Au Gratin Potatoes Recipe

Perfect tender potatoes in a creamy gourmet cheese sauce. This au gratin recipe is so easy yet flavorful you won't believe your taste buds. It's the perfect side dish all year round- with family gatherings, parties, holiday dinner or BBQ's. Such a crowd pleaser.

AU GRATIN potatoes is a dish with thinly sliced potatoes and a cheesy cream sauce. The cheese typically is a gruyere cheese, which I use, plus a little cheddar. The difference between Au Gratin potatoes and Scalloped potatoes is scalloped is just a cream sauce with no cheese. But we LOVE cheese, so we're throwing that in there!

Why Au Gratin Potatoes Work

• They are crowd pleaser. Potatoes plus cheese is a combination that very few people dislike. Its great to serve for everyone.
• It's easy to make gluten-free! I show you how below.
• It's a simple two step recipe yet it taste gourmet

Ingredients for this au gratin potatoes recipe

• potatoes (russet or yukon gold, on the smaller side)
• cheese (gruyere and sharp cheddar)
• butter, milk and flour (for roux, can use GF flour and the entire meal will be gluten-free)
• chives- you can use green onions, but I prefer chives because they are much smaller and milder in flavor.
• parsley- fresh is best but use a dash of dried if you are in a pinch will do.
• bacon

Where do I find Gruyere Cheese?

You will not find gruyere in the shredded cheese isle, it will be in the specialty cheese section of your grocery store. Often, in the US, this is by the Deli.

What can I sub for Gruyere Cheese?

If your store doesn't have gruyere cheese a few other options can be Parmesan cheese or Swiss cheese.

Creating an easy cheesy au gratin creamy cheese sauce.

We start by making a roux.

1. Melt your butter.
2. Whisk in your flour. Let it bubble for just a minute or two so the flour taste will cook out.
3. Add in your milk and bring to a boil so it will thicken.
4. Next add in your flavor. Bacon...

Can I make these gluten-free?

I have used gluten-free flour (cup-4-cup) and had great success! so yes! because it's only a small amount of flour I think most gluten-free 1 for 1 flour will work great.

Add in your flavor

While the pan is still hot (on medium heat, you don't want the milk to boil and scald), whisk in the milk. When the texture is smooth turn the heat down and add in your mix-ins

• chives
• parsley
• bacon
• cheeses

STEP ONE: scrub your potatoes nice and clean. If desired you can peel your potatoes too. I love the texture of potatoes skins so I choose to leave them on.

STEP TWO:  thinly and evenly slice your potatoes. If you have a mandolin use it! Those are great for evenly, quickly cutting your potatoes. Otherwise using a sharp chef knife works great and helps you keep control of the large stiff potatoes.

How do I lay the potatoes?

Grease you pan, just to ensure your potatoes won't stick.

You can lay the potatoes two ways.

1. Lay them flat and create layers with the cream sauce.
2. Stand them up (as pictured)

If you are laying your potatoes flat just layer a little sauce through the plates.

If you are standing your potatoes up, like pictured, I gently separate the potatoes to let the sauce seep in-between some of the potatoes.

Bake the potatoes and serve hot! Feel free to top with more chives, bacon and cheese. never too much cheese.

Top your potatoes with more bacon, cheese and herbs

Because your potatoes are sliced very thin they don't take very long to bake! You will bake in the oven, uncovered, for 20 minutes at 400.