From Ordinary to Indulgent: The Secret of Au Gratin Potatoes

Tender slices of potato enveloped in creamy, cheesy goodness with a crisp, golden topping make Au Gratin Potatoes an irresistible, indulgent treat.  They’re perfect for a Holiday or whenever you need something special.

If I had to choose, I’d say Au Gratin Potatoes are hands-down my favorite potato recipe. Don’t get me wrong—mashed, baked, even twice-baked potatoes have their moments. But let’s be honest: nothing compares to thinly sliced Yukon Gold potatoes and onions baked to perfection in a rich, creamy cheddar and Gruyere cheese sauce. It’s indulgent, comforting, and topped with a bubbling, golden crust that’s pure potato bliss. This dish transforms simple ingredients into a tender, flavor-packed masterpiece that might just be the ultimate way to enjoy potatoes.

Why I Love these Au Gratin Potatoes

• Creamy, Cheesy Comfort – Layers of perfectly cooked, tender potatoes enveloped in a rich, velvety cheese sauce.  Comfort in a dish.
• Elegant, Yet Simple – With basic ingredients and an easy method, au gratin potatoes look and taste like a gourmet dish without the fuss.
• Versatile – This dish complements almost any main course, from roast meats to vegetarian entrees, adding a satisfying richness.
• Perfect for Any Occasion – Whether it’s a holiday dinner or a cozy family meal, au gratin potatoes make any occasion feel special.
• Crowd-Pleaser – Their creamy, golden layers appeal to nearly everyone, making them a reliable choice for gatherings and potlucks.

First-Things-First:  Mise en Place

To successfully prepare this Au Gratin Potato recipe, or any recipe for that matter, it’s important to have good organization. In cooking, this is known as “Mise en Place,” which means “everything in its place.” Before you begin cooking, take a moment to read and understand the entire recipe, gather your tools, measure and prep all the ingredients. This helps streamline the cooking process and ensures you’re ready for each step with no surprises, making things far less stressful in the kitchen.

Ingredients for Au Gratin Potatoes

• Yukon Gold Potatoes (sliced to 1/8 inch) – A good starchy potato is essential for the perfect au gratin, and Yukon Golds deliver on both texture and flavor. Their balanced starchiness allows them to hold up well duing baking, while still becoming enticingly tender. This makes them ideal for absorbing the creamy sauce and creating that luscious, melt-in-your-mouth texture that makes au gratin potatoes so irresistible.
• Unsalted Butter – Adds richness and helps build the roux, giving the sauce a smooth, velvety consistency.
• Onion – Adds a subtle sweetness and depth, enriching the overall flavor profile of the dish.
• Fresh Garlic – A hint of garlicky flavor adds complexity, making each bite more savory.
• All-Purpose Flour – Used to thicken the sauce, ensuring it coats each layer of potatoes perfectly.
• Whole Milk – Balances the creaminess, adding a lighter texture to the sauce while keeping it rich.
• Heavy Cream – Provides a luxurious, creamy base in enhances the overall richness of the dish.
• Parmesan Cheese – Adds a sharp, salty note and melts beautifully, creating a slightly nutty undertone.
• Kosher Salt – Essential for bringing out the flavors of all the ingredients without overpowering them.
• Paprika – A mild spice that adds a warm color and subtle earthy flavor to the dish.
• Cayenne Pepper (pinch) – Just a touch of subtle, almost undetectable, heat to balance the richness of the cheeses and cream.
• Sharp Cheddar Cheese – Provides a bold, tangy flavor and melts to a creamy consistency, complementing the potatoes perfectly.
• Gruyere Cheese – Known for its nutty, slightly sweet flavor, Gruyere melts beautifully, giving the dish a unique, rich finish.

How to Prepare Au Gratin Potatoes

• Preheat your oven to 375°F.
• Prep the potatoes by rinsing them under cold water, then slicing into 1/8 inch slices.  A mandolin slicer makes this an easy task.  If you don’t have a mandolin slicer, take care to cut them to as uniform a thickness as possible so they cook evenly.  Once sliced, place the slices into a bowl of cold water until ready to use.

• Grate the cheese and chop the onion.
• Melt the butter in a 3-quart sauce pan over medium heat.  Once the butter is melted, add the chopped onions.  Stir occasionally until the onions are tender but not browned – about 2 minutes.

• Add the garlic, and cook until fragrant – about 30 seconds.  Add the flour to the butter mixture and stir to absorb the butter.  Cook for 2 minutes to remove the flour taste.

• Add the milk.  Stir to combine.  Add the cream, the parmesan cheese, the salt and pepper, the paprika, and the cayenne.  Stir to combine.  Remove from the heat.

*** The sauce may thicken a little bit as you add the ingredients, but be careful not to allow the sauce to boil and become overly thick. ***

• Spray a 13 x 9 casserole dish with non-stick spray.  Layer the potatoes onto paper towels to dry the potatoes before layering into the dish.

• Place the potato slices in a single layer, slightly overlapping.  Once the dish is full covered with potato slices, spread a light coat of sauce over the potatoes, then a light coat of the cheddar and gruyere cheeses.

• Repeat and create a second layer of potatoes.  Garnish with a light dusting of paprika.

• Cover with aluminum foil and place in oven for 35 minutes.  Uncover, return to oven and cook for an additional 20 minutes or until golden brown and bubbly.
• Serve immediately.

Storing Leftovers

Refrigerator – Up to 4 days

If you have leftovers, you can store them in the refrigerator using an airtight container for 3 to 4 days.

Freezer

You can freeze leftovers in an airtight container for up to 3 months.