Description
This classic Potatoes Au Gratin recipe features tender Yukon Gold potatoes layered with a creamy, cheesy sauce made from sautéed onions, garlic, and a blend of cheddar and Parmesan cheeses. Baked until golden and bubbly, this comforting dish is perfect as a savory side for any meal.
Ingredients
Scale
Cheese Sauce
- ¼ cup unsalted butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 1 cup low-sodium or no-sodium chicken broth
- 2 cups whole milk (or half and half)
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
Potatoes and Cheese
- 3 pounds Yukon Gold potatoes, sliced into ⅛-inch rounds
- 2 cups freshly grated white cheddar cheese
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon fresh thyme, chopped, for garnish
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch casserole dish with cooking spray to prevent sticking and ensure easy cleanup.
- Sauté Vegetables: In a skillet over medium-low heat, melt the butter. Add the chopped onion and minced garlic, cooking gently until softened and fragrant. Sprinkle the flour over the mixture and cook for an additional 2 minutes, stirring constantly to form a roux.
- Make Sauce: Gradually whisk in the chicken broth and whole milk until the mixture is smooth. Bring the sauce to a gentle boil over medium heat, whisking constantly, then season with salt and black pepper to taste.
- Layer Ingredients: Begin layering in the prepared casserole dish by placing one-third of the sliced potatoes evenly on the bottom. Pour one-third of the creamy sauce over the potatoes, then sprinkle with ½ cup of grated cheddar cheese. Repeat these layers two more times, finishing with a topping of Parmesan cheese.
- Bake: Cover the casserole dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake uncovered for an additional 45 minutes, or until the potatoes are tender and the top is golden brown. For an extra crispy top, broil for a few minutes if desired.
- Serve: Garnish the finished dish with freshly chopped thyme and serve hot as a flavorful, comforting side dish.
Notes
- Use Yukon Gold potatoes for a creamy texture; Russets can be used but may be less creamy.
- To make this dish vegetarian, substitute vegetable broth for chicken broth.
- Make sure to slice potatoes evenly to ensure even cooking.
- Broiling at the end helps achieve a beautifully browned, crispy cheese topping.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
- Prep Time: 30 minutes
- Cook Time: 1 hour 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
