Creamy Potatoes Au Gratin (Print-Friendly Version)
Sliced potatoes baked in rich cheesy sauce with fresh herbs for a golden, creamy delight.
# Ingredients List:
→ Potato and Aromatic Base
01 -
1 kg potatoes, peeled and thinly sliced (1.5 mm thickness)
02 -
1 onion, thinly sliced
03 -
4 garlic cloves, sliced
→ Cheese Sauce
04 -
60 g unsalted butter
05 -
1 tbsp flour
06 -
400 ml whole milk
07 -
300 g white cheddar cheese, grated
08 -
2 tbsp fresh parsley, finely chopped
09 -
Freshly grated nutmeg, to taste
10 -
Freshly ground black pepper, to taste
11 -
Salt, to taste
# How to Make It:
01 -
In a saucepan, melt the butter over medium heat. Add flour and whisk until smooth, cooking for 1 to 2 minutes until lightly golden. Gradually pour in the milk while whisking continuously. Continue to whisk until thickened to a creamy consistency. Reduce the heat and incorporate 200 g of the grated white cheddar, stirring until completely melted. Season with parsley, salt, nutmeg, and pepper. Cook for an additional 3 to 5 minutes, whisking until the sauce is thick and well blended.
02 -
Preheat the oven to 200°C.
03 -
Peel and slice the potatoes thinly, about 1.5 mm thick. Thinly slice the onion and garlic cloves.
04 -
Arrange the potato slices vertically in the baking dish, ensuring they stand upright. Distribute onion and garlic slices evenly among the potatoes. Pour the prepared cheese sauce over the arranged potatoes, coating them thoroughly. Sprinkle the remaining 100 g grated white cheddar over the top.
05 -
Cover the baking dish with aluminum foil and bake for 60 to 90 minutes, or until the center potatoes are tender when pierced with a knife. Remove the foil and continue to bake for an additional 10 to 15 minutes, until the surface is golden and bubbling.
06 -
Allow the gratin to rest for 5 minutes before serving, so the layers can settle. Serve hot.
# Extra Tips:
01 -
For best texture, use a mandoline for even potato slices and avoid rinsing after slicing to retain the starch, which helps bind the dish.