Creamy Potatoes Au Gratin
This decadent side dish features layers of thinly sliced potatoes, a creamy bechamel sauce, and tons of freshly shredded cheese which gets baked until perfectly golden and bubbly.
Servings: 8
Ingredients
- 2.5 lbs yukon gold potatoes (5-6 potatoes), peeled and cut into 1/8 inch slices
- 2 cups gruyere cheese, shredded
- 2 cups sharp cheddar cheese, shredded
- 4 tbsp butter
- 5-6 garlic cloves, minced
- 1/2 yellow onion, diced
- 1/4 cup flour
- 1.5 cups milk
- 1 tsp salt
- 1/2 tsp pepper
- 1/8 tsp nutmeg
- 1.5 tbsp fresh chives, chopped
Instructions
Prep ingredients:
- Shred gruyere and cheddar cheeses. Mince garlic cloves. Dice 1/2 yellow onion. Set aside.
- Peel potatoes. Using a mandolin or sharp knife, slice potatoes into 1/8 inch thick rounds.
Make the bechamel sauce:
- Melt 4 tbsp butter in a large pot over medium heat. Add minced garlic and diced onion and cook until soft, about 5 minutes.
- Sprinkle 1/4 cup flour over onions and cook for 2-3 minutes. Mixture should be clumpy.
- Pour milk in gradually and stir continuously until thick (mixture should coat the back of a spoon). Add salt, pepper, nutmeg and stir to combine.
- Turn off heat and stir in 1/2 cup shredded gruyere and 1/2 cup shredded sharp cheddar until combined.
Assemble the casserole:
- Preheat oven to 400 F.
- Spray a 9x13 or equivalent casserole dish with nonstick spray. Cover the bottom of the dish in overlapping layers of sliced potatoes (use 1/2 the potatoes for bottom layer).
- Spread half of the cheese sauce in an even layer over the potatoes and sprinkle with half of the shredded gruyere and shredded cheddar.
- Repeat by placing all remaining potatoes in overlapping layers and covering with the remaining cheese sauce. Top with remaining shredded gruyere and cheddar.
Bake & rest:
- Cover the dish with foil and bake for 40 minutes. Remove foil and continue to bake until golden and bubbly, about 15 minutes more. Broil for 1-3 minutes for extra crispy golden top (optional).
- Remove from oven and let rest for 10 minutes.
Garnish & serve:
- Chop fresh chives and spread over the top evenly. Serve warm.
Notes
- To store: place leftover potatoes in an airtight container and store in the fridge for up to 5 days.
- To reheat: place individual portions in a 375 F oven for 15-20 minutes or until bubbly and heated through. Alternatively, warm up in the microwave for 3-5 minutes.
- Freezing not recommended: Since this dish is extremely dairy rich, it is not recommended to freeze as it will not keep well. Milk and cheese tend to separate during the freezing and thawing process.
- Let it rest: you want to let the dish rest for 10 minutes once you remove it from the oven. This allows the cheese to set and thicken making it easier to serve.