If you’re looking to wow your family or guests with a dish that’s creamy, cheesy, and downright comforting, this Potatoes Au Gratin Recipe is a total game-changer. Imagine layers of tender Yukon Gold potatoes smothered in a velvety sauce made from butter, garlic, and rich cheeses, baked to golden perfection. It’s the kind of soul-satisfying side dish that elevates any meal, whether for a holiday feast or a cozy weeknight dinner. Once you try this recipe, it will quickly become your go-to for impressing and indulging all at once.
Ingredients You’ll Need
This Potatoes Au Gratin Recipe thrives on simplicity, which is part of what makes it so irresistible. Every ingredient plays a vital role, from the creamy cheese that creates that luscious top layer to the Yukon Gold potatoes that hold their shape while soaking up all those delightful flavors.
- Unsalted butter: Provides a rich base for sautéing and adds depth to the sauce without overpowering other flavors.
- Medium onion, chopped: Adds subtle sweetness and a gentle bite that enhances the sauce’s complexity.
- Garlic cloves, minced: Brings aromatic warmth and a punch of flavor that complements the creamy texture.
- All-purpose flour: Used to thicken the sauce, ensuring it clings beautifully to every slice of potato.
- Chicken broth: Adds a savory note and richness without making the sauce too heavy.
- Whole milk (or half and half): Infuses creaminess that’s essential for a heavenly au gratin sauce.
- Salt and black pepper: Simple seasonings that balance and elevate the overall dish.
- Fresh thyme: Provides a fragrant, herbaceous garnish that has the power to brighten the rich layers.
- Yukon Gold potatoes: Their creamy texture and natural sweetness make them perfect for layering and absorbing flavors.
- White cheddar cheese, freshly grated: Melts into a gooey, flavorful layer that’s the heart of any au gratin.
- Parmesan cheese, freshly grated: Creates a golden, slightly nutty crust that seals the deal on crispy perfection.
How to Make Potatoes Au Gratin Recipe
Step 1: Preheat and Prepare the Dish
First things first, preheat your oven to 350°F (175°C). This sets the stage for a slow, gentle bake that perfects the potatoes’ tenderness and melds all flavors together. Lightly grease a 9×13 inch casserole dish with cooking spray to ensure your beautiful creation doesn’t stick when it’s time to serve.
Step 2: Sauté the Vegetables
Melt the butter over medium-low heat in a skillet, welcoming the chopped onion and minced garlic to the party. Cook them until they soften and release their sweet, fragrant flavors, then sprinkle the all-purpose flour over the mixture. Stir constantly for about 2 minutes, allowing the flour to cook through and thickening that base for your creamy sauce.
Step 3: Make the Velvety Sauce
Now, gradually whisk in the chicken broth and whole milk until the mixture is smooth and silky. Bring this to a gentle boil over medium heat, keeping your whisk moving to prevent lumps. Season it generously with salt and black pepper, tasting as you go to get the perfect balance that will make every bite sing.
Step 4: Layer the Goodness
Here’s where the magic begins: in your prepared casserole dish, create layers starting with a third of the sliced Yukon Gold potatoes, followed by a third of the creamy sauce, and a generous half cup of white cheddar cheese. Repeat this layering twice more, ensuring each layer is evenly spread. Top everything off with a beautiful sprinkling of Parmesan cheese for that irresistible crust.
Step 5: Bake Until Golden and Tender
Cover your dish with aluminum foil, then pop it into the preheated oven to bake. The covered first 45 minutes allows the potatoes to cook evenly in the steam. Remove the foil and bake uncovered for another 45 minutes, watching as the top turns a gorgeous golden brown. If you desire an extra crusty finish, broil it for a few minutes—but keep a close eye to avoid burning!
Step 6: Serve with Fresh Thyme
Once you pull this beautiful dish from the oven, sprinkle fresh thyme over the top. This herb brightens every creamy, cheesy bite, adding a fresh note that balances the richness perfectly.
How to Serve Potatoes Au Gratin Recipe
Garnishes
Fresh thyme is the star garnish here, its subtle earthiness playing off the richness of the dish. Feel free to add a small handful of chopped chives or a light dusting of smoked paprika if you want something a bit different but equally delightful. These touches elevate the plate, making it look as fabulous as it tastes.
Side Dishes
Potatoes Au Gratin are a versatile side that pair wonderfully with roasted meats like chicken, beef, or pork. They also work beautifully alongside fresh green vegetables—think crisp asparagus or sautéed green beans—to balance out the richness with some light, vibrant flavors.
Creative Ways to Present
For a special occasion, try serving this recipe in individual ramekins for a personalized touch. You can also sprinkle the Parmesan topping with chopped nuts such as toasted pecans or walnuts before baking for an unexpected crunch that makes your presentation stand out even more.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. The flavors actually deepen after a day, making the next meal just as satisfying. Simply cover the dish tightly and refrigerate for up to 3 days.
Freezing
This Potatoes Au Gratin Recipe freezes well if you want to prepare it in advance. Freeze in a tightly sealed container for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating to keep the creamy texture intact.
Reheating
Reheat your leftovers gently in the oven at 325°F (160°C), covered with foil to retain moisture. This method helps the dish warm evenly without drying out. For quicker reheating, microwave individual portions but be mindful this might soften the crispy top layer.
FAQs
Can I use a different type of potato for this Potatoes Au Gratin Recipe?
While Yukon Gold potatoes are ideal for their balance of creaminess and firmness, you can use other varieties like Russets or Red potatoes. Just remember that waxier potatoes hold their shape better, so choose accordingly for the best texture.
Is it possible to make this recipe dairy-free or vegan?
Absolutely! Substitute the butter with plant-based margarine, use dairy-free milk alternatives like almond or oat milk, and replace cheeses with vegan versions. Keep in mind that the texture and flavor might differ, but you’ll still get a deliciously creamy dish.
How thin should I slice the potatoes?
Thin slices, about ⅛ inch thick, are crucial here for even cooking and the perfect melt-in-your-mouth texture. Using a mandoline slicer makes this process smoother and ensures uniformity in your layers.
Can I prepare this recipe ahead of time before baking?
Yes! You can assemble the entire dish up to the baking step, cover it tightly with foil, and refrigerate overnight. When ready, bake it as directed, adding a few extra minutes if it comes straight from the fridge.
Why do we use both cheddar and Parmesan cheese in this recipe?
Cheddar provides rich, creamy meltiness throughout the layers, while Parmesan offers a sharp, nutty flavor and creates that irresistible golden crust on the top. Together, they balance and enhance the dish beautifully.
Final Thoughts
There’s nothing quite like the cozy, indulgent goodness of a classic Potatoes Au Gratin Recipe. With its creamy layers and crispy, cheesy top, this dish is sure to become a favorite at your table. So grab your potatoes, fire up the oven, and enjoy every luscious bite shared with loved ones!
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Potatoes Au Gratin Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French
Description
This classic Potatoes Au Gratin recipe features tender slices of Yukon Gold potatoes layered with a creamy cheese sauce made from butter, onions, garlic, flour, chicken broth, and whole milk. Baked until golden and bubbling, the dish is finished with Parmesan cheese and fresh thyme for a rich, flavorful side that pairs perfectly with any meal.
Ingredients
Cheese Sauce
- ¼ cup unsalted butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 1 cup low-sodium or no-sodium chicken broth
- 2 cups whole milk (or half and half)
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
Main Ingredients
- 3 pounds Yukon Gold potatoes, sliced into ⅛-inch rounds
- 2 cups freshly grated white cheddar cheese
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon fresh thyme, chopped, for garnish
Instructions
- Preheat and Prep: Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch casserole dish with cooking spray to prevent sticking during baking.
- Sauté Vegetables: Melt the butter in a skillet over medium-low heat. Add the chopped onion and minced garlic, cooking them until softened and fragrant. Sprinkle the flour over the mixture and continue to cook for 2 more minutes while stirring constantly to make a roux and remove raw flour taste.
- Make Sauce: Gradually whisk in the low-sodium chicken broth and whole milk until the mixture is smooth. Increase heat to medium and bring the sauce to a boil, whisking constantly to thicken. Season the sauce with salt and black pepper to taste.
- Layer Ingredients: In the prepared casserole dish, arrange one-third of the sliced potatoes in an even layer. Pour one-third of the sauce over the potatoes, then sprinkle ½ cup of grated cheddar cheese evenly on top. Repeat this layering process two more times, finishing with the Parmesan cheese sprinkled on the top layer.
- Bake: Cover the casserole dish tightly with aluminum foil and bake for 45 minutes. Then uncover and bake for an additional 45 minutes or until the potatoes are tender and the top is golden brown. If you desire more browning, broil the dish for a few minutes, watching carefully to avoid burning.
- Serve: Remove from the oven and let it rest for a few minutes. Garnish with chopped fresh thyme and serve hot as a delicious side dish.
Notes
- Use Yukon Gold potatoes for their creamy texture and smooth melting properties.
- Slicing the potatoes thinly (⅛ inch) ensures even cooking and a tender final dish.
- Adjust salt and pepper in the sauce according to your taste preference.
- Covering the dish during the first baking phase helps the potatoes cook evenly and retain moisture.
- Broiling at the end adds a gorgeous golden crust but watch carefully to prevent burning.
- This dish can be prepared a day ahead and reheated before serving.
