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Get ready for your family and friends to devour these cheesy au gratin potatoes. Creamy, silky, cheesy, melt-in-your-mouth deliciousness.
Why You Should Make This Recipe
This dish is a classic favorite that combines creamy layers of potatoes, onions, and cheese.
Not only are these potatoes loaded with cheese and flavor, but they also make for a beautiful presentation, and they are surprisingly easy to make.
Ingredients
- 4 large russet potatoes
- ½ large onion
- 3 tbsp flour
- 3 tbsp butter
- 2 cups whole milk or half and half
- 2 cups sharp cheddar cheese
- ½ cup finely grated parmesan cheese
- 1 teaspoon dry mustard
- ¼ teaspoon ground nutmeg
- Pinch of cayenne pepper (optional)
- Salt and pepper to taste
Let’s Make Cheesy Au Gratin Potatoes – A Holiday Classic
- Preheat oven to 400°.
- Spray a 12 x 8 baking dish with non-stick cooking spray and set aside.
- Slice the potatoes about 1/8” thick and place them in a large bowl with water.
- Slice the onion 1/4” thick and set them aside.
- Melt butter in a saucepan on medium heat. Add flour and whisk.
- Slowly add the milk ½ cup at a time and continue to whisk. Turn the heat up to medium-high and continue whisking until the sauce thickens. This may take a few minutes.
- When the mixture has begun to thicken, add the cheddar cheese and ¼ cup of the parmesan cheese ¼ cup at a time whisking continually. (Set aside the extra ¼ cup of parmesan for the topping.)
- Add the dry mustard, nutmeg, cayenne, salt, and pepper. Taste the sauce to ensure it has enough salt and pepper. Add more as needed.
- Strain the potatoes and pat them dry with a paper towel.
- Shingle the potatoes vertically in the prepared baking dish. If the potatoes do not stand after adding them add, let them slightly fall.
- Randomly add the onion slices between the shingled potatoes.
- Pour the cheese sauce over the potatoes and onions. Use a small fork to make small spaces between the potatoes so the sauce sinks between them all.
- Sprinkle the remaining ¼ cup parmesan cheese on top of the potatoes.
- Cover with aluminum foil and bake for 1 hour and 20 minutes until the potatoes are fork-tender.
- Remove the foil and broil for 2-3 minutes, until bubbly, crispy, and golden brown.
- Let the potatoes sit for 15 minutes before serving.
Krazy Kitchen Mom Tips
- The water bath for the potatoes is so they do not discolor while you are preparing the sauce.
- When the potatoes come out of the oven the cheese sauce will be loose. Let them sit for 15 minutes before serving and the cheese sauce will thicken.
- Save any leftover potatoes in a covered dish in the refrigerator. Microwave to reheat.
Cheesy Au Gratin Potatoes
Ingredients
- 4 large russet potatoes
- 1/2 large onion
- 3 tbsp flour
- 3 tbsp butter
- 2 cups whole milk
- 2 cups sharp cheddar cheese
- 1/2 cup finely grated parmesan cheese
- 1 teaspoon dry mustard
- 1/4 teaspoon ground nutmeg
- pinch teaspoon cayenne pepper optional
- salt and pepper to tasted
Instructions
- Preheat oven to 400°.
- Spray a 12 x 8 baking dish with non-stick cooking spray and set aside.
- Slice the potatoes about 1/8” thick and place them in a large bowl with water.
- Slice the onion 1/4” thick and set them aside.
- Melt butter in a saucepan on medium heat.
- Add flour and whisk.
- Slowly add the milk ½ cup at a time and continue to whisk.
- Turn the heat up to medium-high and continue whisking until the sauce thickens. This may take a few minutes.
- When the mixture has begun to thicken, add the cheddar cheese and ¼ cup of the parmesan cheese ¼ cup at a time whisking continually. (Set aside the extra ¼ cup of parmesan for the topping.)
- Add the dry mustard, nutmeg, cayenne, salt, and pepper.
- Taste the sauce to ensure it has enough salt and pepper. Add more as needed.
- Strain the potatoes and pat them dry with a paper towel.
- Shingle the potatoes vertically in the prepared baking dish. If the potatoes do not stand after adding them add, let them slightly fall.
- Randomly add the onion slices between the shingled potatoes.
- Pour the cheese sauce over the potatoes and onions.
- Use a small fork to make small spaces between the potatoes so the sauce sinks between them all.
- Sprinkle the remaining ¼ cup parmesan cheese on top of the potatoes.
- Cover with aluminum foil and bake for 1 hour and 20 minutes until the potatoes are fork-tender.
- Remove the foil and broil for 2-3 minutes, until bubbly, crispy, and golden brown.
- Let the potatoes sit for 15 minutes before serving.
Notes
- The water bath for the potatoes is so they do not discolor while you are preparing the sauce.
- When the potatoes come out of the oven the cheese sauce will be loose. Let them sit for 15 minutes before serving and the cheese sauce will thicken.
- Save any leftover potatoes in a covered dish in the refrigerator. Microwave to reheat.
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