Description
Classic Au Gratin Potatoes featuring thinly sliced Yukon Gold potatoes baked in a rich, creamy cheese sauce with layers of cheddar, gruyere, and Parmesan cheeses. This decadent side dish is perfect for holiday dinners or special occasions, offering a comforting blend of tender potatoes and melted cheese baked to golden perfection.
Ingredients
Scale
Potatoes and Vegetables
- 3 lbs Yukon Gold potatoes (thinly sliced, about 12 potatoes)
- ½ yellow onion (thinly sliced)
Sauce
- 4 tbsp unsalted butter (½ stick), plus more for greasing the pan
- 2 cloves garlic (minced)
- ¼ cup all-purpose flour
- 1½ cups whole milk
- 1 tsp kosher salt
- ½ tsp ground black pepper
Cheese
- 1 cup freshly shredded cheddar cheese
- 1½ cups freshly shredded gruyere cheese (divided)
- ½ cup freshly grated Parmesan cheese
Instructions
- Preheat the Oven: Preheat your oven to 350°F and grease a 9×13-inch baking dish with butter to prevent sticking.
- Layer Potatoes and Onions: Arrange the thinly sliced Yukon Gold potatoes and yellow onion evenly in layers within the prepared baking dish. Set aside while you prepare the sauce.
- Make the Cheese Sauce: In a medium saucepan over medium heat, melt 4 tablespoons of unsalted butter. Add minced garlic and cook until fragrant, about 1 minute. Sprinkle in the flour and whisk continuously until smooth and golden, roughly 1 minute.
- Add Milk and Seasonings: Slowly pour in the whole milk while whisking constantly to avoid lumps. Bring the mixture to a simmer. Remove from heat and whisk in kosher salt, ground black pepper, cheddar cheese, and ¾ cup of the shredded gruyere cheese until the cheese is fully melted and the sauce is smooth.
- Pour Sauce Over Potatoes: Pour the creamy cheese sauce evenly over the layered potatoes and onions in the baking dish.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 60 minutes or until the potatoes are tender when pierced with a knife in the center of the dish.
- Add Remaining Cheese and Bake Uncovered: Remove the foil and sprinkle the remaining ¾ cup gruyere and the grated Parmesan cheese evenly on top. Return to the oven and bake uncovered for an additional 15 to 20 minutes until the cheese melts and becomes bubbly.
- Optional Broil for Browning: For a golden-brown crust, broil the potatoes for 1 to 2 minutes, watching carefully to avoid burning.
- Serve: Garnish with fresh herbs if desired and serve warm as an indulgent side dish.
Notes
- Use Yukon Gold potatoes for their creamy texture and ability to hold shape when baked.
- Make sure to slice the potatoes thinly and uniformly for even cooking.
- Covering with foil during baking retains moisture, ensuring tender potatoes.
- Broiling briefly at the end creates a beautifully browned, crispy cheese crust.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven for best results.
- For a lighter version, substitute half-and-half or 2% milk instead of whole milk.
Nutrition
- Serving Size: 1 serving
- Calories: 413 kcal
- Sugar: 4 g
- Sodium: 698 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 67 mg
