Potatoes Au Gratin Recipe

Close up of a pan of au gratin potatoes.

5 from 13 votes

Potatoes Au Gratin Recipe

These Potatoes Au Gratin are layered with tender potatoes, homemade cheese sauce, and plenty of cheddar for a creamy, comforting side dish.

Prep Time10

Cook Time1 30

Cool15

Total Time1 55

Course: Side Dish

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

6 medium red potatoes sliced thinly
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups milk
½ cup heavy whipping cream
2 teaspoons salt
¼ teaspoon pepper
2 cups shredded cheddar cheese divided
½ cup freshly grated parmesan cheese

Instructions

Preheat the oven to 350°F. Spray a 9 x 9 baking dish with cooking spray and set aside.
In a medium saucepan, melt the butter. Whisk in the flour, and cook 3-4 minutes, until golden brown. Slowly add the milk and cream, whisking constantly to prevent lumps. Cook an additional 5-6 minutes, or until thickened. Remove from heat and stir in the salt and pepper and one cup of the cheddar cheese.
Layer one-third of the potato slices as evenly as possible in the prepared baking dish. Pour one-third of the sauce over the potatoes and spread to cover. Sprinkle ⅓ of the parmesan cheese and ⅓ of the remaining cheddar cheese over the top. Repeat the layers twice more.
Cover with foil and bake for one hour. Remove foil and bake for an additional 20-30 minutes, or until golden brown and bubbling on top. Let cool 15-20 minutes before serving.

Video

Notes

Recipe Tips.

Slice the potatoes as evenly as possible with a mandoline or sharp knife so they cook at the same rate. I recommend ⅛ inch thick.
Freshly shred both cheeses for the smoothest, creamiest sauce.
Cover tightly with foil for the first hour to steam the potatoes until tender.
Let the casserole rest before serving so the sauce thickens and slices hold together better.

Make ahead of time. Assemble this dish the day before. Be sure to cover it with plastic wrap, pressing the top of the casserole. Store in the fridge and bake according to directions.

Store. Store leftover easy au gratin potatoes in an airtight container in the fridge for 2-3 days.

Freeze.Whether you are making them ahead of time, or have leftovers, allow the baked potatoes to cool before wrapping them tightly with plastic wrap and again with aluminum foil. Freeze for up to 1 month. Keep in mind the texture of potatoes does change when frozen.

Smaller portions are easy to reheat in the microwave, whereas larger portions should be reheated in the oven. Thaw in the fridge overnight. Set the oven to 325°F and heat for about 25-30 minutes until warm throughout.

Nutrition