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potatoes in a casserole dish on a dark background
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5 from 1 vote

How to make au gratin potatoes

Thinly sliced potatoes in a creamy white cheese sauce baked to perfection.
Course Side Dish
Cuisine American
Keyword Potatoes
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 2 hours 15 minutes
Servings 6 people

Equipment

  • mandoline
  • cheese grater
  • saucepan
  • Cutting board
  • Chef's knife
  • large bowl

Ingredients

  • 2 pounds Yukon potatoes
  • ¼ cup butter
  • ½ white onion diced
  • 3 garlic cloves minced
  • cup all-purpose flour
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 cups white cheddar shredded
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoons fresh thyme leaves

Instructions

  • Preheat the oven to 400°. Peel and thinly slice the potatoes with a mandoline or chef's knife. Dice the onion, mince the garlic, and grate the cheese. Grease a 9x13 inch casserole dish.
  • Heat a saucepan on medium-low and add the butter, onions, and garlic. Sauté until soft, about 3 minutes. Cover with the flour, stir and allow to cook for 2 more minutes.
  • Pour in the milk, cream, salt, pepper, and thyme and allow to simmer for about 5 minutes, or until it starts to thicken. Remove from the heat and add the cheese. Stir to combine until it all melts into a cheesy sauce.
  • Put the sliced potatoes in a large bowl and slowly pour the cheese sauce over the top. Stir until all the potatoes are covered in the sauce. Pour this in the casserole dish, cover with aluminum foil, and bake for 30 minutes. Remove the foil and cook for an additional 25 minutes.

Notes

**Notes** 
Use a combination of different soft cheeses to create a different flavor. 
Use half and half or whole milk instead of the heavy cream to make it a bit healthier.