Potatoes Au Gratin
Creamy potatoes au gratin tastes like scalloped potatoes with a cheesy upgrade, baked golden and bubbly with tender layers in every bite.
Potatoes au gratin is a dish that marries simplicity with indulgence, rooted in French comfort but made soulful by the balance of creamy milk, sharp cheddar, and nutty gruyère. Ago believes in letting ingredients shine-here, the potatoes' starchy sweetness meets the cheese's richness in layers that feel both rustic and refined, perfect for a table where flavor and texture speak louder than trends. This recipe trusts the oven to do the work, letting patience and proportion turn humble staples into something deeply satisfying.
Instructions
- 1
Preheat oven to 400°F.
- 2
preheat oven
- 3
Wash potatoes and slice into ⅛" thin slices. Slice onion as thinly as possible.
- 4
Season the potatoes and onions with ½ teaspoon of salt and ¼ teaspoon of pepper. Toss well to evenly coat. Layer potatoes and onions into little stacks. Place stacks on their side in a greased
- 5
5QT to 3QT casserole dish.
- 6
In a saucepan, melt butter and flour and cook for to 3 minutes. Add mustard powder, ¼ teaspoon salt, ¼ teaspoon pepper, and milk. Whisk over medium heat until thick and bubbly. Remove from heat and stir in cheeses until melted.
- 7
make sauce
- 8
Pour the cheese sauce over the potatoes, gently separating the stacks to allow the sauce to seep between the layers. Cover with foil (sprayed with cooking spray) and bake for 60 minutes.
- 9
Remove foil and bake an additional to 30 minutes or until lightly browned and potatoes are cooked. Cool 15 minutes before serving.
Ago's Notes
- Adjust salt to taste based on your canned goods.
Let the potatoes and cheeses speak for themselves-this dish is a testament to how simple, high-quality ingredients can create something deeply satisfying and beautifully balanced. Trust the rhythm of the recipe, and let the warmth of the kitchen wrap around you like a good meal should.
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