Craving something quick, healthy, and bursting with flavor? Look no further! Our Potatoes Au Gratin recipe is your answer. Imagine layers of thinly sliced potatoes nestled in a creamy, cheesy sauce—baked to golden perfection. It’s comfort food at its finest, without all the guilt. My own family devours this every time, and I know yours will too! Easy to prepare and always a crowd-pleaser, it’s time to discover why Potatoes Au Gratin is the ultimate side dish sensation.
Why You Will Love This Recipe
My grandmother, bless her heart, wasn’t much of a cook. But her Potatoes Au Gratin? Legendary. It wasn’t fancy, just simple ingredients and a whole lot of love. Every family gathering, from Christmas to summer barbecues, that bubbling dish of creamy potatoes was always the star of the show. To this day, the smell of baking potatoes and cheese transports me right back to her kitchen, surrounded by family and laughter. That’s the magic of Potatoes Au Gratin – the taste of home, no matter where you are.
Ingredients
For the Potatoes
- 2 pounds Yukon Gold potatoes, thinly sliced (about 1/8 inch thick)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Cream Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 1 ½ cups shredded Gruyere cheese, divided
Step-by-Step Instructions for Making the Recipe
- Preheat oven to 375°F (190°C).
- Toss potato slices with olive oil, salt, and pepper in a large bowl.
- Melt butter in a saucepan over medium heat.
- Whisk in flour, cook for 1 minute.
- Gradually whisk in milk until smooth.
- Bring to a simmer, reduce heat, and cook until slightly thickened, about 5 minutes, stirring constantly.
- Remove from heat. Mix in salt, pepper, nutmeg, and 1 cup of Gruyere cheese.
- Pour a thin layer of sauce into the bottom of a 9×13 inch baking dish.
- Arrange a layer of potato slices overlapping slightly.
- Pour a layer of cream sauce over the potatoes.
- Repeat layering potatoes and sauce, ending with sauce.
- Sprinkle the remaining ½ cup of Gruyere cheese over the top.
- Bake for 50-60 minutes, or until potatoes are tender and the top is golden brown and bubbly
Expert Tips for Best Results
For truly outstanding Potatoes Au Gratin, the key is in the potatoes. Yukon Golds are ideal because they have a naturally creamy texture, but Russets can be used if you adjust the cooking time. Make sure your potatoes are sliced consistently thin; a mandoline slicer will be your best friend here. Don’t skip the nutmeg! It adds a subtle warmth that elevates the dish. To prevent the top from browning too quickly, cover the dish with foil for the first 30 minutes of baking, then remove the foil for the last 20-30 minutes to achieve that golden, bubbly crust. Finally, and this is crucial, always let the Potatoes Au Gratin rest for at least 10 minutes before slicing. This allows the sauce to thicken slightly, making it easier to serve beautiful, intact portions.
Serving Suggestions
Potatoes Au Gratin is a versatile side dish that complements a wide array of main courses. Its rich and creamy texture pairs beautifully with leaner proteins like grilled chicken, pork tenderloin, or baked ham. For a heartier meal, serve it alongside a juicy roast beef or a perfectly cooked steak. Looking for a vegetarian option? Potatoes Au Gratin can anchor a meal consisting of a vibrant green salad and roasted vegetables. Don’t be afraid to experiment with herbs and spices to customize the flavor profile even further. A sprinkle of fresh thyme or a dash of smoked paprika adds an extra layer of complexity. And remember, Potatoes Au Gratin are not just for dinner! Leftovers make a delightful brunch side, especially when served with poached eggs and crispy bacon.
Conclusion
Potatoes Au Gratin offers a harmonious blend of comfort and elegance. Its simplicity allows even novice cooks to achieve impressive results, while its rich flavor and creamy texture consistently delight. Whether you’re seeking a satisfying side dish for a special occasion or a comforting meal on a chilly evening, this recipe delivers. More than just a dish, Potatoes Au Gratin becomes a shared experience, evoke memories, and create new traditions. So, gather your ingredients, fire up the oven, and prepare to fall in love with a classic. It’s time to share the joy of creamy, cheesy perfection with your loved ones.
Potatoes Au Gratin
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C).
- Toss potato slices with olive oil, salt, and pepper in a large bowl.
- Melt butter in a saucepan over medium heat.
- Whisk in flour, cook for 1 minute.
- Gradually whisk in milk until smooth.
- Bring to a simmer, reduce heat, and cook until slightly thickened, about 5 minutes, stirring constantly.
- Remove from heat. Mix in salt, pepper, nutmeg, and 1 cup of Gruyere cheese.
- Pour a thin layer of sauce into the bottom of a 9×13 inch baking dish.
- Arrange a layer of potato slices overlapping slightly.
- Pour a layer of cream sauce over the potatoes.
- Repeat layering potatoes and sauce, ending with sauce.
- Sprinkle the remaining ½ cup of Gruyere cheese over the top.
- Bake for 50-60 minutes, or until potatoes are tender and the top is golden brown and bubbly
Notes
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