Potatoes Au Gratin

A white dish of cooked potatoes with a wooden spoon and a striped towel.

This easy homemade potatoes au gratin is the definition of comfort food and made completely from scratch. Spice it up with red pepper flakes or indulge in it just like it is. This is the perfect side dish to pair with any family dinner you create.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Side Dish

Cuisine: French

Servings:

Calories: 511kcal

Author: Tristin - Home Cooked Harvest

Ingredients

6-7 medium large Yukon gold potatoes 3 pounds, washed and sliced in 1/8" rounds
1 teaspoon salt divided into 1/4 and 3/4
4 tablespoons unsalted butter
6 large garlic cloves minced
1/4 cup all-purpose flour
1 1/2 cups heavy whipping cream
1 cup whole milk
6 ounces gruyere cheese 1 1/2 cups, shredded, separated
4 ounces cheddar cheese 1 cup, shredded
1/4 teaspoon pepper
Italian parsley minced, optional for garnish

Instructions

Preheat the oven to 350°F. Butter a 9x13-inch baking pan. Arrange the sliced potatoes in the pan in slightly slanted rows, make sure not to pack in too tightly. Sprinkle on 1/4 teaspoon of salt over raw potatoes,.
In a medium saucepan, melt the butter over medium heat and add the garlic, sauté it for about one minute.
Whisk in the flour. Stir constantly for about 2-3 minutes until just browned.
While still whisking, slowly pour in the cream and milk. Continue whisking until you have a smooth sauce.
Add in 3/4 cup of the shredded gruyere and 1 cup of shredded cheddar cheese. Whisk until the cheese melts.
Whisk until the cheese melts, then add in pepper and 3/4 teaspoon salt. Pour the sauce evenly over the potatoes.
Bake, covered with foil for 45 minutes. Then uncover and sprinkle on the last 3/4 cup of gruyere (or more cheddar) over the top. Bake uncovered for 30-35 minutes until the top is lightly browned. Salt and pepper as needed. Serve with a sprinkling of chopped parsley if desired.

Notes

Since these potatoes don't get parboiled in salt water, they will need salted to taste before serving.
Use a mandolin slicer to slice the potatoes. This way, each slice will be the same size and the potatoes will cook evenly.
Add some chunks of yellow onion on top of the potatoes before adding on the sauce.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition