Potatoes Au Gratin
Yield: 8 servings
Calories: 168kcal
Potatoes au gratin is a 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 and cut into ⅛-inch thick slices
- 1 cup (117 g) shredded gruyere cheese
- 1 cup (117 g) shredded sharp cheddar cheese
- 2 teaspoon (1 g) chopped chives
Special Equipment
- Skillet
Instructions
- Set the oven rack to the middle position and preheat to 400ºF.
- Melt butter in a large skillet over medium-low heat. Add garlic and onions, 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 heat and whisk in salt, pepper, nutmeg, ½ cup gruyere, and ½ cup sharp cheddar cheese.
- 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 cheese sauce, and sprinkle with the remaining gruyere and cheddar cheese.
- Cover with foil and place on a baking sheet. Bake for 30 minutes, remove the foil and bake until potatoes are tender and cheese is browned and bubbly, 20 to 25 minutes.
- Garnish potatoes with chives.
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
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