From Scratch Au Gratin Taters Au Gratin Potatoes
Indulge in the ultimate comfort food with this **From Scratch Au Gratin Potatoes**, a decadent side dish featuring layers of perfectly sliced Russet potatoes smothered in a velvety, homemade cheese sauce. This recipe combines the rich flavors of sharp cheddar and Gruyère cheeses with hints of garlic and onion, creating a creamy, golden masterpiece that's baked to bubbly perfection. Made entirely from scratch, this dish incorporates simple pantry staples like whole milk, heavy cream, and butter, yet delivers restaurant-quality results. Perfect for holidays, potlucks, or family dinners, it’s a crowd-pleasing classic that’s as impressive as it is easy to prepare. Serve it with a sprinkle of fresh parsley for a pop of color and fresh flavor!
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Recipe Information
Ingredients
- 6 large Russet potatoes
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 cups Shredded sharp cheddar cheese
- 1 cup Shredded Gruyère cheese
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray and set aside.
Peel the potatoes and slice them into 1/8-inch thick rounds using a sharp knife or mandoline slicer. Place the sliced potatoes in a bowl of cold water to prevent browning.
In a medium saucepan over medium heat, melt the butter. Once melted, add the flour and whisk continuously until golden and bubbly, about 1-2 minutes.
Slowly pour in the milk and cream, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, then reduce the heat to low.
Stir in the garlic powder, onion powder, salt, and pepper. Continue to whisk until the sauce thickens, about 3-5 minutes.
Remove the saucepan from heat and stir in 1.5 cups of the sharp cheddar cheese and 0.5 cup of the Gruyère cheese. Mix until fully melted and smooth.
Drain the potatoes and pat them dry with a clean kitchen towel. Layer one-third of the potato slices evenly in the prepared baking dish.
Pour one-third of the cheese sauce over the potatoes, spreading it evenly. Repeat the process with two more layers of potatoes and sauce.
Sprinkle the remaining cheddar and Gruyère cheese evenly over the top layer.
Cover the baking dish with foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 20-30 minutes, or until the top is golden and bubbly and the potatoes are tender when pierced with a fork.
Let the dish cool for 10 minutes before serving. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 697 mg | 30% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 5.4 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 428 mg | 33% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 1210 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
