Cheesy Potatoes Au Gratin (Print Format)
Tender Yukon potatoes baked with smoked Gouda, cheddar, and Boursin in a creamy, golden sauce.
# Ingredients:
→ For the Cheese Sauce
01 -
4 tbsp salted butter
02 -
1 yellow onion, diced
03 -
4-5 garlic cloves, minced
04 -
1/4 cup all-purpose flour
05 -
4 cups half and half, room temperature
06 -
1 tbsp Herbes de Provence
07 -
1 tsp dried mustard powder
08 -
1 tsp salt, plus more for potatoes when layering
09 -
1/2 tsp black pepper
10 -
1 cup freshly shredded sharp cheddar cheese
11 -
1 cup freshly shredded smoked Gouda cheese
12 -
1 (5.3 oz) Boursin garlic and herb cheese
→ For the Potatoes and Topping
13 -
Butter or cooking spray for greasing the baking dish
14 -
3 lbs Yukon Gold potatoes, thinly sliced (mandolin recommended)
15 -
1 cup freshly shredded sharp cheddar cheese
16 -
1 cup freshly shredded smoked Gouda cheese
# Steps:
01 -
Preheat the oven to 375°F. Generously butter an 11-inch pie plate or similar baking dish. Place the dish on a baking sheet or drip pan to catch any overflow.
02 -
In a large skillet over medium heat, melt 4 tablespoons of butter. Add the diced onion and cook for about 5 minutes until softened. Stir in the minced garlic and cook for another minute, until fragrant.
03 -
Whisk in the 1/4 cup flour and cook for 1–2 minutes, stirring often, to cook out the raw flour taste. Slowly pour in the 4 cups of half-and-half, about 1 cup at a time, whisking constantly. Continue cooking and whisking until the sauce thickens and is smooth and creamy. Stir in the Herbes de Provence, dried mustard powder, black pepper, and 1 teaspoon of salt. Reduce the heat to low and add 1 cup cheddar cheese, 1 cup smoked Gouda cheese, and the Boursin, stirring until all the cheese is melted and the sauce is smooth.
04 -
Using a mandolin, thinly slice the 3 pounds of Yukon Gold potatoes. Arrange about one-third of the slices in an even layer in the buttered dish. Lightly sprinkle with salt, then pour about one-third of the cheese sauce over the top. Repeat with two more layers of potatoes, salt, and sauce, ending with sauce.
05 -
Cover the dish tightly with foil and bake at 375°F for about 1 hour, or until the potatoes are mostly tender when pierced with a knife.
06 -
Remove the foil and sprinkle the top with the remaining 1 cup cheddar cheese and 1 cup smoked Gouda cheese. Return to the oven and bake uncovered for 20–30 minutes, or until the top is golden brown, bubbly, and slightly crisp around the edges.
07 -
Remove from the oven and let it rest for 10–15 minutes before serving. This allows the sauce to thicken and set.
# Tips:
01 -
For best results, slice potatoes uniformly using a mandolin slicer.