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Classic Au Gratin Potatoes

Classic Au Gratin Potatoes
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Classic Au Gratin Potatoes combine tender, thinly sliced potatoes with a rich, creamy cheese sauce baked to a golden, bubbly perfection. This comforting and versatile side dish is easy to prepare with simple ingredients, delivering a velvety texture and deliciously cheesy layers perfect for any occasion, from holiday feasts to cozy weeknight dinners.

Ingredients

Scale

Potatoes

  • 2 pounds Russet or Yukon Gold potatoes, peeled and sliced 1/8 inch thick

Cheese

  • 2 cups sharp cheddar cheese, shredded

Cream Sauce

  • 2 cups heavy cream
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of ground nutmeg (optional)

Instructions

  1. Prepare the Potatoes: Peel and slice your potatoes into uniform, thin rounds about 1/8 inch thick. This ensures even cooking and creates the perfect tender layers within the dish.
  2. Make the Creamy Cheese Sauce: In a saucepan, melt butter and sauté minced garlic until fragrant. Stir in flour to form a roux, then slowly whisk in heavy cream, cooking until the sauce thickens pleasantly. Add in shredded cheddar cheese, salt, pepper, and a pinch of nutmeg, stirring until the cheese melts smoothly into the sauce.
  3. Layer the Potatoes and Sauce: Arrange a layer of potato slices in a greased baking dish, then pour over a portion of the cheese sauce. Repeat the layers until all potatoes and sauce are used, finishing with a generous cheese topping to create that irresistible golden crust.
  4. Bake Until Golden and Bubbling: Cover the dish with foil and bake at 350°F (175°C) for about 45 minutes. Remove the foil and bake for an additional 15 minutes until the top is bubbling and golden brown. Let it rest briefly before serving to set the layers.

Notes

  • Consistent Slices: Use a mandoline slicer for evenly thin potatoes, ensuring uniform cooking.
  • Don’t Skip the Roux: Thickening the cream sauce with flour prevents it from being too runny and helps it cling to potatoes better.
  • Use High-Quality Cheese: Good cheddar makes a huge difference in flavor and melt, so choose one that’s sharp and fresh.
  • Let the Dish Rest: Allow the au gratin to sit for 10 minutes after baking to thicken up, making it easier to cut and serve.
  • Cover with Foil Initially: This prevents the top from burning while ensuring potatoes cook all the way through.

Nutrition

Keywords: Classic Au Gratin Potatoes, creamy potatoes, cheesy potatoes, baked potatoes, comfort food, side dish, holiday side, easy recipe

Find it online: https://marycorner.com/classic-au-gratin-potatoes/