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Potatoes Au Gratin

Potatoes Au Gratin

Layers of thinly sliced potatoes nestled in a creamy, cheesy sauce and baked to golden perfection. It's comforting and easy to prepare.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 people
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • Large Bowl
  • Saucepan
  • 9x13-inch Baking Dish

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Toss potato slices with olive oil, salt, and pepper in a large bowl.
  3. Melt butter in a saucepan over medium heat.
  4. Whisk in flour, cook for 1 minute.
  5. Gradually whisk in milk until smooth.
  6. Bring to a simmer, reduce heat, and cook until slightly thickened, about 5 minutes, stirring constantly.
  7. Remove from heat. Mix in salt, pepper, nutmeg, and 1 cup of Gruyere cheese.
  8. Pour a thin layer of sauce into the bottom of a 9x13 inch baking dish.
  9. Arrange a layer of potato slices overlapping slightly.
  10. Pour a layer of cream sauce over the potatoes.
  11. Repeat layering potatoes and sauce, ending with sauce.
  12. Sprinkle the remaining ½ cup of Gruyere cheese over the top.
  13. Bake for 50-60 minutes, or until potatoes are tender and the top is golden brown and bubbly

Notes

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.