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Cheesy Potatoes au Gratin

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Published:12/20/2020Updated:12/20/2020

Cheesy Potatoes au Gratin – thinly sliced potatoes layered and baked in a creamy, cheesy sauce with a jolt from nutmeg and thyme. The ultimate potato side dish of all time that goes well with just about anything. Utterly delicious and super comforting!

Potatoes au Gratin

I have never actually met a person who doesn’t like potatoes. Potatoes are perhaps the most common starchy ingredient you’ll see in most American homes. They can be very versatile – from fried to baked, to crispy or creamy – they always make an impression.

And I bet we all do have our own favorite potato side dish. 

But today, I want you to forget your favorite and focus all your energy and attention on this comforting, elegant, creamy potato gratin.

What is Potatoes au Gratin?

Potatoes au Gratin is a classic French recipe that everyone loves, and you’ll see why. There may be many variations to this dish, but generally speaking,  this potato recipe is made with thinly sliced potatoes layered, topped and baked in a rich, silky smooth creamy cheesy white sauce. It’s the perfect dish to serve during the holidays next to a ham, pork tenderloin and turkey. No wonder it’s one of the most requested holiday side dishes!

Scalloped Potatoes vs. Au Gratin

Cheesy Potatoes au Gratin Close Up Shot

These two are often used interchangeably ’cause they apparently look the same and almost have the same ingredients (see my Scalloped Potatoes HERE),except for one thing.

In simple words, Scalloped Potatoes is cooked with the creamy mixture before it gets sprinkled with cheese and baked. Au Gratin, which literally means “covered with bread crumbs or grated cheese and browned“, on the other hand, refers to thinly slices of potatoes are layered and topped with that creamy white sauce before it gets baked in the oven.

But for a foodie like me, the name doesn’t matter anyway, especially when it tickles your tastebuds.

What are the Best Potatoes for Au Gratin Recipe?

When making this au gratin potatoes recipe, make sure to use the starchy ones that can be soft without being too mushy like Russet potatoes or Yukon so the sauce can cling well to each potato slice. Just please don’t use any of those waxy potatoes, friends.

How to Make Ahead Potatoes au Gratin?

If you’re a little short on time or just want to make everything ahead before the big busy day, my friends, this homemade au gratin potatoes is the perfect make-ahead Thanksgiving or Christmas side dish.

To Refrigerate: Simply prepare and assemble the dish up until the baking part, then cover it with tinfoil and place in the fridge overnight. When ready to bake, just follow the baking directions below. Moreover, you may bake it ahead, let it cool and cover with foil. And store it in the fridge for up to three days.

To Freeze: Although I don’t highly recommend freezing this dish as there might be a slight difference with the texture and flavor, but yes you may, if you opt to. Let it cool completely before wrapping the baking dish tightly with aluminum foil or plastic wrap. Then store it in the freezer for up to 2 weeks. Take note that consuming the dish beyond that date isn’t advisable.

 au gratin potato

What to Serve with au Gratin Potatoes?

You know I could make a long list under this, but since the holidays is around the corner, let me share with you some of the best Holiday recipes to go along with this ultimate potato side:

  • Pineapple Glazed Ham
  • Spiced Roast Turkey
  • Pork Tenderloin Roast
  • Prime Rib Roast
  • Blackened Spatchcock Chicken

More Potato Side Dishes To Try

  • Garlic Mashed Red Potatoes
  • Twice Baked Potatoes
  • Hasselback Potatoes
  • Scalloped Potatoes and Ham

a plate of au gratin potato

How To Make Potatoes au Gratin

Browning the FlourPreheat oven to 400℉. Peel and Wash potatoes, then slice into about 1/8′ thin slices. Use a mandolin, if desired, for even and fast prep. Melt the butter in a large saucepan over medium heat. Add onions, garlic and thyme . Saute for about 1 -2 minutes or until fragrant. Be careful not to let the garlic burn.

Melting the CheeseWhisk in flour until fully combined. Gently pour in cream, and milk followed by , salt, pepper, and nutmeg. Bring the cream mixture to a boil and simmer over medium heat, stirring occasionally for about 5 minutes, or until mixture starts to thicken. Add about 1/2 cup of shredded cheddar cheese and 1/2 cup of Gruyere cheese or Jarlsberg or another cheddar cheese and stir until smooth. Remove saucepan from heat.

Assembling the potatoesGrease a 9×13 casserole dish with butter or cooking spray. Place half of the potatoes in the greased pan, top potatoes with the sauce, add the rest of the potatoes and any other remaining sauce. Cover the dish with foil paper and bake for about 45 -50 minutes or until potatoes are fork tender. 

Cheesy Potatoes au Gratin

Take foil off of dish and sprinkle remaining cheese over top and bake for another 15- 20 minutes or until potatoes are bubbly and brown. Optional: Broil for 5 minutes more for a crustier and browner top. Top with thyme sprig, if desired. Serve warm.

Watch How To Make It

 

 

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Cheesy Potatoes Au Gratin

Cheesy Potatoes au Gratin - thinly sliced potatoes layered and baked in a creamy, cheesy sauce with a jolt from nutmeg and thyme. The ultimate potato side dish of all time that goes well with just about anything. Utterly delicious and super comforting!
Prep: 20 mins
Cook: 45 mins
French
Servings 8 - 10

Ingredients

  • 2 ½- 3 pounds (1.1 - 1.3 kilos) potatoes , peeled and thinly sliced (about 7 cups)
  • 3 tablespoons (42 g) butter
  • ½ cup (57.5 g) chopped onion
  • 2 tablespoons (16 g) minced garlic
  • 2 teaspoons (2 g) fresh thyme
  • 3 tablespoons (30 g) all-purpose flour
  • ½ cup (120 g) heavy cream (sub with milk)
  • 1 ½ cup (120 g) whole milk
  • 5 ounce (141 g) evaporated milk
  • 1 ½ teaspoons (7.5 g) salt or more , adjust to taste
  • pepper to taste
  • ¼ teaspoon (0.50 g) grated or ground nutmeg
  • ¾ cup (84.75 g) shredded Cheddar cheese
  • ¾ cup (84.75 g) Gruyere , (sub with extra cheddar cheese or Jarlsberg)
  • Sprig of thyme for garnish , (optional)

Instructions

  • Preheat oven to 400℉.
  • Peel and wash potatoes, then slice into about 1/8' thin slices. Use a mandolin, if desired, for even and fast prep.
  • Melt the butter in a large saucepan over medium heat. Add onions, garlic and thyme. Saute for about 1 -2 minutes or until fragrant. Be careful not to let the garlic burn.
  • Whisk in flour until fully combined.
  • Gently pour in cream, whole milk, and evaporated milk, followed by salt, pepper, and nutmeg. Bring the cream mixture to a boil and simmer over medium heat, stirring occasionally for about 5 minutes, or until mixture starts to thicken.
  • Add about ½ cup of shredded cheddar cheese and ½ cup of Gruyere cheese or Jarlsberg or another cheddar cheese and stir until smooth. Remove saucepan from heat.
  • Grease a 9x13 casserole dish with butter or cooking spray.
  • Place half of the potatoes in the greased pan, top potatoes with the sauce, add the rest of the potatoes and any other remaining sauce .
  • Cover the dish with foil paper and bake for about 45 -50 minutes or until potatoes are fork tender . Take foil off of dish and sprinkle remaining cheese over top and bake for another 15- 20 minutes or until potatoes are bubbly and brown. Optional: Broil for 5 minutes more for a crustier and browner top.
  • Top with thyme sprig, if desired. Serve warm.

Tips & Notes:

  1. Russet potatoes or Yukon make the best potato choices for this recipe.
  2. To make ahead, simply prepare and assemble the dish up until the baking part, then cover it with tinfoil and into the fridge overnight.
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 293.14kcal (15%)| Carbohydrates: 26.51g (9%)| Protein: 13.95g (28%)| Fat: 15.2g (23%)| Saturated Fat: 9.19g (57%)| Cholesterol: 46.53mg (16%)| Sodium: 563.78mg (25%)| Potassium: 762.37mg (22%)| Fiber: 3.93g (16%)| Sugar: 4.66g (5%)| Vitamin A: 494.88IU (10%)| Vitamin C: 18.66mg (23%)| Calcium: 351.16mg (35%)| Iron: 5.06mg (28%)
Author: Imma
Course: Side Dish
Cuisine: French
Keyword: au gratin potatoes recipe, potatoes au gratin
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Nutrition Facts
Cheesy Potatoes Au Gratin
Amount Per Serving
Calories 293.14 Calories from Fat 137
% Daily Value*
Fat 15.2g23%
Saturated Fat 9.19g57%
Cholesterol 46.53mg16%
Sodium 563.78mg25%
Potassium 762.37mg22%
Carbohydrates 26.51g9%
Fiber 3.93g16%
Sugar 4.66g5%
Protein 13.95g28%
Vitamin A 494.88IU10%
Vitamin C 18.66mg23%
Calcium 351.16mg35%
Iron 5.06mg28%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Cheesy Potatoes au Gratin
Cheesy Potatoes au Gratin
Cheesy Potatoes au Gratin

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    Comments & Reviews
    1. Jean says

      Posted on 11/16 at 11:44PM

      Thank you very much for your sharing post recipes.. it is very useful for me to having an ideas for potlucking Or BBQ day. I will make this Cheesy Potatoes au Gratin tomorrow BBQ DAY For sharing food.. good luck to me!

      Thanks

      Reply
      • ImmaculateBites says

        Posted on 11/18 at 12:16AM

        Hi Jean. Just follow the recipe to the T and you will do just fine:)! Do let me know how it turns out.

        Reply
    2. Ravi Gupta says

      Posted on 11/9 at 1:06AM

      Thanks for sharing post i enjoyed your blog reading

      Reply
      • imma africanbites says

        Posted on 11/9 at 5:40PM

        Thank you. Glad you enjoy it. Happy weekend!

        Reply

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