Au Gratin Potatoes Recipe: You’ll Flip for This Classic French Side Dish by Ann Marie G. Halstead
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Potatoes au gratin is a classic, decadent French dish of sliced potatoes baked with cream and grated cheese. Also known as gratin dauphinoise, the delicious side dish dates back to 1788.
You may be unsure of the difference between potatoes au gratin and scalloped potatoes. Scalloped potatoes traditionally do not include cheese. However, cheese is an important ingredient in au gratin potatoes; cheese is sprinkled in between each potato layer, as well as on the top of the dish.
Pro tip: the most important thing to remember in this au gratin potatoes recipe is to slice the potatoes thin.
Cuisine: French
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour and 15 minutes
Servings: 8
Ingredients
- 2 pounds thinly sliced potatoes (Yukon Gold or russet are best; do not use a waxy potato)
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups milk
- 1 teaspoon salt (or to taste)
- pinch cayenne pepper
- 1 1/2 cups grated sharp cheddar cheese (divided)
- paprika, for garnish (optional)
Here’s how to make it:
- In a saucepan, melt butter and stir in flour, making a roux. Whisk in the milk very slowly and season with salt and cayenne. Cook sauce on low until smooth and boiling. Stir occasionally with a whisk. Reduce heat and stir in 1 cup of the cheddar cheese.
- Place half of the sliced potatoes in a greased casserole dish. Pour half of the cheese sauce over potatoes. Add second layer of potatoes and cheese sauce. Sprinkle the remaining 1/2 cup of cheddar cheese on top. If desired, sprinkle on some paprika for color.
- Bake uncovered in a preheated 350-degree F oven until potatoes are fork tender, about 1 hour.
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