Preheat the oven to 400°F (200°C). Peel and thinly slice 5 large Yukon potatoes.
In a saucepan over medium heat, melt 2 tablespoons of butter. Add 2 tablespoons of flour and 2 cloves minced garlic, stirring constantly to create a roux. Gradually whisk in 1 cup milk and 1 cup chicken broth to the roux, ensuring a smooth consistency. Add 1 cup cheddar cheese and ½ cup gruyère cheese to the sauce, stirring until melted. Season the cheese sauce with ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon ground oregano, ½ teaspoon salt, and ¼ teaspoon pepper.
Arrange the sliced potatoes in a row in a square baking dish, and grate ¼ cup fresh Parmesan cheese over them. Pour the prepared cheese sauce evenly over the layered potatoes.
Cover the baking dish with foil and bake at 400°F (200°C) for 25 minutes. Remove the foil and broil on low for an additional 30 minutes or until the top is golden brown and bubbly. Allow the cheesy potatoes to sit for 10 minutes before serving to set the dish and enhance the flavors. Scoop out portions and enjoy!
- Slice the Yukon potatoes thinly and uniformly to ensure even cooking. This not only promotes consistent texture but also helps the potatoes absorb the cheesy goodness more effectively. Using a mandoline or a sharp knife can assist in achieving those thin, uniform slices.
- When assembling your dish, layer the potato slices and cheese sauce evenly. This ensures every bite is a harmonious blend of creamy potatoes and cheesy goodness. Take your time to create well-structured layers for a more visually appealing and delicious outcome.
- Allow the dish to rest for a few minutes after baking. This resting period helps the dish set, making it easier to serve and ensuring that the flavors meld together. It also allows the sauce to thicken slightly, resulting in a creamier texture when you dig in.
- Use the square pan in the Larder & Vine Bakeware Set for even baking and easy clean up.
Why use Yukon potatoes for au gratin?
Yukon potatoes are known for their creamy texture and buttery flavor, making them an ideal choice for au gratin. Their thin slices absorb the cheesy goodness, creating a luscious and satisfying dish.
What's the purpose of broiling at the end?
Broiling at the end gives the dish a beautiful golden-brown crust and enhances the cheesy topping, providing a delightful contrast in texture.
How do I prevent the potatoes from sticking to the baking dish?
To prevent sticking, we highly recommend using our square pan from our 8 Piece Ceramic Bakeware Set as it's nonstick. Alternatively, you can grease your baking dish or use non-stick cooking spray before layering the potatoes.