Cheesy Au Gratin Potatoes (Edit recipe)

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This cheesy au gratin potatoes recipe is a great side dish for dinner or on your holiday table. Yukon gold potatoes are sliced thinly and combined with both cheddar and parmesan cheeses and baked until crispy on top and creamy on the inside.

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PREP TIME

30 minutes

COOK TIME

1 hour

INGREDIENTS

Serves: 8

Ingredients

3 lb Yukon Gold Potatoes
3 Tbsp Unsalted Butter
1 Tbsp Garlic, (approximately 3 cloves), chopped
3 Tbsp All Purpose Flour
2 cups Half and Half
1 cup Whole Milk
2.5 tsp Kosher Salt
.5 tsp Black Pepper, ground
.5 tsp Paprika
1 cup Mild Cheddar Cheese, shredded
1 cup Parmesan Cheese, shredded

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 375˚ and grease a 9x13" baking pan or 3-quart casserole dish with butter or baking spray.
Melt the butter in a large skillet or pan on the stovetop over medium heat. Add the garlic and cook for 1 minute, stirring continuously.
Sprinkle the flour over the butter and whisk while cooking for 1 minute.
Slowly pour in the half and half and whole milk, while whisking, until it is completely incorporated with the flour mixture.
Continue to cook for 3-5 minutes, while whisking occasionally, until the sauce starts to thicken.
Remove the sauce from the heat and whisk in the salt, pepper, and paprika.
Using a mandolin slicer or a sharp knife, slice all of the potatoes into approximately 1/8-inch thick rounds.
Place the sliced potatoes in small stacks on their sides, in alternating directions, in the prepared baking dish.
Sprinkle the cheddar cheese over the sliced potatoes and then pour the prepared cream sauce over the potatoes and cheese.
Using a spoon, gently spread the sauce over the potatoes, so it covers it completely and starts to seep down into the crevices. Sprinkle the top of the sauce with the parmesan cheese.
Bake the potatoes in the preheated oven for 60-65 minutes until potatoes are fork-tender and browned on top. Let the potatoes sit for 15 minutes before

Notes

Potatoes - Yukon gold potatoes are best for these au gratin potatoes because of their soft, creamy texture. Red potatoes or russet potatoes can be used, but cooking times may be a bit longer and the texture will not be as creamy. Cheese - Both cheddar and parmesan cheeses are used to layer and top these potatoes. Alternatives that could be used include, gruyere, pepper jack, or smoked gouda. Onions - Slice a small white onion thinly and layer it with the sliced potatoes and the cheddar cheese. Meat - Layer the potatoes with cooked chopped ham or bacon for an extra savory and smoky flavor. Spicy - Dice up a jalapeno or two and layer it with the potatoes for an extra zesty au gratin potato dish.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	422
Fat:	25 g
Carbohydrates:	46 g
Protein:	20 g
Cholesterol:	74 g
Sodium:	752 mg
Fiber:	3 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.