Potato Au Gratin Recipe
Make Potato Au Gratin Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & Dairy
Cheese & Seasoning
Topping
Method
Potatoes & Dairy
- 1
- 2
Make béchamel-style sauce
In a medium saucepan over medium heat, melt 2 tablespoons butter. Stir in 1 tablespoon flour and cook 1 minute, stirring, to form a light roux. Gradually whisk in 1.5 cups whole milk and 1/2 cup heavy cream until smooth. Continue to cook, stirring frequently, until the mixture thickens enough to coat the back of a spoon (about 4–6 minutes). Stir in 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon minced garlic, and 1/8 teaspoon grated nutmeg (if using). Remove from heat.
Cheese & Seasoning
- 3
Incorporate cheese
Reserve about 1/2 cup of the grated Gruyère + cheddar mixture for the topping. While the sauce is still hot, stir in 1 cup Gruyère and 1/2 cup sharp cheddar until melted and smooth. Stir in 1 tablespoon fresh thyme leaves if using. Taste and adjust seasoning with additional salt and pepper if needed.
Assemble & Bake
- 4
Layer and assemble
Lightly butter a 9x9-inch (or similar) baking dish. Arrange a layer of potato slices in an overlapping single layer to cover the bottom. Spoon or pour enough cheese sauce over the potatoes to moisten them (about 1/3 of the sauce). Repeat two more times with remaining potatoes and sauce, finishing with a layer of sauce. Press gently to compact the layers for even cooking.
- 5
Add topping
Combine reserved 1/2 cup grated cheese, 1/2 cup panko breadcrumbs, 2 tablespoons grated Parmesan (if using), and 1 tablespoon melted butter. Sprinkle evenly over the top layer of sauce and potatoes.
- 6
- 7
Rest and serve
Let the gratin rest about 10 minutes before serving so the sauce sets and slices hold together. Garnish with a little extra thyme if desired. Serve warm.