Description
This classic Potatoes Au Gratin recipe features thinly sliced Yukon Gold potatoes baked in a creamy cheese sauce made with sautéed onions, garlic, cheddar, and Parmesan. The dish is layered and baked until golden brown and tender, then garnished with fresh thyme for a comforting and elegant side perfect for holiday dinners or family meals.
Ingredients
Scale
Cheese Sauce
- ¼ cup unsalted butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 1 cup low-sodium or no-sodium chicken broth
- 2 cups whole milk (or half and half)
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
Main Ingredients
- 3 pounds Yukon Gold potatoes, sliced into ⅛-inch rounds
- 2 cups freshly grated white cheddar cheese
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon fresh thyme, chopped, for garnish
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch casserole dish with cooking spray to prevent sticking.
- Sauté Vegetables: Melt the butter in a skillet over medium-low heat. Add the chopped onion and minced garlic and cook until they become soft and fragrant. Sprinkle the flour over the mixture and continue cooking for 2 more minutes while stirring constantly to form a roux.
- Make Sauce: Gradually whisk in the chicken broth and whole milk until the sauce is smooth. Bring it to a boil over medium heat, stirring constantly to avoid lumps. Season the sauce with salt and black pepper to taste.
- Layer Ingredients: In the prepared casserole dish, arrange one-third of the potato slices in an even layer. Pour over one-third of the cheese sauce, then sprinkle ½ cup of the grated cheddar cheese. Repeat this layering process two more times, finishing with a topping of freshly grated Parmesan cheese on top.
- Bake: Cover the dish tightly with aluminum foil and bake for 45 minutes to allow the potatoes to soften and absorb the flavors. Then remove the foil and bake for an additional 45 minutes until the top is golden brown and the potatoes are tender when pierced with a fork. If desired, broil for a few minutes at the end to achieve extra browning on top.
- Serve: Garnish the cooked potatoes au gratin with freshly chopped thyme and serve hot as a delicious side dish.
Notes
- Slicing the potatoes thinly and evenly is key for even cooking.
- Using Yukon Gold potatoes provides a creamy texture and buttery flavor.
- You can substitute half and half for whole milk for a richer sauce.
- For a vegetarian option, substitute vegetable broth for chicken broth.
- Let the dish rest for 10 minutes after baking to help the sauce thicken before serving.
