Au Gratin Potatoes
Au Gratin Potatoes ~ easy classic recipe for tender sliced potatoes blanketed in layers of creamy, cheesy sauce and a golden, slightly crispy top.
If you’ve already started planning your Easter menu a big high five to your organizational skills. To the rest of us frantically scrolling through Pinterest the day before the holiday, we’re kindred spirits. We’re not alone and I have us all covered.
There’s no better sidekick to that Easter ham than pretty much anything blanketed in layers of creamy, über cheesy sauce. Enter: Au Gratin Potatoes or if you got an instant pot for Christmas and are still waiting to take it for a spin, how about the BEST Mac and Cheese.
Even though these potatoes take a little more time, they’re well worth the effort and go with pretty much anything, like:
Au Gratin Potatoes are always a crowd-pleaser too and who doesn’t need a little applause for all their heavy lifting?
What’s the difference between scalloped and au gratin potatoes?
Cheese! What the two share in common is potato deliciousness, but while Scalloped Potatoes consist of thinly sliced potatoes layered in a casserole dish with milk or cream, Au Gratin Potatoes have gooey, melted cheese surrounding every bite making Au Gratin Potatoes a more indulgent dish.
Au Gratin Potatoes Ingredients:
- softened butter
- russet potatoes
- white cheddar cheese grated
- smoked gouda cheese grated
- whole milk
- lemon zest
- grated garlic
- fresh thyme
- salt and pepper
Preheat the oven to 375° then butter a 2 quart baking dish using 1 tablespoon of the butter, softened. Butter keeps the Au Gratin Potatoes from sticking to the pan and adds another level of flavor.
Peel and thinly slice the potatoes then set them aside. Combine the two cheese in a bowl and set that aside as well.
Reduce the heat and stir in 1 1/2 cups of the cheeses.
Place half of the potatoes in the buttered baking dish overlapping them, then pour half of the cheese sauce over the top.
Repeat with a second layer of overlapped potatoes and the remaining cheese sauce then sprinkle the remaining grated cheese on top.
Bake uncovered 45-60 minutes or until the potatoes are tender and lightly golden. NOTE: Line a baking sheet with aluminum foil to catch any spills.
If you tried this Au Gratin Potato recipe or any other on the blog, I’d love to hear from you with a comment or star rating!
- 4 tablespoons butter divided
- 4 cups russet potatoes thinly sliced
- 3 tablespoons flour
- 2 cups whole milk
- 1 teaspoon lemon zest
- 2 cloves garlic grated
- 1 teaspoon fresh thyme minced
- 1/2 cup onions finely chopped
- 1 1/4 teaspoon salt
- black pepper fresh cracked to taste
- 1 cup white cheddar cheese grated
- 1 cup smoked gouda grated
- Preheat the oven to 375 degrees then butter a 2 quart baking dish using 1 tablespoon of the butter, softened.
- Peel and thinly slice the potatoes then set aside. Combine the two cheese in a bowl and set it aside.
- In a small sauce pan melt the remaining butter then stir in the flour and cook 1 minute. Pour in all of the milk, lemon zest, grated garlic, thyme, onions, salt and pepper. Simmer about 5 minutes, stirring occasionally letting the sauce thicken.
- Reduce the heat and stir in 1 1/2 cups of the cheese blend.
- Place half of the potatoes in the buttered baking dish overlapping them, then pour half of the cheese sauce over the top.
- Repeat with a second layer of overlapped potatoes and the remaining cheese sauce then sprinkle the remaining grated cheese on top.
- Bake uncovered 45-60 minutes or until the potatoes are tender and lightly golden. NOTE: Line a baking sheet with aluminum foil to catch any spills.
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