Bonjour from isolation! Being locked in the house has taught me a few things about myself. One of those things being that I really love potatoes and cheese! I’m sharing the easiest potato au gratin recipe that you will possibly ever find, and I promise it is fool proof!
Why I Love A Good Potato Au Gratin
You guys, there is nothing better than the combination of potatoes and cheese. While it may seem like making your own version of potato au gratin is difficult, it is one of the easiest fancy recipes that you can make. Coming from someone who is not the best cook ever, even I can do it.
The best thing about this recipe is that it uses things that you have in your pantry and fridge pretty much all of the time. This recipe can also last up to five days in the fridge, but it never lasts that long in ours because of how good it is.
Let’s Get Cooking!
What You’ll Need:
- 2-3 tablespoons of butter
- 2 tablespoons of all-purpose flour
- nutmeg, cayenne, salt and pepper (all to taste!)
- 1 1/2 cups of half/half (you can also use milk)
- 2 cups of shredded cheese of your choice (we love cheddar!)
- 1 medium onion diced
- 3-4 cloves of garlic depending on your taste
- 1 cup of chicken broth
- 5 potatoes thinly sliced (Yukon Gold is perfect!)
Your first step is to create a roux which sounds scarier than it actually is. You need to melt some butter and add your flour to it until it is done foaming. Once that is complete, add your chicken broth and half/half to your roux and then flavor it up! You will want to reduce this for about 3 to 5 minutes or until it thickens up.
Once your cream is ready, put a little butter into a cast iron skillet and add your onion until the onion becomes caramelized. Once your onions are ready, layer your first round of potatoes followed by cream and cheese. Repeat this until your pan is full.
Cook your potato au gratin on 350F for around 60 minutes. If you find that the top of your potatoes is drying out too quickly, cover it with some aluminum foil. Once the 60 minutes is up, you can pull it out of the oven unless you want to add some additional cheese. I only did two layers of potato so mine was actually completely cooked after the first 60 minutes.
Let your potato au gratin rest for 15 minutes and serve! If you make it, send me a photo over on Instagram and let me know what you think!