Introduction
Potatoes au gratin is a decadent, comforting side dish featuring thinly sliced potatoes layered with a rich, creamy cheese sauce, baked until golden and bubbly. A staple in French and American cuisines, this dish is perfect for holiday gatherings, family dinners, or elevating everyday meals. Its luscious texture and savory flavor make it a crowd-pleaser, yet it’s simple enough for home cooks with basic ingredients. This recipe delivers a classic cheesy potato au gratin that is customizable for dietary needs and ideal with roasted meats or as a vegetarian main.
Ingredients
- 2 lbs russet potatoes (about 4 medium), peeled and sliced 1/8-inch thick
- 2 cups heavy cream
- 1 cup whole milk
- 2 tbsp all-purpose flour
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg (optional, for warmth)
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter, for greasing the dish
- Optional: 1/4 cup chopped fresh chives or parsley, for garnish
- Optional: 1/2 tsp dried thyme or 1 tbsp fresh thyme leaves
Step-by-Step Process
- Prepare Potatoes: Peel potatoes and slice thinly (1/8-inch) using a mandoline or sharp knife for uniform slices. Place in a bowl of cold water to prevent browning.
- Make Cheese Sauce: In a medium saucepan, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant. Whisk in flour and cook for 1 minute to form a roux. Slowly whisk in heavy cream and milk, stirring until smooth. Add salt, pepper, and optional nutmeg. Cook, stirring, until sauce thickens slightly, about 3-4 minutes. Remove from heat and stir in 1 cup cheddar and 1/4 cup Parmesan until melted.
- Assemble Dish: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter. Drain and pat potatoes dry. Layer half the potato slices in the dish, overlapping slightly. Pour half the cheese sauce over the potatoes, spreading evenly. Sprinkle with optional thyme. Layer remaining potatoes and pour over the remaining sauce.
- Top and Bake: Sprinkle remaining 1/2 cup cheddar and 1/4 cup Parmesan on top. Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 20-25 minutes, until potatoes are tender and top is golden and bubbly. Check doneness with a fork; potatoes should be soft.
- Rest and Serve: Let the dish rest for 10 minutes to set. Garnish with optional chives or parsley. Serve hot as a side or main dish.
Tips for Better Potatoes Au Gratin
- Use a mandoline for even, thin potato slices to ensure uniform cooking.
- Choose russet potatoes for a starchy, creamy texture; Yukon golds work for a buttery flavor.
- Soak potato slices in water to remove excess starch and prevent oxidation.
- Stir sauce constantly to avoid lumps; keep heat medium to prevent scorching.
- Cover with foil initially to trap steam and cook potatoes evenly.
- Let the dish rest before serving to allow the sauce to thicken.
- Test doneness by piercing potatoes with a fork; they should be tender but not mushy.
- Broil for 1-2 minutes at the end for an extra crispy, golden top, if desired.
Variations and Customization
- Gruyère Au Gratin: Replace cheddar with 1 1/2 cups shredded Gruyère for a nutty flavor.
- Vegan Au Gratin: Use cashew cream (1 cup cashews blended with 1 1/2 cups water), plant-based milk, and vegan cheese.
- Bacon Au Gratin: Add 1/2 cup cooked, crumbled bacon between layers.
- Spicy Au Gratin: Mix 1/4 tsp cayenne or 1 tbsp diced jalapeños into the sauce.
- Mushroom Au Gratin: Sauté 1 cup sliced mushrooms and layer with potatoes.
- Sweet Potato Au Gratin: Swap russets for sweet potatoes and add 1/2 tsp cinnamon.
- Gluten-Free Au Gratin: Replace flour with 1 tbsp cornstarch or gluten-free flour.
- Herbed Au Gratin: Add 1 tsp dried rosemary or 2 tbsp fresh sage to the sauce.
Storage and Serving Tips
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the oven at 350°F for 15-20 minutes, covered with foil, or microwave in short bursts.
- Freeze unbaked or baked au gratin in a freezer-safe dish for up to 2 months; thaw overnight in the fridge before baking or reheating.
- Serve as a side with roast beef, ham, or grilled chicken, or as a vegetarian main with a salad.
- Use leftovers in a breakfast casserole or layer in a sandwich.
- Keep warm in a 200°F oven if serving in batches.
- Avoid leaving at room temperature for more than 2 hours.
- Pair with a crisp white wine like Chardonnay or a light red like Pinot Noir.
Nutritional Information
Based on 6 servings (about 1 cup each, without optional add-ins):
- Calories: 420 kcal
- Total Fat: 31g
- Saturated Fat: 19g
- Trans Fat: 0g
- Cholesterol: 95mg
- Sodium: 610mg
- Total Carbohydrates: 26g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 12g
- Vitamin A: 25% Daily Value
- Vitamin C: 15% Daily Value
- Calcium: 30% Daily Value
- Iron: 8% Daily Value
Note: Nutritional values vary based on ingredient brands and optional add-ins. This dish is rich in calories and fat due to the cream and cheese. For dietary needs, try vegan or gluten-free variations. Its creamy texture makes it a decadent side.
Conclusion
This potatoes au gratin recipe delivers a creamy, cheesy comfort dish that’s perfect for holidays, family dinners, or cozy nights. Its rich sauce and golden crust make it a favorite for home cooks. The layered potatoes and customizable flavors create a versatile, crowd-pleasing side. This recipe is sure to become a classic, cherished for its warmth and indulgent taste.
Potatoes Au Gratin Recipe: Creamy, Cheesy Comfort Food
Creamy, cheesy layered potatoes baked to golden perfection, ideal as a side dish for holidays or dinners.
Ingredients
- 2 lbs russet potatoes peeled and sliced 1/8-inch thick
- 2 cups heavy cream
- 1 cup whole milk
- 2 tbsp all-purpose flour
- 2 cloves garlic minced
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ tsp nutmeg optional
- 1 ½ cups shredded sharp cheddar cheese divided
- ½ cup grated Parmesan cheese
- 2 tbsp unsalted butter
- Optional: 1/4 cup chopped chives or parsley
- Optional: 1/2 tsp dried thyme
Instructions
- Peel and slice potatoes thinly; soak in cold water.
- Melt butter; cook garlic, whisk in flour, then add cream, milk, salt, pepper, and nutmeg. Stir in 1 cup cheddar and 1/4 cup Parmesan until melted.
- Preheat oven to 375°F; grease a 9x13-inch dish. Layer half the potatoes, add half the sauce, and optional thyme. Repeat with remaining potatoes and sauce.
- Top with 1/2 cup cheddar and 1/4 cup Parmesan. Bake covered for 45 minutes, then uncovered for 20-25 minutes until golden.
- Rest 10 minutes; garnish with chives or parsley. Serve hot.
Notes
- Use a mandoline for even slices.
- Soak potatoes to remove starch.
- Let rest for a thicker sauce.
- Serve with roast beef or salad.
