Creamiest Cheesy Potatoes au Gratin
Prepare for pure comfort food bliss with our Creamiest Cheesy Potatoes au Gratin. Thinly sliced potatoes are enveloped in a luxuriously smooth and cheesy sauce, creating a dish that's unbelievably rich and satisfying. Each tender bite melts in your mouth – this is cheesy potato perfection.
Dinner · Intermediate · Ryan Johnson's Kitchen
Prep 20 min · Cook 30 min · Total 50 min · Serves 20
Ingredients
- 1 tbsp olive oil or vegetable oil
- 1 cups onions
- 2 shallots
- 2 garlic cloves
- 4 tbsp butter
- 3 tbsp flour
- 2 cups whole milk
- 1 cups heavy cream
- 1 1/2 tsp kosher salt
- 1/2 tsp ground white pepper
- 8 large russet potatoes
- 3 cups shredded Cheddar cheese
- 1/4 cups Parmesan cheese
Instructions
- Preheat oven to 375. Set out a 9x13-inch pan or other large backing pan with tall sides.
- Sauté the onions and garlic: In a medium skillet add oil and heat over medium-high eat until shimmering. Add the onions and cook, stirring often, until softened and beginning to color slightly. Stir in the garlic and remove from the heat. Stir occasionally as the onions continue to caramelize lightly in the residual heat."
- Make the Cheesy Cream sauce: Melt the butter in a large saucepan over medium-high heat. Sprinkle the flour over the butter and whisk until completely smooth. Don't take any shortcuts, you don't want any lumps! Reduce the heat to medium and cook, whisking constantly for 2 minutes, this helps the sauce be smoother and gets rid of the raw flour flavor. Add the milk, cream and salt, whisking until smooth. Turn the heat back up, bring back to a boil and cook whisking constantly until thickened.
- Stir in the sauteed onions and garlic. Add the Cheddar (half at a time) and the Parmesan cheese. Stir until the cheeses are fully melted. Keep the sauce warm over very low heat, stirring occasionally while you prep the potatoes.
- Prepare the Potatoes: Peel the potatoes and cut into thin slices. Stir the potatoes into the cheese sauce and pour into the prepared backing dish. Cover with foil and bake for 30 minutes.
- Remove the foil and cover from the pan, sprinkle the top with the remaining Parmesan and return to the oven. Continue baking for about 20 minutes or until the casserole is bubbling, the top is golden brown and the potatoes are tender when you insert a knife or fork.
- Remove the pan from the oven and let set for about 15 minutes before sprinkling the parsley on the top and scooping servings.