Cheesy Au Gratin Potatoes For Two

If you are looking for a delicious, easy to make side dish for two than you will love this Cheesy Au Gratin potatoes recipe. Thinly sliced potatoes cooked in a mix of heavy cream, whole milk, and melted cheese.

It is a side dish that typically gets served at large family gatherings, potlucks or holiday dinners. However it is also a great dish when making a special occasion or holiday dinner for two.

Although it looks quite impressive and difficult to make, it is actually very easy. Layers of potato slices get nestled in a creamy sauce.

Then cheese is added in between the layers and on top. Once baked the golden-brown top layer adds a nice crunch to balance the soft and tasty potatoes inside. The combination of flavors and texture makes it the perfect side dish for any occasion!

Au Gratin vs. Scalloped Potatoes

So what is the difference between au gratin potatoes and scalloped potatoes? Although both are popular potato dishes that may include some of the same ingredients, there are some notable differences between the two.

Au gratin potatoes feature thinly sliced potatoes layered and baked in a cheese sauce, often incorporating additional elements like garlic, onions, or herbs. The dish is known for its rich, savory flavor and a crispy, browned top, sometimes achieved with the addition of breadcrumbs.

On the other hand, scalloped potatoes are composed of thinly sliced potatoes layered and baked in a creamy sauce, with the option of including cheese, though it is not a defining element. The emphasis in scalloped potatoes is on the mild, creamy flavor profile, and the dish typically lacks the crispy top found in au gratin potatoes. However you can add additional seasonings to flavor the potatoes even more like in this Peppered Scalloped Potatoes Recipe.

Another minor difference between the two dishes is the way the potatoes are sliced. Although in both casseroles the potatoes are cut into thin rounds, the potatoes that are prepared for scalloped potatoes are often cut a bit thicker than those in au gratin potatoes.

What Type of Potatoes To Use For Au Gratin Potatoes

The best type of potatoes to use for au gratin potatoes are those with a high starch content and a lower water content. Russet potatoes are a popular choice due to their high starch content, which helps thicken the sauce and contributes to a creamy texture. The starch in these potatoes also helps them hold their shape during baking.

Yukon Gold potatoes are another excellent option. They have a slightly waxy texture, which means they hold their shape well, and their buttery flavor adds a delicious flavor to the dish.

It’s generally recommended to avoid using potatoes with a high water content, such as red potatoes, as they can release too much moisture during baking, resulting in a watery, less creamy dish.

Recipe Tips For Making Au Gratin Potatoes

To Peel or Not:

Wash and peel the potatoes if desired. Peeling is optional, and it depends on your preference and the type of potatoes you’re using. If using Russet potatoes it is recommended to peel them, however if using Yukon Gold potatoes you can leave the skins on.

Discard the Ends:

Trim off each end of the potato and discard. Then thinly slice one of long sides of the potato and place this cut side down on the cutting board, providing a stable base for slicing the potato.

Uniform Slices:

Now it is time cut the potato in thin, uniform slices to ensure even cooking. You can do this by using a sharp knife or a mandoline slicer. A mandoline makes easy work out of slicing the potato into a consistent thickness.

Knife Method:

If using a knife, carefully cut the potatoes into slices about 1/8 to 1/4 inch thick.

Mandoline Method:

Set the mandoline to your desired thickness. Start by placing the potato on the mandoline, securing it with the hand guard. Carefully slide the potato back and forth across the blade to create even slices.

Soak The Potato Slices In Water:

To prevent discoloration place the sliced potatoes in a bowl of cold water to prevent browning. As the potatoes soak, finish preparing the rest of your ingredients.

Slice The Onion:

Slice the onion into long, thin strips. The thinner the strips are the more subtle flavor that they will provide without overpowering the desired flavor of the au gratin potatoes.

Don’t Skip The Flour:

Flour is often used to thicken the creamy sauce that coats the potatoes. The flour combines with the fats in the dish, such as butter and cream, to create a roux which in turn thickens the sauce as it bakes.

Use Heavy Cream & Milk:

The combination of heavy cream and whole milk helps the sauce become the right thickness. The fat in the heavy cream contributes to a smooth and velvety texture, while the whole milk adds more liquid to achieve the desired consistency. The result is a creamy sauce that coats the potato slices perfectly.

Layer the Ingredients

Layering the thinly sliced potatoes ensures even cooking throughout the dish. It allows the heat to penetrate each layer which helps prevent some potato slices from being undercooked while others are overcooked.

In addition, by layering ingredients such as cheese, sauce, and seasonings between the potato slices, you ensure a consistent distribution of flavors. As the dish bakes the potato slices will take on the flavor of the other ingredients giving you the perfect taste in each bite.

Cheesy Au Gratin Potatoes For Two

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1 large Russet potato, thinly sliced and divided
• 1/4 large onion
• 1/4 teaspoon salt, divided
• 1/8 teaspoon pepper, divided
• 1 heaping teaspoon all-purpose flour
• 1 tablespoon cold butter, diced and divided
• 1/2 cup shredded sharp Cheddar cheese, divided
• 1/3 cup heavy cream
• 1/3 cup milk

INSTRUCTIONS

Preheat your oven to 400°F (200°C) and lightly grease a small oval or 7 x 5 inch baking dish.

Layer half of the potatoes in the dish and top with the sliced onions. Sprinkle half the salt and pepper over the potatoes and then sprinkle the flour over top.

Add half of the butter on top of the potatoes and sprinkle half the cheese evenly over top. Make another layer by adding the remaining potatoes and top with remaining salt, pepper, butter, and cheese.

Gently pour the cream and milk over the top. Place the baking dish on a sheet pan (to catch any spillage) then place in the preheated oven.

Bake for 45-60 minutes or until the potatoes are tender and the the cheese melts and begins to turn brown on top. Remove the dish from the oven and let it sit for five minutes before serving.

Enjoy! Mary

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