My family is obsessed with this ultra creamy, cheesy Au Gratin Potatoes Recipe. Baked until golden and with crispy edges, ahhh perfection! You’re gonna love it!
It’s officially fall, so we’re busting out all of our cozy, comfy, warm-up-our-belly favorites. These pair flawlessly nestled up next to main dishes like My Grandma June’s Home-Style Chicken Meatloaf, this No-Fuss Golden Sage Thanksgiving Turkey, or as a bedding for Chipotle Braised Pot Roast.
WHAT YOU’LL NEED FOR THIS RECIPE:
These are simple ingredients you probably already have handy… except maybe the TomaTruffle Cheese (which I highly recommend trying if you haven’t). The addition of truffle flavors here is extraordinary, trust me on this one.
- Yukon Gold Potatoes
- Yellow Onion
- Salt & Black Pepper
- Heavy Cream
- Dry Ground Mustard
- Garlic & Herb Boursin Cheese
- TomaTruffle Cheese
- Mozzarella Cheese
- Grated Parmesan
While I prefer Yukon gold potatoes, you could certainly swap them out for red-skinned potatoes if that’s what you have on hand. Both of these have very delicate skin, which requires no peeling. Hooray for less work and dishes in the kitchen! Just make sure to slice them as thin as possible for the best results.
WHAT’S THE DIFFERENCE BETWEEN AU GRATIN AND SCALLOPED POTATOES?
While these are both similar and popular side dishes, Au Gratin includes the addition of cheese. Scalloped potatoes will also use milk to make a roux instead of heavy cream. Both are insanely delicious, and I’m just realizing now that I don’t have a scalloped version on my blog. That will change soon, I promise! Stay tuned.
CAN YOU MAKE THIS AHEAD OF TIME?
You betcha! They’re the perfect day ahead side dish for hosts who need to make other items the day of during the holidays. 24 hours in advance, make the entire recipe, including the cheesy sauce, and assemble. Be sure the cheese sauce covers all the potatoes to prevent discoloring. Cover with plastic wrap and place in the fridge. When you’re ready to bake, remove from the fridge and set on the counter for 30 – 40 minutes. Then start at step 5 the baking instructions below!
MORE APPS & SIDE DISHES YOU’LL LOVE:
- 6 Yellow Potatoes, sliced thin (about 2.5 lbs)
- ½ Yellow Onion, sliced thin
- 2 tbsp. Butter
- 2 tbsp. Flour
- 1 cup Heavy Cream
- 1 tsp. Dry Ground Mustard
- 1 (5.2 oz) Garlic & Herb Boursin Cheese
- 6 oz TomaTruffle Cheese, shredded
- 2 tsp. Salt
- 2 tsp. Black Pepper
- 1 cup Shredded Mozzarella Cheese
- 3 tbsp. Grated Parmesan
- Preheat the oven to 400F.
- Slice the onion and set aside. Wash and thinly slice the potatoes.
- Melt butter in a stockpot and then add the flour. Whisk together and cook for 3 minutes. Then add the heavy cream, dry ground mustard, and continue to whisk over medium heat until bubbly. Remove from heat and add the Boursin and TomaTruffle cheeses. Continue to mix until melted and thickened.
- Layer half of the potatoes in a greased 9x13 baking dish. Then evenly add a layer of sliced onions, sprinkle with 1 teaspoon each of salt and pepper, and top with half of the cheese sauce.
- Add second layer of potatoes, sprinkle with remaining salt and pepper, then top with remaining cheese sauce. Sprinkle with shredded mozzarella and parmesan. Cover with foil (sprayed with cooking spray so the cheese doesn't stick) and bake for 1 hour. Then remove the foil and bake for an additional 25. For a crispy exterior, turn the broiler on for 5 minutes at the end before removing from the oven.
- Allow the potatoes to cool for at least 15 - 20 minutes before serving.
NOTES ON THIS RECIPE:
- If you don’t have TomaTruffle Cheese, you can certainly swap it out with Gruyere, Swiss, Havarti, or Provolone. Any melting cheese will work, but I do like the extra tang those last four bring to this recipe.
- Always grate your own cheese for the tastiest results, as pre-shredded cheeses will not melt as nicely.
- I like to top mine with herbs for a bit of freshness. Here I used thyme and oregano, but rosemary and fresh parsley taste great as well. Heck, add all of them if you’d like!
- Leftovers should be kept in an air tight container, refrigerated, and consumed within 2 days.