au gratin potato recipe
The Best au gratin potato recipe
What I appreciate most about this recipe is how versatile it is. It works just as well for a holiday side dish as it does for a regular Tuesday night dinner. Plus, it’s a great way to get some nutrients into my family without them even realizing it. Potatoes are packed with potassium and vitamin C, and when you add in a little milk and cheese, you’re getting calcium and protein too. It’s not the lightest dish out there, but it’s a balanced, satisfying meal that everyone in my house looks forward to. I’ve tweaked the recipe over the years to make it a little lighter by using less butter and more herbs, but it still tastes just as indulgent.
Classic Potatoes Au Gratin
A rich and creamy potato dish baked with layers of thinly sliced potatoes, melted cheese, and a velvety béchamel sauce. Perfect as a comforting side or a hearty main course.
🥘Ingredients
- 2 lbs (900g) russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 1 tsp salt
- ½ tsp black pepper
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp nutmeg (optional)
- 2 cups shredded Gruyère cheese (or a mix of Gruyère and sharp cheddar)
- 1 cup grated Parmesan cheese
- ½ cup breadcrumbs (optional)
- 2 tbsp melted butter (optional)
- ¼ cup grated Parmesan cheese
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray. -
2
Peel the potatoes and slice them thinly (about 1/8-inch thick). Place the slices in a large bowl of cold water to prevent browning while you prepare the sauce. -
3
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to cook the roux (do not let it brown). -
4
Gradually pour in the warmed milk and heavy cream, whisking continuously to prevent lumps. Cook for 5-7 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon. -
5
Remove the sauce from heat and stir in the salt, pepper, garlic powder, nutmeg (if using), Gruyère cheese, and ¾ cup of the Parmesan cheese until fully melted and smooth. -
6
Drain the potato slices and pat them dry with a clean kitchen towel. Layer one-third of the potatoes in the prepared baking dish, slightly overlapping the slices. Season lightly with salt and pepper. -
7
Pour one-third of the cheese sauce over the potatoes, spreading it evenly. Repeat with two more layers of potatoes and sauce, ending with the sauce on top. -
8
In a small bowl, mix the breadcrumbs (if using) with the melted butter and the remaining ¼ cup Parmesan cheese. Sprinkle this mixture evenly over the top of the dish. -
9
Cover the baking dish tightly with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender (test with a knife) and the top is golden and bubbly. -
10
Let the potatoes au gratin rest for 10 minutes before serving to allow the sauce to thicken slightly.
🔧Equipment
- Large mixing bowl
- 9×13-inch baking dish (or similar oven-safe dish)
- Medium saucepan
- Whisk
- Cheese grater
- Mandoline or sharp knife (for slicing potatoes)
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Potatoes Au Gratin Works
❓ Frequently Asked Questions About Potatoes Au Gratin
1. Can I make au gratin potatoes ahead of time?
Yes, you can prepare au gratin potatoes ahead of time. Assemble the dish completely, cover it with foil, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes before baking as directed. You may need to add 10-15 extra minutes to the baking time since it will be cold from the fridge.
2. What kind of cheese works best for au gratin potatoes?
The best cheeses for au gratin potatoes are those that melt well and have a rich, creamy flavor. Gruyère, sharp cheddar, and Swiss cheese are popular choices. You can also use a blend of cheeses for more depth of flavor. Avoid pre-shredded cheese, as it often contains anti-caking agents that can make the sauce grainy.
3. Why did my au gratin potatoes turn out watery?
Watery au gratin potatoes usually result from not slicing the potatoes thinly enough or not baking them long enough to evaporate excess moisture. To prevent this, slice the potatoes no thicker than ⅛ inch, and let the dish bake until the top is golden brown and bubbly. You can also parboil the potatoes for 5-7 minutes before layering to help remove some of their starch.
4. Can I use heavy cream instead of milk in au gratin potatoes?
Yes, you can substitute heavy cream for milk to make the dish richer and creamier. However, keep in mind that heavy cream has a higher fat content, so the sauce will be thicker and more indulgent. If you prefer a lighter version, you can use half-and-half or a mix of milk and cream.
5. How do I store and reheat leftover au gratin potatoes?
Store leftover au gratin potatoes in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover the dish with foil and warm it in a 350°F (175°C) oven for about 20-25 minutes, or until heated through. You can also reheat individual portions in the microwave, but the texture may be softer. For best results, avoid freezing, as the potatoes can become mushy when thawed.
