If you’ve ever dreamed of a side dish that wraps comfort, richness, and just the right amount of cheesy goodness into every bite, then you need to try this Potatoes au Gratin Recipe. It’s that irresistible casserole dish where tender slices of russet potatoes bathe in a creamy, cheesy sauce and bake to a golden bubbly perfection. Whether you’re planning a holiday feast or simply craving a soul-warming dinner companion, this classic recipe never fails to impress with its layers of flavor and satisfying texture.
Ingredients You’ll Need
The beauty of this Potatoes au Gratin Recipe lies in its simplicity. Each ingredient plays a crucial role in building that velvety sauce and tender potato layers that make the dish so memorable. From the earthy russet potatoes to the sharp Cheddar cheese, every component adds depth and comfort to the final bake.
- 6 medium russet potatoes, thinly sliced: Their starchy texture makes for perfectly creamy layers when baked.
- 1 medium onion, sliced: Adds a subtle sweetness and slight crunch that balances the dish.
- 3 tablespoons butter: Creates a rich base for the roux that thickens the sauce beautifully.
- 3 tablespoons all-purpose flour: Works with butter to form the thickening roux for the sauce.
- 2 cups milk: Provides the creamy liquid foundation for the cheesy sauce.
- 1/2 teaspoon salt: Enhances all the flavors without overwhelming the delicate balance.
- 1/2 teaspoon black pepper, to taste: Offers a gentle heat and depth.
- 1 ½ cups shredded Cheddar cheese: Melts into a luscious, savory sauce with a wonderful sharpness.
How to Make Potatoes au Gratin Recipe
Step 1: Preheat and Prepare Your Dish
Start by heating your oven to 400℉ and greasing a 9×13-inch baking dish. This preparation ensures the potatoes won’t stick and that the edges get a bit crispy, completing the textural contrast that makes this dish so delightful.
Step 2: Layer the Potatoes and Onions
Next, arrange half of your thinly sliced potatoes in the bottom of your baking dish. Spread the sliced onions evenly over them, then layer the remaining potatoes on top. This layering builds the perfect foundation for soaking up that creamy sauce, ensuring every slice is infused with flavor.
Step 3: Make the Roux
In a large skillet over medium heat, melt the butter. Once melted, add the flour and stir continuously for 1-2 minutes or until the mixture turns golden. This step is essential for cooking out the raw flour taste and gives your sauce a velvety texture.
Step 4: Whisk in Milk and Seasonings
Slowly pour in the milk while whisking constantly to avoid lumps. Add salt and black pepper, then bring the mixture to a boil. Let it cook for about 1 minute until thickened, then remove the pan from heat. Stir in the shredded Cheddar cheese until it melts into a smooth, creamy sauce.
Step 5: Bake Until Golden and Bubbling
Pour the luscious cheese sauce over your layered potatoes and onions, making sure everything gets a generous coating. Cover the dish with foil and bake for 50-60 minutes. Then remove the foil and bake for an additional 15-20 minutes to achieve that irresistible golden, bubbly crust that everyone loves.
How to Serve Potatoes au Gratin Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives on top just before serving adds not only a splash of color but also a fresh, herbal note that cuts through the rich cheese sauce. For a bit of extra flair, a light dusting of smoked paprika can bring a subtle warmth and deepen the visual appeal.
Side Dishes
This Potatoes au Gratin Recipe pairs wonderfully with hearty mains like roast beef, grilled chicken, or baked salmon. The creamy casserole acts as a perfect foil to these proteins, soaking up flavorful drippings and rounding out the meal. Crisp green vegetables or a fresh garden salad on the side will add a refreshing crunch and balance to the richness of the potatoes.
Creative Ways to Present
For a family-style presentation, serve directly from the casserole dish so everyone can help themselves to those luscious layers. Alternatively, scoop individual portions into small ramekins and bake for a few extra minutes for a cozy, personalized touch. You can also experiment by mixing in cooked bacon or caramelized onions between the layers for a playful twist on this classic recipe.
Make Ahead and Storage
Storing Leftovers
Once your Potatoes au Gratin Recipe has cooled to room temperature, transfer any leftovers to an airtight container and refrigerate. The dish will stay fresh for up to 3 days, making it a perfect make-ahead comfort food for busy weeknights.
Freezing
If you want to keep this deliciousness longer, you can freeze the casserole after it’s been baked and cooled. Wrap it tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the fridge before reheating to preserve the creamy texture and rich flavors.
Reheating
To reheat, cover the dish loosely with foil and bake at 350℉ until warmed through—usually about 20 to 30 minutes. Avoid microwaving to keep the texture nice and creamy without drying out the top layer.
FAQs
Can I use a different type of cheese in this Potatoes au Gratin Recipe?
Absolutely! While Cheddar gives a sharp, classic flavor, you can substitute or mix in Gruyere, Parmesan, or even Monterey Jack to change the profile to suit your taste.
Should I peel the potatoes for this recipe?
Peeling is recommended for a smooth, tender texture, but if you prefer a bit of rustic charm and extra nutrients, leaving the skins on is fine as long as you wash and slice them thinly.
Can this dish be made dairy-free or vegan?
Yes! Swap out the butter for a plant-based alternative, use flour to thicken a non-dairy milk like almond or oat milk, and select a dairy-free cheese substitute. The method stays the same for a creamy, indulgent vegan version.
How thin should the potato slices be?
Aim for about 1/8 inch thickness. Thin slices cook evenly and absorb the cheesy sauce better, giving you smooth, tender layers without any undercooked bites.
Can I prepare this recipe ahead and bake it later?
Definitely! You can assemble the entire Potatoes au Gratin Recipe, cover tightly with foil, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s cold from the fridge.
Final Thoughts
This Potatoes au Gratin Recipe is a comforting hug in dish form—perfect for sharing at any table. Once you experience that creamy, cheesy, melt-in-your-mouth goodness with tender potatoes layered just right, it will quickly become a go-to favorite for family dinners and special occasions alike. So grab your baking dish and get ready to bake your way to cozy deliciousness!
Print
Potatoes au Gratin Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French
Description
Potatoes au Gratin is a classic, creamy baked casserole featuring thinly sliced russet potatoes layered with onions and smothered in a rich cheddar cheese sauce. This comforting dish is perfect as a savory side or main course, showcasing tender potatoes and a golden, bubbly cheese topping.
Ingredients
Potatoes and Vegetables
- 6 medium russet potatoes, thinly sliced
- 1 medium onion, sliced
Cheese Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, to taste
- 1 ½ cups shredded Cheddar cheese
Instructions
- Preheat and Prepare Dish: Preheat your oven to 400℉ and grease a 9×13-inch baking dish thoroughly to prevent sticking and ensure even cooking.
- Layer Potatoes and Onions: Arrange half of the thinly sliced potatoes evenly on the bottom of the prepared casserole dish, then layer all the sliced onions. Follow with the remaining potato slices to create a layered base for the cheese sauce.
- Melt Butter and Make Roux: In a large skillet over medium heat, melt the butter. Stir in the flour and cook continuously for 1-2 minutes until it turns a golden color, forming a roux that will thicken the sauce.
- Add Milk and Season: While whisking constantly to prevent lumps, gradually add the milk, salt, and black pepper. Bring the mixture to a boil, then continue cooking for 1 minute until slightly thickened. Remove from heat and stir in the shredded cheddar cheese until melted and smooth.
- Assemble and Bake: Pour the rich cheese sauce over the layered potatoes and onions, ensuring even coverage. Cover the dish tightly with foil and bake for 50-60 minutes to cook the potatoes through. Then, remove the foil and bake an additional 15-20 minutes until the top is golden and bubbly, indicating a perfect gratin finish.
Notes
- For best results, use thinly sliced potatoes to ensure they cook evenly and become tender.
- You can substitute milk with half-and-half or cream for an even richer sauce.
- Feel free to add herbs like thyme or garlic powder to enhance flavor.
- Let the dish rest 10 minutes after baking before serving to allow it to set.
- Leftovers can be refrigerated and reheated for up to 3 days.
