Description
This classic Au Gratin Potatoes recipe features thinly sliced russet potatoes baked in a rich, creamy cheese sauce made with cheddar and Gruyère cheeses. Layered with sweet yellow onions and topped with a golden Gruyère crust, this comforting dish is perfect as a hearty side for family dinners or special occasions.
Ingredients
Scale
Potatoes and Vegetables
- 4 large russet potatoes (peeled and thinly sliced)
- 1 large yellow onion (thinly sliced)
Cheese Sauce
- 3 Tablespoons butter
- 3 Tablespoons all-purpose flour
- 2 cups heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Gruyère cheese (divided)
Garnish
- Fresh parsley or chives (chopped, for garnish)
Instructions
- Prepare Cheese Sauce: Preheat your oven to 375°F (190°C). In a medium saucepan, melt 3 tablespoons of butter over medium heat. Add 3 tablespoons of all-purpose flour and whisk continuously for about 1 minute until smooth and bubbly to form a roux. Gradually whisk in 2 cups of heavy cream, continuing to stir constantly until the mixture thickens and bubbles, about 5-7 minutes.
- Season and Add Cheese: Stir in 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder to the thickened sauce. Reduce the heat to low and add 1 1/2 cups shredded cheddar cheese along with 1 cup of shredded Gruyère cheese. Stir until all the cheese is melted and the sauce is smooth.
- Assemble the Dish: Grease a 9×13 inch baking dish with butter or cooking spray. Arrange the thinly sliced potatoes in overlapping rows evenly across the bottom of the dish. Distribute the thinly sliced yellow onions evenly over the potatoes. Pour the prepared cheese sauce evenly over the potatoes and onions, ensuring full coverage. Finally, sprinkle the remaining 1/2 cup shredded Gruyère cheese on top.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake uncovered for an additional 20-25 minutes or until the top is golden brown and the potatoes are tender when pierced with a fork.
- Garnish and Serve: Remove the dish from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley or chives. Serve warm and enjoy your creamy, cheesy Au Gratin Potatoes.
Notes
- Use a sharp knife or a mandoline slicer to thinly slice the potatoes evenly for uniform cooking.
- Make sure to stir the cheese sauce constantly to avoid burning and ensure a smooth texture.
- If desired, substitute half-and-half for heavy cream for a lighter version, but the sauce may be less rich.
- You can prepare this dish a few hours in advance, keep it refrigerated, and bake right before serving adjusting the baking time if needed.
- For an extra crispy top, broil the dish for 2-3 minutes at the end of baking—watch closely to prevent burning.
