Potatoes Au Gratin
Yield: 8-12 servings
Cook Time: 1 hour
This easy Potatoes Au Gratin recipe features thinly sliced potatoes in a creamy cheddar cheese sauce, baked until hot, golden and bubbly.
This potato dish serves as a perfect side dish for most any main course, and is a popular side dish for holidays, such as Christmas and Thanksgiving.
Slicing the potatoes can be made quick and easy with the assistance of a mandolin slicing tool. If you don't already own one of these kitchen tools, you can find plenty of very affordable versions in a large variety of stores, such as regular or discount department stores, grocery stores, etc.
After nearly one hour of baking, the potatoes will be tender and creamy with melted cheddar cheese throughout and a lightly browned layer of cheddar on top. This potato side dish makes a nice accompaniment to most any meat, poultry or seafood dish.
Slicing the potatoes can be made quick and easy with the assistance of a mandolin slicing tool. If you don't already own one of these kitchen tools, you can find plenty of very affordable versions in a large variety of stores, such as regular or discount department stores, grocery stores, etc.
After nearly one hour of baking, the potatoes will be tender and creamy with melted cheddar cheese throughout and a lightly browned layer of cheddar on top. This potato side dish makes a nice accompaniment to most any meat, poultry or seafood dish.
Recipe▼
Ingredients
- 4 Russet potatoes, peeled and scrubbed
- 3 tablespoons butter, plus some for greasing casserole dish
- 2 cups milk
- 3 1/2 tablespoons all purpose flour
- 3 teaspoons minced garlic
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups shredded cheddar cheese
Directions
Preheat oven to 400° F.
Grease bottom and sides of a one-quart casserole dish with butter. Set aside.
In a small bowl, whisk together cream, milk, flour, minced garlic, salt and pepper. Set aside.
Slice potatoes to 1/8 to 1/4-inch-thick slices. Evenly spread 1/3 of sliced potatoes in the bottom of the casserole dish. Pour 1/3 of cream mixture over potatoes, then top with 1/3 of cheese. Repeat process 2 more times, but don't finish with the cheese on the third layer (you will use the last 1/3 of cheese at the end of cooking time).
Cover with aluminum foil and bake for 40 minutes. Remove foil, then continue to bake for another 15-20 minutes or until potatoes are golden brown and bubbly. Sprinkle the last 1/3 of cheese over the top of the potatoes and bake for another 3 minutes or until the cheese is melted and bubbly.
Grease bottom and sides of a one-quart casserole dish with butter. Set aside.
In a small bowl, whisk together cream, milk, flour, minced garlic, salt and pepper. Set aside.
Slice potatoes to 1/8 to 1/4-inch-thick slices. Evenly spread 1/3 of sliced potatoes in the bottom of the casserole dish. Pour 1/3 of cream mixture over potatoes, then top with 1/3 of cheese. Repeat process 2 more times, but don't finish with the cheese on the third layer (you will use the last 1/3 of cheese at the end of cooking time).
Cover with aluminum foil and bake for 40 minutes. Remove foil, then continue to bake for another 15-20 minutes or until potatoes are golden brown and bubbly. Sprinkle the last 1/3 of cheese over the top of the potatoes and bake for another 3 minutes or until the cheese is melted and bubbly.
