Potatoes au Gratin

4.84 from 25 votes

Potatoes au Gratin, or scalloped potatoes, are a classic comfort food that's perfect for any occasion. Whether you're making it for a holiday meal or a weeknight dinner, this dish is sure to please. With this quick and easy recipe, you can whip up a batch of delicious scalloped potatoes in no time.

Course Side Dish, Side Dish Recipes

Cuisine American, French

Keyword leftover sweet potatoes

Prep Time 1 10

Cook Time 2 20

Servings servings

Calories 399kcal

Author Robin Donovan

Ingredients

1 1/2 pounds red potatoes
1/4 cup butter
3 tablespoons all-purpose flour
1 cup whole milk
1/2 teaspoon kosher salt
1/3 teaspoon freshly ground pepper
1/3 teaspoon nutmeg
1/3 teaspoon dried thyme
1 1/2 cups grated cheddar cheese divided
1 cup grated gruyère cheese
1 onion diced

Instructions

Preheat the oven to 375°F. Cut the peeled potatoes into very thin slices.
Melt the butter in a saucepan.
Whisk in the flour and then slowly pour in the milk, while whisking continuously. Cook, continuing to whisk, until the sauce thickens, and then add the salt, pepper, thyme, and nutmeg.
Add ½ cup of the cheddar and 1 cup of the Gruyère. Cook, stirring, until cheese is melted and the sauce is smooth.
Arrange one- third of the sliced potatoes in a baking dish and top with half of the sliced. Sprinkle with a pinch of salt.
Pour one-third of the cheese sauce over the potatoes.
Top with another layer of potatoes and onions, then sauce, another layer of potatoes, and the remaining sauce.
Cover the baking dish with foil and bake for 50 minutes.
Remove the foil, top with the remaining cup of grated cheddar, and bake for another 30 minutes, until the sauce is bubbling and the top is golden brown and crisp.
Serve hot or at room temperature.

Notes

You can use any potatoes you like. I like to use thin-skinned red potatoes simply because I don’t like having to peel the potatoes. They also bake up nice and creamy-tender.

Nutrition