Description

This easy au gratin potatoes recipe features thinly sliced Yukon Gold potatoes baked in a rich, creamy, and cheesy sauce. It’s a comforting and elegant side dish perfect for holidays or any special occasion. The combination of cheddar, Gruyere, and Parmesan cheeses creates a silky sauce that bakes to a golden, bubbly perfection.

Ingredients

Scale

3 lbs Yukon Gold potatoes, thinly sliced
½ yellow onion, thinly sliced
4 tbsp unsalted butter, plus more for greasing
2 cloves garlic, minced
¼ cup all-purpose flour
1½ cups whole milk
1 tsp kosher salt
½ tsp ground black pepper
1 cup freshly shredded cheddar cheese
1½ cups freshly shredded Gruyere cheese, divided
½ cup freshly grated Parmesan cheese

Instructions

Preheat oven to 350°F. Grease a 9×13-inch baking pan with butter.
Layer the thinly sliced potatoes and half of the thinly sliced onion in the prepared baking dish.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant.
Sprinkle in the flour and whisk until smooth and golden, about 1 minute, to create a roux.
Slowly pour in the milk while whisking constantly to prevent lumps, and bring the mixture to a simmer until thickened.
Remove the saucepan from the heat. Whisk in the kosher salt, ground black pepper, shredded cheddar cheese, and ¾ cup of the shredded Gruyere cheese until melted and smooth.
Pour the cheese sauce evenly over the potatoes and onions in the baking dish.
Cover the baking dish tightly with foil. Bake for 45-60 minutes, or until the potatoes are tender when pierced with a knife.
Remove the foil. Sprinkle the remaining ¾ cup Gruyere cheese and the grated Parmesan cheese over the top.
Bake for another 15-20 minutes, uncovered, until the cheese is melted and bubbly.
For a browned top, you can optionally broil for 1-2 minutes, watching closely to prevent burning.
Garnish with fresh herbs if desired and serve your delicious au gratin potatoes.

Notes

For the smoothest sauce, shred your own cheese from a block. Pre-shredded cheese can make the sauce grainy.
If the sauce seems too thin, let it simmer a few minutes longer. If it’s still thin, whisk 1 tsp of flour into 2 tbsp of warm milk and stir it into the sauce.
If the sauce appears oily or clumpy, ensure the heat was not too high when adding the cheese. Remove from heat before adding cheese and stir slowly.
If your potato slices are thicker than 1/4 inch, they may need a longer covered baking time (10-15 minutes extra).
To speed up the process, you can microwave the cheese sauce for 10 minutes (in a non-metal dish wrapped in plastic wrap) before pouring over potatoes and baking.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Side Dish
Method: Baking
Cuisine: French-inspired

Nutrition

Serving Size: 1 serving
Calories: 413 kcal
Sugar: 4 g
Sodium: 698 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 9 g
Trans Fat: 0.2 g
Carbohydrates: 37 g
Fiber: 4 g
Protein: 18 g
Cholesterol: 67 mg

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