Au Gratin Potatoes
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.
Recipe - Dearborn Market
Au Gratin Potatoes
Prep Time35 Minutes
Servings8
Cook Time80 Minutes
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
Directions
- 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.
- 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. 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.
- 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.
- 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.
35 minutes
Prep Time
80 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
$4.29$4.29/lb
Russet Potato
$1.12 avg/ea$1.49/lb
Fresh Shallots, 1 ct, 6 oz
$1.50 avg/ea$0.25/oz
Fresh Garlic
$1.12 avg/ea$4.49/lb
Wholesome Pantry Organic Herbs Thyme, 0.66 oz
$1.99$3.02/oz
Gold Medal All Purpose Flour, 5 lb
$5.29$1.06/lb
Morton Salt, Plain, 26 Ounce
$2.29$0.09/oz
McCormick Pure Ground Black Pepper, 1.5 oz
$2.49$1.66/oz
Kitchen Basics Original Chicken Stock, 32 oz
$4.29$0.13/oz
Wholesome Pantry Organic Whole Milk, 0.5 gallon
$4.89$0.08/fl oz
Kraft Shredded Sharp Cheddar Natural Cheese, 8 oz
On Sale!
$3.59 was $4.29$0.45/oz
Wholesome Pantry Organic Herbs Chives, 0.66 oz
$1.99$3.02/oz
Directions
- 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.
- 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. 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.
- 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.
- 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.