Cheesy Au Gratin Potatoes
Aug 08, 2023
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These au gratin potatoes are a fan favorite around here! The creamy cheese sauce, plus the fork tender potatoes allow this classic side dish to shine. It is perfect for holidays or anytime you need a delicious, vegetarian side!
This post is sponsored by Wada Farms.
If you are looking for a show stopping side dish any time of the year, this Au Gratin Potato Tart puts it over the top. Now if you don’t have a cast iron skillet or a round dish, or simply don’t have the time to make this dish picture perfect, you can grab a casserole dish and layer it all in!
Cheese for Potatoes Au Gratin
You really can’t go wrong here! We used grated fontina and shredded parmesan cheese for this particular recipe. However, you can use any combination of sharp cheddar, gruyere and even swiss! This is a great way to use up any cheese that is already in the refrigerator.
Why is the Cheese Not Melting?
There are a few reasons why your cheese may not be melting. Stay away from pre-packaged shredded cheeses. Bagged shredded cheese is coated with an ingredient to keep the cheese fresher longer and often dries out the cheese.
Purchasing blocked cheese and shredding it yourself is the way to go!
Another Produce Moms tip is to shred the cheese and allow it to come to room temperature. This allows the cheese to melt perfectly within the sauce. It really makes a big difference…you just need a little patience!
What is the Best Kind of Potato to Use for Potatoes Au Gratin?
Using Wada Farms Red or Gold potatoes is the answer! These potatoes are velvety, moist, smooth and creamy in texture. They truly hold their shape well when being cooked. We also love the thin skin on these potatoes and they don’t require any peeling!
You want to stay away from the russet variety of potato for this particular recipe. They do not hold their shape as well because of their low moisture content and high starch.
Au Gratin Potatoes Ingredients
- Potatoes – we used Wada Farms Gold & Red Potatoes that have been thinly sliced with the help of a mandolin. If you don’t have a mandolin, use a sharp knife to thinly slice your potatoes.
- Cheese – a combination of cheeses is recommended. Here we used parmesan and fontina. However, you have to use a combination of your family’s favorites or what you have on hand.
- Sauce – the sauce is made of a roux (butter and flour), milk and seasonings.
How To Make Au Gratin Potatoes
Step 1 – Preheat the oven to 400°. Prepare your cast iron skillet, round baking dish or casserole dish with butter.
Step 2 – Prepare the potatoes: Evenly slice the red and gold potatoes (you can use a mandolin slicer – about 1/8-inch thick).
Step 3 Make the sauce: In a saucepan over medium-low heat, melt the butter. Once the butter has completely melted, add in the flour and whisk. All the flour will cook off after 2-3 minutes. Then, add the seasonings and milk, whisking until thick, smooth and bubbling. Finally , turn off the heat and add in the cheese. Whisk until smooth and creamy.
Now that you have the ingredients ready, it’s time to create your au gratin potatoes based on what version you would like to make.
Flower Tart Version
Step 4 – Build your flower tart by placing potatoes all around the edge with about 1/3 of each potato overlaying the one before (alternate red and gold). Once the first row is complete, continue to work toward the center of the dish, overlapping each slice. You will want the slices to be upright, so you can get the best visual appearance.
Step 5 – Pour the cheese sauce on top of the potatoes.
Step 6 – Bake – Cover the dish with aluminum foil and bake in the oven for 30 minutes. Remove the foil and bake for about 30 minutes or until the top begins to brown.
Let it rest for a few minutes before serving. Enjoy!
Step 5 – Layer – place about a third of your potatoes on the bottom of your casserole dish. Layer with the cream sauce and repeat. You want the top layer to have sauce. Ensure that all the potatoes are covered in the cream sauce, otherwise they will brown quicker and potentially burn.
Step 6 – Cover and bake at 400° for 30-35 minutes. Remove the foil and allow to bake for another 10-15 minutes until golden brown.
How to Store and Reheat
Should you have any leftovers, store in an airtight container for up to 3 days. Allow the dish to come to room temperature and heat through in the microwave at :30 second increments or in a preheated 350° for 15-20 minutes (or until heated through).
The Superior Taste of Wada Farms Potatoes
Wada Farms is a premier example of 80 years of family-owned farming that has grown tremendously because of hard work and tireless dedication. Established in 1943, Wada Farms began farming potatoes on 160 acres in Pingree, Idaho.
Today, Wada Farms has grown to become one of the nation’s largest suppliers of fresh potatoes, onions and sweet potatoes. When you see that Wada Farms logo, you know you are eating the best!
Related: Year-Round Organic Potatoes
More Delicious Potato Recipes
- Shepherd’s Pie Recipe – a comfort dish all in one meal!
- Twice Baked Potato Casserole – Made with red potatoes, bacon, cheese, and sour cream, this casserole is the perfect way to celebrate special occasions or just enjoy a tasty meal.
- Mexican Street Corn Baked Potatoes – If you love the robust flavors of Mexican Street Corn, you are going to fall in love with all the flavors of this Mexican Street Corn Baked Potato recipe!
Au Gratin Potatoes
- 1 lb Wada Farms red potatoes skin on
- 1 lb Wada Farms gold potatoes skin on
- 3 tbsp butter
- 3 tbsp all purpose flour
- 2 c milk
- 1 tsp dry mustard
- 1 tsp dried thyme
- 1 tsp dried parsley
- salt and pepper to taste
- 1 c fontina
- 1 c parmesan grated
- Preheat oven to 400°.
- Wash the potatoes and slice with a mandolin. If you don’t have a mandoline, slice potatoes 1/8″ thick.
- Layer potatoes in an upright position into a cast iron skillet that has been greased with butter to prevent the potatoes from sticking.
- Make the creamy cheese sauce by melting butter over medium-low heat in a medium sauce pan.
- Add in the flour and whisk into the butter. Allow to cook off for 2-3 minutes.
- Slowly add in the milk and continue to whisk until smooth.
- Add in the dry mustard, thyme, parsley, salt and pepper, stirring until combined. Allow to come to a simmer.
- Remove from the heat and add in the shredded cheese, whisky until smooth.
- Spoon the cheese sauce over the potatoes, ensuring the potatoes are completely covered. Cover with foil and bake for 50-60 minutes. Remove the foil and allow to cook for another 15-25 minutes, until the cheese is golden brown.
Nutrition information is automatically calculated, so should only be used as an approximation.