Potatoes Au Gratin

A wooden spoon scooping up some au gratin potatoes.

Potatoes au gratin has thinly sliced potatoes layered with a creamy sauce and cheese. Delicious comforting side dish

Course Entrees

Cuisine American

Keyword Potatoes, potatoes au gratin

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings

Calories 659kcal

Author Wendie Williams

Ingredients

3 pounds potatoes I use Russet
3 tablespoons butter
½ medium white onion diced
4 cloves garlic
1 tablespoon all-purpose flour
3 cups heavy whipping cream or half n half
1 teaspoon salt more to taste
½ teaspoon black pepper
2 teaspoon fresh thyme or 1 teaspoon dried
2 ½ cups Gruyere or freshly grated cheddar cheese *See note
Fresh parsley for garnish

Instructions

Preheat oven to 425 degrees
Spray a 9x13 baking dish with cooking spray.
In a medium-sized saucepan, melt butter over medium heat add onions and garlic, saute for 2-3 minutes. Add flour and whisk for 30 seconds to let the flour cook a bit.
Reduce heat to low and pour in the cream, salt, pepper, and thyme, whisk and let come to a simmer. Keep whisking it so it doesn’t scorch. After 3-4 minutes the sauce should thicken nicely. Turn off the heat and set it aside.
Peel potatoes and using a sharp knife or mandoline slicer cut potatoes about 1/8 inches thick.
Place a layer of potatoes in a prepared baking dish. Followed by 1/3 of the sauce. And 1/3 of the cheese. Repeat but don’t add the last layer of cheese. Cover with aluminum foil.
Bake for 1 hour. Remove foil and add the rest of the cheese. Bake an additional 15-20 minutes or until golden and bubbly.
Remove from the oven and let sit for 10 minutes. Add more salt and pepper to taste and garnish with fresh parsley

Video

Notes

I use Russet potatoes but yukon gold also works great and you don't have to peel them.

I like to use Gruyere cheese but it can be pricey. You can use Mozzarella cheese it melts really well but doesn't have as much flavor. Cheddar cheese is also another good choice or even a half-n-half mixture.

I suggest getting a block of cheese and shredding it. Don't buy the pre-shredded stuff as it doesn't melt as nicely.

Nutrition