Creamy Au Gratin Potatoes

Rich and creamy potatoes baked in a cheese-sauce, the ultimate comfort side dish.

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Course: Side Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

Potatoes & Layers

thinly sliced potatoes (e.g., Yukon Gold or Russet)
onion, sliced

Cheese Sauce

butter
all-purpose flour
whole milk (or cream + milk mix)
sharp cheddar cheese, shredded
salt & ground black pepper

Equipment

Casserole dish (2-quart or similar)

Method

Preheat oven to appropriate temperature and grease a 2-quart casserole dish.
Layer half of the potatoes in the dish, add onion slices, then the remaining potatoes; season.
In a saucepan, melt butter and whisk in flour. Gradually add milk, whisking until thickened. Stir in cheese, salt & pepper.
Pour the cheese sauce over the potatoes, cover with foil and bake until potatoes are tender and sauce is bubbly.
Remove foil and continue baking until top is golden brown and bubbling. Let rest a few minutes before serving.

Notes

Ensure potato slices are even thickness so they cook uniformly. Use a mandoline if available. If making ahead, assemble ahead and bake later (may need extra time).