Au Gratin Potatoes Recipe – American Special
Simple Au Gratin Potatoes, also known as Gratin Dauphinois, are a comforting side dish featuring thinly sliced potatoes coated in a creamy cheese sauce, baked until golden perfection. Each bite is pure delight!
- Prep Time20 min
- Cook Time1 hr 30 min
- Total Time1 hr 50 min
Au Gratin Potatoes Ingredients :
- Here’s a rephrased version:2 tablespoons olive oil, plus additional for brushing the toasts
- 2 tablespoons unsalted butter
- 3 pounds yellow onions (about 6 large onions), halved, peeled, and thinly sliced with the grain
- 1/2 teaspoon granulated sugar
- 2 cloves garlic, minced
- 1/2 cup dry sherry wine (or substitute with dry vermouth or dry white wine)
- 8 cups beef stock (or broth)
- 1 bay leaf
- 3 sprigs fresh thyme (or 1/4 teaspoon dried thyme)
- 1 1/2 teaspoons salt, divided (adjust to taste)
- 1/2 teaspoon black pepper, divided (adjust to taste)
- 12 slices of baguette
- 8 ounces Gruyere cheese, shredded (about 1 1/2 cups), divided
How to Make Au Gratin Potatoes Recipe:
Preheat the oven to 350 °F. Grease a 3-quart (9×13-inch) casserole dish with 1 tablespoon of butter.
In a large pot or Dutch oven over medium heat, melt 4 tablespoons of butter. Add the flour and whisk for 2 minutes to cook off the raw flour taste. Gradually pour in the milk and cream while whisking continuously. Add salt, pepper, onion powder, and garlic powder, continuing to whisk until the sauce thickens. Adjust seasoning to taste. Remove from heat and stir in half of the shredded cheese until melted.
Peel the potatoes if desired, then thinly slice them to about 1/8-inch thick (a food processor makes this quick). Add the sliced potatoes to the cheese sauce, stirring to coat evenly. Spread the potatoes in an even layer in the prepared baking dish and sprinkle with the remaining grated cheese.
Cover the dish with aluminum foil and bake for 60 minutes. Remove the foil and bake for an additional 15-30 minutes, or until the top is golden brown and the potatoes are tender and easily pierced with a fork. If desired, broil for 1-2 minutes at the end for extra browning, but monitor closely to prevent burning. Let the dish rest for 15 minutes before serving. Garnish with chives and freshly cracked black pepper, if desired.
