Easy Au Gratin Potatoes
Make creamy, comforting au gratin potatoes at home with this easy recipe featuring sharp cheddar, fresh herbs, and a crispy breadcrumb topping.
Ingredients
- 3 pounds russet potatoes, peeled and sliced into 1/8-inch thick rounds
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup gruyere cheese, shredded
- 2 cloves fresh garlic, minced
- 1 teaspoon whole grain Dijon mustard
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 2 tablespoons fresh thyme leaves, chopped
- 1 tablespoon fresh rosemary leaves, finely chopped
- 1/2 cup panko breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon melted butter for topping
- Cooking spray or butter for greasing the baking dish
Instructions
- 1
Preheat your oven to 375°F and position the rack to the middle position.
- 2
Lightly grease a 9x13-inch baking dish with cooking spray or butter, ensuring the bottom and sides are well coated.
- 3
Peel and slice the russet potatoes into thin, even rounds about 1/8-inch thick, then transfer them to a large bowl of cold water to prevent browning.
- 4
Melt the unsalted butter in a medium saucepan over medium heat, allowing it to foam slightly, about 1 minute.
- 5
Whisk the all-purpose flour into the melted butter, stirring constantly to create a smooth paste called a roux, cooking for about 2 minutes until it turns light golden and smells nutty.
- 6
Slowly pour the warmed milk into the roux while whisking continuously to prevent lumps from forming, stirring until the mixture becomes smooth and thick, about 3-4 minutes.
- 7
Remove the saucepan from heat and stir in the minced garlic, whole grain mustard, sharp cheddar cheese, and gruyere cheese until completely melted and combined.
- 8
Season the cheese sauce with fine sea salt, freshly ground black pepper, and ground nutmeg, then fold in the chopped fresh thyme and rosemary leaves.
- 9
Drain the sliced potatoes thoroughly using a colander, pressing gently to remove excess water.
- 10
Layer half of the drained potato slices in an even pattern across the bottom of the prepared baking dish.
- 11
Pour half of the warm cheese sauce evenly over the first layer of potatoes, spreading it gently with a spatula to ensure even coverage.
- 12
Arrange the remaining potato slices on top of the cheese sauce, then pour the remaining cheese sauce over the top, smoothing it out with a spatula.
- 13
In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, and melted butter, stirring until the mixture resembles coarse sand.
- 14
Scatter the breadcrumb mixture evenly across the top of the au gratin, pressing gently so it adheres to the sauce.
- 15
Bake in the preheated oven for 40-45 minutes, until the top turns golden brown and crispy, and the sauce bubbles visibly around the edges of the dish.
- 16
Remove from the oven and let the au gratin rest for 5 minutes before serving, allowing the sauce to set slightly and making it easier to portion.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| whole milk | half milk and half low-sodium vegetable broth | Reduces saturated fat and calories while maintaining creaminess and adding subtle vegetable depth |
| all-purpose flour | whole wheat flour or cornstarch | Whole wheat adds fiber for better digestive health; cornstarch is gluten-free and has a lighter feel |
| panko breadcrumbs with butter topping | crushed almonds mixed with grated Parmesan and herbs | Almonds provide healthy fats, protein, and fiber instead of empty carbohydrates |
| sharp cheddar and gruyere | aged manchego and smoked gouda | Alternative cheeses provide complex flavor so less total cheese can be used |
| russet potatoes | a mix of russet and cauliflower florets in equal parts | Cauliflower adds volume and fiber while reducing carbohydrate density and glycemic impact |
| unsalted butter | extra virgin olive oil | Olive oil contains monounsaturated fats and polyphenols beneficial for heart health and inflammation |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 485 |
| Total Fat | 22g |
| Saturated Fat | 12g |
| Cholesterol | 65mg |
| Sodium | 538mg |
| Carbohydrates | 48g |
| Fiber | 7g |
| Sugar | 2g |
| Protein | 19g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
