Description
A comforting side dish featuring creamy sliced potatoes baked with a blend of three cheeses for a rich, flavorful topping.
Ingredients
Units
Scale
For the Potato Layer
- 4 large Yukon Gold potatoes (Thinly sliced, about 1/8 inch)
- 1 medium onion (Thinly sliced)
For the Cheese Sauce
- 3 tablespoons butter (Melted)
- 2 tablespoons all-purpose flour (Can substitute with gluten-free flour)
- 2 cups milk (Plus a splash of cream for richness)
- 1 cup sharp cheddar cheese (Shredded)
- 1 cup Gruyere cheese (Shredded, or Swiss as a substitute)
- 1/2 cup Parmesan cheese (Shredded)
- 1 clove garlic (Minced)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (Optional for added warmth)
Instructions
Prepare the Cheese Sauce
- Melt butter in a saucepan over medium heat.
- Whisk in flour and cook for about 1 minute.
- Slowly pour in the milk while whisking to avoid lumps.
- Allow the mixture to thicken, then reduce heat.
- Add in cheese gradually, off heat, stirring until melted and smooth.
- Season with garlic, salt, pepper, and nutmeg.
Layer the Potatoes and Onions
- Grease a baking dish.
- Spread a thin layer of cheese sauce on the bottom.
- Layer half of the sliced potatoes, followed by half of the onions.
- Sprinkle with salt and pepper, and add more sauce.
- Repeat layers, finishing with sauce on top.
Bake the Au Gratin Potatoes
- Cover the dish with foil and bake at 375°F for 45-55 minutes.
- Remove foil and bake for an additional 20-30 minutes until top is golden and bubbly.
- Let it rest for 10-15 minutes before serving.
Notes
For gluten-free options, substitute flour with a gluten-free blend. Can be prepared a day in advance and reheated.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner, Side Dish
- Cuisine: American, Comfort Food
Nutrition
- Calories: 400
- Sugar: 2
- Sodium: 600
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 45
- Fiber: 3
- Protein: 15
