Au Gratin Potatoes Recipe

Introduction

Au Gratin Potatoes are a classic comfort food featuring thinly sliced potatoes baked in a creamy, cheesy sauce until golden and bubbly. This dish is perfect as a hearty side that pairs wonderfully with a variety of main courses. With a crisp top and rich interior, it’s sure to become a family favorite.

Ingredients

• Butter, for greasing 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

1. Step 1: Preheat the oven to 350°F. Grease a 2-quart baking dish with butter.
2. Step 2: In a large saucepan over medium-high heat, melt butter. Add thinly sliced onions and cook for 5 to 6 minutes until tender and translucent. Stir in minced garlic and cook for an additional minute.
3. Step 3: Stir in flour until well combined and cook for 1 to 2 minutes to form a roux. Gradually add the heavy cream while stirring constantly to prevent lumps. Bring the mixture to a gentle boil, then reduce heat and simmer until it thickens slightly.
4. Step 4: Add salt and grated Parmigiano-Reggiano, stirring until the cheese melts completely.
5. Step 5: Add the sliced potatoes to the sauce and mix well to coat evenly. Pour the mixture into the prepared baking dish.
6. Step 6: Sprinkle the remaining Parmesan cheese over the top, then cover with foil. Bake for approximately 1 hour, or until the potatoes are tender when pierced.
7. Step 7: Remove the foil after about 20 minutes or when the top just starts to brown. Continue baking uncovered until the top is lightly golden and bubbly.
8. Step 8: Let the dish rest for about 5 minutes before serving. Garnish with fresh thyme or chopped parsley if desired.

Tips & Variations

• For a richer flavor, mix Gruyère cheese with the Parmesan before baking.
• Slicing the potatoes very thin ensures they cook evenly and absorb the creamy sauce better.
• If fresh thyme isn’t available, a pinch of dried thyme or rosemary can add a nice herbal note.
• Use a mandoline slicer for uniform potato slices to improve texture and cooking time.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F until warmed through to maintain the creamy texture and avoid drying out. Avoid microwaving if possible, as it can make the sauce separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the dish a day in advance, cover it tightly, and refrigerate. Bake it on the day you want to serve it, adding extra time if baking straight from the fridge.

Can I use other types of potatoes?

Russet potatoes work best for this recipe due to their starch content which helps create a creamy texture. However, Yukon Gold potatoes are a good alternative for a slightly waxier consistency.

Au Gratin Potatoes Recipe

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★★★★★

4.5 from 107 reviews

• Author: Matteo
• Total Time: 1 hour 40 minutes
• Yield: 8 servings 1x

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Description

This classic Au Gratin Potatoes recipe features thinly sliced Russet potatoes baked in a rich and creamy cheese sauce made with Parmigiano-Reggiano and cheddar cheeses. Perfectly baked to a golden brown top with a luscious, cheesy interior, this comforting dish is a great side for any meal.

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Ingredients

Scale 1x2x3x

For the Dish

• Butter, for greasing the baking dish

For the Potatoes and Sauce

• 2½ pounds Russet potatoes (3 to 4 large), peeled and sliced very thin
• 1½ teaspoons salt
• ¼ teaspoon freshly ground black pepper
• 1 cup (4 oz) finely grated Parmigiano-Reggiano cheese
• 2¼ cups heavy cream
• 1 cup shredded cheddar cheese
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup milk

For Garnish (Optional)

• Fresh thyme or chopped parsley

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Instructions

1. Preheat and Prepare: Set your oven temperature to 350°F (175°C). Grease a 2-quart baking dish generously with butter to prevent sticking.
2. Cook Onions and Garlic: Heat butter in a large saucepan over medium-high heat. Add the chopped onions and cook for 5 to 6 minutes until tender and translucent. Add minced garlic and cook for an additional 1 minute, stirring to avoid burning.
3. Create the Cream Sauce: Stir in the flour until fully combined with the onion mixture. Let it cook for about 1 to 2 minutes to eliminate the raw flour taste. Gradually whisk in the heavy cream and milk, stirring constantly to prevent lumps. Bring the mixture slowly to a boil, then reduce heat to low and simmer until the sauce thickens slightly.
4. Add Cheese and Seasoning: Add salt, freshly ground black pepper, shredded cheddar cheese, and the grated Parmigiano-Reggiano to the sauce. Stir continuously until the cheeses melt completely and the sauce is smooth.
5. Combine Potatoes with Sauce: Add the thinly sliced potatoes to the cream and cheese sauce, mixing gently but thoroughly to ensure all slices are coated evenly.
6. Assemble and Bake: Transfer the potato mixture into the prepared baking dish. Sprinkle the remaining Parmesan cheese evenly over the top. Cover the dish with aluminum foil.
7. Initial Bake: Bake in the preheated oven for approximately 1 hour, or until the potatoes are tender when pierced with a fork. Baking time depends on the thickness of the slices.
8. Bake Uncovered for Browning: Remove the foil after the initial 40 minutes or once the top begins to lightly brown. Continue baking uncovered for about 20 minutes or until the top is golden and bubbly.
9. Rest and Serve: Allow the gratin to rest for 5 minutes after removing it from the oven to settle the flavors and make serving easier. Garnish with fresh thyme or chopped parsley if desired and serve warm.

Notes

• For best results, slice potatoes very thinly using a mandoline for even cooking.
• Adjust baking time according to the thickness of potato slices to avoid undercooked or overly soft potatoes.
• Heavy cream and milk combination creates a creamy texture; avoid using low-fat milk for best richness.
• This dish can be prepared ahead of time; refrigerate before baking and add a few extra minutes to the cooking time if baking from chilled.
• Leftovers can be refrigerated and reheated in the oven to maintain crispness.

• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: French

Keywords: Au Gratin Potatoes, Potato Gratin, Cheesy Potatoes, Baked Potatoes, Side Dish, Comfort Food