Perfect potatoes au gratin recipe

This potato au gratin recipe is one of my favorite potato dishes. It has soft, creamy potatoes under a layer of crispy, light brown cheese.

Think of au gratin potatoes as colored potatoes with more cheese. As the dish bakes, the cheesy sauce bubbles and forms a golden crust on top of the sliced ​​potatoes. That surprisingly creamy, cheesy crust is what “au grafini” refers to in France.

This is comforting, very surprising, and always a crowd pleaser. Everyone we worked for loved them!

Essential ingredients

• Potatoes: We love Yukon Golds for Au gratin potatoes. They adhere well to the sauce and will not separate in the mash.
• Butter and flour: These make a roux, which grows in the cream cheese sauce. You don’t need a lot, because potatoes release starch as they cook, helping to thicken the batter naturally.
• Milk and Cream: This comes together to make our sauce. We use a lot of milk, but like to lighten it up with some cream.
• Cheese: For that cheese season, we’re going to use two cheeses: medium cheddar and mild colby jack. You can try other cheeses, too, like Gruyère, Sharper Cheddars, Fontina, or others.
• Salt, pepper, and galic powder: These are the sauces and potatoes. Garlic Powder adds a subtle garlic flavor, along with the functions of minced garlic.

Get the full recipe with the measurements below.

How to make AU’s best potatoes

Tip 1: Make a cheese sauce. This sauce is made like mac and cheese sauce. Melt the butter, whisk in the flour, and pour in the milk and cream. Once bubbling and crusty, stir in the cheese and a little extra butter. It’s easy and tastes amazing with potatoes. (The extra butter adds a really lovely sheen to the sauce).

Tip 2: Prepare the potatoes. I spray my potatoes, but you can skip that step if you like. Slice them lightly with a chef’s knife or mandoline. The mandoline is quick and keeps the whole piece large (just watch your fingers).

Tip 3: Combine. Put everything in a baking dish: a little sauce, a layer of potatoes, some cheese, and then there is the sauce. Repeat, then finish with a final layer of sauce and cheese on top.

Tip 4: Bake until bubbly. We bake our potatoes uncovered at 375°F until the top starts to turn golden and the edges are crisp. You can check that the potatoes are done with a skewer. It should convert easily. In our oven, this takes 45 minutes.

Make suggestions in advance

Au gratin potatoes are easy to make ahead of time.

• You can assemble the dish the day before. Cover with plastic wrap and refrigerate. When you are ready to cook, baking is not open the next day.
• You can completely bake the dish ahead of time. Let cool, then refrigerate for up to 3 days. To renew, cover the dish with foil and bake until hot and bubbly.
• You can prepare the potatoes ahead of time. Peel and cut them, then put them in a bowl of cold water. They will keep well for up to 12 hours, and maybe longer, but not more than 24 hours. Do not store cut potatoes without water, or they will turn gray.

Working on Proposals

Au gratin potatoes work great for holidays and hearty weeknight meals. My family loves them thankfully. Try one or more Thanksgiving and holiday recipes, such as roasted turkey, baked ham, corned beef, or brisket.

They’re working to make eating a meaningful church experience, too. Try it with pork, boiled chicken, meatloaf, grilled steaks, or baked salmon. Also, they are amazing with simple sides of vegetables. We love them with roasted carrots, roasted broccoli, green beans, or steamed cabbage.

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