Description
Classic Au Gratin Potatoes is a timeless, creamy, and cheesy potato side dish featuring tender thinly sliced russet potatoes baked in a rich cheddar cheese sauce until golden and bubbly. Perfect as a comforting accompaniment to roasted meats, grilled steak, or vegetarian meals, this easy-to-make recipe delivers layers of luscious flavor and velvety texture that impress family and guests alike.
Ingredients
Scale
Potatoes
- 2 lbs Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
Cheese Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour (or gluten-free flour for gluten-free option)
- 2 ½ cups heavy cream (or half-and-half or whole milk for lighter version)
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon garlic, minced or garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- Fresh thyme (optional, for garnish and subtle herbal flavor)
Instructions
- Prepare the Potatoes: Peel the russet potatoes and slice them into thin, even rounds approximately 1/8 inch thick. Using a mandoline slicer is recommended for quick and uniform slicing to ensure even cooking.
- Make the Cheese Sauce: In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 to 2 minutes to form a roux that will thicken the sauce. Gradually whisk in the heavy cream, stirring constantly to prevent lumps. Once the sauce thickens, remove it from heat and stir in the shredded sharp cheddar cheese until melted and smooth. Season with garlic, onion powder, salt, and pepper to taste.
- Layer the Dish: Preheat the oven to 375°F (190°C). Lightly grease a baking dish and spread a thin layer of the cheese sauce on the bottom. Arrange a single layer of potato slices in a slightly overlapping row over the sauce. Pour a little more sauce over the potatoes, then repeat layering potatoes and sauce until all are used, finishing with a final layer of cheese sauce.
- Bake Until Golden and Bubbling: Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and bake uncovered for another 20 to 25 minutes until the top is golden brown and bubbly. Allow the dish to rest for 10 minutes before serving so the sauce can thicken and set for a perfect creamy texture.
Notes
- Slice potatoes evenly to ensure uniform cooking.
- Do not skip making the roux as it thickens the sauce helping it cling perfectly to the potatoes.
- Let the dish rest after baking for the sauce to set and enhance texture.
- Use sharp cheddar cheese for better flavor and melting quality.
- Season sauce well to balance and enhance all flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 70 mg
Keywords: Au Gratin Potatoes, cheesy potatoes, baked potatoes, comfort food, creamy potato dish, side dish, classic recipe