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au gratin potatoes in the baking dish

Potatoes Au Gratin

Diana
Elevate your potato gratin with other ingredients, such as Gruyère cheese, diced ham, or thinly sliced shallots.
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Servings 6 servings
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Course Potatoes
Prep Time 20 minutes
Cook Time 1 hour 15 minutes

Ingredients
  

  • 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

  • Preheat the oven to 375 F.
  • Butter a 2-quart baking dish.
  • 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.
  • Arrange half of the potato slices in the baking dish.
  • Spoon half of the remaining sauce over the potato layer, then follow with the remaining potatoes. Spoon the remaining sauce over the top.
  • Bake for 1 hour.
  • Melt the remaining 2 tablespoons of butter and toss with the breadcrumbs and cheese.
  • Remove the casserole from the oven and sprinkle with the breadcrumb and cheese mixture.
  • 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.
Keyword au gratin potatoes
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