homemade potatoes au gratin recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best homemade potatoes au gratin recipe

I’ve been making homemade potatoes au gratin for years, and it’s a recipe that never fails to impress my family. The dish originated in France, where it’s known as ‘pommes de terre au gratin,’ and it’s essentially a layered casserole of thinly sliced potatoes, cream, and cheese.

The result is a rich, comforting side dish that’s perfect for any occasion. I love that it’s easy to make ahead of time and can be reheated as needed, making it a great option for busy weeknights or special events.

My kids adore it when I serve it with a simple green salad on the side, and it’s a great way to get them to eat their veggies. But what I think I love most about this recipe is the way the flavors all come together – the slightly sweet potatoes, the tangy cream, and the sharp cheese all meld together in a delicious harmony.

It’s a technique that requires some skill, but trust me when I say it’s worth the effort. To make this recipe truly shine, you need to use high-quality ingredients – look for real butter and heavy cream instead of substitutes.

And don’t even get me started on the importance of using good-quality cheese – I like to use a mix of cheddar and parmesan for the best flavor. When you take your first bite of these golden-brown potatoes, you’ll understand why this recipe has been a favorite for so long.

Homemade Potatoes Au Gratin

4.9 from 1460 votes

This classic French dish features thinly sliced potatoes baked in a creamy cheese sauce. It is a comforting and indulgent side dish perfect for any occasion.

Prep Time20 mins
Cook Time1 hr 10 mins
Resting Time0 mins
Total Time1 hr 30 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Potatoes

2 lbs russet potatoes
1 large onion
2 cloves garlic

For the Sauce

4 tbsp butter
4 tbsp all-purpose flour
4 cups whole milk
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground nutmeg
1 cup grated Gruyere cheese
1 cup grated cheddar cheese
1 tbsp fresh thyme leaves

For Topping

1/2 cup grated Parmesan cheese
1/4 cup breadcrumbs

👨‍🍳Directions

1Preheat the oven to 375°F (190°C).
2Grease a 9×13-inch baking dish and set it aside.
3Peel the potatoes and slice them thinly using a mandoline slicer.
4Slice the onion thinly and mince the garlic cloves.
5Set them aside.
6In a large pot, bring salted water to a boil.
7Add the sliced potatoes and cook for 5 minutes until they are slightly softened but still firm.
8Drain and set aside.
9In a saucepan, melt the butter over medium heat.
10Add the flour and whisk to form a roux.
11Cook for 2 minutes, stirring constantly until the mixture turns light brown and has a nutty aroma.
12Gradually add the milk to the roux, whisking continuously to prevent lumps from forming.
13Cook the sauce over medium heat until it thickens, about 5-7 minutes.
14Stir in the salt, black pepper, nutmeg, and thyme leaves.
15Remove the sauce from the heat and add the grated Gruyere and cheddar cheeses.
16Stir until the cheese is fully melted and the sauce is smooth.
17In the greased baking dish, arrange a layer of sliced potatoes, followed by a layer of sliced onions, and a sprinkle of minced garlic.
18Pour a thin layer of the cheese sauce over the potatoes.
19Repeat the layers, ending with a layer of cheese sauce on top.
20In a small bowl, mix the Parmesan cheese and breadcrumbs.
21Sprinkle the mixture evenly over the top of the gratin.
22Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
23Remove the gratin from the oven and let it rest for 10 minutes before serving.
24This allows the sauce to settle and makes it easier to cut and serve.

🔧Equipment

Mandoline slicer
Large pot
Saucepan
Baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 14g❤️Cholesterol: 70mg🧂Sodium: 900mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 15g

📝Notes

Tips: For a smoother sauce, use a whisk to ensure there are no lumps. You can also add other vegetables like spinach or mushrooms to make it more nutritious.

Watch Video Of How Homemade Potatoes Au Gratin Works

This homemade potatoes au gratin recipe is always a good idea for any occasion – whether it’s a family gathering or just a weeknight dinner. It’s easy to make ahead of time and can be reheated as needed, making it perfect for busy households.

One of my favorite things about this recipe is that it stores beautifully in the fridge or freezer – simply thaw overnight in the fridge before reheating in the oven. For an added touch, try serving with a side salad or some crusty bread for dipping in the creamy sauce.

❓ Frequently Asked Questions About Potatoes Au Gratin

Q: What is potatoes au gratin?

Potatoes au gratin is a French dish made by layering thinly sliced potatoes in a baking dish with cream and cheese.

Q: What type of potatoes are best for this recipe?

The best potatoes to use are high-starch varieties like Russet or Idaho.

Q: Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time and refrigerate or freeze it until you’re ready to bake.

Q: What if I don’t have any heavy cream?

You can substitute half-and-half or whole milk if you don’t have heavy cream.

Q: Can I add any other ingredients to this recipe?

Yes, feel free to add diced ham or bacon for added flavor.

Similar Posts