Welcome to the last Au Gratin Potatoes recipe you will ever need. If you dream of perfectly tender potatoes enveloped in a rich, velvety cheese sauce, all baked to golden, bubbly perfection, you’ve come to the right place. This dish is the absolute pinnacle of comfort food, transforming humble potatoes into a show-stopping side dish worthy of a holiday feast or a special weeknight dinner.
We’re moving beyond watery sauces or undercooked potatoes. This guide provides a foolproof method for creating the creamiest, most flavorful Au Gratin Potatoes imaginable. The secret lies in creating a stable, luscious cheese sauce that coats every single slice of potato.
Whether you’re serving it alongside a holiday centerpiece like a beautifully glazed honey baked ham or simply elevating a weeknight meal, this dish is pure satisfaction. Let’s dive in and create something truly spectacular.
What Are Au Gratin Potatoes?
The term “au gratin” is a French culinary term that refers to any dish topped with breadcrumbs or grated cheese and then baked or broiled until a golden-brown crust forms. While many people associate it exclusively with potatoes, the technique can be applied to many vegetables and pasta dishes. For this classic dish, thinly sliced potatoes are layered in a casserole dish and baked with a creamy cheese sauce until bubbly and golden on top.
The Difference Between Au Gratin and Scalloped Potatoes
This is a common point of confusion! While similar, the key difference lies in the cheese. Traditional scalloped potatoes are baked in a simple cream or milk-based sauce, sometimes infused with garlic or herbs. Au Gratin Potatoes, however, always feature cheese, which is incorporated into the sauce and often sprinkled on top, creating that signature cheesy crust. Another minor difference can be the potato slices; scalloped potatoes are often cut slightly thicker than their au gratin counterparts.
Why This Au Gratin Potatoes Recipe is the Best
This isn’t just another recipe; it’s a method designed for perfection. Here’s why it stands out:
- The Perfect Sauce: We use a roux-based sauce made with butter, flour, and milk. This creates an incredibly stable and creamy foundation that prevents the cheese from becoming greasy or curdling.
- Flavor-Packed Layers: Infusing the milk with garlic and thyme builds a deep, aromatic flavor base that permeates the entire dish.
- Ideal Potato Texture: Using the right type of potato and slicing them uniformly ensures they cook through evenly, resulting in a tender, melt-in-your-mouth texture without becoming mushy.
- The Ultimate Cheesy Crust: A combination of Gruyère and sharp cheddar cheese provides the perfect balance of nutty, savory flavor and a glorious golden-brown top.
Ingredients You’ll Need
The magic of this dish comes from simple, high-quality ingredients working in harmony.
- Potatoes: Yukon Gold or Russet potatoes are best. Yukon Golds hold their shape well and have a creamy, buttery texture, while Russets are starchy and create a softer result.
- Cheese: A combination of nutty Gruyère and sharp cheddar delivers the best flavor. You can also use Gouda, Fontina, or all cheddar if you prefer. Always grate your own cheese for the smoothest melt.
- Dairy: We use whole milk for the sauce and a touch of heavy cream for extra richness.
- Aromatics: Garlic and fresh thyme are essential for building a savory, aromatic backdrop.
- Butter & Flour: These form the roux, the key to our thick, stable cheese sauce.
- Seasoning: Salt, black pepper, and a pinch of nutmeg enhance all the other flavors.
How to Make Au Gratin Potatoes Step-by-Step
Follow these steps closely for guaranteed success. The process is straightforward and rewarding.
Step 1: Prep the Potatoes and Dish
Preheat your oven to 400°F (200°C). Generously butter a 9×13 inch baking dish. Wash and peel your potatoes, then use a mandoline slicer or a sharp knife to cut them into uniform 1/8-inch thick rounds. A mandoline is highly recommended for consistency, which ensures even cooking.
Step 2: Create the Creamy Cheese Sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about one minute until it smells nutty—this is your roux. Slowly pour in the whole milk while whisking continuously to prevent lumps. Add the garlic, thyme sprigs, salt, pepper, and a pinch of nutmeg. Bring the mixture to a simmer, cooking until it has thickened enough to coat the back of a spoon, usually about 5-7 minutes. Remove it from the heat and discard the thyme sprigs. Gradually stir in the shredded Gruyère and half of the cheddar cheese until smooth. Finally, stir in the heavy cream.
Step 3: Layer the Casserole
Arrange one-third of the sliced potatoes in an overlapping layer in the bottom of your prepared baking dish. Season lightly with salt and pepper. Pour about one-third of the cheese sauce over the potatoes. Repeat this process two more times, creating three distinct layers of potatoes and sauce. Ensure the top layer of potatoes is fully covered with sauce.
Step 4: Bake to Golden Perfection
Sprinkle the remaining shredded cheddar cheese over the top. Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue to bake for another 25-30 minutes, or until the potatoes are tender (a knife should insert easily) and the top is deeply golden brown and bubbly. Let the dish rest for 10-15 minutes before serving. This allows the sauce to set and makes serving easier.
Expert Tips for Perfect Potato Gratin
- Use a Mandoline: For perfectly uniform potato slices, a mandoline is your best friend. This is the single most important tip for ensuring your potatoes cook evenly.
- Shred Your Own Cheese: Pre-shredded cheese is coated with anti-caking agents that can make your sauce gritty. Grating a block of cheese yourself will result in a much smoother, creamier sauce.
- Don’t Boil the Sauce: After adding the cheese, keep the heat low and stir gently until it melts. Boiling cheese can cause it to separate and become oily.
- Test for Doneness: The bake time can vary depending on the thickness of your potato slices. Test for doneness by inserting a sharp knife into the center of the gratin—it should meet no resistance.
Fun Variations to Try
While the classic recipe is divine, you can easily customize it. Try adding a layer of caramelized onions or cooked, crumbled bacon between the potatoes. For a spicier kick, add a pinch of cayenne pepper to the sauce. This dish is a fantastic base for creativity, much like a hearty buffalo chicken pasta bake can be adapted to your taste.
What to Serve with Au Gratin Potatoes
These creamy Au Gratin Potatoes are a versatile side that pairs wonderfully with a variety of main courses. They are a classic companion to roasted meats like a juicy garlic cheddar chicken, beef tenderloin, or a Thanksgiving turkey. They also work beautifully alongside a simple green salad for a lighter meal.
Storing and Reheating Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the desired portion in an oven-safe dish and bake at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave.
Frequently Asked Questions
Yes. You can assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add 10-15 minutes to the initial covered baking time if baking straight from the fridge.
The key is to create a stable roux (a cooked mixture of butter and flour) before adding the milk. Also, remove the sauce from the heat before stirring in the cheese. This prevents the cheese from overheating and separating.
Yukon Gold and Russet potatoes are the best choices. Yukon Golds hold their shape well and have a creamy, buttery texture, while Russets are starchier and result in a softer, more tender bake.
The main difference is cheese. Au gratin potatoes are made with a cheese sauce and topped with more cheese for a golden crust. Traditional scalloped potatoes are baked in a simple cream or milk sauce without cheese.
This usually happens for two reasons: the potato slices were too thick, or the dish wasn’t baked long enough. Using a mandoline for thin, uniform 1/8-inch slices and testing for doneness with a knife are the best ways to prevent this.
More Delicious Side Dishes To Try
If you loved this recipe, you’ll surely enjoy our famously soft fluffy dinner rolls or these crispy baked parmesan garlic fries. They are both crowd-pleasers that will complement any main course.
The Ultimate Au Gratin Potatoes Recipe
Au Gratin Potatoes: The Ultimate Cheesy & Creamy Recipe
Ingredients
Equipment
Instructions
- Preheat your oven to 400°F (200°C). Generously butter a 9x13 inch baking dish. Peel the potatoes and slice them into uniform 1/8-inch thick rounds using a mandoline or sharp knife.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until lightly browned.
- Slowly pour in the whole milk, whisking constantly to ensure a smooth sauce. Add the smashed garlic cloves, thyme sprigs, salt, pepper, and nutmeg. Bring to a simmer and cook for 5-7 minutes, until thickened.
- Remove the saucepan from the heat. Discard the thyme sprigs and garlic. Gradually stir in the shredded Gruyère cheese and 1 cup of the cheddar cheese until fully melted and smooth. Stir in the heavy cream.
- Arrange one-third of the potato slices in an overlapping layer in the prepared dish. Season with a little salt and pepper. Pour one-third of the cheese sauce over the top. Repeat for two more layers.
- Sprinkle the remaining 1/2 cup of cheddar cheese over the top layer. Cover the dish with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 25-30 minutes, until the top is golden brown and bubbly, and a knife inserted into the center meets no resistance.
- Let the au gratin potatoes rest for at least 10-15 minutes before serving to allow the sauce to set.
Notes
Tip 2: A mandoline slicer is the key to evenly cooked potatoes. If you don't have one, focus on slicing as uniformly as possible with a sharp knife.
Tip 3: Let the dish rest before serving. This is crucial for the sauce to thicken and set, making it much easier to serve clean portions.
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