Creamy, Dreamy Au Gratin Potatoes: A Classic Recipe Perfected
Au gratin potatoes are the epitome of comfort food – layers of thinly sliced potatoes baked to creamy perfection in a rich cheese sauce. This recipe will guide you through creating a dish that's sure to impress, whether it's a weeknight dinner or a special occasion. Let's dive in!
Ingredients You'll Need:
- 2 lbs russet potatoes: Russets are ideal for their fluffy texture when baked. Peel and thinly slice them using a mandoline slicer for even cooking (about 1/8 inch thick). Soaking the sliced potatoes in cold water for at least 30 minutes helps remove excess starch for a crispier result.
- 1/2 cup butter: Unsalted butter provides the richest flavor.
- 1/2 cup all-purpose flour: This is the base of our creamy cheese sauce.
- 3 cups milk: Use whole milk for the creamiest sauce. Warm it gently before adding it to the roux (butter and flour mixture) to prevent lumps.
- 1 teaspoon salt: Adjust to taste.
- 1/2 teaspoon black pepper: Freshly ground pepper is always best.
- 1/4 teaspoon nutmeg: A pinch of nutmeg adds warmth and complexity to the flavor profile.
- 3 cups grated Gruyère cheese: Gruyère is traditional, but you can substitute with other cheeses like Fontina, Gruyere, or a blend of your favorites. Sharp cheddar also works wonderfully.
- 1/2 cup grated Parmesan cheese: Adds a salty, sharp bite that complements the Gruyère.
Step-by-Step Instructions:
Preparing the Potatoes:
- Wash and peel: Thoroughly wash and peel the potatoes.
- Thinly slice: Use a mandoline slicer or sharp knife to slice the potatoes evenly, about 1/8 inch thick. Consistent thickness ensures even cooking.
- Soak: Submerge the sliced potatoes in cold water for at least 30 minutes to remove excess starch. This step prevents the potatoes from becoming gummy.
- Drain: Before proceeding, drain the potatoes thoroughly.
Making the Cheese Sauce (Béchamel):
- Melt the butter: In a medium saucepan, melt the butter over medium heat.
- Make the roux: Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (this is called a roux). Don't brown the roux.
- Gradually add milk: Slowly whisk in the warm milk, a little at a time, ensuring each addition is fully incorporated before adding more. Continue whisking until the sauce is smooth and thickened.
- Season: Stir in the salt, pepper, and nutmeg.
- Stir in cheese: Reduce heat to low and gradually add the Gruyère and Parmesan cheese, stirring until melted and smooth.
Assembling and Baking the Au Gratin Potatoes:
- Grease a baking dish: Grease a 9x13 inch baking dish with butter.
- Layer potatoes: Arrange a layer of potato slices in the bottom of the dish, slightly overlapping.
- Pour sauce: Pour about 1/3 of the cheese sauce over the potatoes.
- Repeat: Repeat layers of potatoes and sauce until all potatoes and sauce are used. The top layer should be potatoes.
- Bake: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 45 minutes.
- Brown the top: Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
- Rest: Let the au gratin potatoes rest for 10-15 minutes before serving. This allows the sauce to set slightly, making it easier to serve.
Tips for the Perfect Au Gratin Potatoes:
- Use fresh ingredients: Freshly grated cheese makes a huge difference in flavor.
- Don't overcrowd the dish: Allow space between the potato layers for even cooking.
- Adjust seasoning: Taste and adjust the seasoning to your preference.
- Experiment with cheese: Feel free to experiment with different cheese combinations.
Serving Suggestions:
Au gratin potatoes are a perfect side dish for roasted meats, grilled chicken, or even a hearty vegetarian stew. They’re equally delicious on their own!
Enjoy your creamy, dreamy au gratin potatoes! Let us know in the comments how yours turned out!
