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au gratin potatoes in dish

Au Gratin Potatoes

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  • Author: Ashlea Carver
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 1x
  • Category: sides
  • Method: baking
  • Cuisine: French inspired
  • Diet: Vegetarian
Print Recipe
  • Author: Ashlea Carver
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 1x
  • Category: sides
  • Method: baking
  • Cuisine: French inspired
  • Diet: Vegetarian

Ingredients

  • 2 pounds Yukon gold potatoes, sliced 1/8 an inch thick
  • 1 small to medium yellow onion, sliced 1/8 an inch thick
  • 3 tablespoons salted butter
  • 4 cloves garlic, minced
  • 3 tablespoons all purpose flour
  • 2 cups whole milk
  • 1/2 cup chicken broth
  • 1 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 1/4 teaspoon nutmeg
  • 1 tablespoon Dijon Mustard
  • 6oz gruyere cheese, shredded and divided
  • 4oz parmesan cheese, shredded and divided
  • 2 teaspoons fresh thyme, plus more for serving

Method

  1. Preheat oven to 375 degrees.
  2. Prep the potatoes and onions by slicing with a mandolin set to 1/8 inch thick. Season the potatoes and onions with 1/2 teaspoon of salt and 1/4 teaspoon black pepper. Toss until well combined and then transfer to lightly greased 3.5 quart round casserole dish or 9×13 inch baking dish.
  3. Make the Sauce: Heat a large saucepan over medium heat. Add the butter and let melt then add the minced garlic. Sauté the garlic for one minute until fragrant. Next, whisk in flour and cook for another 1-2 minutes.
  4. Next, slowly whisk in the whole milk and chicken broth, around 1/4 cup at a time, whisking continuously as you pour it in. Stir in the salt, pepper, nutmeg and Dijon Mustard and let cook for another 2 to 4 minutes until the sauce has started to thicken, whisking constantly.
  5. Remove the sauce from the heat and stir in 3 oz shredded gruyere cheese and 2 oz shredded parmesan cheese until melted and well combined. Add in the fresh thyme and season to taste with additional salt and pepper.
  6. Pour the cheese sauce evenly over top of the potatoes in the casserole dish.
  7. Bake the potatoes at 375 degrees for 50 to 60 minutes covered with aluminum foil, or a lid, until the potatoes are tender.
  8. Remove the covering and top the au gratin with remaining shredded cheese and continue baking for additional 20-25 minutes until the potatoes are golden brown on top. Top with a bit of fresh thyme and chopped parsley before serving.

Find it online: https://allthehealthythings.com/au-gratin-potatoes/