Description
Potatoes au Gratin is a classic French side dish featuring thinly sliced russet potatoes baked in a creamy, cheesy sauce made with Gruyère cheese and topped with Parmesan for a golden, bubbly crust. This rich and comforting casserole is perfect for pairing with roasted meats or a fresh green salad.
Ingredients
Scale
Potatoes
- 2 pounds russet potatoes, peeled and thinly sliced
Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 1 1/2 cups shredded Gruyère or cheddar cheese, divided
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard (optional)
Additional
- 1 clove garlic, minced
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Preheat and Prepare Dish: Preheat the oven to 375 degrees Fahrenheit and lightly butter a 9×13 inch baking dish to prevent sticking.
- Make the Roux: In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 minute, forming a roux that will thicken your sauce.
- Prepare Cheese Sauce: Gradually whisk in milk, salt, black pepper, and nutmeg if using. Stir constantly for about 5 minutes until the sauce thickens. Remove from heat and mix in 1 cup shredded Gruyère or cheddar cheese until melted and smooth, and stir in Dijon mustard if using.
- Layer Potatoes and Sauce: Arrange half of the sliced potatoes evenly in the prepared baking dish. Pour half of the cheese sauce over the potatoes. Add the remaining potato slices as the next layer, then pour the rest of the cheese sauce on top.
- Add Cheese Topping: Evenly sprinkle the remaining 1/2 cup of shredded cheese and the grated Parmesan cheese over the top layer of potatoes.
- Bake Covered: Cover the dish with foil and bake for 35 minutes, allowing the potatoes to cook through while steaming.
- Bake Uncovered for Browning: Remove the foil and continue baking for an additional 20 to 25 minutes until the potatoes are tender and the top is golden brown and bubbly.
- Rest and Garnish: Let the dish stand for 5 minutes to set. Garnish with chopped fresh parsley before serving to add a fresh, vibrant touch.
Notes
- For extra flavor, add minced garlic to the cheese sauce or sprinkle a little paprika over the top before baking.
- Try using a mix of cheeses such as Gruyère and Fontina for a richer flavor profile.
- This dish pairs wonderfully with roasted meats or a crisp green salad for a complete meal.
