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A close-up of creamy, golden-brown Au Gratin Potatoes baked in a white oval casserole dish, topped with herbs.

Au Gratin Potatoes (Classic)

This recipe for Au Gratin Potatoes (Classic) creates a comforting and cheesy side dish with layers of thinly sliced potatoes baked in a creamy sauce. It's a holiday favorite that can be enjoyed by the whole family.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 1 hour 55 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 499
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 4 medium russet potatoes thinly sliced
  • 1 medium onion sliced into rings
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon ground black pepper to taste
For the Sauce
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1 1/2 cups Cheddar cheese shredded

Equipment

  • 2-quart casserole dish
  • Medium saucepan

Method
 

  1. Preheat your oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with butter.
  2. Layer half of the sliced potatoes in the bottom of the prepared casserole dish. Season with salt and pepper.
  3. Arrange the onion slices over the potatoes, then top with the remaining potato slices. Season again with salt and pepper.
  4. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and salt. Cook, whisking constantly, until the raw flour flavor has cooked off, about 1 minute.
  5. Gradually whisk in the milk. Cook, whisking constantly, until the sauce has thickened, about 3 to 5 minutes.
  6. Stir in the shredded Cheddar cheese all at once. Cook, stirring constantly, until the cheese is melted, about 30 to 60 seconds.
  7. Pour the cheese sauce evenly over the potatoes in the casserole dish. Cover the dish with aluminum foil.
  8. Bake in the preheated oven until the potatoes are tender and the sauce is bubbly, about 1 ½ hours. Let it rest for 10 minutes before serving.

Nutrition

Calories: 499kcalCarbohydrates: 49gProtein: 20gFat: 25g

Notes

This classic recipe is a crowd-pleaser. For variations, you can add a pinch of nutmeg to the sauce or use a mix of cheeses like Gruyere or Parmesan.

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