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Potatoes Au Gratin

A warm, cheesy comfort dish made with thin slices of potato baked in a creamy cheese sauce, perfect for family dinners and special occasions.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Cheese Sauce
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1.5 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
For the Potatoes
  • 3 pounds Yukon Gold potatoes, thinly sliced into 1/8-inch rounds (skins optional)
Garnish
  • fresh herbs, garnish (optional)

Method
 

Preparation
  1. Preheat oven to 375 degrees F and grease a 9 x 13-inch baking dish.
  2. 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.
  3. Remove from heat and stir in 2 cups of shredded cheddar cheese until melted and smooth. Adjust seasoning if needed.
  4. Add sliced potatoes to the cheese sauce, stirring until well coated.
Baking
  1. Pour the potato mixture into the baking dish and sprinkle remaining cheddar cheese on top. Cover with foil.
  2. Bake for 60 minutes, then remove the foil and continue baking for 15 to 20 minutes until fork-tender and top is golden.
  3. For a crispier top, broil for 2 to 3 minutes, watching closely.
  4. Let rest for 5 minutes before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F to keep the texture. This dish can also be frozen for up to 2 months; bake until almost done, cool, wrap tightly, and freeze.