Au Gratin Potatoes

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As the weather turns colder, I love bringing out these classic comfort dishes. Creamy, cheesy Au Gratin Potatoes are piping hot and absolutely irresistible—the perfect addition to any holiday table.

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INGREDIENTS HIGHLIGHTS

Russet Potatoes (3 medium, thinly sliced): Tender, creamy layers that bake into the perfect soft‑centered, golden‑edged base.

White or Yellow Onion (thinly sliced): Adds sweetness and depth as it softens between the potato layers.

Butter (2 tablespoons): The rich, silky start to your classic roux.

Flour (2 tablespoons): Helps thicken the sauce so it clings to every slice.

Salt (1/4 teaspoon): Seasons the roux and balances the richness.

Milk (1 1/2 cups): Creates a smooth, velvety sauce that bakes into the potatoes.

Shredded Cheese (1 1/2 cups; Gruyère + Sharp Cheddar): Melty, nutty, and perfectly savory — the signature au gratin finish.

Salt & Pepper (to taste): Final seasoning to bring the whole dish together.

Diced Chives (for topping): A fresh, bright pop to cut through the richness.

PREPARE INGREDIENTS AND ASSEMBLE

Use a mandoline to slice the potatoes and onion thin. Measure out your other ingredients so they are ready to go.

Cover the bottom of your dish with a first layer of potatoes. Sprinkle with salt and pepper. Then layer the onions. Add the second layer of potatoes on top of the onions. Sprinkle with salt and pepper. Add the second layer of onions. Add the final layer of potatoes. Sprinkle with salt and pepper.

MAKE THE CHEESE SAUCE AND BAKE

In a medium sauce pan, melt butter at medium heat. Gradually add flour and 1/4 teaspoon salt, constantly whisking until well combined. Gradually whisk in the milk while continuing to whisk. Once all the milk is in the sauce pan, whisk constantly as the sauce begins to thicken, about 5 minutes.

Add the cheese, stirring constantly, until melted and integrated completely into the sauce. This should only take a minute or two. Immediately pour over your potatoes/onions, before the sauce has a chance to cool. Bake at 400°F for 1 hour 15 minutes or until your potatoes are tender. Sprinkle when serving with diced fresh chives.

Yield: 4

Au Gratin Potatoes

Prep time: 15 MinCook time: 1 H & 15 MTotal time: 1 H & 30 M
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. Preheat oven to 400 (f)
  2. Butter your baking dish or pan to help avoid sticking.
  3. Cover bottom with first layer of potatoes. Sprinkle with salt and pepper. Then layer the onions. Layer the second half of the potatoes on top of the onions. Sprinkle with salt and pepper. Set aside.
  4. In a medium sauce pan, melt butter at medium heat. Gradually add flour and 1/4 teaspoon salt, constantly whisking until well combined.
  5. Gradually whisk in the milk while constantly whisking. Once all the milk is in the sauce pan, whisk constantly as the sauce begins to thicken, about 5 minutes.
  6. Add the cheese, stirring constantly, until melted and integrated completely into the sauce. This should only take a minute or two.
  7. Immediately pour over your potatoes/onions, before the sauce has a chance to cool.
  8. Bake at 400 (f) for 1 hr 15 mins or until your potatoes are tender.
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