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Potatoes Au Gratin

au gratin potatoes in the baking dish
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5 from 1 review

Elevate your potato gratin with other ingredients, such as Gruyère cheese, diced ham, or thinly sliced shallots.

Ingredients

Scale
  • 2 pounds baking potatoes, peeled and thinly sliced, about 1/8-inch thickness
  • 6 tablespoons butter, divided use
  • 3 tablespoons flour
  • 2 cups half-and-half, light cream, or milk
  • 2 cups shredded Cheddar cheese (divided use)
  • Ground nutmeg
  • Salt and pepper
  • 1 cup soft bread crumbs

Instructions

  1. Preheat the oven to 375 F.
  2. Butter a 2-quart baking dish.
  3. Melt 4 tablespoons of butter in a medium saucepan over medium heat. Stir in the flour and cook, stirring, for about 1 minute. Gradually whisk in the milk or cream. Add the nutmeg and cook, stirring constantly, until the sauce thickens and bubbles. Add 1 1/2 cups of the shredded cheese; stir until cheese is melted. If the sauce is too thick, add more milk or cream. Taste the sauce and add salt and pepper as needed.
  4. Arrange half of the potato slices in the baking dish.
  5. Spoon half of the remaining sauce over the potato layer, then follow with the remaining potatoes. Spoon the remaining sauce over the top.
  6. Bake for 1 hour.
  7. Melt the remaining 2 tablespoons of butter and toss with the breadcrumbs and cheese.
  8. Remove the casserole from the oven and sprinkle with the breadcrumb and cheese mixture.
  9. Return the potato gratin to the oven and bake for 15 to 20 minutes longer, or until the topping is browned and the potatoes are tender.

Find it online: https://classic-recipes.com/potatoes-au-gratin/