Delicious au gratin potatoes recipe that’s easy to make during the holidays. It’s the perfect cheesy potato side dish that complements any meal. Made simply with sliced potatoes, heavy cream, and grated cheese, potatoes au gratin is the ultimate comfort food.
PROCESS:
- To make the cheesy potato casserole, start by preheating your oven to 350°F and greasing a baking dish with butter.
- Slice the potatoes thinly and layer some in the bottom of the dish. In a skillet, melt butter and cook chopped onions until they’re soft, then add minced garlic and cook briefly.
- Stir in flour and milk to make a creamy sauce, then mix in heavy cream and seasonings. Pour this cheese sauce over the potatoes, top with shredded mozzarella, and cover with foil.
- Bake for 30 minutes, uncover and bake for another 20 to 25 minutes until golden and bubbly, then let it cool before serving.
Here’s what you are going to need to make it:
Potato: The main part of the dish that makes it filling and hearty.
Butter: Adds richness and helps cook the onions and garlic.
Onion: Brings sweetness and extra flavor when sautéed.
Garlic: Adds a strong, tasty aroma and enhances the overall flavor.
Flour: Thickens the sauce, making it creamy.
Milk: Creates a creamy base for the sauce.
Cream: Makes the dish even richer and smoother.
Nutmeg: Adds a warm, slightly sweet flavor that goes well with cream.
Parmesan: Provides a salty, cheesy taste that boosts flavor.
Chili Flakes: Adds a bit of heat and spice.
Black Pepper: Contributes warmth and mild spiciness.
Thyme: Adds a fresh, herbal note.
Garlic Powder: Intensifies the garlic flavor.
Grated Mozzarella Cheese: Melts to create a gooey and cheesy topping.
INGREDIENTS
- 600g potato (thinly sliced)
- 50g butter
- 1 Onion (thinly sliced)
- Garlic cloves- (chopped -4-5
- 15g flour (stir well)
- 250ml milk
- 50 ml cream
- 1/2 tsp nutmeg
- 60g parmesan
- 1/2 tsp chili flakes
- 1/2 tsp black pepper
- thyme (fresh or dried)
- 1 tsp garlic powder
- grated mozzarella cheese
INSTRUCTIONS
Step 1: Preheat the Oven
- Start by turning on your oven to 350°F (or 200°C). This will make sure the oven is hot and ready for baking. Move one of the oven racks to the middle position so that the casserole bakes evenly.
Step 2: Prepare the Baking Dish
- Take an 8-inch baking dish (or a 2-quart dish) and use some butter to grease the inside. This will help prevent the potatoes from sticking.
Step 3: Slice the Potatoes
- In a large mixing bowl, take your potatoes and slice them thinly. Aim for uniform slices so they cook evenly. Arrange some of the potato slices in the bottom of the prepared baking dish, slightly overlapping the edges. This will create a nice base for your casserole.
Step 4: Cook the Onions
- In a skillet or saucepan, add some butter and heat it over medium heat.Once the butter is melted, add the chopped onion. Cook the onions, stirring occasionally, until they turn soft and translucent (this usually takes about 5 minutes).
Step 5: Add Garlic
- Next, add the minced garlic to the skillet with the onions. Stir it in and cook for another 30 seconds, just until you can smell the garlic. Be careful not to burn it!
Step 6: Make the Roux
- Sprinkle the flour into the skillet with the onions and garlic. Mix it well with a spoon to combine everything.Slowly pour in the milk while stirring. This helps create a smooth sauce. After mixing, turn the heat back on and cook the mixture, stirring constantly, until it becomes a little golden. This will take about 2-3 minutes.
Step 7: Add Cream and Seasonings
- Once the roux is golden, carefully add the heavy cream to the skillet. Stir well to combine.Season the mixture with salt, pepper, or any other spices you like. Mix everything together and cook for another 30 seconds, just to warm it through.
Step 8: Layer the Cheese Sauce
- Pour the creamy cheese sauce evenly over the layer of potatoes in the baking dish. Sprinkle shredded mozzarella cheese on top of the sauce. This will melt and create a delicious cheesy layer.
Step 9: Bake Covered
- Cover the baking dish with aluminum foil. This keeps the moisture in while the potatoes cook. Place the covered dish on a baking sheet (to catch any drips) and put it in the oven. Bake for 30 minutes.
Step 10: Bake Uncovered
- After 30 minutes, carefully remove the foil. Be cautious of the steam! Continue baking the casserole for an additional 20 to 25 minutes, or until the potatoes are tender and the cheese is melted, bubbly, and golden brown.
Step 11: Cool and Serve
Once it’s done baking, carefully take the casserole out of the oven and let it cool for about 10 to 15 minutes on a wire rack. This will make it easier to serve. Before serving, you can garnish the top with chopped chives for a fresh touch.
Tips and Notes:
- Use starchy potatoes like Russets for a fluffy texture, or Yukon Golds for a creamier consistency.
- Try to slice the potatoes evenly, about 1/8 inch thick, so they cook uniformly. A mandolin slicer can help with this.
- If you slice the potatoes ahead of time, keep them in water to prevent browning. Just drain and dry them before layering.
- Add herbs like rosemary or parsley for extra flavor. You can also mix in cooked bacon or ham for a heartier dish.
- Experiment with different cheeses! Cheddar, Gruyère, or a blend of cheeses can add a unique flavor.
- For a crispy top, consider broiling the casserole for a few minutes at the end of baking. Just watch it closely to avoid burning.
- You can prepare the casserole a day in advance. Just assemble it, cover, and refrigerate. Bake it straight from the fridge, adding extra time if needed.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
- This casserole can be frozen before baking. Just wrap it well in foil and freeze for up to 2 months. Thaw in the fridge overnight before baking.
- Serve with a fresh green salad or steamed vegetables for a balanced meal.
- If you like a bit of heat, add jalapeños or hot sauce to the cheese sauce.
