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Au Gratin Potatoes

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Rich, creamy, and cheesy, these au gratin potatoes are the ultimate comfort food side dish. Perfect for the holidays or a cozy Sunday night dinner!

  • Author: Kylie
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 12 servings 1x
  • Category: Side Dish
  • Method: Stove Top + Oven
  • Cuisine: American/French
  • Diet: Vegetarian

Ingredients

Units Scale
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 4 cups half and half
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon Dijon mustard
  • 8 ounces shredded sharp white cheddar cheese
  • 8 ounces shredded Gruyère cheese, divided
  • 3 pounds russet potatoes, peeled and thinly sliced
  • 1/2 small yellow onion, very thinly sliced

Instructions

  1. Preheat oven to 375 degrees. 

  2. Melt the butter in a large saute pan over medium heat. Whisk in the flour and cook for 1–2 minutes, whisking constantly, until it turns lightly golden.

  3. Slowly whisk in the half and half until it combines with the roux and is smooth and creamy. Cook for 3-4 minutes, stirring occasionally, until it thickens slightly.  

  4. Stir in the garlic powder, onion powder, salt, pepper, thyme, sage, and Dijon. Turn heat to low and mix in shredded cheddar cheese and half the Gruyère, stirring until smooth. 

  5. Whether you’re using a 9×13 baking dish, a 5 quart braising pan, or another size baking dish, you will layer the ingredients in the same way.
  6. Ladle 1/3 of the sauce into the bottom of the baking dish or pan. Then layer half the potatoes and half the onions, slightly overlapping them. Add a couple large pinches of salt and pepper.
  7. Ladle half of the remaining sauce over the veggies. 

  8. Add the remaining potatoes and onions and a couple pinches of salt and pepper. Ladle the remaining sauce over the top.

  9. Sprinkle the remaining Gruyère cheese evenly on top.

  10. Cover the dish with foil and bake for 40 minutes. Remove the foil and bake uncovered for another 25–30 minutes, until the top is golden and the potatoes are tender when pierced with a fork.

  11. Let sit for 10 minutes before serving to allow the sauce to thicken. Garnish with fresh parsley and enjoy!

  12. If you loved this recipe, please leave a 5-star rating and review below!

Notes

    • You don’t need a mandoline for this recipe! Although, if you have one by all means use it – but it’s not required. A regular ol’ sharp knife will work just fine and all the slicing really doesn’t take as much time as you think it might.

    • Shred your own cheese! Freshly shredded cheese will melt the best and add more delicious flavor than pre-shredded cheese.

    • The cheese sauce will be super cheesy and might be a bit stringy, that’s okay. Just cook it until it’s smooth and creamy.

    • Taste the sauce before assembling! Add more salt and pepper to taste before layering everything together.

    • Don’t skip the rest time! This helps the sauce set up and get super creamy.

Nutrition

  • Serving Size: 1/12 of potatoes
  • Calories: 326
  • Sugar: 4.9 g
  • Sodium: 451.2 mg
  • Fat: 16.5 g
  • Carbohydrates: 30.3 g
  • Fiber: 1.7 g
  • Protein: 14.7 g
  • Cholesterol: 51 mg

Find it online: https://midwestfoodieblog.com/au-gratin-potatoes-recipe/