PERFECT Au Gratin Potatoes
Perfectly creamy, cheesy and flavorful, these are au gratin potatoes at their very best!
Equipment
- Mandolin
- 2-Quart casserole dish
- large saucepan
Ingredients
- 2 pounds moderate starch potatoes (Yukon Gold) peeled and sliced into ⅛ to ¼ inch thick rounds
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ½ cup finely chopped yellow onion
- 2 cloves garlic minced
- 2 cups whole milk
- ½ cup heavy cream
- 1 ½ teaspoons salt
- ¼ teaspoon freshly ground black or white pepper optional
- 1 ½ cups shredded Cheddar cheese do not use pre-shredded
- ⅓ cup grated Parmesan cheese divided in half
- chopped parsley for garnish
Instructions
- Preheat the oven to 350 degrees F.
- Heat the butter in a large saucepan over medium-high heat and add the onions and cook until soft and translucent, 5-6 minutes. Add the garlic and cook for another minute.
- Add the flour and stir to combine. Cook for a minute or two. Add the milk and cream, stirring continually to prevent clumping. Slowly bring to a boil, reduce the heat and simmer until slightly thickened.
- Add the cheddar cheese, parmesan cheese and salt and stir until melted. Add the potatoes and stir until thoroughly combined.
- Pour the mixture into a 2 quart casserole dish. Sprinkle with the remaining Parmesan cheese. Cover with foil. Bake for 1 hour or until the potatoes are tender.
- Uncover and bake for another 20 minutes or until the top is lightly browned and to enable excess moisture to evaporate.
- Let sit for about 5 minutes before serving. Sprinkle with some chopped parsley for garnish if desired.
Notes
Make Ahead: See section in blog post about making this dish ahead of time.
Nutrition
Serving: 1recipeCalories: 397kcalCarbohydrates: 28gProtein: 16gFat: 26gSaturated Fat: 16gCholesterol: 83mgSodium: 837mgPotassium: 793mgFiber: 4gSugar: 4gVitamin A: 915IUVitamin C: 18.6mgCalcium: 407mgIron: 5.3mg
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