Au Gratin Potatoes
With thinly sliced potatoes, onions, and two types of cheese, these simple Au Gratin Potatoes make an excellent side to your holiday ham or turkey, or even your everyday pork chops or steak. They can even be prepared in advance.Step-by-step photos can be seen below the recipe card.
Ingredients
- 6 mediumrusset potatoes (peeled)
- 1 smallonion (sliced thin)
- ¼ cupbutter
- ¼ cupall-purpose flour
- 1 ½ cupswhole milk
- 2 cupsfreshly shredded cheddar cheese
- 1 tspgarlic powder
- 1 tspsalt
- 1 tsppepper
- ½ cupshredded gruyère cheese (or use more cheddar)
- fresh chopped chives or parsley (for garnish)
Directions
- 1
Preheat your oven to 375°F. Spray a 2-quart casserole pan with nonstick spray.
- 2
Thinly slice the potatoes to no more than ⅛ inch thick. I highly recommend slicing the potatoes using a mandoline.
- 3
Arrange half the potatoes in the casserole pan and top with the onions. Top the onions with the remaining potatoes.
- 4
In a medium saucepan, melt the butter. Slowly stir in the flour and cook for 2 minutes until no white streaks remain, stirring the entire time. Slowly whisk in the milk until well combined. Mix in the cheddar cheese, garlic powder, salt, and pepper until the cheese has melted.
- 5
Pour the cheese sauce over the potatoes.
- 6
Cover the pan tightly with aluminum foil and bake for 45 minutes.
- 7
Uncover the casserole dish and sprinkle the Gruyere cheese over the top. Bake for an additional 35-45 minutes until it is golden brown and bubbling.
- 8
Let rest 15 minutes so the sauce thickens and it's easier to cut, garnish with fresh chopped parsley or chives, then slice and serve.