Potatoes Au Gratin
Potatoes au gratin casserole recipe with layers of thinly sliced Yukon gold spuds and a cream sauce that includes melted cheese.
Ingredients
- 0.25 cup unsalted butter
- 1 tablespoon minced garlic
- 0.5 cup finely chopped yellow onion
- 0.25 cup all-purpose flour
- 2 cups whole milk
- 0.75 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg
- 2 pounds Yukon gold potatoes peeled, cut into 1/4" thick slices
- 1 cup shredded gruyere cheese
- 1 cup shredded sharp cheddar cheese
- 2 teaspoons chopped chives
Instructions
- Preheat the oven to 400ºF (200ºC).
- Melt the butter in a large skillet over medium-low heat. Add garlic and onions, and sauté until fragrant, about 2 minutes.
- Add flour, whisk to combine, and stir to cook for 2 minutes.
- Gradually whisk in milk and cook until thickened over medium heat, about 2 to 3 minutes.
- Turn off the heat and whisk in salt, pepper, and nutmeg.
- Add 1/2 cup gruyere and 1/2 cup sharp cheddar cheese, and stir to combine.
- Grease the bottom and sides of an 8-inch square casserole dish.
- Layer half of the potatoes in overlapping rows in the dish.
- Spread half of the cheese sauce over the potatoes.
- Sprinkle 1/4 cup gruyere and 1/4 cup cheddar over the sauce.
- Layer the remaining potatoes, followed by the cheese sauce, and sprinkle with the remaining gruyere and cheddar cheese.
- Cover with foil and bake for 30 minutes.
- Remove the foil and continue baking until the potatoes are tender and the cheese is browned and bubbly, about 20 to 25 minutes.
- Transfer the casserole to cool on a wire rack for 10 to 15 minutes before serving.
- Garnish potatoes with chives.
Notes
Potatoes au gratin casserole recipe with layers of thinly sliced Yukon gold spuds and a cream sauce that includes melted cheese.