Name: Potatoes au Gratin Recipe
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: French
Ingredients: 6 medium russet potatoes, thinly sliced; 1 medium onion, sliced; 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups milk; 1/2 teaspoon salt; 1/2 teaspoon black pepper, to taste; 1 ½ cups shredded Cheddar cheese

Description

Potatoes au Gratin is a classic comforting casserole featuring thinly sliced russet potatoes layered with onions and smothered in a rich, creamy cheddar cheese sauce. Baked until perfectly golden and bubbling, this dish makes a perfect side for any meal or a satisfying main on its own.

Ingredients

Scale

Potatoes and Vegetables

6 medium russet potatoes, thinly sliced
1 medium onion, sliced

Sauce

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1/2 teaspoon black pepper, to taste
1 ½ cups shredded Cheddar cheese

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Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 400℉ (205℃). Lightly grease a 9×13-inch baking dish to prevent sticking.
Layer Potatoes and Onions: Place half of the thinly sliced potatoes evenly in the bottom of the baking dish. Add the sliced onions as a second layer, then top with the remaining potatoes, spreading them evenly.
Make Roux: In a large skillet over medium heat, melt the butter. Stir in the flour and cook for 1 to 2 minutes until the mixture turns golden and fragrant, which helps cook out the raw flour taste.
Prepare Cheese Sauce: Gradually whisk in the milk to the roux, ensuring no lumps form. Add salt and black pepper to taste. Continue whisking and cook until the sauce reaches a gentle boil. Let it cook for an additional minute to thicken. Remove from heat and stir in the shredded cheddar cheese until fully melted and smooth.
Assemble and Bake: Pour the creamy cheese sauce evenly over the layered potatoes and onions in the baking dish. Cover the dish tightly with aluminum foil. Bake in the preheated oven for 50 to 60 minutes until the potatoes are tender.
Brown the Top: Remove the foil and continue baking for another 15 to 20 minutes, or until the top is golden brown and bubbly. Remove from oven and let it sit for a few minutes before serving.

Notes

For thinner slices, use a mandoline slicer for even cooking.
Feel free to substitute Gruyère or Parmesan cheese for a different flavor profile.
Add minced garlic to the roux for an extra layer of flavor if desired.
Let the dish rest after baking; it helps the sauce thicken and makes serving easier.