“Indulge in a creamy, cheesy delight with our Au Gratin Potatoes recipe! Layers of thinly sliced potatoes, bathed in a rich, velvety sauce, and baked to golden perfection. This classic comfort dish is the epitome of satisfaction, offering a perfect blend of textures and flavors in every bite. Whether you’re hosting a cozy family dinner or a festive gathering, these Au Gratin Potatoes will surely steal the show and leave everyone craving more.”
Au Gratin Potatoes Recipe
Equipment
- 1 Mandoline Slicer
- 1 Whisk
- 1 Baking Dish
- 1 Saucepan
- 1 Spatula
- 1 Oven
Ingredients
- Butter to grease the baking dish.
- 2½ pounds Russet potatoes 3 to 4 peeled and sliced very thin.
- 1½ teaspoons salt
- ¼ teaspoon freshly ground black pepper
- 1 cup 4 oz finely grated Parmigiano-Reggiano
- 2¼ cups heavy cream
- Fresh thyme for serving (optional)
Instructions
- Set the oven’s temperature to 350°F. In a large saucepan over medium-high heat, heat the butter. Add the onions and cook for 5 to 6 minutes, or until they are tender and translucent. After adding the garlic, heat it for one more minute.
- Mix in the flour until well combined. Simmer for one or two minutes. Add the cream and milk, stirring constantly to avoid clumps. Bring it gradually to a boil, then lower the heat and simmer it until it thickens a little.
- When the salt, cheddar, and parmesan cheeses are added, stir until they melt.
- When the potatoes are added, mix them in completely. Transfer the blend into a 2-quart baking dish.
- Add the remaining Parmesan cheese over top. Put foil over it. Depending on how thickly the potatoes are sliced, bake the potatoes for one hour or until they are cooked.
- After 20 minutes, or until the top is lightly browned, remove the cover and continue baking.
- Give it a good five minutes to settle before serving. If desired, add some chopped parsley as a garnish.
Notes
- Proceed as directed through the beginning of step 5 if you would want to prepare these in advance.
- Once baked for thirty minutes, take it out and allow it to cool on the counter to room temperature.
- After that, cover and chill for the night.
- When you are ready to serve the next day, keep baking for a further 25 to 30 minutes, making sure they are thoroughly warmed through.
Nutrition Facts
| Nutrition | Value |
|---|---|
| Calories | 167cal |
| Carbohydrates | 14.2g |
| Protein | 5.7g |
| Fat | 10g |
| Saturated Fat | 6g |
| Sodium | 281mg |
| Iron | 0.7mg |
| Calcium | 160mg |
| Vitamin A | 300IU |
| Potassium | 364mg |
What Is the Difference Between Scalloped and Au Gratin Potatoes?
Cheese ultimately makes all the difference. In most cases, scalloped potatoes are cooked without a cheese topping in a simple cream sauce until they are soft and supple. Au gratin potatoes are a tad more decadent. A generous amount of cheese is used both on top of the dish and in between the potato layers.
Why Are My Au Gratin Potatoes Watery?
Instead of slicing your potatoes, you may have chosen pre-prepared ones from the refrigerated department, which may contain preservatives that make them somewhat watery. Ensure to thoroughly drain and pat dry your potatoes before adding them to your casserole if you keep them in water to prevent discoloring.