Are you craving a comforting, creamy, and utterly delicious side dish? Look no further than these incredible au gratin potatoes! This recipe takes inspiration from the classic Betty Crocker style, delivering that perfectly cheesy, dreamy texture you've always loved, but with a few homemade touches that elevate it to the next level. It’s surprisingly easy to make, perfect for weeknight dinners or special occasions, and guaranteed to become a new family favorite. Get ready to impress everyone with this simple yet sophisticated side dish!
Ingredients: You'll Need These Simple Staples
This recipe uses readily available ingredients, making it perfect for a quick weeknight meal or a stress-free addition to your holiday feast.
- 2 pounds russet potatoes, peeled and thinly sliced (using a mandoline slicer is recommended for even thickness)
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups whole milk (or a combination of milk and cream for extra richness)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 2 cups shredded Gruyere cheese (or a blend of Gruyere and cheddar)
- 1/2 cup shredded Parmesan cheese
Instructions: Step-by-Step to Creamy Perfection
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Prep the Potatoes: Preheat your oven to 350°F (175°C). Peel and thinly slice the potatoes. The thinner the slices, the more evenly they'll cook. Soaking the sliced potatoes in cold water for about 15 minutes helps remove excess starch and prevents them from browning.
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Make the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour until smooth, creating a roux. Gradually whisk in the milk, stirring constantly until the sauce thickens and is smooth. Reduce heat to low and stir in salt, pepper, and nutmeg.
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Combine and Bake: In a greased 9x13 inch baking dish, layer half of the potatoes. Pour half of the cheese sauce over the potatoes. Repeat with the remaining potatoes and cheese sauce. Sprinkle the Gruyere and Parmesan cheese evenly over the top.
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Bake to Golden Perfection: Bake for 45-60 minutes, or until the potatoes are tender and the top is golden brown and bubbly. If the top browns too quickly, loosely cover with foil.
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Rest and Serve: Let the au gratin potatoes rest for 10-15 minutes before serving. This allows the cheese sauce to set slightly, making it easier to serve.
Cooking Tips for Au Gratin Success
- Thinly Sliced Potatoes: Using a mandoline slicer ensures even cooking and prevents some slices from becoming mushy while others remain undercooked.
- Don't Overcrowd the Dish: Ensure there's enough space between the potato layers to allow for even cooking and prevent steaming.
- Cheese Choice: Experiment with different cheeses! Fontina, Gouda, or even a sharp cheddar would be delicious substitutes or additions.
Delicious Variations: Beyond the Classic
- Garlic Au Gratin: Add 2-3 cloves of minced garlic to the cheese sauce for a savory twist.
- Bacon Au Gratin: Crumble cooked bacon and sprinkle it over the top before baking for added flavor and texture.
- Herb Au Gratin: Add a tablespoon of fresh thyme or rosemary to the cheese sauce for an aromatic boost.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250-300
- Fat: 15-20g
- Protein: 5-7g
- Carbohydrates: 25-30g
This delicious side dish is perfect for any occasion. Enjoy!