Ah, au gratin potatoes—comfort food at its cheesy best! Imagine layers of tender spuds bathed in a creamy, cheesy embrace, bubbling away in the oven. It’s like a warm hug from your grandma, only with more cheese. Perfect for a cozy night in or a family gathering where you want to impress everyone without really trying too hard.
Steps
- Begin by arranging half of the thinly sliced Russet (or Yukon gold) potatoes in the bottom of a prepared baking dish. Add a layer of onion slices over the potatoes, then arrange the remaining potato slices on top. Season both layers with salt and pepper.
- In a saucepan, melt butter over medium heat. Gradually whisk in flour and salt, cooking for about a minute to form a roux. Slowly add milk, whisking continuously until the mixture thickens into a smooth sauce.
- Stir shredded Cheddar cheese into the thickened sauce until melted and well combined. Pour the cheese sauce evenly over the layered potatoes and onions in the baking dish.
- Cover the dish with foil and bake in a preheated oven until the potatoes are tender and the sauce is bubbling. This typically takes about an hour. Remove from the oven and let it cool slightly before serving.
Ingredients
- Russet potatoes, thinly sliced (substitute with Yukon gold if preferred)
- 1 onion, sliced into rings
- Salt
- Black pepper
- Butter
- All-purpose flour
- Milk
- Shredded Cheddar cheese
FAQ
- What type of potatoes should I use for au gratin potatoes?
- The recipe calls for thinly sliced Russet potatoes, but you can substitute them with Yukon gold potatoes if preferred.
- How do au gratin potatoes differ from scalloped potatoes?
- Au gratin potatoes are usually sliced thinner and include cheese, while traditional scalloped potatoes typically do not include cheese, although modern recipes may add it.
- Can I serve au gratin potatoes as a main dish?
- Yes, some people enjoy serving au gratin potatoes as a standalone meal. However, they also make an excellent side dish for various main courses and are perfect for special occasions.
- What’s the best way to store leftover au gratin potatoes?
- Store leftovers in a shallow, airtight container in the refrigerator. Reheat them, covered with foil, in an oven preheated to 375 degrees F until they are heated through and bubbly.
- Is it possible to freeze au gratin potatoes?
- Freezing is not recommended due to the high dairy content. Milk and cheese can separate during the freezing and thawing process, affecting the dish’s texture.
Tips
- Pre-Cook Potatoes: To reduce oven time, consider microwaving the potatoes briefly before layering them in the casserole. This step can help ensure the potatoes are tender and fully cooked.
- Add a Flavorful Twist: Enhance the dish by incorporating additional seasonings like garlic or Cajun spices for a bit of extra flavor and heat.
- Opt for Sweet Onions: If available, use sweet onions like Vidalia for a milder and more balanced flavor profile in your au gratin potatoes.
- Leftover Additions: Consider adding leftover diced ham or other proteins to make the dish more substantial, transforming it into a hearty, complete meal.
Equipment
- Mandoline Slicer – For thinly slicing the potatoes evenly and quickly.
- Saucepan – A good-quality saucepan for making the cheese sauce.
- Whisk – For whisking the milk into the roux to achieve a smooth sauce.
- Casserole Dish – An oven-safe dish for assembling and baking the au gratin potatoes.
