Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cheesy Au Gratin Potatoes (The Best Thanksgiving Potatoes EVER!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: James Carter
  • Total Time: 95 minutes
  • Yield: 8-10 servings 1x
  • Diet: Vegetarian

Description

A classic, creamy, and incredibly satisfying au gratin potato recipe perfect for any holiday meal, especially Thanksgiving. Layers of thinly sliced potatoes baked in a rich cheese sauce with a golden-brown topping.

Ingredients

Scale
  • 2 ½ pounds Yukon Gold potatoes, thinly sliced (about 1/8-inch thick)
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 ½ cups shredded Gruyère cheese (about 6 ounces)
  • 1 cup shredded sharp cheddar cheese (about 4 ounces)
  • Pinch of nutmeg (optional, but recommended)

Instructions

  1. 1. Preheat oven to 375°F (190°C). Butter a 9×13 inch baking dish.
  2. 2. Slice potatoes thinly and place in a bowl. Season with 1 tsp salt and ½ tsp pepper. Toss to coat.
  3. 3. Melt butter in a saucepan over medium heat. Add sliced onion and cook until softened (5-7 mins). Add minced garlic and cook for 1 min.
  4. 4. Sprinkle flour over onion mixture. Stir and cook for 1-2 minutes.
  5. 5. Gradually whisk in milk, then heavy cream. Bring to a gentle simmer and cook, stirring, for 3-5 minutes until thickened.
  6. 6. Remove from heat. Stir in 1 cup Gruyère and ½ cup cheddar cheese until melted. Add nutmeg if using. Season to taste.
  7. 7. Layer half the potatoes in the prepared baking dish. Pour half the cheese sauce over them.
  8. 8. Add remaining potatoes, then pour the rest of the cheese sauce over the top. Press down gently.
  9. 9. Cover dish tightly with foil. Bake for 45 minutes.
  10. 10. Remove foil, sprinkle with remaining ½ cup Gruyère and ½ cup cheddar cheese.
  11. 11. Bake uncovered for another 20-25 minutes until golden brown and bubbly and potatoes are tender.
  12. 12. Let stand for 10-15 minutes before serving.

Notes

Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a covered oven at 350°F (175°C) for 20-30 minutes, or uncovered for the last 5-10 minutes for a crispier top. Leftovers can be used to make potato patties, topping for Shepherd’s Pie, or added to casseroles.

  • Prep Time: 25 minutes
  • Cook Time: 70 minutes
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 500
  • Sugar: 7g
  • Sodium: 700mg
  • Fat: 35g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 18g

From my kitchen to yours. Wishing you a delicious moment :-)

Find it online: https://www.flavorsbybetty.com/cheesy-au-gratin-potatoes-the-best-thanksgiving-potatoes-ever/