Homemade potatoes au gratin
Homemade potatoes au gratin baked up warm and hearty in a rich sharp cheddar cheese sauce and brightened with fresh thyme. It's a true treat you can make ahead and bake when you're ready.
Servings 8 people
Calories 401kcal
Ingredients
- 2 pounds russet potatoes, peeled and sliced very thinly (less than 1/4" thick) a food processor with a slicing blade is good for this
- 5 tablespoons butter or margarine
- 1/3 cup all purpose flour
- 3 cups milk (whole, 2% or skim)
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 3 cups shredded aged white cheddar cheese
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
Instructions
- If baking right away, preheat the oven to 400. Lightly grease an 11x8x2" (or slightly larger) baking dish with cooking spray and set aside.
- In a large skillet over medium heat, melt the butter and add the flour, stirring constantly 1-2 minutes until the flour and butter starts to get a little bit brown.
- Add the milk and stir constantly until the sauce begins to thicken and comes to a low bubble--about 8 minutes. Add the salt and pepper.
- Turn off the heat and add in the cheese, a few handfuls at a time, stirring until they melt in. Add the onion powder, garlic powder, and thyme leaves in and stir.
- Add a layer of potatoes to the bottom of your dish, and pour over 1/3 of the sauce.
- Continue to layer until you reach the top of your dish and end with the sauce.
- Bake uncovered 30-45 minutes, then cover with foil and bake an additional 45 minutes or for a total of 1 1/2 hours. Serve warm.
Notes
Bake this on a foil lined cookie sheet to catch any spills!
Nutrition
Calories: 401kcal