Creamy and comforting, potatoes au gratin is made with thinly sliced potatoes in a rich cheese sauce then baked until bubbly.
Prep Time: 15 minutesminutes
Cook Time: 1 hourhour20 minutesminutes
Cool Time: 10 minutesminutes
Total Time: 1 hourhour45 minutesminutes
Servings: 8
Ingredients
2poundspotatoes, thinly sliced into 1/8" rounds
1onion, sliced into rings
¼cupbutter
1 ½teaspoonsminced garlic
3Tablespoonsall-purpose flour
1teaspoonsalt
¼teaspoonpepper
1 ½cupsmilk
2cupsshredded cheddar cheese, divided
Instructions
Preheat oven to 400°F. Butter a 8x8-inch or 7x10-inch baking dish.
Layer 1/2 of the potatoes on the bottom of the dish. Top evenly with onion. Add the remaining 1/2 potatoes over the onions.
In a small saucepan, melt the butter over medium-heat. Add the garlic and cook 1 to 2 minutes. Whisk in flour, salt, and pepper. Cook 1 minute. Reduce heat to medium-low. Slowly whisk in the milk until smooth. Bring to a light simmer 3 to 5 minutes, or until thickened. Stir in 1 1/2 cups cheese until melted and smooth.
Pour cheese sauce evenly over the potatoes. Cover with aluminum foil (sprayed with nonstick cooking spray).
Bake 1 hour. Remove foil and sprinkle remaining 1/2 cup cheese over top. Bake an additional 20 to 30 minutes, or until lightly until potatoes are fork tender and the top is golden brown. Let cool 10 minutes before serving.
Notes
Cheese: Shred your own cheese from a block for the best results. Variations:
Add fresh herbs (such as thyme or rosemary) to the sauce.
Try Gruyere cheese.
Make-ahead: If making in advance, cut the baking time in half. Cover with foil and bake for about 30 minutes. Remove from oven and let cool. Once cooled, refrigerate overnight. When ready to serve the next day, remove from fridge and let sit at room temp for 30 minutes. Then bake uncovered for about 20 to 30 minutes, until the sauce has thickened and the cheese is golden and bubbly.