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Cheesy Potatoes Au Gratin for Family Dinners

TahiraJaved
Cheesy Potatoes Au Gratin for Family Dinners
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potatoes au gratin
TahiraJaved

Cheesy Potatoes Au Gratin for Family Dinners

This Potatoes Au Gratin Recipe layers thin sliced Yukon Gold potatoes in a silky sauce of sharp cheddar and Monterey Jack, then bakes them covered until tender and uncovered until golden.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Rest Time 15 minutes
Total Time 1 hour 55 minutes
Servings: 10 People
Course: Side Dish
Cuisine: French
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes:
  • 3 lb Yukon Gold potatoes peeled and sliced 1/8 inch thick
  • 1 tbsp unsalted butter for greasing the dish
For the Cheese Sauce:
  • 3 tbsp unsalted butter
  • 1 small yellow onion finely diced
  • 3 cloves garlic minced
  • 3 tbsp all purpose flour
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground nutmeg
  • 1 tsp fresh thyme leaves
  • 2 cups shredded sharp white cheddar cheese
  • 1 cup shredded Monterey Jack cheese
For the Crispy Topping:
  • 1/2 cup panko breadcrumbs
  • 1 tbsp unsalted butter melted
For Garnish:
  • 1 tbsp chopped fresh chives or parsley

Equipment

  • 1 Mandoline slicer cuts potatoes into even 1/8 inch slices so they cook at the same speed
  • 1 9 by 13 inch baking dish holds the layers at an even depth
  • 1 Large saucepan makes the sauce and has room to toss the potatoes
  • 1 Box grater shreds cheese that melts smoothly
  • 1 Aluminum foil traps steam so the potatoes soften before the top browns
  • 1 Rimmed baking sheet catches any bubbling sauce

Method
 

  1. Preheat the oven to 375°F and butter a 9 by 13 inch baking dish.
  2. Peel and slice the potatoes 1/8 inch thick.
  3. Cook the onion in 3 tbsp butter for 4 minutes, then add the garlic for 30 seconds.
  4. Whisk in the flour for 1 minute, then slowly whisk in the milk and cream and simmer 4 to 5 minutes until thick.
  5. Off the heat, stir in the salt, pepper, nutmeg, thyme, and 2 cups of the cheese blend, then fold the sauce into the potatoes.
  6. Spread in the dish, top with the remaining cheese, and cover tightly with foil.
  7. Bake covered for 45 minutes.
  8. Uncover, scatter the panko mixed with melted butter, and bake 20 to 25 minutes until golden and bubbling.
  9. Rest for 15 minutes, then garnish and serve.
    10. Use whole milk and cream, simmer the sauce gently, and stir in the cheese off the heat; boiling or low fat dairy is the main cause of a greasy, split sauce.

Notes

  • Slice the potatoes evenly at 1/8 inch so they cook at the same speed.
  • Do not rinse the potatoes, since the starch helps thicken the sauce.
  • Rest the gratin for 15 minutes so the squares hold their shape.
STORAGE: Refrigerate covered up to 4 days, or freeze the baked gratin up to 2 months.

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