Au Gratin Potatoes With Gruyere Cheese
These Classic Au Gratin Potatoes with Gruyere Cheese are so indulgent and savory! Thinly sliced potatoes are baked in a cheesy cream sauce.
Servings: 10 servings
Ingredients
- 10 Yukon Gold Potatoes, scrubbed and thinly sliced with a handheld mandolin
- 1 yellow onion, thinly sliced
- 3 Tbsp butter
- 1/4 cup flour
- 1 cup whole milk
- 1 cup heavy cream
- 8 oz Gruyere cheese, shredded
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 400 degrees. Spray a large baking dish or 3 quart casserole dish with cooking spray.
- Using a handheld mandolin, thinly slice the potatoes into uniform slices, about 1/8 inch thick. Layer the potatoes and onion slices in the baking dish and set aside.
- In a large sauce or saute pan, melt the butter. Sprinkle in the flour as you whisk the mixture, forming a paste. Pour in the whole milk and heavy cream, constantly whisking until the mixture is combined and thickened.
- Sprinkle in all but 1/2 cup of the gruyere cheese, whisking until it melts. Add garlic powder, salt, and pepper.
- Pour mixture over potatoes and top with remaining gruyere cheese. Cover with foil and bake for 60 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbling. Allow to cool slightly before serving!