Scallops, Whole Mustatd, Hot Saice, Baby Risset Potators,

Potatoes Au Gratin is an easy cheesy favorite white potato recipe! Thinly sliced potatoes and onions are smothered in a quick cheesy sauce and broiled until gilt.

Au Gratin Potatoes are a family favorite recipe and perfect for Sunday supper or as a make-ahead holiday side dish!

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This Potatoes au Gratin recipe makes easy cheesy potatoes, similar to scalloped potatoes just loaded with rich cheesy flavor. They are the perfect vacation dish next to a baked ham or fifty-fifty Roast Beefiness Tenderloin or pork tenderloin!

Cheese for Potatoes au Gratin

What is the best cheese for potatoes au gratin?   When making Gratin potatoes, choose cheeses that take lots of bold flavors.  Our top choices are varieties with a sharper flavor such as sharp cheddar, parmesan, and/or Gruyere (or swiss) .

Gruyere cheese adds a rich flavor to au gratin potatoes that truly cannot be matched; if y'all can get it, I highly recommend that you do! If Gruyere isn't available use provolone or swiss for a like flavor!

PRO TIP:For a smoothen sauce and all-time results, shred your own cheese from a block. Pre-shredded cheeses will piece of work just don't melt every bit nicely.

The Best Kind of Potato to Use for Potatoes au Gratin

Simply like when making scalloped potatoes, the best potatoes for gratin are ruby-red-skinned or Yukon gilded potatoes. These 2 waxy potatoes tin can hold their shape well and because they're thin-skinned, they exercise not require peeling (extra bonus!).

While russet potatoes or baking potatoes gustatory modality good, they're more starchy. They practise not hold their shape as well and the dish can become mushy, they're more suited to mashed potatoes.

Scalloped potatoes vs Potatoes au Gratin

And then what is the deviation between the scalloped potatoes and au gratin potatoes? They're both very similar containing potatoes (and often onions) baked in a flossy sauce. Au Gratin is defined as covered with breadcrumbs or cheese, scalloped refers to "bake with milk or a sauce".

In the case of this recipe, the difference is the cheese . That being said, the term scalloped potatoes is still often still used if at that place is cheese within the dish!

How to make Potatoes Au Gratin

Potatoes Au Gratin has tender potatoes in a creamy, cheesy sauce for a dish that everyone loves.

ane. Prepare potatoes and onions by thinly slicing. For even sparse slices, I use an inexpensive mandoline. You can find them for nether $xx it and saves a lot of time.

two. Make the cheese sauce per the recipe below with flour and butter. Add together in a lilliputian bit of milk to make a white sauce and finally lots of cheese. If desired other additions such as garlic and fresh thyme or herbs can be added.

3. Assemble the gratin. Stack the tater slices and onions in little piles and then stand up them on their sides in your goulash dish (instead of laying them apartment similar a traditional gratin). This is like shooting fish in a barrel to do and makes this potatoes au gratin recipe really pretty!

It adds both extra flavor and texture with the crispy edges on the potatoes (and who doesn't beloved the crispy yummy cheesy bits)!! Sprinkle a little fleck of extra cheese on top if desired.

Broil these Potatoes Au Gratin for near xc minutes and garnish with parsley.

Time Saving Tip

If you're a little short on time, gear up the potatoes and onions in the dish as directed and comprehend with plastic wrap.  Microwave on full power for about 10 minutes (exist careful, it will exist hot when removing the plastic wrap).  Add together the cheese sauce and bake as directed beneath for virtually 45-55 minutes.  Equally delicious… just a little bit quicker!

Did you try this recipe? Be sure to exit a rating and comment beneath!

Potatoes Au Gratin

Prep Time xxx minutes

Cook Time ane hour xxx minutes

Total Time i 60 minutes 50 minutes

Servings 8

Tender potato and onion slices are layered and baked in a rich and delicious cheese sauce.

• ▢

• ▢ two ½ pounds red potatoes
• ▢ 1 onion
• ▢ 3 tablespoons butter
• ▢ 3 tablespoons flour
• ▢ 1 teaspoon dry mustard
• ▢ 2 cups milk
• ▢ 1 cup cheddar cheese shredded
• ▢ ½ cup gruyere cheese shredded
• ▢ salt & pepper to sense of taste

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• Preheat oven to 400°F.

• Wash potatoes and slice into ⅛" thin slices. Slice onion every bit sparse as possible.

• Layer potatoes and onions in petty stacks. Place stacks upright in a greased casserole 2.5qt to 3qt dish.

• Melt butter & flour in a saucepan and cook 2-three minutes. Add seasonings and milk. Whisk over medium rut until thick and bubbly. Remove from heat and stir in cheeses until melted.

• Spoon cheese sauce over potatoes. Comprehend with foil (sprayed with cooking spray) and bake 60 minutes.

• Remove foil and bake an additional twenty-xxx minutes or until lightly browned and potatoes are cooked. Absurd 15 minutes earlier serving.

Piece potatoes as thinly as possible.

Shred your own cheese from a block for the best results. Fresh herbs (such as thyme or rosemary) and garlic can be added to the sauce if desired.

To reduce baking fourth dimension, wrap casserole dish in plastic wrap before adding the cheese sauce and microwave on full power for almost 10 minutes (be careful, information technology volition exist hot when removing the plastic wrap). Add the cheese sauce and bake every bit directed for near 45-55 minutes.

Additional cheese (cheddar or parmesan) can be sprinkled on top once the foil is removed if desired.

Calories: 268 , Carbohydrates: 29 g , Poly peptide: xi one thousand , Fat: 12 g , Saturated Fat: vii grand , Cholesterol: 38 mg , Sodium: 205 mg , Potassium: 774 mg , Fiber: 2 one thousand , Sugar: v g , Vitamin A: 475 IU , Vitamin C: xiii.two mg , Calcium: 278 mg , Fe: ane.three mg

(Nutrition information provided is an approximate and will vary based on cooking methods and brands of ingredients used.)

Course Side Dish

Cuisine American, French

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