When you need pure comfort in a casserole dish, au gratin potatoes deliver. These thinly sliced potatoes baked in a creamy cheese sauce hit every comfort food button. And leftovers are awesome, so you can feed on this casserole paradise all week! 🙌
What are au gratin potatoes?
The au gratin potatoes are basically scalloped potatoes with cheese (haha, that reminded me of the 'royal cheese'). So if you love scalloped potatoes and you love cheese, you will LOVE au gratin!
If you've never had scalloped potatoes before, you can think of au gratin potatoes like this: thinly sliced potatoes topped with cheese and a creamy white sauce, then baked until so that they are sparkling and delicious. It's pretty amazing.
What kind of cheese can I use?
In general, you want to stick with soft cheeses for au gratin potatoes and avoid hard cheeses that don't melt as easily (like Parmesan, although that would make a nice topping mixed with breadcrumbs!). I had some cheddar cheese on hand today which I used, but Gruyere is another popular choice for au gratin potatoes.
What to serve with au gratin potatoes
It's such a rich comfort food that it pairs well with any roasted or baked comfort food. I would associate it with something like Roasted pork tenderloin with herbs, Cheddar cheeseburger meatloaf, or Herbed Butter Chicken Thighs. And of course, you'll probably need some sort of veg to balance out all that richness, so add a simple side of steamed green beans for good measure. 😉
What types of potatoes are the best?
Most people like a waxy variety for au gratin potatoes, like Yukon gold or red potatoes, but I'm the opposite. I love red potatoes because they are more starchy, which helps keep the sauce nice and thick, and I love how mushy they get when cooked in the creamy sauce. If you prefer a firmer slice, opt for Yukon gold or red potatoes.
Thin slices of baked potatoes in a creamy cheese sauce make these au gratin potatoes heaven in a casserole dish.
- 3 Kg. potatoes ($ 1.79)
- 1 yellow onion ($ 0.32)
- 4 Tablespoon Butter (0.56 USD)
- 4 Tablespoon all purpose flour (0.04 USD)
- 1 Chopped off chicken broth ($ 0.12)
- 2 cups whole milk (0.75 USD)
- 1/2 teaspoon salt (0.02 USD)
- 1/4 teaspoon freshly cracked black pepper (0.02 USD)
- 1/8 teaspoon ground nutmeg (0.02 USD)
- 8 oz. cheddar, grated ($ 1.69)
Preheat the oven to 350 ° F. Peel and cut the potatoes into ⅛ inch thick slices. If you are not yet confident in your knife skills, use a mandolin or food processor to cut the potatoes into thin, even pieces.
Cut the yellow onion into small cubes. Brown the onion in a saucepan with the butter until softened (about five minutes). Once tender, add the flour to the pot and continue to cook, stirring for about two minutes. Finally, add the milk, whisking until the flour is completely dissolved.
Let the milk simmer gently over medium heat, whisking often. Once simmered, the milk thickens. Whisk the chicken broth and let it come to a boil. Season the sauce with salt, pepper and nutmeg.
Place half of the potatoes on the bottom of a 4-liter casserole dish. Top the potatoes with half the white sauce and half the grated cheddar cheese. Repeat with another layer of potatoes, sauce and grated cheddar cheese.
Cover the pan with foil and bake in a preheated 350 ° F oven for 45 minutes. Remove the foil and continue to bake for another 30 minutes or until the cheese is golden and bubbly on top. Let the casserole stand at room temperature for 10 minutes before serving.
Portion: 1portion ・ Calories: 302.69kcal ・ Carbohydrates: 39.15g ・ Protein: 9.68g ・ Fat: 12.66g ・ Sodium: 462.3mg ・ Fiber: 2.68gNutritional values are only estimates. See our full nutrition disclosure here.
The equipment section above has affiliate links to products we use and love. As an Amazon Associate, I earn qualifying purchases.
How to bake potatoes - step by step photos
Preheat the oven to 350 ° F. Peel and cut three pounds of potatoes into ⅛-inch-thick rounds. If you are not sure about your knife skills, you can use a mandolin or a food processor with a cutting attachment to create thin, even slices.
Finely dice a yellow onion. Sauté the onion with 4 tablespoons of butter in a saucepan until the onions are tender (about 5 minutes).
Add 4 tablespoons of flour to the pot with the sautéed onions and continue cooking, stirring over medium heat, for about two more minutes.
Whisk 2 cups of milk in the saucepan with the onions and flour. Whisk well until all the flour is dissolved. Let the milk simmer gently, in which case it will thicken.
Whisk 1 cup of the chicken broth and let it come to a boil.
Season the white sauce with ¼ teaspoon of salt, ¼ teaspoon of freshly cracked black pepper and ⅛ teaspoon of ground nutmeg.
If you’re a regular cook, you’ll know the “eureka” feeling when you discover a way to cut an everyday kitchen task in half. As our cookery team has spent so many hours writing and triple-testing recipes, they’ve picked up a fair few tricks and tips along the way, so we asked them to impart their wisdom…
You probably already know that adding a dash of vinegar to egg poaching water helps coagulate the white. But did you know that adding a dash of vinegar to the water when boiling eggs helps the shell peel off more easily ? Say goodbye to piles of tiny egg shell shards. Test this tip out with one of our egg recipes.
A pizza blade can be wheeled through a sheet of pastry or bread dough with ease, saving you the expense of buying shaped cutters, or having to fiddle around, twizzling the point of a knife into strange angles.
‘Hard’ herbs like rosemary and thyme can be frozen whole. When you come to use them, they’ll naturally crumble into pieces, bypassing the mezzaluna completely. Try this recipe for lemon, pancetta
If your brown sugar has clumped into pieces, place a piece of soft white bread in the packet and the sugar will break back down into sandy granules in a few hours. tera stop it happening again, make sure the storage space is nice and dry.
Save yourself the disappointment of an un-squeezy lemon by microwaving it whole for around 20-30 seconds on high. It’s just enough time to release the juices, but be careful not to go overboard and dry the flesh out. Try one of our zesty lemon recipes.
If you have plain flour in the cupboard, you always have bread on hand. Just take one mug of plain flour combined with 1-2 teaspoons of olive oil per person, then slowly add cold water until it’s a soft, smooth dough which leaves the bowl clean. Divide the dough into balls, roll out to a 2mm thickness then dry fry in a non-stick pan. They’ll only take a few instants and are ready when both sides have golden brown patches all over.
While the hard rind of cheese such parmesan, pecorino and Grana Padano is difficult to grate, it’s a shame to waste such an expensive byproduct. But there’s no need to. Add the rind whole when you’re sweating onions in the first stage of making a risotto or sauce. It will impart lots of its flavour but save you taking to it with a chainsaw. Don’t forget to remove it before serving though…Try using cheese rind in a risotto recipe.
Make your own dried breadcrumbs by grating stale bread on the coarse side of a grater, then spread the crumbs in a thin layer over a baking sheet. Bake for 30 minutes at 140C, giving them a good shake halfway through. The golden, crispy crumbs will last in a sealed conteneur for up to two weeks. Try our wild garlic chicken Kiev recipe made with panko breadcrumbs.
If you need your meat injected with a short, sharp burst of flavour, choose marinade ingredients wisely. Red wine quickly penetrates meat, giving it a deep colour, while citrus zest and juice tenderises it rapidly.
Not enough space for your party loot ? Save space for food by putting drinks into big tubs, buckets and bowls filled with salted ice water – the salt will cause the temperature to drop, giving you icy cold drinks in seconds. Browse our petit cocktail recipes for drinks inspiration.
Spruce up a shop-bought block of shortcrust by popping it into a food processor with a flavouring like herbs, vanilla, cheese, cocoa powder, honey or spice. All great additons to give your pastry an edge.
Bypass pencil outlines and fiddly scissors when lining a springform cake tin ( that’s one with a clippable ring and removeable base ). Lay the parchment onto the flat base of the tin, then press down and clamp the ring into place on top of it, leaving the edges around the outside to easily tear off. Try the clamping technique with this showstopping courgette, lemon
We love a stripy rainbow cake, but it’s perhaps one for an experienced baker to take on. If you want your sponge to sing with Technicolor joy but need an easier route to success, pick up a tub of multi-coloured hundreds and thousands. Mix some through your sponge batter ( not too many ) and when you cut a slice of your finished cake, you’ll have beautiful polka dots.
tera peel a kiwi, just chop off the top and bottom, then push a dessertspoon in between the fruit and the skin. Turn the kiwi until all the skin falls off the back of the spoon.
When you cut the avocado in half, twist into two pieces, then use a spoon to scoop out the flesh from the side without the stone for immediate use. Return the empty skin to the other half, which still contains the stone, using the skin to cover it over. Keeping the stone in and covering with the skin helps retain colour and freshness until the following day.
Make this comforting ham hock colcannon, topped with a fried egg. ' /> Make this comforting ham hock colcannon, topped with a fried egg. ' /> Achieve the perfect set white and runny yolk with a few splashes of water. Fry the eggs in a non-stick pan and when the whites are almost cooked, put a few drops of water into the pan, quickly cover it with a lid and turn the heat down low, or off completely, and leave for a minute or two to finish cooking. The effect will be a perfect semi-poach. >Make this comforting ham hock colcannon, topped with a fried egg.
As soon as you buy herb plants from the supermarket or greengrocer, remove the plastic wrapping and trim the top leaves quickly to use in your cooking. By trimming off the top leaves first you’ll help the plant shoot out from lower down the stem making it stronger. Water every other day or according to the directives on the pack.
Nutty brown rice can take a long time to cook until tender, so speed up the process by soaking it in water overnight, as you would hard pulses like lentils. It’ll cook far quicker as a result. Try a recipe with brown rice.
Making a roux from flour and butter isn’t too difficult a process, but if time is of the essence, it might be easier to reach into the fridge. A tub of cream cheese watered down until the same consistency as béchamel makes a super simple option. If you want to boost the flavour, add a grating of nutmeg. Alternatively, use crème fraîche and grated cheese.
Garlic cloves are one of the trickiest items to prepare, and if you find it frustrating, invest in a sturdy garlic press, and voilà – the whole clove can be passed through it with the skin intact. It may take a bit of pushing, but once through, the flesh is passed through the holes while the skin is left in the press to be easily removed. Watch this scène for tips on how to crush garlic.
Don’t just stick with salt and pepper, experiment with other storecupboard seasonings. Try sprinkling a crushed chicken stock cube over a whole chicken before roasting, or add a splash of soy sauce or wine to boost the flavour of your gravy.
Plastic bags of washed and ready-to-eat salad leaves are really convenient but don’t seem to last very long at all, even in the fridge. If you find yourself with leftover leaves, that are starting to lose their crispness, ensure they don’t go to waste. Instead, pop them in a pan with a little olive oil or butter, garlic and seasoning and wilt down as you would for spinach. This works particularly well with leaves like watercress and rocket. Learn how to build the perfect salad with our handy infographic.
Stir a few extra ingredients through your favourite shop-bought hummus and everyone will think you’ve made it yourself. Add a dash of lemon juice, chopped fresh coriander, some ground cumin, smoked paprika or a smidge of harissa paste to give it a kick. Alternatively add a few whole chickpeas and a drizzle of olive oil to make it look homemade.