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–+ servings

Creamy au Gratin Potatoes

Au gratin potatoes made with thinly sliced potatoes and onions baked in a decadently rich and creamy cheese sauce until tender and bubbling.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours
Servings: 4 servings
Course: Dinner, Side Dish
Cuisine: French
Ingredients Method

Ingredients
  

  • 4 medium russet potatoes peeled and thinly sliced
  • 1 medium onion thinly sliced
  • 2 tablespoons butter plus extra for greasing
  • 2 tablespoons all-purpose flour
  • 3 cups half-and-half or whole milk
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 cups shredded cheddar cheese or Colby-Monterey Jack blend

Method
 

  1. Gather all ingredients. Preheat the oven to 400°F (200°C). Grease a 2-quart casserole dish with butter.
  2. In a medium saucepan over medium heat, melt 2 tablespoons butter. Stir in flour and cook for 1–2 minutes to form a roux.
  3. Gradually whisk in half-and-half until smooth. Continue cooking, stirring constantly, until the sauce thickens, about 3–4 minutes.
  4. Remove from heat. Stir in 1 cup of shredded cheese until melted and silky.
  5. Layer half of the potato slices in the prepared dish, followed by half the onions. Pour half the cheese sauce over the top.
  6. Repeat layers with remaining potatoes, onions, and sauce. Finish with the remaining 1 cup of cheese sprinkled on top.
  7. Cover with foil and bake for 1 hour. Remove foil, bake an additional 15–20 minutes, until the cheese is golden and bubbling.
  8. Let rest 10 minutes before serving. Garnish with fresh chives or parsley if desired.
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