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Potatoes Au Gratin

A warm dish of thin potato slices baked in creamy cheese that feels like a small hug on a plate.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Side Dish, Vegetable
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cheese Sauce
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 12 ounces sharp cheddar cheese, freshly shredded (about 3 cups), divided
For the Potatoes
  • 3 pounds Yukon Gold potatoes, thinly sliced into 1/8-inch rounds (skins optional)
  • Fresh herbs, garnish (optional)

Method
 

Preparation
  1. Preheat oven to 375 degrees F. Grease or butter a 9 x 13-inch baking dish and set aside.
  2. In a large pot, melt butter over medium heat.
  3. Whisk in flour and cook for 1 to 2 minutes, stirring constantly to remove the raw flour taste.
  4. Slowly pour in the milk and cream while whisking to prevent lumps. Keep whisking until smooth.
  5. Add salt, pepper, garlic powder, and onion powder.
  6. Bring to a simmer and whisk until smooth and thickened, about 3 to 5 minutes.
  7. Remove from heat and stir in 2 cups of the shredded cheddar cheese until melted and smooth.
  8. Add sliced potatoes into the cheese sauce and stir until well coated.
  9. Pour the mixture into the prepared baking dish, spreading it evenly.
  10. Sprinkle with remaining cheddar cheese on top.
Baking
  1. Cover tightly with foil and bake for 60 minutes.
  2. Remove foil and bake for an additional 15 to 20 minutes until the potatoes are fork-tender and the top is golden.
  3. For a crispier top, broil for 2 to 3 minutes while watching closely to avoid burning.
  4. Let rest for 5 minutes before serving.

Notes

Serve this dish warm. Garnish with fresh chopped herbs. Can store in the fridge for up to 3 to 4 days or freeze for up to 2 months. Follow reheating instructions for best results.