Potatoes Au Gratin
Yield: 8 servings
Calories: 168kcal
Potatoes au gratin casserole recipe with layers of thinly sliced Yukon gold spuds and a cream sauce that includes melted cheese.
Ingredients
- ¼ cup (60 g) unsalted butter
- 1 tablespoon (8 g) minced garlic
- ½ cup (72 g) finely chopped yellow onion
- ¼ cup (30 g) all-purpose flour
- 2 cups (480 ml) whole milk
- ¾ teaspoon (4 g) kosher salt
- ½ teaspoon black pepper
- ⅛ teaspoon nutmeg
- 2 pounds (908 g) yukon gold potatoes, peeled, cut into ⅛" thick slices
- 1 cup (117 g) shredded gruyere cheese
- 1 cup (117 g) shredded sharp cheddar cheese
- 2 teaspoon (1 g) chopped chives
Instructions
- Preheat the Oven - Set the oven rack to the middle position. Heat to 400ºF (200ºC).
- Make the Cream Sauce - Melt the butter in a large skillet over medium-low heat. Add garlic and onions, and saute until fragrant, 2 minutes. Add flour, whisk to combine, stir and cook for 2 minutes. Gradually whisk in milk and cook until thickened over medium heat, 2 to 3 minutes. Turn off the heat and whisk in salt, pepper, and nutmeg.
- Add the Cheeses - Add ½ cup gruyere and ½ cup sharp cheddar cheese, and stir to combine.
- Assemble the Casserole - Grease the bottom and sides of an 8-inch square casserole dish. Layer half of the potatoes in overlapping rows in the dish. Spread half of the cheese sauce over the potatoes. Sprinkle ¼ cup gruyere and ¼ cup cheddar over the sauce. Layer the remaining potatoes, followed by the cheese sauce, and sprinkle with the remaining gruyere and cheddar cheese.
- Bake - Cover with foil and place on a baking sheet. Bake for 30 minutes. Remove the foil and continue baking until the potatoes are tender and the cheese is browned and bubbly, 20 to 25 minutes.
- To Serve - Transfer the casserole to cool on a wire rack for 10 to 15 minutes before serving. Garnish potatoes with chives.
Notes
- Make Ahead: Assemble, cover, and refrigerate for 2 days before baking. More baking time may be needed as the ingredients and pan will be cold.
- Storing: Store in an airtight container in the refrigerator for up to 5 days. Freeze for up to 1 month.
- Reheating: Cover and reheat a small portion in the microwave on a high setting in 15 to 30-second increments until hot. Alternatively, cover and reheat in the oven at 350ºF (177ºC) until hot.
Nutrition
Calories: 168kcal | Carbohydrates: 20g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 256mg | Potassium: 548mg | Fiber: 2g | Sugar: 3g | Vitamin A: 275IU | Vitamin C: 13mg | Calcium: 105mg | Iron: 3.9mg
Recipe Link