If you are craving a creamy, cheesy, and utterly comforting dish, this Potatoes Au Gratin Recipe is about to become your new favorite. Rich layers of buttery Yukon Gold potatoes, sautéed onions and garlic, and a luscious homemade cheese sauce come together to create a warm hug in every bite. Whether it’s a holiday dinner or a cozy weeknight meal, this classic French-inspired casserole elevates simple ingredients into a stunning, satisfying side that everyone will rave about.
Ingredients You’ll Need
This recipe relies on straightforward, kitchen-friendly ingredients that work in harmony to produce a delightful texture and unforgettable flavor. Each element, from the creamy milk to the sharp cheddar, plays a vital role in building your perfect Potatoes Au Gratin Recipe.
- ¼ cup unsalted butter: Adds rich depth and helps sauté the aromatics to fragrant perfection.
- 1 medium onion, chopped: Provides sweetness and a subtle bite that balances the creaminess.
- 3 cloves garlic, minced: Brings a warm, aromatic punch essential to the sauce.
- ¼ cup all-purpose flour: Thickens the sauce for that smooth, velvety consistency.
- 1 cup low-sodium or no-sodium chicken broth: Lends a savory undertone without overpowering the cheese.
- 2 cups whole milk (or half and half): The creamy base that makes every bite lush and smooth.
- ½ teaspoon salt, or to taste: Enhances all the flavors without making the dish taste salty.
- ½ teaspoon black pepper, or to taste: Adds just the right amount of warmth and bite.
- 1 tablespoon fresh thyme, chopped, for garnish: Offers freshness and an herbaceous finish.
- 3 pounds Yukon Gold potatoes, sliced into â…›-inch rounds: The star of the dish, with a buttery texture and golden color.
- 2 cups freshly grated white cheddar cheese: Delivers sharp, melty cheese flavor to every bite.
- ½ cup freshly grated Parmesan cheese: Adds a savory, nutty contrast on top for a golden crust.
How to Make Potatoes Au Gratin Recipe
Step 1: Preheat and Prep
Start by warming your oven to 350°F (175°C). Lightly grease a 9×13 inch casserole dish with cooking spray to ensure your potatoes don’t stick and come out perfectly golden. Setting the stage well now means easier cleanup and fabulous presentation later.
Step 2: Sauté Vegetables
Melt the butter in a skillet over medium-low heat and toss in the chopped onion and minced garlic. Gently cook them until they’re soft and fragrant, releasing their natural sweetness. This step is crucial for building a flavorful foundation before adding the flour that thickens your sauce.
Step 3: Make the Sauce
Sprinkle the flour over the softened aromatics and stir constantly for about two minutes. This cooks the flour taste away while ensuring it thickens properly. Gradually whisk in the chicken broth and milk until smooth, then bring the sauce to a gentle boil. Stir frequently and season with salt and pepper to balance the flavors perfectly.
Step 4: Layer Ingredients
Now comes the fun part: layering. Begin with one-third of the thinly sliced potatoes in your casserole dish. Pour over one-third of the creamy sauce and sprinkle half a cup of cheddar cheese on top. Repeat these layers twice more, finishing with the Parmesan cheese crowning the dish for that irresistible golden crust.
Step 5: Bake Your Potatoes Au Gratin Recipe
Cover your casserole dish with aluminum foil to trap the moisture and bake for 45 minutes. Then remove the foil and bake for another 45 minutes, allowing the top to brown and the potatoes to become tender. For a final flourish, pop the dish under the broiler a few minutes to deepen that golden color without burning. This slow bake ensures each layer melts and melds beautifully.
Step 6: Serve
Once baked, garnish with freshly chopped thyme. This tiny touch adds vibrant color and a fresh herbal note that contrasts perfectly with the rich creaminess. Serve your Potatoes Au Gratin Recipe piping hot, and watch everyone reach for seconds.
How to Serve Potatoes Au Gratin Recipe
Garnishes
Fresh herbs like thyme or chives bring a pop of color and a fragrant lift to balance the dish’s richness. A light sprinkle of cracked black pepper can also add a little bite right before serving.
Side Dishes
This creamy potatoes dish pairs excellently with roasted veggies, grilled chicken, or a simple green salad to add some freshness. Try it alongside a juicy steak or glazed ham for a hearty meal that will impress any guest.
Creative Ways to Present
For a charming twist, serve individual portions in small ramekins, perfect for dinner parties or intimate gatherings. Alternatively, add a touch of smoked paprika on top before baking for a smoky flair. You can also stir in caramelized onions or crispy bacon for a decadent upgrade.
Make Ahead and Storage
Storing Leftovers
Place any leftover Potatoes Au Gratin Recipe in an airtight container and refrigerate for up to 4 days. The flavors actually deepen after resting, making it a fantastic dish for next-day enjoyment.
Freezing
You can freeze this dish before baking by covering it tightly with plastic wrap and aluminum foil. It will keep for up to 2 months. Thaw overnight in the fridge and bake as directed when ready to serve.
Reheating
Reheat leftovers in the oven at 350°F (175°C) covered with foil to keep the potatoes moist. Warm for about 20 minutes or until heated through. If you want to refresh the crispy top, remove the foil for the last 5 minutes.
FAQs
Can I use a different type of potato for this recipe?
Yukon Gold potatoes work best due to their buttery flavor and creamy texture, but Russets or red potatoes can be used in a pinch. Just keep in mind that firmer potatoes may require slightly longer baking time.
Is there a way to make this dish vegetarian?
Absolutely! Substitute the chicken broth with vegetable broth to keep the flavors rich and plant-based without compromising the sauce’s deliciousness.
Can I make this recipe dairy-free?
You can try using plant-based milk like oat or almond milk and vegan butter, along with dairy-free cheese alternatives. The texture and taste will be different but still tasty and creamy.
How thin should I slice the potatoes?
Slicing the potatoes into â…›-inch rounds is ideal for even cooking and achieving that classic au gratin texture. Thicker slices may remain firmer and increase baking time.
Why do I need to cover the casserole with foil during baking?
Covering the casserole with foil traps moisture so the potatoes cook evenly and stay tender without drying out. Removing it partway through allows the top to brown beautifully.
Final Thoughts
If you are ready to wow your family and friends with a dish that feels both luxurious and homey, this Potatoes Au Gratin Recipe is your golden ticket. It’s straightforward enough to whip up any day but impressive enough for special occasions. Dive in, savor each creamy cheesy bite, and enjoy the warmth this classic side brings to your table.
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Potatoes Au Gratin Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French
Description
This classic Potatoes Au Gratin recipe features tender Yukon Gold potato slices baked in a creamy, cheesy sauce made from a rich blend of cheddar and Parmesan cheeses. Sautéed onions and garlic add depth of flavor to the béchamel-style sauce. The dish is baked to golden perfection and garnished with fresh thyme, making it an ideal comfort food side for any special dinner or holiday meal.
Ingredients
For the 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
For the Potatoes:
- 3 pounds Yukon Gold potatoes, sliced into â…›-inch rounds
For the Cheese Topping:
- 2 cups freshly grated white cheddar cheese
- ½ cup freshly grated Parmesan cheese
For Garnish:
- 1 tablespoon fresh thyme, chopped
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch casserole dish with cooking spray to prevent sticking.
- Sauté Vegetables: In a skillet over medium-low heat, melt ¼ cup unsalted butter. Add the chopped onion and minced garlic, cooking until softened and fragrant. Sprinkle the flour over the mixture and cook, stirring constantly, for about 2 minutes to form a roux.
- Make Sauce: Gradually whisk in the chicken broth and whole milk until the sauce is smooth. Bring this mixture to a boil over medium heat while whisking constantly to avoid lumps. Season the béchamel sauce with salt and black pepper according to taste.
- Layer Ingredients: In the prepared casserole dish, arrange one-third of the potato slices evenly. Pour in one-third of the sauce over the potatoes, then sprinkle with ½ cup of the grated white cheddar cheese. Repeat this layering process two more times, finishing with the Parmesan cheese on top.
- Bake: Cover the casserole dish with aluminum foil and bake in the preheated oven for 45 minutes. Then remove the foil and bake uncovered for another 45 minutes or until the potatoes are tender and the top is golden brown. For extra browning, briefly broil the dish for a few minutes, watching carefully to prevent burning.
- Serve: Remove from oven, garnish with freshly chopped thyme, and serve hot as a comforting and flavorful side dish.
Notes
- Use Yukon Gold potatoes for their creamy texture and ability to hold shape during baking.
- For a richer sauce, substitute whole milk with half and half.
- Ensure potatoes are sliced uniformly to ensure even cooking.
- Broiling at the end is optional but adds a beautiful golden crust.
- Low-sodium broth helps control saltiness; adjust seasoning as needed.
- Leftovers can be refrigerated and gently reheated in the oven to maintain the creamy texture.
