Description
A delicious three-cheese au gratin potatoes baked to perfection, perfect for a cozy weeknight dinner.
Ingredients
Scale
- 2 pounds potatoes (Yukon Gold or Russet), peeled and sliced thinly
- 1 onion, caramelized
- 1 cup cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup Gruyère cheese, shredded
- 2 cups heavy cream
- 4 tablespoons butter
- 2 tablespoons flour
- Salt and pepper, to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, melt the butter over medium heat, then sprinkle in the flour and whisk for 1-2 minutes to create a roux.
- Gradually pour in the heavy cream, stirring constantly until it thickens slightly (about 5-7 minutes).
- Remove from heat and stir in the cheddar, mozzarella, and Gruyère cheeses until smooth.
- In a greased baking dish, layer half of the sliced potatoes, sprinkle with salt and pepper, then top with half of the caramelized onions.
- Pour half of the cheesy sauce over that layer, then repeat with the remaining potatoes, seasoning, onions, and cheese sauce.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake for an additional 15-20 minutes until golden and bubbly.
- Let cool for a few minutes before serving, garnish with fresh herbs if desired.
Notes
Great for using leftover cheeses; can substitute heavy cream with half-and-half or a blend of Greek yogurt and milk.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg