Au gratin potatoes are a comforting and savory cheesy side dish perfect for accompanying a hearty meal. The use of russet potatoes is integral to achieving the perfect texture—thinly sliced and layered, they become tender and melt-in-your-mouth as they absorb the creamy cheese sauce.
Creating a roux (a mixture of butter and flour) in the saucepan serves as the foundation for the cheese sauce. This technique ensures a smooth, lump-free sauce by allowing the flour to cook and incorporate seamlessly into the butter.
Adding milk to the roux creates a smooth velvety base that thickens as it simmers. This process is fundamental in achieving the desired creamy consistency of the sauce. The addition of shredded cheddar cheese introduces a rich, savory flavor and cheesy luscious texture.
Layering the sliced potatoes and cheese sauce creates a balanced blend of flavors with each bite. Baking the dish covered with foil for the initial time allows the potatoes to cook gently and evenly, while removing the foil towards the end ensures a beautiful crispy golden-brown top.
Au gratin potatoes are a versatile side dish that adds a touch of elegance to any meal. Whether you’re serving them as part of a holiday feast, a Sunday dinner, or a potluck gathering, their comforting and familiar flavors never fail to bring warmth to the table. Enjoy the hearty goodness of this classic recipe and the simplicity of a dish that stands the test of time.
Au Gratin Potatoes
Ingredients
- 2 lbs russet potatoes peeled and thinly sliced
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a saucepan over medium heat, melt the butter. Add the flour and whisk constantly for about 1-2 minutes to create a light roux.
- Gradually pour in the milk while continuing to whisk. Cook and stir until the mixture thickens and comes to a gentle simmer.
- Remove the saucepan from heat and stir in half of the shredded cheddar cheese until melted. Add garlic powder, onion powder, salt, and black pepper, and mix well.
- Layer half of the sliced potatoes in the prepared baking dish, overlapping slightly. Pour half of the cheese sauce over the potatoes.
- Layer the remaining potatoes on top, followed by the rest of the cheese sauce.
- Sprinkle the remaining shredded cheddar cheese over the top of the potatoes.
- Cover the baking dish with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown.
- Once out of the oven, let the au gratin potatoes rest for a few minutes before serving.
- Serve warm and enjoy!
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