Easy Potatoes au Gratin Recipe

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream is lower in calories, while milk is more budget-friendly.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and calories, while processed cheese is often cheaper.

Preheat the oven to 350°F.

Peel 3 lbs of russet potatoes and rinse if dusty.

Thinly slice the potatoes to about an eighth of an inch thick.

Slice one large onion into thin slices.

Season the potato slices with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Layer the potato slices in an 8x8 inch baking dish, shingling them and adding onion slices in between.

Prepare a bechamel sauce by melting 1/4 cup of unsalted butter in a medium pot over medium heat.

Whisk in 3 tablespoons of flour and cook for 2 minutes until slightly browned.

Gradually whisk in 2 cups of warm whole milk until the mixture thickens slightly.

Remove from heat and stir in 1/2 cup of Gruyere cheese and 1 cup of shredded cheddar cheese until melted.

Season the cheese sauce with 3/4 teaspoon of salt and 1/2 teaspoon of black pepper.

Pour the cheese sauce over the layered potatoes and onions.

Cover the dish with foil and bake at 350°F for 1 hour.

Remove the foil and bake for an additional 20 to 30 minutes until the top is golden.

Let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens