Best Recipe for Au Gratin Potatoes

A baking dish full of Au Gratin potatoes.

Best Recipe for Au Gratin Potatoes

Au Gratin Potatoes are ubiquitous at parties, potlucks, and holiday dinners across the Midwest. Rich and hearty, they are always the first side dish to disappear. This from-scratch version is made with lots of potato slices and a quick homemade cheese sauce.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 1 5

Total Time 1 15

Servings servings (1/2 cup each)

Calories 246kcal

Author Meggan Hill

Ingredients

2 pounds potatoes thinly sliced (see note 1)
3 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups milk
Salt and freshly ground black pepper
1 dash cayenne pepper
1 1/2 cups sharp cheddar cheese grated, divided (see note 2)
paprika for garnish

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Coat a 1-quart casserole dish with nonstick spray.
In a small saucepan over medium-high heat, melt butter until foaming. Whisk in flour until cooked through, about 1 minute. Whisk in milk until smooth. Bring sauce to a boil, reduce heat, and cook until thickened.
Stir in 1 cup cheese and season to taste with salt, pepper, and cayenne if using (I like 1 teaspoon salt , 1/2 teaspoon pepper, and a dash of cayenne).
Layer half the sliced potatoes in bottom of prepared casserole dish. Top with half the cheese sauce. Layer the second half of potatoes and top with remaining cheese sauce.
Add remaining 1/2 cup cheese on top and sprinkle with paprika, fresh chives, or thyme. Bake uncovered until heated through and the cheese and melted and browed, about 1 hour. Let stand 10 minutes before serving.

Notes

Potatoes: Starchy russets are the best potatoes for Au Gratin potatoes.
Cheese: A block of cheddar, shredded, seems to work best. Pre-shredded cheese can contain ingredients that prevent the cheese from melting smoothly. However, if you have a brand of shredded cheese that you rely on, go ahead and use it.
Yield: This recipe makes 8 servings of Au Gratin potatoes, 1/2 c. per serving.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Slow Cooker: Prepare the liner of the pot as you would the casserole, then build the dish following the same instructions. Cover and cook on LOW for 8-10 hours. They don’t get as toasty or crispy on the top, but they’ll still taste delicious.

Nutrition