As the warm aroma of baked cheese filled my kitchen, I couldn’t help but feel that sense of comfort only a hearty dish can bring. Imagine golden layers of tender potatoes, enveloped in a creamy, cheesy sauce that beckons to be savored. This isn’t just any side dish; this is Potatoes Au Gratin—your new go-to for gatherings, weeknight dinners, or simply satisfying that craving for something deliciously indulgent.
After a long day, I often find solace in crafting this recipe, where each slice of potato transforms into a warm hug on your plate. Not only is it rich in flavor, but it also shines as a versatile companion to any meat or veggie-disc treasure trove you serve. Whether you’re reuniting with family or just treating yourself, this gratin will undoubtedly become a cherished favorite.
So, grab those potatoes, and let’s embark on this cheesy journey together; trust me, your taste buds will thank you!
Why is Potatoes Au Gratin a Must-Try?
Indulgent comfort: Experience a rich blend of cheddar and Gruyere that melts in your mouth, delivering an irresistible creamy texture. Simple prep: With step-by-step instructions, this recipe is perfect for home cooks at any skill level. Crowd-pleaser: Ideal for gatherings, it elevates any meal, making you the star of dinner parties. Endless versatility: Pair it with meats or vegetables for a complete dish. You’ll find yourself making this over and over! Looking for more delicious comfort food recipes? Check out our classic mac and cheese for another crowd favorite!
Potatoes Au Gratin Ingredients
For the Gratin
• 5 pounds Russet or Yukon Gold Potatoes – Use thinly sliced potatoes for a tender and smooth texture throughout.
• 4 tablespoons butter – This adds richness to the creamy sauce and enhances flavor.
• 4 tablespoons all-purpose flour – It helps thicken the sauce for that perfect creamy consistency.
• 2 teaspoons salt – Essential for bringing out the flavors in the potatoes and sauce.
• ½ teaspoon pepper – Adds a gentle kick to balance the richness of the cheese.
• 2 cups milk – Creamy richness that forms the base of the delicious sauce.
• 2 cups cheddar cheese, shredded – Provides a sharp flavor that’s a classic in potatoes au gratin.
• 1 cup Gruyere cheese, shredded – This cheese adds a luxurious, nutty undertone to the mix.
• 1 small onion, thinly sliced or diced – Infuses the gratin with subtle sweetness and depth.
For Extra Flavor
• Fresh herbs (optional) – Consider adding thyme or rosemary for an aromatic touch that elevates the dish.
• Breadcrumbs (optional) – Sprinkling on top before baking gives a delightful crunch.
How to Make Potatoes Au Gratin
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Preheat your oven to 350°F, and don’t forget to grease a large baking dish. This step ensures that your gratin won’t stick and makes for easy serving!
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Scrub the potatoes under cold water using a vegetable brush. Slice them into rounds about 1/8-inch thick with a mandolin, then keep them submerged in a large bowl of cold water to prevent discoloration.
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Melt the butter in a large saucepan over medium-high heat. Gradually whisk in the flour to form a smooth paste. Slowly add the milk along with the salt and pepper, whisking until fully combined. Bring this mixture to a boil, reduce the heat, and let it simmer for 2-3 minutes until slightly thickened. Stir in 1 cup of cheddar cheese and half of the Gruyere cheese to create a luscious sauce.
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Drain the potatoes from the cold water and dry them thoroughly with a paper towel. Toss them together with the onion in the creamy sauce until every slice is coated.
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Transfer the potato mixture to your greased baking dish, pouring any remaining creamy sauce over the top to ensure nothing goes to waste.
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Cover the baking dish with foil and pop it into the oven for 45 minutes. After that, remove the foil and bake for an additional 30 minutes. Finally, sprinkle the remaining cheese on top and bake for another 45-60 minutes until the cheese is melted and the potatoes are tender and bubbling.
Optional: For a crunchy topping, sprinkle breadcrumbs over the cheese before the final bake.
Exact quantities are listed in the recipe card below.
Potatoes Au Gratin Variations
Let your creativity shine by exploring these delightful twists on the classic!
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Dairy-Free: Swap regular cheese and milk for coconut milk and cashew cheese to keep it creamy without dairy.
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Spicy Kick: Add diced jalapeños or a sprinkle of cayenne pepper for an unexpected burst of heat and flavor.
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Herb Infusion: Mix in fresh herbs like thyme or rosemary to enhance the aroma and add a refreshing twist to your gratin.
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Mushroom Medley: Incorporate sautéed mushrooms for texture and umami, creating an enchanting depth of flavor.
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Bacon Bliss: Crumble cooked bacon throughout the layers for a smoky, savory crunch that elevates every bite.
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Sweet Potato Surprise: Replace half of the russet potatoes with sweet potatoes for a subtle sweetness and a vibrant color.
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Cheese Lover’s Delight: Experiment with different cheese combinations—try a mix of goat cheese and mozzarella for a creamy, tangy flavor.
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Vegetable Boost: Layer in roasted broccoli or spinach to add a pop of color and nutritional value, making your gratin even heartier.
Storage Tips for Potatoes Au Gratin
Room Temperature: Enjoy your Potatoes Au Gratin fresh out of the oven for the best flavor and texture, but if left out, it should be consumed within 2 hours.
Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven to restore creaminess, covering with foil to prevent drying.
Freezer: For longer storage, freeze portions of Potatoes Au Gratin in airtight containers or freezer bags for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat in the oven at 350°F, covered with foil to keep moisture in, checking that it heats through properly. Enjoy the creamy goodness!
What to Serve with Potatoes Au Gratin?
As you savor the rich, cheesy goodness of this dish, consider rounding out your meal with complementary flavors and textures.
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Roast Chicken: A juicy roast chicken provides a savory balance to the creamy potatoes, creating a satisfying and hearty plate. The crispy skin and tender meat pair beautifully with the luxurious gratin, making it an unforgettable meal.
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Steamed Asparagus: Fresh asparagus brings a delightful crunch and brightens the palate with its earthy flavor. Lightly drizzled with olive oil and lemon, it offers a fresh contrast, cutting through the richness of the gratin.
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Garlic Bread: Warm, buttery garlic bread adds a comforting, crunchy texture while soaking up the cheesy goodness of the gratin. Its fragrant aroma will make your home feel inviting and cozy.
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Beef Tenderloin: A perfectly cooked beef tenderloin brings elegance to your table and pairs wonderfully with the creamy potatoes. The richness of the meat complements the gratin, while its tender texture creates a luxurious dining experience.
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Mixed Green Salad: A simple salad of mixed greens with a tangy vinaigrette refreshes the palate and balances the meal’s richness. The crisp greens and zesty dressing offer a light counterpart to the decadent potatoes.
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Chardonnay: A chilled glass of Chardonnay’s buttery notes works harmoniously with the creaminess of the gratin. This wine adds a touch of sophistication as you enjoy your delicious meal.
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Apple Pie: End your meal on a sweet note with a classic apple pie. Its warm spices and slightly tart apples provide a lovely contrast to the savory gratin, making for a well-rounded dining experience.
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Roasted Brussels Sprouts: Caramelized Brussels sprouts lend a healthful crunch and nutty flavor, perfectly complementing the creamy layers of the gratin. Tossed with balsamic glaze, they’re both festive and delicious!
Elevate your dinner table with these delightful pairings and watch your loved ones gather around, ready to dig into a meal they won’t forget!
Expert Tips for Potatoes Au Gratin
• Slice Evenly: Ensure potato slices are uniform (about 1/8-inch thick) using a mandolin for even cooking and tenderness.
• Prevent Browning: Soak sliced potatoes in cold water to avoid discoloration while preparing your creamy sauce.
• Cheese Combos: Experiment with different cheese combinations; mixing cheeses adds depth of flavor to your Potatoes Au Gratin.
• Sauce Consistency: Whisk the sauce thoroughly; lumps can create an uneven texture, resulting in a less creamy consistency.
• Check Doneness: Use a fork to test if potatoes are tender during the last stages of baking; if they aren’t, give them a bit more time.
• Rest Before Serving: Allow the gratin to sit for 10-15 minutes after baking to set up, making it easier to serve and enhancing the flavors.
Make Ahead Options
These Potatoes Au Gratin are perfect for meal prep, allowing you to enjoy the comforting dish with minimal fuss! You can slice the potatoes and prepare the creamy sauce up to 24 hours in advance—just keep the potatoes submerged in cold water to prevent browning. After combining the potatoes with the onion and sauce, transfer the mixture to your baking dish and cover it tightly with foil, refrigerating until you’re ready to bake. On the day of serving, simply preheat your oven, pop the dish in, and bake as per the original instructions. This not only saves you time but ensures the potatoes are just as delicious and satisfying!
Potatoes Au Gratin Recipe FAQs
How do I choose the best potatoes for making Potatoes Au Gratin?
Absolutely! When selecting potatoes, go for Russet or Yukon Gold varieties. Look for firm potatoes without any dark spots or signs of sprouting. The ideal potatoes should feel heavy for their size and have smooth skin. I often choose Yukon Gold for their wonderful buttery flavor, but Russets also work beautifully!
What’s the best way to store leftover Potatoes Au Gratin?
Very! Let your gratin cool to room temperature, then store it in an airtight container in the fridge for up to 3 days. If you plan to reheat it, I recommend covering it with foil to keep it from drying out and popping it back into a warm oven—baking at 350°F works wonders to restore that creamy texture!
Can I freeze Potatoes Au Gratin?
Of course! To freeze your Potatoes Au Gratin, ensure it has cooled completely. Then, transfer individual portions or the entire dish into airtight containers or heavy-duty freezer bags. It can be kept in the freezer for up to 2 months. When you’re ready to enjoy, remember to thaw it in the fridge overnight before reheating; this will help maintain its creamy consistency!
What should I do if my cheese sauce doesn’t thicken properly?
Don’t worry! If your cheese sauce seems too runny, you can easily salvage it. First, make a slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water until smooth. Gradually whisk this mixture into your sauce over low heat, stirring constantly until thickened. If lumps form, you can blend it with an immersion blender for a silky finish.
Are there any dietary considerations for Potatoes Au Gratin?
Absolutely! If you’re cooking for someone with dietary restrictions, consider substituting regular milk with non-dairy alternatives like almond or oat milk, but ensure they have a similar thickness. For gluten-free options, use gluten-free flour for thickening the sauce. If you’re concerned about allergies, always check that your cheese does not contain any unwanted additives. Enjoying this dish is all about making it work for you!
Creamy Potatoes Au Gratin to Wow Your Dinner Guests
Ingredients
Equipment
Method
- Preheat your oven to 350°F, and don’t forget to grease a large baking dish.
- Scrub the potatoes under cold water using a vegetable brush. Slice them into rounds about 1/8-inch thick with a mandolin.
- Melt the butter in a large saucepan over medium-high heat. Gradually whisk in the flour to form a smooth paste.
- Slowly add the milk along with the salt and pepper, whisking until fully combined. Bring this mixture to a boil, reduce the heat, and let it simmer for 2-3 minutes until slightly thickened.
- Stir in 1 cup of cheddar cheese and half of the Gruyere cheese to create a luscious sauce.
- Drain the potatoes from the cold water and dry them thoroughly with a paper towel. Toss them together with the onion in the creamy sauce until every slice is coated.
- Transfer the potato mixture to your greased baking dish, pouring any remaining creamy sauce over the top.
- Cover the baking dish with foil and pop it into the oven for 45 minutes. After that, remove the foil and bake for an additional 30 minutes.
- Finally, sprinkle the remaining cheese on top and bake for another 45-60 minutes until the cheese is melted and the potatoes are tender and bubbling.
- For a crunchy topping, sprinkle breadcrumbs over the cheese before the final bake.