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
Scale
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.
