Potatoes Au Gratin via jessicagavin


  • ▢ ¼ cup unsalted butter
  • ▢ 1 tablespoon minced garlic
  • ▢ ½ cup finely chopped yellow onion
  • ▢ ¼ cup all-purpose flour
  • ▢ 2 cups whole milk
  • ▢ ¾ teaspoon kosher salt
  • ▢ ½ teaspoon black pepper
  • ▢ ⅛ teaspoon nutmeg
  • ▢ 2 pounds yukon gold potatoes, peeled and cut into ⅛” thick slices
  • ▢ 1 cup shredded gruyere cheese
  • ▢ 1 cup shredded sharp cheddar cheese
  • ▢ 2 teaspoon chopped chives


  • Preheat the Oven – Set the oven rack to the middle position. Heat to 400ºF (200ºC).
  • Make the Cream – Melt butter in a large skillet over medium-low heat. Add garlic and onions, and saute until fragrant, 2 minutes. Add flour, whisk to combine, stir and cook for 2 minutes. Gradually whisk in milk and cook until thickened over medium heat, 2 to 3 minutes. Turn off the heat and whisk in salt, pepper, and nutmeg.
  • Add the Cheeses – Add ½ cup gruyere and ½ cup sharp cheddar cheese, and stir to combine.
  • Assemble the Casserole – Grease the bottom and sides of an 8-inch square casserole dish. Layer half of the potatoes in overlapping rows in the dish. Spread half of the cheese sauce over the potatoes. Sprinkle ¼ cup gruyere and ¼ cup cheddar over the sauce. Layer the remaining potatoes, followed by cheese sauce, and sprinkle with the remaining gruyere and cheddar cheese.
  • Bake – Cover with foil and place on a baking sheet. Bake for 30 minutes. Remove the foil and continue baking until the potatoes are tender and the cheese is browned and bubbly, 20 to 25 minutes.
  • To Serve – Transfer the casserole to cool on a wire rack for 10 to 15 minutes before serving. Garnish potatoes with chives.


  • Make Ahead: Assemble, cover, and refrigerate for 2 days before baking. More baking time may be needed as the ingredients and pan will be cold. 
  • Storing: Store in an airtight container in the refrigerator for up to 5 days. Freeze for up to 1 month. 
  • Reheating: Cover and reheat a small portion in the microwave on a high setting in 15 to 30-second increments until hot. Alternatively, cover and reheat in the oven at 350ºF (177ºC) until hot. 

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