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Perfect Au Gratin Potatoes Recipe

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4 from 15 reviews

This recipe for Perfect Au Gratin Potatoes features tender, thinly sliced moderate starch potatoes bathed in a rich, creamy cheese sauce made from a blend of cheddar and Parmesan. The casserole is baked until bubbly and golden on top, making a classic, comforting side dish guaranteed to please any crowd.

Ingredients

Potatoes and Vegetables

  • 2 pounds moderate starch potatoes (such as Russet)
  • 1/2 cup finely chopped yellow onion
  • 2 cloves garlic, minced

Dairy and Fats

  • 3 tablespoons butter
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 1/2 cups shredded Cheddar cheese
  • 1/3 cup grated Parmesan cheese, divided in half

Other Ingredients

  • 3 tablespoons all-purpose flour
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black or white pepper (optional)
  • Chopped parsley for garnish

Instructions

  1. Preheat and prepare the base: Preheat your oven to 350°F (175°C). In a large saucepan over medium-high heat, melt the butter and add the finely chopped onion. Cook until the onions are soft and translucent, about 5 to 6 minutes. Add the minced garlic and cook for an additional minute to release its aroma.
  2. Make the cheese sauce: Sprinkle the all-purpose flour over the cooked onions and garlic, stirring to combine and cook for 1 to 2 minutes to eliminate the raw flour taste. Slowly whisk in the whole milk and heavy cream, stirring constantly to prevent lumps. Bring the mixture to a gentle boil, then reduce the heat and let it simmer until slightly thickened.
  3. Add cheese and seasoning: Stir in the shredded Cheddar, half of the grated Parmesan, salt, and optional pepper until the cheeses melt smoothly into the sauce. This rich, creamy cheese sauce will coat the potatoes beautifully.
  4. Combine potatoes and sauce: Add the moderate starch potatoes to the sauce and stir until all slices are thoroughly coated with the cheesy mixture.
  5. Assemble and bake: Pour the potato and cheese mixture into a 2-quart casserole dish. Sprinkle the remaining Parmesan cheese evenly over the top. Cover the dish with aluminum foil and bake in the preheated oven for 1 hour, or until the potatoes are tender when pierced with a fork. Baking times can vary based on potato thickness.
  6. Finish baking uncovered: Remove the foil and bake for another 20 minutes uncovered. This step allows the top to brown lightly and excess moisture to evaporate, producing a beautifully golden, slightly crisp crust.
  7. Rest and garnish: Let the casserole sit for about 5 minutes before serving to allow the sauce to thicken and reduce any soupiness, especially if using lower starch potatoes like Yukon Gold. Garnish with chopped parsley if desired for a fresh, colorful finish.

Notes

  • Moderate starch potatoes such as Russets work best for au gratin to achieve proper texture; Yukon Gold will be creamier and more watery.
  • Adjust salt to taste depending on the saltiness of your cheeses.
  • Slicing potatoes uniformly helps in even cooking; aim for about 1/8 inch thickness.
  • You can use freshly grated cheeses for better melting and flavor compared to pre-shredded varieties.
  • Letting the casserole rest after baking helps the sauce thicken and enhances serving texture.
  • For a deeper golden crust, you can briefly broil after the final baking step, watching carefully to avoid burning.

Find it online: https://dishcooks.com/perfect-au-gratin-potatoes-recipe/