Description
Creamy, cheesy Potatoes au Gratin promise comfort in every golden, bubbling bite of this classic French side dish. Rich layers of sliced potatoes meld with sharp cheddar and smooth cream, creating a luxurious companion that completes your dinner table with pure culinary elegance.
Ingredients
Scale
Main Ingredients:
- 6–8 medium potatoes (russet or Yukon Gold)
- 2 cups shredded cheese (cheddar and Gruyere)
- 1 large onion, thinly sliced
Dairy and Cooking Ingredients:
- 4 tablespoons (60 milliliters) unsalted butter
- 2 cups (480 milliliters) whole milk
- 4 tablespoons (30 grams) all-purpose flour
Seasoning and Optional Ingredients:
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Fresh herbs (optional, thyme or rosemary)
- Cooking spray
Instructions
- Prepare the oven environment by heating to 375°F and coating a casserole dish with non-stick spray to prevent adherence.
- Carefully slice potatoes and onions into delicate, uniform thin rounds to ensure even cooking and consistent texture.
- Craft a creamy foundation by melting butter in a saucepan, then incorporate flour to develop a smooth, golden roux that will thicken the sauce.
- Transform the roux into a velvety sauce by gradually introducing milk, whisking continuously to eliminate lumps and achieve a silky consistency.
- Enhance the sauce’s richness by incorporating shredded cheese, stirring until completely melted and creating a luxurious, glossy mixture.
- Elevate the flavor profile by seasoning the cheese sauce with salt, pepper, garlic powder, and a sprinkle of paprika for depth and complexity.
- Construct the first layer of the gratin by arranging half of the potato and onion slices in the prepared dish, then generously drizzle with half of the cheese sauce.
- Complete the layering process by repeating the previous step with remaining potato, onion, and sauce, ensuring even distribution for consistent taste and texture.
- Protect the dish with aluminum foil and bake for 45 minutes, allowing the potatoes to become tender and absorb the flavorful sauce.
- Uncover the gratin and return to the oven for an additional 15 minutes, enabling the top to transform into a golden, crispy crown with bubbling edges.
- Allow the dish to rest briefly after removing from the oven, letting the sauce settle and intensify in flavor before serving, and optionally garnish with fresh herbs for a vibrant touch.
Notes
- Slice potatoes uniformly to ensure even cooking and consistent texture throughout the dish.
- Use a mandoline slicer for precise, thin potato cuts that will create a more elegant and professional-looking gratin.
- Experiment with different cheese combinations like Gruyère, cheddar, or fontina to add depth and complexity to the flavor profile.
- Create a gluten-free version by substituting all-purpose flour with cornstarch or a gluten-free flour blend when making the roux sauce.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 310
- Sugar: 3g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg