I have a deep love for potatoes. Perhaps it’s my Irish roots, or maybe it’s just because it’s the perfect vessel for anything tasty….like Au Gratin Potatoes. I’ve created the best ever Au Gratin Potatoes recipe that is perfect for the holidays, Thanksgiving, or even just a cozy fall or winter night when you’r body says “I NEED CHEESE AND CARBS.” I make mine a little different from some folks. I keep the skins on to give you that added nutritional boost and I add shallot to my bechamel sauce to create a luxuriously creamy and flavorful that even the most picky eater will love. I top it with a crispy, cheesy crust and voila…amazingness! I know you’ll think this is the Best Ever Au Gratin Potatoes recipe you could ask for and hope to see it on your table over the holiday season!
Best Ever Au Gratin Potatoes
- 2-3 russet potatoes, thinly sliced
- 1.75 cups of 1% milk
- 1.75 cups of white cheddar cheese (I used this one!)
- 1/2 cup of sharp cheddar cheese
- 2 tbsp butter
- 2 tbsp flour
- 2 shallots, minced
- a pinch of salt and pepper to taste
- 1/2 tsp garlic powder
- 1/2 tsp poultry seasoning
- Preheat your oven to 400 degrees.
- Add your butter to a large pot on medium heat, get it all melty. Add your flour and stir until combined. This is your basic roux.
- Whisk in your milk gradually, and add your seasonings and shallots. Stir until thick (do a spoon test to see if it drips or if it stays…if it stays, you’re golden!).
- Once your sauce is thick enough, turn off the heat and add in all of the white cheddar. This is your cheesy bechamel sauce.
- Add your first layer of sliced potatoes to a casserole dish. I used a smaller one for mine, but you can use a regular sized casserole dish. Just be mindful that you may need more/less potatoes and sauce depending on the size of your dish. Your potatoes to should be layered in an alternating way.
- Add a layer of bechamel sauce, and then another layer of potatoes. Do this until you get to the top of your casserole dish or until you run out of ingredients.
- Cover your casserole with the sharp cheddar cheese. Cover with tin foil, but tent it so that the cheese doesn’t stick.
- Bake in your oven for 45-60 minutes, or until your knife pierces through your potatoes cleanly. Uncover your potatoes to get the cheese crisped up in the last 20 minutes.