in 2 cups of shredded cheddar cheese until melted and smooth. Adjust seasoning if needed.
- Add sliced potatoes to the cheese sauce, stirring until well coated.
- Pour the potato mixture into the baking dish and sprinkle remaining cheddar cheese on top. Cover with foil.
- Bake for 60 minutes, then remove the foil and continue baking for 15 to 20 minutes until fork-tender and top is golden.
- For a crispier top, broil for 2 to 3 minutes, watching closely.
- Let rest for 5 minutes before serving.