Description
These Creamy Au Gratin Potatoes are the ultimate comfort food! Made with tender Yukon gold potatoes, a rich, cheesy sauce, and perfectly crisp edges, this indulgent side dish is flavor-packed and irresistibly creamy. Whether served at a holiday feast or weeknight dinner, this dish is sure to impress!
Ingredients
Scale
For the Potatoes:
- 6 medium Yukon gold potatoes, thinly sliced
- 1 medium onion, finely chopped
- 1 sprig fresh thyme
For the Creamy Cheese Sauce:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 cups whole milk
- 1 cup Fontina cheese, shredded
- 1/2 cup Gruyère cheese, shredded
- 1/2 cup Parmigiano cheese, grated
Instructions
1. Prep the Potatoes & Oven:
- Preheat oven to 375°F (190°C).
- Grease a 9×13-inch baking dish.
- Thinly slice potatoes (about ⅛-inch thick) and set aside.
2. Make the Cheese Sauce:
- In a medium saucepan, melt butter over medium heat.
- Add chopped onion and cook until soft, about 3 minutes.
- Stir in flour, whisking constantly for 1 minute to remove the raw flour taste.
- Slowly pour in milk, whisking continuously until the mixture thickens (about 3-5 minutes).
- Stir in Fontina, Gruyère, and Parmigiano cheese, reserving a little for topping.
- Season with salt, pepper, and fresh thyme.
3. Assemble the Au Gratin Potatoes:
- Arrange half of the sliced potatoes in the baking dish.
- Pour half of the cheese sauce evenly over the potatoes.
- Repeat with the remaining potatoes and sauce.
- Sprinkle the reserved cheese on top.
4. Bake & Serve:
- Cover with foil and bake for 45 minutes.
- Remove foil and bake an additional 15-20 minutes, until golden brown and bubbly.
- Let cool for 5 minutes before serving.
Notes
- Cheese Variations: Swap Fontina for cheddar or mozzarella for a different flavor.
- Extra Creamy Texture: Use ½ cup heavy cream + 1 ½ cups whole milk for a richer sauce.
- Storage: Store leftovers in the fridge for up to 3 days. Reheat in the oven for best results.