Au Gratin Potatoes
Cheesy baked potatoes done right — Creamy Au Gratin Potatoes, Easy Cheesy Scalloped Potatoes, Scalloped Potatoes & Ham, and Funeral Potatoes for any table.
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sideCreamy Au Gratin Potatoes
Say hello to your new thanksgiving tradition! These potatoes are SO good, SO creamy, SO cheesy! These are honestly one of the best side dishes ever and we have it every year at Thanksgiving! Mine are gluten free because I use 1:1 gluten free flour for my cheese sauce but you can use regular flour also! Psssssst! You can’t tell the difference 😊
Gluten Free, But GoodIngredients
- 7 (3lbs total) Medium yukon gold potatoes
- 1/2 of onion White onion (slices)
- 2 tbsp Butter
- 1/4 cup Flour (gf or all purpose)
- 1 3/4 cup Milk
- 2 heaping cups Sharp cheddar cheese (grated)
- 1/2 tbsp Garlic powder
- to taste Salt and pepper
- 1/2 cup Gruyere cheese (or sub cheddar cheese)
- 1/4 cup Fresh grated Parmesan
- garnish Fresh parsley
Instructions
- 1Preheat oven to 350. Spray an 8 x 12 baking dish with cooking spray, or butter.
- 2Place sliced potatoes in tight slanted rows. Don’t make the potatoes to tight on each row because we want the cheese to be able to get in there when it’s cooking. Make sure there’s enough space for potatoes to slant. Add in onion slices randomly between potatoes.
- 3Making the sauce: add 2 tablespoons of butter to sauce pan over medium heat. Once butter is melted, whisk in flour and continue whisking to make a smooth roux. Slowly add in milk and whisk vigorously until smooth. Once you start pouring milk you will see it lump up and that’s normal. Continue whisking until all milk is in and until you have a sauce. It should look like a gravy almost.
- 4Turn heat to lowest setting and add in grated cheddar cheese, garlic powder and salt and pepper. Taste sauce and see if more salt or pepper is necessary.
- 5Pour sauce evenly over potatoes. It’s ok if the sauce looks too thin. It’ll get perfect while baking!
- 6Cover your potatoes with foil and cook for 45 minutes.
- 7After 45 minutes, remove foil. Sprinkle remaining cheeses and return to oven for another 45 minutes.
- 8Remove from oven and garnish with fresh parsley. No one will judge you if you eat the entire pan, promise 🙂 enjoy!
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Open in Pepper →Sliced Potatoes Baked Under Cheese And Cream
A pan of potatoes layered with cream and cheese is the side that disappears first, whether it's Sunday dinner or a Tuesday with a rotisserie chicken. It takes a few potatoes, a little patience, and an oven you've already got on.
Cooks on Pepper reach for these when they need something that feeds a crowd, travels to a church supper, or stretches a small ham into a full meal.
Every recipe here is a version worth making twice: Creamy Au Gratin Potatoes with yukon golds and onion, Scalloped Potatoes with Three Cheeses, Ruth's Chris Steak House Potatoes Au Gratin, Crockpot Scalloped Potatoes for when the oven's full, and Hasselback Potato Gratin when you want it to look fancy.
Quick Tips
- 1
Slice them thin and even
Aim for 1/8-inch slices so every potato cooks through at the same time. A mandoline gets you there faster than a knife.
- 2
Warm the cream first
Heat the cream or half and half until it just steams before pouring it over the potatoes. It cuts 10 to 15 minutes off the bake.
- 3
Cover then uncover
Bake covered with foil for the first 45 minutes so the potatoes soften, then uncover for 20 to 25 minutes to brown the top.
- 4
Let it rest
Give the pan 10 to 15 minutes on the counter before serving so the sauce thickens and the squares hold together.
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