Au gratin potatoes are the epitome of comfort food. Imagine thinly sliced potatoes drenched in a creamy cheese sauce and baked to perfection. This dish is as indulgent as it sounds, with layers of flavor that will make your taste buds dance. Whether you’re cooking for a holiday, a cozy family meal, or a special dinner, these potatoes will quickly become a crowd favorite.
Why You’ll Love This Recipe
There’s so much to love about au gratin potatoes:
- Creamy & Cheesy: The luscious cheese sauce and melt-in-your-mouth potatoes are a match made in heaven.
- Simple Ingredients: With just a few ingredients, you can easily whip up this classic side dish.
- Versatile: Perfect for pairing with a variety of mains like roasted meats, baked chicken, or even a hearty salad.
- Impressive & Crowd-Pleasing: This dish looks and tastes fancy, but it’s easy enough to prepare for a casual dinner or a festive gathering.
A Peek into Au Gratin Potatoes’ Story
Au gratin potatoes have a rich history rooted in French cuisine. Here are a few fun facts:
- French Origins: “Gratin” comes from the French word for crust, referring to the golden, cheesy topping.
- Culinary Evolution: Originally a simple potato dish, it became a cheesy classic in the 19th century.
- Global Love: Variations exist worldwide, from creamy American versions to herbed European twists.
- Comfort Food Staple: It’s a holiday favorite, especially at Thanksgiving and Christmas tables.
This timeless dish brings warmth and tradition to your plate.
Ingredients
- 1 lb Yukon Gold potatoes (about 7 large)
- 1 medium onion, sliced into rings (optional)
- Salt and ground black pepper to taste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour (can use Cup4Cup gluten-free flour)
- ½ teaspoon salt
- 2 cups whole milk (can use 2%)
- 1 cup shredded fontina cheese (more for topping)
- ½ cup shredded Gruyère cheese (or mild white cheddar, more for topping)
- ½ cup shredded Parmigiano cheese (more for topping)
- Fresh thyme, rosemary, or fresh parsley for garnish
How to Make Au Gratin Potatoes
- Preheat the oven: Set it to 375°F. Lightly grease a 2.5-quart baking dish (or an 8×12-inch pan) with nonstick spray or butter.
- Prepare the potatoes: Wash and slice the potatoes into ⅛-inch thin slices. Slice the onion thinly, if using. Layer the potatoes and onions in little stacks, placing the stacks upright in the prepared pan. Season with salt and pepper.
- Make the cheese sauce: In a medium saucepan, melt the butter over medium heat. Slowly whisk in the flour, and then gradually add the milk while whisking continuously to avoid lumps. Cook for about 3 minutes, whisking constantly, until the mixture thickens and sticks to the back of a spoon. Remove from heat and stir in the cheeses until melted and smooth.
- Assemble the dish: Pour the cheese sauce over the uncooked potatoes and onions. Cover with foil (sprayed with cooking spray), and sprinkle with a bit of all the cheeses to cover the top. Bake for 60 minutes.
- Final bake: Remove the foil, add a bit more cheese on top, and bake uncovered for an additional 15 minutes, or until lightly browned and the potatoes are tender.
- Cool and serve: Let the dish cool for 15 minutes before serving. Garnish with fresh herbs like thyme or rosemary and enjoy!
Au Gratin Potatoes Tips and Twists
- Tip 1: For extra flavor, add a dash of garlic powder or fresh minced garlic to the sauce.
- Tip 2: To achieve an even creamier texture, replace part of the milk with heavy cream.
- Tip 3: Use a mandoline slicer for perfectly even potato slices.
- Tip 4: For a more rustic version, skip the onions and instead add some crispy bacon or sautéed mushrooms.
- Tip 5: Add a dash of nutmeg to the cheese sauce for a unique flavor note.
Variations:
- Vegan version: Substitute the dairy products with non-dairy alternatives like coconut milk and dairy-free cheese.
- Herb-infused: Add fresh rosemary or thyme to the sauce to infuse extra flavor.
- Meat lover’s: Incorporate cooked sausage, ground beef, or ham between the layers for added richness.
Storage, Reheating, and Make-Ahead Tips
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F for about 15 minutes or until hot throughout. Alternatively, microwave in short intervals, stirring in between.
- Make-Ahead: Prepare the dish up to the point of baking. Cover tightly and refrigerate for up to a day. When ready, bake as directed, adding an extra 10-15 minutes to the baking time.
Serving Suggestions
These au gratin potatoes are perfect when paired with a variety of dishes:
- Serve with a juicy roast chicken for a complete meal.
- Pair with a grilled steak or tenderloin for a deliciously indulgent dinner.
- Enjoy alongside a fresh salad with a tangy vinaigrette to balance the richness.
FAQ About Au Gratin Potatoes
- Can I use different types of potatoes?
Yes! Yukon Gold potatoes are ideal for their creamy texture, but russet potatoes work well too. Just be sure to slice them thinly for even cooking. - Can I skip the onions?
Absolutely! The onions are optional, so feel free to leave them out if you prefer a more traditional version. - Can I make this dish ahead of time?
Yes, you can prepare the dish a day in advance and refrigerate it before baking. Just add extra baking time when you’re ready to cook it. - How do I make the potatoes crispy on top?
For a crispier top, broil the dish for the last few minutes of baking. Just keep an eye on it to prevent burning! - Can I freeze au gratin potatoes?
Yes, you can freeze it before baking. Wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge and then bake as directed.
Conclusion
Now that you know how to make au gratin potatoes, you can serve this creamy, cheesy dish at any meal. Whether it’s for a holiday feast or a simple family dinner, this dish will leave everyone asking for seconds. Enjoy the rich flavors and comforting texture of this classic French side dish!
Au Gratin Potatoes Recipe
These easy-to-make au gratin potatoes are creamy, cheesy, and perfect for beginner cooks. With just a few simple ingredients, you’ll create a comforting side dish that pairs beautifully with any main course. Try this delicious recipe today and impress your guests!
Servings 4 servings
Calories 350kcal
Ingredients
- 1 lb Yukon Gold potatoes about 7 large
- 1 medium onion, sliced into rings (optional)
- Salt and ground black pepper to taste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour can use gluten-free flour
- ½ teaspoon salt
- 2 cups whole milk can use 2%
- 1 cup shredded fontina cheese more for topping
- ½ cup shredded Gruyère cheese or mild white cheddar, more for topping
- ½ cup shredded Parmigiano cheese more for topping
- Fresh thyme, rosemary, or fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a 2.5-quart baking dish with butter or cooking spray.
- Slice potatoes into ⅛-inch thick slices and layer them upright in the prepared baking dish. Season with salt and pepper.
- In a saucepan, melt butter, then whisk in flour. Gradually add milk, stirring constantly until the mixture thickens (about 10 minutes).
- Remove from heat and stir in the cheeses until melted and smooth.
- Pour the cheese sauce over the potatoes and cover with foil (sprayed with cooking spray).
- Bake for 60 minutes, then remove foil and top with more cheese. Bake for another 15 minutes or until golden and bubbly.
- Let cool for 15 minutes before serving. Garnish with fresh herbs.
Notes
For extra flavor, add minced garlic to the sauce. To make it heartier, consider layering in cooked bacon or sausage between the potato slices.
Nutrition:Calories: 350 per serving
Fat: 22g
Carbs: 35g
Protein: 9g
Fiber: 3g
Sodium: 500mg
Fat: 22g
Carbs: 35g
Protein: 9g
Fiber: 3g
Sodium: 500mg
Explore More Recipes
If you love comforting dishes like au gratin potatoes, you might also enjoy:
- Slow Cooker Tuscan Chicken Meatballs with Gnocchi – A hearty and creamy dish that pairs wonderfully with potatoes.
- Grilled Chicken Wraps – A light meal that complements the richness of your potatoes.
- Grilled Vegetables – A perfect fresh side to balance the creamy, cheesy potatoes.
Happy cooking!