The BEST Potatoes au Gratin Recipe — cooking, recipes, bon apetit

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Key takeaways

Turn simple potatoes into a showstopping side. This potatoes au gratin is rich, cheesy, and surprisingly straightforward to prepare. It is perfect for weeknight dinners, potlucks, or holiday spreads and fits right into the world of cooking, recipes, bon apetit.

Peeled potatoes ready to slice

Why this potatoes au gratin works

This gratin relies on a silky bechamel cheese sauce to coat thinly sliced potatoes and soft, shingled onions. For the best texture, use russet potatoes because their starch helps bind the dish together, but Yukon Gold can be used for a creamier, buttery flavor. As the recipe confirms, "the star of this is not the potatoes and onions, it is a lovely bechamel sauce filled with cheese."

Ingredients (serves 4–6)

  • 3 pounds potatoes, peeled and thinly sliced (about 1/8 inch)
  • 1 large onion, thinly sliced
  • 1/4 cup unsalted butter (about 56 g)
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, warmed to about 100 to 110°F
  • 1/2 cup Gruyere, shredded (60 g)
  • 1 cup sharp cheddar, shredded (120 g)
  • Optional: 1/2 cup Parmesan to sprinkle
  • 3/4 teaspoon salt and 1/2 teaspoon black pepper (adjust to taste)

Step-by-step: assembly and baking

  1. Preheat oven to 350°F.
  2. Peel and thinly slice the potatoes to about 1/8 inch thick. A mandolin speeds this up, but careful handling is essential.
  3. Slice the onion thinly and plan to shingle small amounts between stacks of potato slices for pockets of flavor.
  4. Toss the potato slices in a bowl with 1/2 teaspoon salt and 1/4 teaspoon black pepper, or season layers lightly as you assemble.
  5. Layer the potatoes in an 8x8 inch (or 2–3 quart) baking dish, tucking in onion slices between some of the stacks. As a note of practical wisdom, "don't be seduced by the idea of having a perfect pattern" — the dish will be buried in sauce and cheese.
Potatoes and onions layered in baking dish

Make the bechamel cheese sauce

In a medium pot over medium heat, melt the butter and whisk in the flour to make a roux. Cook, whisking constantly, for about 2 minutes until it just takes on a bit of color. Slowly drizzle in the warmed milk while whisking to prevent lumps. Cook until the mixture bubbles and thickens slightly. Remove from heat and stir in the shredded Gruyere and cheddar until fully melted. Finish with 3/4 teaspoon salt and 1/2 teaspoon black pepper.

Shredded cheeses ready for sauce

Bake and finish

  1. Pour the cheese sauce evenly over the arranged potatoes. Smooth to ensure full coverage.
  2. Cover with foil and bake at 350°F for 1 hour. Remove the foil and bake an additional 20 to 30 minutes until the top is golden and bubbling.
  3. Let cool slightly before serving so the gratin sets a bit and slices cleanly.

Timing and make-ahead tips

This gratin is friendly to advance prep. Assemble it the night before and refrigerate covered, or par-bake for 1 hour, cool completely, refrigerate, and finish baking for 40 minutes when ready to serve. When reheating, add an extra 1/4 cup of milk or cream on top to prevent the dish from drying out.

Serving suggestions

  • Pairs beautifully with roasted meats, a crisp green salad, or simply alongside steamed vegetables.
  • Top with a sprinkle of extra Parmesan for a sharper finish or fresh thyme for brightness.

This recipe is a delightful example of cooking, recipes, bon apetit that turns humble ingredients into something decadent and comforting. It delivers creamy potatoes, gooey cheese, and sweet, melting onions in every bite. Give it a try for your next gathering — it stores and reheats well, making it a reliable crowd pleaser.

This article was created from the video The BEST Potatoes au Gratin Recipe with the help of AI.

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