Au Gratin Potatoes

Au Gratin Potatoes

  • 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

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  • 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

  1. 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.
  2. 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. 
  3. 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.
  4. 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.
  5. 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.