Classic Au Gratin Scalloped Potatoes

The creamy cheese sauce and the tender potatoes in this classic French dish combine to make any meal delicious. It’s a great side with a roast pork loin or beef tenderloin. Add a green salad and French bread – Voila! Prepare for a special occasion or just because – your guests will gobble up this decadent potato favorite.

Servings

6-8

Ready In:

1 hour

Good For:

Side dish

 

Classic Au Gratin Scalloped Potatoes

By: Glenda McGeachy

. 

Ingredients

  • 3 lbs. Yukon Gold Potatoes, peeled
  • 1/2 yellow onion
  • 4-6 garlic cloves
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 3 cups shredded cheddar jack cheese
  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 4 Tbsp. unsalted butter

Step by Step Instructions

Step 1

Preheat Oven to 375˚  and butter a 9×13 glass baking dish.

Step 2

Using a mandolin, carefully slice the potatoes into rounds that are about 1/8 inch thick. Place slices into a large bowl filled with water.

Step 3

Sautee 4 Tbsp. butter with 1/2 medium chopped onion in a medium saucepan about 5 minutes or until onions are soft.

Add pressed garlic and stir an additional 1 minute.

Stir in 2 cups heavy whipping cream and 1 cup whole milk.

Heat to a simmer then pour over potatoes once they are in the baking dish (after step 4).

Step 4

Drain potatoes and pat dry with paper towels. Layer half of the potatoes into the baking dish.

Combine the salt and pepper and sprinkle half of the salt and pepper mixture on top of the potatoes.

Sprinkle 1.5 cups of cheese on top of the potatoes.

Repeat with the the other half of the potatoes, salt and pepper and cheese.

Step 5

Pour the cream over the potatoes and push the potatoes down to submerge them into the cream. They won’t be fully covered by cream and that’s ok.

Cover dish with foil and bake on the middle rack of the oven for 1 hour.

Then remove foil and bake for another 30-45 minutes until top is golden and bubbly and most of the liquid has been absorbed by the potatoes. If the potatoes are browning too fast, tent dish with foil and continue baking. Potatoes should be easy to pierce with a fork when done.