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Creamy potatoes au gratin baked to perfection with cheese and herbs

Perfect Potatoes Au Gratin

A creamy, cheesy dish of Perfect Potatoes Au Gratin that brings warmth and smiles to the dinner table, embodying love and family memories.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Comfort Food, Side Dish
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Yukon Gold Potatoes Ideal for creamy texture; substitute with Russet for fluffier texture.
  • 3 tablespoons butter Plus more for greasing the dish; olive oil can be substituted for a lighter option.
  • 2 tablespoons all-purpose flour Used to thicken the cheese sauce; cornstarch can work in gluten-free variations.
  • 1.5 cups whole milk Provides a creamy base; use almond or oat milk for a dairy-free version.
  • 0.5 cup heavy cream Amplifies richness; coconut cream is an alternative.
  • 3/4 teaspoon fine sea salt Adjust according to taste preference; kosher salt works too.
  • 1/4 teaspoon fresh ground black pepper Enhances flavor; white pepper can be used for a milder taste.
  • 1/4 teaspoon garlic powder Adds depth; fresh minced garlic can be a lovely alternative.
  • 1/2 cup shredded Colby Jack cheese Combines well with cheddar; feel free to use preferred melty cheese.
  • 1.75 cups shredded medium cheddar The star player; any sharp cheese lifts the flavors, keep half for layering.

Method
 

Preparation
  1. Preheat the oven to 375 degrees F and grease an 8x8 inch baking dish with butter.
  2. In a medium saucepan, melt 2 tablespoons of butter over medium heat.
  3. Whisk in the flour and cook for 1 minute to form a roux.
  4. Slowly whisk in the milk and cream, cooking until smooth and thickened.
  5. Season with salt, pepper, and garlic powder, then add the remaining 1 tablespoon of butter and the cheeses, whisking until melted.
  6. Peel and slice the potatoes into 1/8 inch thick rounds.
Assembly
  1. Spoon a thin layer of sauce into the baking dish, add a layer of potatoes, sprinkle with cheddar, and add more sauce.
  2. Repeat layers until all ingredients are used, ending with sauce and remaining cheddar on top.
Baking
  1. Bake uncovered for 40 to 55 minutes until golden brown and a skewer slides easily through the potatoes.
  2. Let rest for 20 minutes before serving.

Notes

Avoid overcooking the potatoes; ensure they are tender but not mushy before layering. Always slice potatoes evenly for uniform cooking. You can store leftovers in an airtight container for up to 3 days, and it’s best to freeze before baking.