Au Gratin Potatoes

5 from 1 vote

These au gratin potatoes are a fan favorite around here! The creamy cheese sauce and fork tender potatoes are a classic side dish that will make any meal complete.

Prep Time10

Cook Time1 10

Total Time40

Course: Side Dish, Side Dishes

Cuisine: American

Keyword: au gratin potatoes

Servings: people

Ingredients

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

Instructions

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.

Video

Notes

Traditional Version

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.

Nutrition