Description
Potatoes au Gratin is a classic, comforting casserole featuring thinly sliced russet potatoes baked in a rich, creamy cheddar cheese sauce. This dish layers tender potatoes and onions, smothered in a buttery cheese sauce, then baked until golden and bubbly, making it a perfect side for family dinners or special occasions.
Ingredients
Scale
Potatoes and Vegetables
- 6 medium russet potatoes, thinly sliced
- 1 medium onion, sliced
Cheese Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, to taste
- 1 ½ cups shredded Cheddar cheese
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 400℉ (200℃) and grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Layer Potatoes and Onions: Arrange half of the thinly sliced potatoes evenly on the bottom of the baking dish, then layer all the sliced onions over them, followed by the remaining potatoes to create alternating layers for even cooking and flavor distribution. Set aside.
- Make Roux: In a large skillet, melt the butter over medium heat. Stir in the all-purpose flour and cook for 1 to 2 minutes until the mixture turns golden and slightly fragrant, which helps to remove the raw flour taste and starts thickening the sauce.
- Prepare Cheese Sauce: While continuously whisking the roux, gradually add the milk, salt, and black pepper to prevent lumps. Bring the mixture to a boil and cook for an additional minute until thickened. Remove from heat and immediately stir in the shredded cheddar cheese until smooth and creamy.
- Combine and Bake: Pour the prepared cheese sauce evenly over the layered potatoes and onions in the casserole dish. Cover the dish with foil to keep moisture in and bake for 50 to 60 minutes to allow the potatoes to soften thoroughly.
- Finish Baking: Remove the foil and continue baking for another 15 to 20 minutes or until the top is golden brown and bubbly, indicating the cheese has formed a delicious crust. Let it rest a few minutes before serving to thicken slightly.
Notes
- Use thinly sliced potatoes for even cooking.
- Russet potatoes are preferred for their starchy texture and creamy finish.
- You can substitute cheddar cheese with Gruyère or mozzarella for a different flavor.
- Make sure to cover with foil initially to avoid over-browning before the potatoes are cooked through.
- Letting the dish rest for 5-10 minutes after baking helps the sauce thicken.
