Name: Au Gratin Potatoes
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 3 pounds russet potatoes, peeled and thinly sliced (about 1/8-inch thick); 1 tablespoon olive oil; 1 medium yellow onion, thinly sliced; 2 cloves garlic, minced; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 2 cups whole milk, warmed; 1 cup heavy cream; 1 teaspoon salt, or to taste; ½ teaspoon black pepper, or to taste; ¼ teaspoon nutmeg, freshly grated if possible; 1 ½ cups shredded Gruyère cheese, divided; 1 cup shredded sharp cheddar cheese, divided; Optional: ¼ cup grated Parmesan cheese for topping

Description

A classic and comforting recipe for tender potatoes baked in a creamy, cheesy sauce with a golden-brown topping. Perfect as a side dish for any meal.

Ingredients

Scale

3 pounds russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
1 tablespoon olive oil
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk, warmed
1 cup heavy cream
1 teaspoon salt, or to taste
½ teaspoon black pepper, or to taste
¼ teaspoon nutmeg, freshly grated if possible
1 ½ cups shredded Gruyère cheese, divided
1 cup shredded sharp cheddar cheese, divided
Optional: ¼ cup grated Parmesan cheese for topping

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Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add thinly sliced onion and cook until softened and translucent, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. Remove from skillet and set aside.
3. In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to create a pale roux.
4. Gradually whisk in warmed whole milk, a little at a time, until thickened. Stir in heavy cream.
5. Season with salt, pepper, and nutmeg. Taste and adjust.
6. Remove from heat. Stir in 1 cup Gruyère and ½ cup cheddar cheese until melted.
7. Layer about one-third of the potatoes in the baking dish. Spread one-third of the cheese sauce over them. Sprinkle with one-third of the reserved Gruyère and cheddar. Repeat layers twice more.
8. Cover dish tightly with foil. Bake for 45 minutes.
9. Remove foil. Bake uncovered for 20-30 minutes more, until potatoes are tender and top is golden brown.
10. Let rest for 10-15 minutes before serving.

Notes

Store leftover Au Gratin Potatoes in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 325°F (160°C), covered with foil, until heated through. Remove foil for the last 5-10 minutes for a crispier top.

Prep Time: 25 minutes
Cook Time: 75 minutes
Category: Side Dish
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 650mg
Fat: 30g
Carbohydrates: 35g
Fiber: 4g
Protein: 12g