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Au Gratin Potatoes

Au Gratin Potatoes, recipe card picture.
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Creamy, cheesy, and perfectly golden, this au gratin potato recipe layers thinly sliced Yukon gold potatoes in a rich sauce made from butter, heavy cream, milk, and a blend of sharp cheddar and gruyere. A hint of garlic, onion, paprika, and cayenne adds depth. A classic side dish that elevates any meal!

Ingredients

Units Scale
  • 2 pounds Yukon gold potatoes, sliced into 1/8” slices
  • 4 tablespoons unsalted butter
  • 1/2 onion (any variety), finely chopped
  • 2 cloves fresh garlic, finely minced
  • 1/4 cup all-purpose flour
  • 1 and 1/4 cup whole milk
  • 1 cup heavy cream
  • 1/2 cup parmesan cheese, grated
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sweet paprika, plus more for garnish
  • 1/4 teaspoon cayenne pepper (optional, to taste)
  • 2 cups sharp cheddar cheese, grated
  • 1/2 cup gruyere cheese, grated

Instructions

  1. Preheat your oven to 375°F.
  2. Prep the potatoes by rinsing them under cold water, then slicing into 1/8 inch slices.  Once sliced, place the slices into a bowl of cold water until ready to use.
  3. Grate the cheese and chop the onion.
  4. 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 to the pan 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Serve immediately.

Find it online: https://foodienoise.com/au-gratin-potatoes/