Ingredients for Basic Potatoes Au Gratin
- 2 pounds Yukon Gold potatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Not used in this recipe
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups whole milk
- Not used in this recipe (Gruyère cheese is used instead)
- 2 tablespoons butter
- 1 cup grated Gruyère cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Basic Potatoes Au Gratin? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Basic Potatoes Au Gratin
- Preheat oven to 350°F (175°C).
- Peel and thinly slice 2 lbs Yukon Gold potatoes. Cook potatoes in a large pot of lightly salted boiling water for 5 minutes, until slightly softened. Drain and set aside.
- While potatoes cook, prepare the sauce: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced, and cook until softened, about 5 minutes.
- Stir in 1/4 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 1 minute, stirring constantly.
- Gradually whisk in 3 cups whole milk, stirring until smooth and thickened. Bring to a simmer, stirring occasionally, until sauce is thick and bubbly (about 5 minutes).
- In a greased 2 1/2-quart baking dish, layer half of the potatoes.
- Pour half of the cheese sauce over the potatoes and sprinkle with 1/2 cup grated Gruyère cheese.
- Repeat layers with remaining potatoes, sauce, and cheese (another 1/2 cup Gruyère).
- Bake covered for 35 minutes. Uncover and bake for another 35 minutes, or until golden brown and bubbly.
- Let stand for 10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
7g
Fat
23g
Carbs
12g
