Potatoes Au Gratin steeped in milk are thinly sliced potatoes simmered in creamy, seasoned milk until tender, then baked to golden perfection with a crisp, cheesy topping. This dish combines rich flavors and a comforting texture. Simmering the potatoes in milk results in a creamy sauce. You will only ever need this one recipe for Au Gratin potatoes.
Au Gratin Potatoes
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Category
Vegetables
Servings
8-10
Prep Time
20 minutes
Cook Time
1 hour 5 minutes
Add 1/2 cup chopped, cooked bacon for a different version
Author:Audra Reddy
Ingredients
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3 pounds (6-8) russet potatoes, peeled and sliced about 1/8 inch thick
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5 cups milk
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1 teaspoon kosher salt
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4 T. butter
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1 medium onion, chopped
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3 cloves garlic, minced
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4 Tablesppons flour
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Reserved whole milk (from potato boil)
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¾ teaspoon pepper
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¾ teaspoon salt
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8 oz. Gruyère cheese, shredded
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1 cup Parmesan Reggiano
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½ cup Grated cheddar for topping (optional)
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1 Tablespoon fresh parsley, chopped for topping
Sauce
Cheese
Directions
Heat oven to 375 degrees. Lightly grease a large casserole dish.
Place the sliced potatoes in a large pot and add whole milk and 1 teaspoon salt. Mix gently and bring to a simmer over high heat. Reduce the heat and simmer for 5 additional minutes. Remove the potatoes to a plate and reserve the milk.
Sauce
In a saucepan, melt butter and chopped onions with a sprinkle of salt and pepper. Cook the onions until translucent about 5 minutes, then add the garlic and flour. Cook for 1 minute then slowly add the reserved milk. Stir to combine. Add ¾ teaspoon of salt and pepper and bring to a simmer over medium heat. Once the white sauce begins to bubble and thickens slightly, turn off the heat.
Add a layer of sauce to the greased 9x13 baking dish, followed by a layer of potatoes, a generous sprinkle of the Gruyère cheese and a generous sprinkle of grated Parmesan. Repeat with sauce, the rest of the potatoes, a sprinkle of Gruyère and parmesan. End with white sauce and cheese on top. Sprinkle ½ cup grated cheddar (optional)
Cover with foil and place on a baking sheet. Bake for 45 minutes covered, then remove the foil and bake for another 25-30 minutes until it is bubbly and the cheese is golden
Let rest for 5 minutes and sprinkle with chopped parsley.
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