au gratin potatoes

Perfectly creamy, cheesy and flavorful, these are au gratin potatoes at their very best!

PERFECT Au Gratin Potatoes

moderate to high starch potatoes (see blog post

onion

garlic (minced)

butter

all-purpose flour

milk

heavy cream ((use full fat))

salt

Cheddar cheese ((another fabulous option is half Gruyere/half Emmentaler))

Parmesan cheese (divided

Preheat the oven to 350 degrees F.

Melt the butter in a stock pot over medium-high heat. Add the flour and whisk until smooth. Simmer, whisking constantly, for 2 minutes. Add the onions and garlic and stir to combine. Add the milk, cream and salt and whisk until smooth. Bring to a simmer and whisk until thickened. Whisk in the Cheddar and half of the Parmesan cheese. Whisk until melted. Stir in the potatoes.

Pour the potato mixture into a 2 quart casserole dish. Sprinkle with remaining Parmesan cheese.

Cover with foil and bake for 1 hour or until the potatoes are soft. Remove foil and bake for another 20 minutes or until the top is lightly browned. Let sit for 5 minutes before serving.

Ruth's Chris Potatoes au Gratin Copycat

onion,

garlic clove,

black pepper

chicken stock

heavy cream; add a little more if it doesn’t cover potatoes

parsley

Melt the butter, and sauté the onion over medium heat until soft and translucent. Add the garlic, salt, and pepper and cook for about 30 seconds. Add the stock, cream, and potatoes and bring to a good (not a boil) simmer. Cover, reduce heat to medium-low and simmer gently until the potatoes are nearly tender when pierced with a knife, about 15 to 20 minutes. Taste and adjust seasoning to your taste. Gently stir.

Transfer the mixture to a buttered 8 x 8&#8243; or equivalent sized baking dish (or about five to six individual casseroles). Top with the cheese and bake in the preheated oven for about 10 -15 minutes for the casserole (a little less for individual casseroles) or just until the sauce is bubbling and the cheese is melted. Cool a few minutes before serving. Sprinkle with chopped parsley.

Note: Although our family loves this just as is, this is a very creamy dish with cream, potatoes and cheese, and just a little onion, one clove garlic and the bit of chicken stock for additional flavor. It&#8217;s fine to taste the sauce before you transfer to the casserole and be sure to adequately season with salt and pepper. If you are a person who prefers a dish that is more highly flavored, feel free to increase the onion and/or garlic to taste.

Potatoes au gratin is a casserole recipe with layers of thinly sliced Yukon gold spuds and a cream sauce that includes melted cheese.

Potatoes Au Gratin

unsalted butter

garlic

nutmeg

potatoes

gruyere cheese

cheddar cheese

chives

Set the oven rack to the middle position and preheat to 400ºF.

Melt butter in a large skillet over medium-low heat. Add garlic and onions, saute until fragrant, 2 minutes.

Add flour, whisk to combine, stir and cook for 2 minutes.

Gradually whisk in milk and cook until thickened over medium heat, 2 to 3 minutes.

Turn off heat and whisk in salt, pepper, nutmeg, ½ cup gruyere, and ½ cup sharp cheddar cheese.

Grease the bottom and sides of an 8-inch square casserole dish.

Layer half of the potatoes, in overlapping rows in the dish. Spread half of the cheese sauce over the potatoes. Sprinkle ¼ cup gruyere and ¼ cup cheddar over the sauce.

Layer the remaining potatoes, followed by cheese sauce, and sprinkle with the remaining gruyere and cheddar cheese.

Cover with foil and place on a baking sheet. Bake for 30 minutes, remove the foil and bake until potatoes are tender and cheese is browned and bubbly, 20 to 25 minutes.

Garnish potatoes with chives.

Instant Pot Au Gratin Potatoes are a thinly sliced potato covered in a rich &amp; creamy cheese sauce. Made in the Instant Pot, this side dish is done in about 15 minutes from start to finish! 

Instant Pot Au Gratin Potatoes

chicken broth

garlic (can substitute 4 fresh cloves)

salt and pepper

evaporated milk (can substitute heavy cream)

cheese (I

Wash, peel and slice the potatoes. Slice the potatoes somewhere in between 1/8 and 1/4 of an inch thick.

Add the chicken broth, sliced potatoes, onion, garlic, salt and pepper to the Instant Pot.

Cook on Manual HIGH for 0 minutes. Quick release the pressure.

Preheat the oven to BROIL

Add the evaporated milk to the Instant Pot, stirring carefully.

Sprinkle the cheese into the Instant Pot, stir until the cheese has melted into and thickened the sauce.

Transfer potatoes and sauce into an oven safe dish

Sprinkle additional cheese on top, if desired.

Broil until the sauce is bubbling and the top is golden brown.

Best if the potatoes cool for about 10 minutes before serving.

Garnish with parsley, if desired.

Cheesy, creamy au gratin potatoes made with three types of cheese for an incredible side dish everyone will love! My dad&#039;s famous au gratin potatoes recipe is easy to make and filled with cheesy goodness in every bite. Perfect for holidays or anytime you need a delicious side!

Dad’s Creamy &amp; Cheesy Au Gratin Potatoes

½ white or yellow onion,

For the sauce:

salted butter

all purpose flour (whole wheat, all purpose, flour

almond milk (regular, skim

sharp cheddar cheese (2 heaping cups shredded cheddar cheese)

garlic powder

¾ teaspoon salt, plus more to taste

For topping:

gruyere cheese (or sub more sharp cheddar)

parmesan

To garnish:

chopped parsley

Preheat the oven to 375 degrees F. Spray a 2 quart square baking dish (or an 8x12 is good) with nonstick cooking spray or grease with butter or oil.

Place sliced potatoes in three tight slanted rows as indicated in the photos. You don’t want them to be overly tight, make sure you leave enough space so the potato slices are slightly slanted. Add in onion slices in between the rows and on top of potatoes. Basically wherever you can fit them.

Next make your sauce: add in 2 tablespoons of butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a simmer; it should be a similar consistency to creamy gravy.

Turn heat to low and stir in shredded cheddar cheese, garlic powder, salt and pepper. Taste and add more salt and pepper, if necessary.

Pour the sauce evenly over the potatoes and onions to cover them. Don’t worry, the sauce will get nice and creamy while baking.

Cover the pan with foil, then bake for 45 minutes.

After 45 minutes, remove foil, sprinkle top of potatoes with 1/2 cup shredded gruyere (or more cheddar) and ¼ cup parmesan. Return to the oven and bake for 30-45 more minutes or until potatoes are done and nice and golden brown on top. (Potatoes are done when the middle of the potatoes can be easily pierced with a fork.) Remove from the oven and garnish with fresh chopped parsley. Enjoy!

This easy cheesy au gratin is perfect for any family dinner

THE SECRET TO PERFECT EVERY TIME AU GRATIN POTATOES

russet potatoes (fist size or slightly bigger)

water

tsp bouillon concentrate

sweet creamed unsalted butter

heavy cream

cheese

Preheat the oven to 350 and spray a 9x13 pan with cooking spray.

Peel the potatoes and then cut into ⅛ “ slices. Use a mandolin slicer if you have it.

In a large stock pot, heat the water and the bouillon until boiling over medium heat. Add salt to the water. When water is boiling, gently add the potato slices to the water and return to a slow boil.

Cook the potatoes in the boiling bouillon water until the potatoes are nearly cooked through. Should retain some of the crunch in the center. Do not overcook them till they are soggy and falling apart -0 this is just a pre cook. Every few minutes, GENTLY turn the potatoes in the pan using a large spatula. Use care not to break the potatoes.

While the potatoes are cooking, in a separate sauce pan combine the butter, cream, Gruyere and cream cheese and cook over medium heat until all are melted. Stir frequently to keep it from burning/sticking to the bottom of the pan. Whisk out any lumps.

When the potatoes are nearly cooked through and the cheese is melted, gently scoop the potatoes into the 9x13 prepared pan (use care not to break) and pour the cheese sauce over the potatoes until you have either poured all of it over or until the level of the cheese sauce reaches the top of the potatoes. You may have extra cheese left over.

Bake at 350 until the sauce is bubbly throughout, the potatoes are cooked through and a slightly browned crust develops on the top - about 35-45 minutes.

A delicious and hearty dish that can be served as a main or a side.

Easy Gratin Dauphinois Recipe

crème fraîche (heavy cream). Alternative: 1/2 cup of milk with 1/2 cup of philadelphia cream cheese

parley (or chives)

bacon

onions

spinach

Wash and peel the potatoes and chop into...

Wash and peel the potatoes and chop into thin round slices.

Grease the casserole dish and layer the sliced...

Grease the casserole dish and layer the sliced potatoes across.

Add any optional ingredients (bacon lardons, onions, etc)...

Add any optional ingredients (bacon lardons, onions, etc) in between the potato slices.

Mix the crème fraîche, butter, garlic, nutmeg, salt...

Mix the crème fraîche, butter, garlic, nutmeg, salt and pepper in a bowl.

Add the mixture over the top of the...

Add the mixture over the top of the potatoes in the casserole.

Sprinkle the grated cheese on top.

Add a few leaves of parsley on top...

Add a few leaves of parsley on top for decoration.

Cook in preheated oven for 45 minutes at...

Cook in preheated oven for 45 minutes at 200C° (400F°) until potatoes and cheese are lightly browned.

This cheesy Potatoes Au Gratin recipe beats all other potato side dishes out there. Here's the best way to cook homemade au gratin potatoes at home before your holiday meal.

russet potatoes,

garlic,

c. heavy cream

c. milk

thyme

Kosher salt

red pepper flakes

c. shredded Gruyère

c. Parmesan

This is the best recipe I've used for this dish! Delicious! I did alter it a bit: I put about 3oz of cream cheese in the sauce while warming it; 2c of heavy cream (why waste the rest of the 16oz bottle!); Thinly sliced green onion between layers. I've also used different cheeses, like Colby Jack and put between the layers. I think it takes a bit longer to bake than noted - about 90 minutes.

I’ve made these a few times and they’ve been awesome. I followed the recipe exactly and it worked for me just fine. They weren’t soupy at all.

It takes a while to boil the potatoes so plan ahead and start early, but it was good!

I really wanted to love this. It seemed almost as simple a  making the boxed mix. Unfortunately, the measurements are way off and this didn’t set up at all. From reading the comments it looks like many people had similar issues. I wish I had done a trial run instead of waiting until Easter to make it for the first time. That’s on me though. I would look elsewhere for a recipe.

Terrible recipe. Do not attempt to make this

I was in a rush and cooked the potatoes at 400 degrees. They came out perfect!

Delicious!! I used smoked gruyere and it came out so good. Definitely making again.

I made these au gratin potatoes for a church dinner. Here are a few comments: the size of the russet potatoes wasn't specified and since they vary this could lead to inconsistent results. Suggesting the total weight of the potatoes could lead to more consistent  results.  Despite chosing medium sized, there wasn't enough sauce to cover them. I had to quickly throw together about a cup of the milk/cream mixture. Also, the size pan wasn't specified. I used a 13 x 9" pan and when assembled seemed a little too big for the amount of potatoes. Suggesting a size such as 2 qt. or 3 qt. or by dimension such as a 10 x 8" casserole would be very helpful. It struck me as odd that the recipe didn't call for spooning some of the sauce on the bottom of the dish to prevent sticking which I did. Overall, the casserole looks ok but as they say, "The proof of the pudding is in the eating."

Really great flavor. My family loved them. I cooked the casserole about 45 minutes and placed in refrigerator until close to dinner. Added the Parmesan and popped them in the oven another 30 minutes then placed on the counter to cool and set. So good.

I made this last night for dinner with friends. Followed the recipe exactly and it was soooo good! I grew up on Betty Crocker au Gratin potatoes and was iffy on not using sharp cheddar. The Gruyere and parm was so yummy. I did mix a bit of cheddar on top while under the broiler. I'm going to make this again on Saturday for a party

Despite extra time in the oven, my potatoes were raw... put them back in the oven the whole time we ate dinner and after that they were still not fully cooked.

https://streaming.hearstdigitalstudios.com/64966c0f-650d-4162-9a12-a79a02819838/video_rover_16x9_1080p_hd_1541783548_15367.mp4

Classic Potatoes Au Gratin Is The Easy Potato Side Dish You Need

Potatoes Au Gratin Have Never Been Easier

Au Gratin Potatoes are soft and buttery cooked potatoes layered with rich Gouda cheese, sprinkled with herbs and bread crumbs to be cooked in an oven until it turns brown from the top. These cheesy loaded potatoes are great to serve as side dish for special dinners. Here is how to make Potato Au Gratin Recipe with Caramelised Onion.

Au Gratin Potatoes Recipe

Onion (Chopped)

tbsp Butter

Potato

tbsp All Purpose Flour

Full Fat Milk

Sharp Cheddar Cheese (Shredded)

Gouda Cheese (Shredded)

tbsp Fresh Rosemary

tbsp Fresh Thyme

Breadcrumbs

Pre heat the oven to 400 degrees F.

Add 2 tbsp butter in a pan and add the onions.

Cook till onions starts to brown.

Add little sprinkling of water and cook till onions are really browned and softened.

Add flour and fry for a few seconds.

Now add milk very slowly and whisk to make a lump free mixture.

Cook the sauce on low heat until it thickens.

Add cheddar cheese and cook until it melts.

Season with salt and pepper.

In a 12 inch cast iron skillet, arrange potato slices in an upright manner.

Pour the sauce over the potatoes.

Sprinkle the herbs and breadcrumbs on top.

Cover the skillet with a foil.

Transfer the skillet in the oven and bake for 50-60 minutes until potatoes are tender and slightly browned from the top.

Remove the foil and bake for another 10-12 minutes until the potatoes are nicely browned from the top.

Remove from oven and serve immediately.

garlic, crushed

360 mL double cream

mL milk

chilli flakes

g grated Gruyère

g Parmesan

Preheat oven to 190°C (170ºC fan) and butter a large baking dish.&nbsp;Slice potatoes 5mm thick and place in water to keep from browning.

In a large pan&nbsp;over medium heat, melt butter. Add garlic and cook&nbsp;until fragrant, about 1 minute. Add cream, milk, thyme, nutmeg, salt, and chilli flakes. Bring to a boil and reduce heat to low. Let simmer 10 minutes. Remove from heat.

Layer a third&nbsp;of potatoes, slightly overlapping, in prepared dish then pour a third&nbsp;of cream mixture over potatoes. Repeat with remaining potatoes and cream to make two more layers. Sprinkle Gruyère over top.

Cover with foil and bake for 45 minutes. Uncover, sprinkle with Parmesan and continue baking until potatoes are tender and top is golden, 15 to 20 minutes.

Thinly sliced layers of sweet potato baked in a creamy, cheesy sauce until tender with a golden brown top. These are a little sweet, a little savory and full of herbs and aromatics. The perfect side dish for holiday dinners.

Sweet Potato Au Gratin

thyme (chopped)

tsp kosher salt

½ tsp fresh sage (finely chopped)

¼ tsp black pepper

lbs sweet potatoes (weight is after sweet potatoes have been peeled and sliced)

oz romano cheese (grated)

Whisk all ingredients for cream sauce together in a pitcher or small pot. Set aside

Make the Cream Sauce

Preheat the oven to 400°F then spray a 10x7 casserole dish with non-stick cooking spray. Ladle a small amount of cream sauce into the dish to lightly cover the bottom

Peel the sweet potatoes then slice them to ⅛ inch thick on the mandolin slicer

Layer the sweet potatoes in the bottom of the pan slightly overlapping each other. Stir the cream then ladle a small amount of cream sauce over the potatoes and sprinkle them lightly with Romano cheese

Begin the next layer of sweet potatoes placing them in the opposite direction of the first layer. Ladle them with cream then a light sprinkle of Romano

Continue this process until all potatoes and cream are used up. Press the potatoes down so that the cream covers the top of them

Sprinkle the remaining Romano over the top of the dish then bake for 40 minutes, uncovered

Making Sweet Potato Au Gratin

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