Serves 8
45 min
Au Gratin Potatoes
Recipe GLPR1b697b8132522c
Creamy, golden-baked potato slices smothered in a rich cheese sauce made with Gruyère and sharp cheddar, finished with crispy bacon, fresh parsley, and chives. This classic au gratin is the perfect savory side dish for any meal.
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Ingredients
5-6 medium potatoes, scrubbed and thinly sliced
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups 2% milk
1 cup shredded Gruyère cheese
1/2 cup shredded sharp cheddar cheese
1/2 teaspoon garlic salt
1 teaspoon salt
1/2 cup fresh chopped parsley
1/2 cup chopped fresh chives
5 slices bacon, cooked and crumbled
Directions
Rinse and scrub the potatoes thoroughly, removing any dirt or blemishes. Using a sharp knife or mandoline, slice the potatoes into thin, even slices about 1/8-inch thick. Work quickly to prevent discoloration.
Preheat your oven to 400°F. Lightly butter or oil a 9x13-inch baking dish.
In a large saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously to form a smooth paste (roux). Cook the roux for 1-2 minutes, stirring constantly, until it turns light golden and the raw flour taste disappears.
Gradually whisk the milk into the roux, stirring constantly to avoid lumps. Continue cooking and stirring until the sauce thickens to a smooth, creamy consistency, about 3-4 minutes.
Remove the saucepan from heat. Stir in the Gruyère cheese, sharp cheddar cheese, garlic salt, and salt until the cheeses are completely melted and the sauce is smooth. Fold in the chopped parsley, chives, and crumbled bacon.
Spread the sliced potatoes evenly in the prepared baking dish. Pour the warm cheese sauce over the potatoes, then gently shift and stir the potatoes to ensure the sauce is evenly distributed and coats all the slices.
Place the baking dish in the preheated oven and bake uncovered for 25 minutes, or until the potatoes are tender when pierced with a fork and the top is lightly golden.
Remove from the oven and let rest for 2-3 minutes before serving warm.
