These au gratin potatoes are my husband's favorite — he considers it a special occasion every time I make them! The creamy cheese sauce and tender potatoes in this classic French dish make a delicious flavor combination. Serve potatoes au gratin with a roast pork loin or beef tenderloin, alongside a green salad.
Ingredients
- medium russet potatoes: 4 piece (sliced)
- medium onion, sliced into rings: 1 piece
- salt and ground black pepper: (to taste)
- butter: 3 Tbsp
- all-purpose flour: 3 Tbsp
- salt: 0.5 tsp
- milk: 2 cups
- ½ cups shredded Cheddar cheese: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Butter a 1-quart casserole dish.
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Layer 1/2 of the potatoes in the bottom of the prepared casserole dish; season with salt and pepper. Layer onion slices over top, then top with with remaining potatoes. Season again with salt and pepper.
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Melt butter in a medium saucepan over medium heat. Gradually whisk in flour and salt and cook, whisking constantly until raw flour flavor has cooked off, about 1 minute. Gradually add milk, about 1/4 cup at a time, whisking well after each addition to incorporate; the gradual addition and whisking of milk will help avoid lumps in your sauce.
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Cook, whisking constantly, until the mixture has thickened, 3 to 5 minutes. Stir in cheese all at once; continue stirring until melted, 30 to 60 seconds. Pour cheese sauce over the potatoes, and cover the dish with aluminum foil.
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Bake in the preheated oven until potatoes are tender and sauce is bubbly, about 1 ½ hours. Dotdash Meredith Food Studios
