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Cheesy Potatoes au Gratin Recipe

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4.3 from 2 reviews

Cheesy Potatoes au Gratin feature a thick, creamy cheese sauce layered over tender, thinly sliced potatoes and onions, baked to golden perfection. Perfect as a comforting side dish for holidays or weeknight dinners, this classic French recipe can be prepared ahead and offers a rich, indulgent flavor that pairs beautifully with a variety of main courses.

  • Total Time: 1 hour 40 minutes
  • Yield: 8 servings

Ingredients

Potatoes and Vegetables

  • 4 Russet potatoes (about 3 pounds/1.35kg)
  • 1 medium white onion (275g)
  • ¾ teaspoon salt plus more for seasoning
  • ½ teaspoon pepper plus more for seasoning

Sauce

  • ¼ cup unsalted butter (56g)
  • 3 tablespoons all-purpose flour
  • 2 cups warm milk (480ml)
  • ½ cup shredded Gruyere cheese (60g)
  • 1 cup shredded cheddar cheese (120g)

Instructions

  1. Preheat and Prepare Ingredients: Preheat your oven to 350°F (175°C). Peel the potatoes and slice them thinly, about ⅛-inch thick. Peel, halve, and thinly slice the white onion.
  2. Layer Potatoes and Onion: In a 2-quart to 3-quart casserole dish, arrange the potato and onion slices in overlapping layers. Lightly season each layer with salt and pepper, using about ½ teaspoon of each seasoning in total as you assemble.
  3. Make Cheese Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2 minutes while whisking constantly to form a roux. Slowly drizzle in the warm milk, whisking continuously until the mixture thickens and begins to bubble, about 2–3 minutes.
  4. Add Cheese and Season: Remove the sauce from heat. Stir in the shredded Gruyere and cheddar cheeses until melted. Season with additional salt and pepper to taste.
  5. Assemble and Cover: Pour the cheese sauce evenly over the layered potatoes and onions. Cover the casserole dish tightly with aluminum foil to retain moisture during baking.
  6. Bake Covered: Bake in the preheated oven for 1 hour, or until a fork inserted in the potatoes meets slight resistance—potatoes should be tender but still hold their shape.
  7. Bake Uncovered: Carefully remove the foil and continue baking for an additional 20 to 30 minutes, until the top is golden brown and the potatoes are fully tender (a fork should insert easily).
  8. Rest Before Serving: Let the gratin rest for 10 to 15 minutes before serving to allow the sauce to thicken and flavors to meld.

Notes

  • This dish can be assembled up to 24 hours ahead. Cover and refrigerate, then bring to room temperature for 30 minutes to 1 hour before baking.
  • Leftover Potatoes au Gratin can be stored in an airtight container in the refrigerator for up to 4 days.
  • For a crisper top, you can broil for 2-3 minutes after uncovered baking, watching carefully to avoid burning.
  • Use warm milk for a smoother sauce and to help it thicken properly.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: French

Find it online: https://recipesvibe.com/cheesy-potatoes-au-gratin-recipe/