Turn your ordinary potatoes into a show stopping side dish with potatoes au gratin, aka thinly sliced buttery potatoes in a rich, cheesy sauce, baked to golden perfection.
I’m all about celebrating the humble potato, and potatoes au gratin gives them the spotlight they deserve. Potatoes au gratin really lets the potato shine in a way that it typically isn’t seen before. It’s usually mashed, fried, maybe roasting, but how often do you see thin slices of potatoes swimming in a creamy sauce?
Similarly to a good mac and cheese, the magic happens when it takes a trip to the oven, emerging with a crispy, golden brown top layer that adds an irresistible crunch. Meanwhile, the cheese weaves its way into every nook and cranny, turning each bite into a symphony of textures and flavors.
I make my potatoes au gratin in the square baking pan from Larder and Vine’s 8 piece baking set, and let me just say that every layer of cheesy goodness just slides right out the dish without any fuss. None of the cheese or potatoes stick to the pan and the post feast clean up is effortless.
The entire set is not only a breeze to clean but also non-toxic, FDA compliant, and free of PFAS, PFOS, PTFE, and heavy metals, because your kitchen tools should be just as good as your cherished recipes. Enjoy an exclusive 20% discount on your entire order by using my code ‘breakthru’ when you shop on the Larder and Vine website.
Ingredients for cheesy potatoes au gratin
Gather these carefully selected ingredients for a decadent potato dish.
- Yukon potatoes
- Chicken broth
- Cheddar cheese
- Gruyère cheese
- Garlic powder
- Onion powder
- Ground oregano
- Parmesan cheese
How to make cheesy potatoes au gratin
- Preheat the oven to 400°F (200°C).
- Prepare the potatoes:
- Peel and thinly slice the Yukon potatoes.
- Make the cheese sauce:
- In a saucepan, melt the butter over medium heat. Add flour and minced garlic, stirring constantly to form a roux.
- Gradually whisk in the milk and chicken broth to the roux, ensuring a smooth consistency. Add cheddar and gruyère cheese, stirring until melted.
- Season with garlic powder, onion powder, ground oregano, salt, and pepper.
- Assemble the dish:
- Arrange the sliced potatoes in a row in a square baking dish.
- Grate fresh Parmesan cheese over the potatoes.
- Pour the prepared cheese sauce evenly over the layered potatoes.
- Bake covered and broil:
- Cover the baking dish with foil and bake at 400°F (200°C) for 25 minutes.
- Remove the foil and broil on low for an additional 30 minutes or until the top is golden brown and bubbly.
- Rest b efore serving:
- Allow the cheesy potatoes to sit for 10 minutes before serving. This helps set the dish and enhances the flavors.
- Scoop out portions of the cheesy potatoes au gratin and savor the creamy, flavorful goodness.
While you wait for your potatoes au gratin to set, use a trivet to hold the hot pan and display it on your dinner table. Larder and Vine has silicone trivets that can withstand heat up to 450° so they’re great for recipes like this one that require broiling.
The secret to a potato au gratin that doesn’t stick
With the exceptional non-stick properties of the ceramic pan from Larder and Vine, there’s no need to grease the pan before layering the potatoes. Enjoy the convenience of easy release and cleanup, making your cooking experience seamless and mess-free.
Yukon potatoes are known for their creamy texture and buttery flavor, making them an ideal choice for au gratin. Their thin slices absorb the cheesy goodness, creating a luscious and satisfying dish.
Broiling at the end gives the dish a beautiful golden-brown crust and enhances the cheesy topping, providing a delightful contrast in texture.
To prevent sticking, I highly recommend a ceramic pan for this recipe. I am using one from Larder and Vines 8 piece ceramic bakeware set. Alternatively, you can grease your baking dish or use non-stick cooking spray before layering the potatoes.
Cheesy Potatoes Au Gratin Recipe
- 5 large yukon potatoes
- 2 tbsp butter
- 2 tbsp flour
- 2 cloves garlic minced
- 1 cup milk
- 1 cup chicken broth
- 1 cup cheddar cheese shredded
- ½ cup gruyère cheese shredded
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground oregano
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup parmesan cheese
- Preheat the oven to 400°F (200°C). Peel and thinly slice 5 large Yukon potatoes.
- In a saucepan over medium heat, melt 2 tbsp butter. Add 2 tbsp flour and 2 cloves minced garlic, stirring constantly to create a roux. Gradually whisk in 1 cup milk and 1 cup chicken broth to the roux, ensuring a smooth consistency. Add 1 cup cheddar cheese and ½ cup gruyère cheese to the sauce, stirring until melted. Season the cheese sauce with ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp ground oregano, ½ tsp salt, and ¼ tsp pepper.
- Arrange the sliced potatoes in a row in a square baking dish, and grate ¼ cup fresh Parmesan cheese over them. Pour the prepared cheese sauce evenly over the layered potatoes.
- Cover the baking dish with foil and bake at 400°F (200°C) for 25 minutes. Remove the foil and broil on low for an additional 30 minutes or until the top is golden brown and bubbly. Allow the cheesy potatoes to sit for 10 minutes before serving to set the dish and enhance the flavors. Scoop out portions and enjoy!
- Slice the Yukon potatoes thinly and uniformly to ensure even cooking. This not only promotes consistent texture but also helps the potatoes absorb the cheesy goodness more effectively. Using a mandoline or a sharp knife can assist in achieving those thin, uniform slices.
- When assembling your dish, layer the potato slices and cheese sauce evenly. This ensures every bite is a harmonious blend of creamy potatoes and cheesy goodness. Take your time to create well-structured layers for a more visually appealing and delicious outcome.
- Allow the dish to rest for a few minutes after baking. This resting period helps the dish set, making it easier to serve and ensuring that the flavors meld together. It also allows the sauce to thicken slightly, resulting in a creamier texture when you dig in.
For more recipes using the Larder and Vine 8 piece ceramic bakeware set, check out my three cheese lasagna recipe.