Au Gratin Potatoes

Name: Au Gratin Potatoes
Prep time: Prep Time: 35 minutes
Cook time: Cook Time: 1 hour 20 minutes
Yield: Serves: 8 to 10
Ingredients: 3 Tbsp. plus 1 tsp. unsalted butter, divided; 3 lb. Yukon gold potatoes, peeled and thinly sliced (1/8-inch thick); 2 large shallots, thinly sliced (2 cups); 1 Tbsp. minced garlic; 2 tsp. finely chopped fresh thyme; 3 Tbsp. all-purpose flour; 2 tsp. kosher salt; 1/2 tsp. freshly ground black pepper; 1 1/2 cups Kitchen Basics® Original Chicken Stock; 1 cup whole milk; 10 oz. Gruyere or aged white Cheddar cheese, grated, divided (2 1/2 cups); 3 Tbsp. finely chopped chives or green onion

Prep Time:
35 minutes
Cook Time:
1 hour 20 minutes
Serves:
8 to 10

Ingredients

3 Tbsp. plus 1 tsp. unsalted butter, divided
3 lb. Yukon gold potatoes, peeled and thinly sliced (1/8-inch thick)
2 large shallots, thinly sliced (2 cups)
1 Tbsp. minced garlic
2 tsp. finely chopped fresh thyme
3 Tbsp. all-purpose flour
2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 1/2 cups Kitchen Basics^® Original Chicken Stock
1 cup whole milk
10 oz. Gruyere or aged white Cheddar cheese, grated, divided (2 1/2 cups)
3 Tbsp. finely chopped chives or green onion

Prep Time:
35 minutes
Cook Time:
1 hour 20 minutes
Serves:
8 to 10

Print Recipe

This classic baked side dish of creamy layered potato slices uses a combination of chicken stock and milk for savory richness minus the heavy cream.

Prep & Cook Instructions

Set an oven rack to the middle position and preheat the oven to 400°F. Grease a 9x13-inch baking dish (shallow 3-qt.) with 1 tsp. butter. Scatter half of the shallots on the bottom of the pan, and shingle 1/3 of the potatoes on top; set aside.
Melt the remaining 3 Tbsp. butter in a large saucepan over medium heat. Add the garlic and thyme and cook about 1 minute until fragrant. Add the flour, salt and pepper; cook about 1 minute, whisking constantly, until combined and fragrant.
Gradually whisk in the stock until smooth, then whisk in the milk; bring to a simmer over medium-high heat. Reduce heat to low. Stir in 2 cups of the cheese until melted and smooth.
Pour 1/3 of cheese sauce over the potato layer. Scatter remaining shallots on top. Repeat layers of potatoes and sauce twice, then sprinkle with remaining 1/2 cup cheese.
Cover the pan with foil and bake 50 minutes. Uncover; continue to bake about 20 minutes longer until sauce is bubbling, cheese on top is golden brown and potatoes are tender when pierced with a paring knife. Let stand 10 to 15 minutes; sprinkle with chives before serving.

TIP:

A mandoline makes quick work of slicing the potatoes evenly.

Au Gratin Potatoes

Ingredients

Prep & Cook Instructions

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