Au Gratin Potatoes Casserole Recipe
Recipe to make a classic au gratin potatoes casserole with creamy cheese sauce.
Equipment
- Medium sauce pan
- Wire whisk
- Spatula
- Vegetable peeler
- Cutting board
- Large knife or vegetable slicer
- Ceramic casserole dish or glass baking pan
Ingredients
- 2 tbsp butter
- 2 tbsp flour
- 1/2 tsp nutmeg
- 2 cups milk
- 1 clove garlic peeled and minced
- 1/2 cup shredded gruyere or swiss cheese
- 1 cup shredded cheddar cheese
- 2 pounds potatoes Yukon gold or red skin work best
- 1/3 cup bread crumbs
- 1/4 cup chopped parsley
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- Add the butter to a medium sauce pan placed over low heat.
- Whisk the flour and nutmeg into the melted butter.
- Turn the heat to medium and whisk in the milk and garlic.
- Continue to whisk while bringing the sauce to a gentle boil.
- Turn off the heat and move the sauce pan to another burner.
- Whisk in the gruyere/swiss and cheddar cheeses. Set aside while you prepare the potatoes.
- Peel and thinly slice the potatoes. I used a mandoline vegetable slicer to get uniformly thick, thin slices.
- Spray a large casserole dish with non-stick cooking spray.
- Place layers of potatoes in the bottom of the dish.
- Pour the prepared cheese sauce on top of the potatoes.
- Sprinkle the breadcrumbs on top of the casserole.
- Place the casserole in the oven and bake for approximately 45 minutes, or until the potatoes are tender and the top has turned a medium brown.
- Remove the casserole from the oven and place on a heat proof surface.
- Sprinkle the top of the casserole with the chopped parsley.
- Let the potatoes sit for at least 10-15 minutes before serving. The sauce will be molten lava when you first remove it from the oven. Let it set up for a few minutes and the sauce will start to cool down and thicken.
Notes
For a meat-eaters version, add a bit of chopped ham or crumbled, cooked bacon in between the layers of sliced potatoes.
You can make au gratin potatoes in advance. I made my potato casserole early Thanksgiving morning and stored it in the refrigerator until ready to bake. Leftovers, if there are any, can be stored in the refrigerator for a few days.
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