Indulge in the ultimate comfort food with this exquisite recipe for **Cheesy Au Gratin Potatoes**. Imagine layers of thinly sliced, tender potatoes bathed in a rich, creamy, and irresistibly cheesy sauce, baked to golden perfection with a bubbly, melty topping. This isn’t just any potato dish; it’s a culinary masterpiece that promises to deliver on every front: flavor, texture, and pure, heartwarming comfort. Forget bland, watery imitations or relying on shortcuts; this tried-and-true method ensures a spectacular result that will impress family and friends alike. Perfect for holiday feasts, special Sunday suppers, or simply elevating a weeknight meal, these homemade au gratin potatoes are guaranteed to become a cherished addition to your recipe collection. Each forkful offers a symphony of savory notes and luxurious creaminess, proving that some classics are truly timeless.
Through countless experiments with different techniques, varying types of cream, and numerous “best ever” promises that often fell short, I’ve refined this recipe to its absolute peak. This rendition is more than just a dish; it evokes cherished memories of cozy Sunday dinners and festive holiday tables from my childhood. It’s an authentic creation, relying on genuine cheeses and a scratch-made sauce, ensuring a consistently creamy and rich outcome every single time. The secret lies in the harmonious interplay of buttery potato layers, a luxuriously smooth cheese sauce, and that signature golden-brown, bubbling crust. It’s a remarkably reliable and profoundly comforting dish that you can confidently serve for any occasion, promising warmth and satisfaction without the stress.
Why This Homemade Au Gratin Potato Recipe Will Become Your Favorite
There are countless reasons to fall in love with these Cheesy Au Gratin Potatoes. They’re not just a side; they’re an experience. Here’s why this recipe stands out:
- Unmatched Comfort Food: These potatoes offer the ultimate in comfort. The combination of starchy, tender potatoes and a rich, savory cheese sauce is profoundly satisfying and incredibly filling, making it the perfect dish to warm you from the inside out. It’s the kind of hearty meal that brings joy and nostalgia with every bite.
- A Guaranteed Crowd-Pleaser: A true classic, au gratin potatoes have a universal appeal. Whether you’re hosting a large family gathering, a holiday feast, or a casual dinner party, this dish is always a hit. Its inviting aroma and delicious taste ensure that everyone will come back for seconds.
- Superior Homemade Flavor: Ditch the processed box mixes like Betty Crocker or Aldi potato gratin. This recipe utilizes fresh ingredients and a homemade cheese sauce that delivers a depth of flavor and a creamy texture that simply cannot be replicated by store-bought alternatives. The difference in taste is truly extraordinary and worth every step.
- Versatile for Any Occasion: While often associated with holidays, these au gratin potatoes are so delicious and relatively easy to prepare that they fit seamlessly into any meal plan. From elegant Thanksgiving dinners to simple weeknight suppers, or even a celebratory brunch, this dish is perfectly suited for “any day that ends in ‘Y’.”
Au Gratin vs. Scalloped Potatoes: Unpacking the Differences
The terms “au gratin” and “scalloped potatoes” are often used interchangeably, leading to widespread confusion. While both describe delectable potato casseroles featuring thinly sliced potatoes baked in a creamy sauce, there are distinct traditional differences that set them apart.
The primary distinction lies in the presence of cheese. Historically and traditionally, **scalloped potatoes** are prepared without cheese. They feature layers of thinly sliced potatoes baked in a rich, often herbed, cream or milk-based sauce. The focus is on the tender potatoes and the savory, unctuous sauce that permeates every layer, typically relying on the starch from the potatoes to thicken the sauce.
In contrast, **au gratin potatoes** are defined by their cheesy topping and, more broadly, the incorporation of cheese throughout the dish. The term “au gratin” itself is French, meaning “with a crust” – specifically, a browned, cheesy crust. Therefore, a classic au gratin potato dish always includes cheese, often a combination, which contributes to both the creamy interior and the signature golden, bubbly top.
Over time, culinary practices have evolved, and the lines between these two dishes have blurred significantly. Today, many recipes labeled “scalloped potatoes” might include cheese, and some “au gratin” recipes might feature a simpler sauce. While purists might insist on the traditional definitions, most home cooks and even professional chefs now use the terms more flexibly. So, if your cheesy potato casserole is what you affectionately call “cheesy scalloped potatoes,” there’s no culinary police to stop you. The most important thing is that the dish is delicious and brings joy!
Essential Ingredients for Cheesy Au Gratin Potatoes
Crafting the perfect Cheesy Au Gratin Potatoes begins with selecting high-quality ingredients. Each component plays a crucial role in achieving that creamy texture and rich flavor. Here’s what you’ll need:
- Yukon Gold Potatoes: These potatoes are ideal for au gratin due to their slightly waxy texture and buttery flavor. They hold their shape well when sliced thin (about 1/8th of an inch thick) and cook up incredibly creamy without becoming mushy.
- Unsalted Butter: The foundation of our roux and a key flavor enhancer. Using unsalted butter gives you complete control over the final saltiness of the dish. If you only have salted butter, remember to adjust or omit the added salt in the recipe and taste the sauce before seasoning further.
- All-Purpose Flour: This is essential for creating the roux, which acts as the thickening agent for our rich and creamy cheese sauce.
- Milk: Whole milk is recommended for its richness, contributing to a truly decadent sauce. You can experiment with other milks, but whole milk provides the best consistency and flavor.
- Sharp Cheddar Cheese, grated: The star of the show! Sharp cheddar offers a robust, tangy flavor that pairs beautifully with potatoes. It is crucial to use freshly grated cheese from a block. Pre-shredded varieties often contain anti-caking agents that can hinder smooth melting and result in a grainy sauce.
- Garlic Powder: A fundamental seasoning that adds a subtle, aromatic depth to the cheese sauce without overpowering the other flavors.
- Coarse Kosher Salt: Essential for seasoning both the potatoes and the sauce. Coarse kosher salt dissolves well and provides a clean, savory taste.
- Ground Black Pepper: Adds a hint of warmth and mild spice, complementing the richness of the cheese.
- Grated Gruyere Cheese: A wonderful addition for its nutty, earthy flavor and exceptional melting qualities, contributing to the luxurious texture of the gratin.
- Grated Parmesan Cheese: Provides a sharp, salty finish and helps create that irresistible golden-brown crust on top.
Selecting the Best Cheese for Your Au Gratin Potatoes
The cheese is undeniably the soul of any truly great au gratin potato dish. While traditionally shredded cheddar cheese is the base, not all cheddar is created equal, and exploring other varieties can elevate your creation from excellent to extraordinary. The secret to a superior, creamy cheese sauce lies in your choice of cheese and how it’s prepared.
For the best results, always opt for **freshly grated cheddar from a block**. Avoid pre-shredded cheese at all costs. Packaged shredded cheeses contain anti-caking agents, such as cellulose or potato starch, which prevent the shreds from clumping together in the bag. While convenient, these agents also inhibit the cheese from melting smoothly and evenly. The result is often a less creamy, slightly gritty, or oily sauce rather than the silky, cohesive texture we desire for a classic au gratin.
Beyond a quality cheddar base, feel free to experiment with a variety of fresh cheeses to customize the flavor profile. Consider the overall “bouquet” of flavors you wish to achieve:
- For a Nutty Depth: Gruyere, as included in this recipe, is an excellent choice. Its rich, nutty, and slightly sweet notes add complexity and an incredibly smooth melt. Emmentaler or Comté are also fantastic alternatives.
- For a Sharp, Salty Finish: Parmesan or Pecorino Romano add a wonderful umami boost and contribute to the crispy, golden top.
- For a Smoky Twist: Incorporate smoked gouda or even a smoked chili cheddar. Smoked gouda offers a creamy texture with a distinct, appealing smoky flavor, while smoked chili cheddar introduces both smokiness and a subtle kick of heat, creating a dynamic taste experience.
- For Earthy Notes: Fontina or Provolone can add a milder, more earthy creaminess that complements the potatoes beautifully.
While some might suggest processed cheeses like Velveeta for their superior melt, arguing it produces the “velvetiest” scalloped potatoes, for an authentic homemade au gratin, fresh, natural cheese is paramount. This recipe’s cheese sauce achieves that desired beautifully creamy texture reminiscent of those childhood favorites, but with a far more sophisticated and genuine flavor that only real cheese can provide.
How to Make Homemade Cheesy Au Gratin Potatoes: A Step-by-Step Guide
Making these decadent Cheesy Au Gratin Potatoes may seem involved, but it’s a straightforward process that yields incredibly rewarding results. Follow these detailed steps for a perfect potato casserole every time.
Preparing the Potatoes and Baking Dish
- Begin by preheating your oven to 375ºF (190ºC). This ensures the oven is at the correct temperature when your gratin is ready to bake, leading to even cooking.
- Lightly spray a 9×13 inch baking dish with avocado oil spray or another non-stick cooking spray. This will prevent the potatoes from sticking and make for easier serving and cleanup. Set the prepared dish aside.
Crafting the Silky Cheese Sauce
- In a medium saucepan, melt the unsalted butter over medium heat. Be careful not to let the butter brown or scorch. Once the butter is fully melted, add the all-purpose flour. Whisk continuously for 1-2 minutes until a smooth paste, or roux, forms. This roux is crucial for thickening your sauce and eliminating any raw flour taste.
- Gradually and slowly begin adding the milk to the roux while whisking vigorously. The key here is patience; adding the milk slowly and whisking constantly will prevent lumps and ensure a perfectly smooth, creamy sauce. Continue whisking until the mixture thickens to a consistency that coats the back of a spoon. Bring to a gentle simmer, then reduce heat.
- Remove the saucepan from the heat. Add the freshly grated sharp cheddar cheese, garlic powder, coarse kosher salt, and ground black pepper.
- Whisk the cheese sauce continuously until all the cheese has melted completely and the mixture is silky smooth and creamy. Taste the sauce and adjust seasonings if necessary, adding more salt or pepper to your preference.
Assembling and Baking the Gratin
- Arrange one-third of your thinly sliced Yukon Gold potatoes in a single, slightly overlapping layer across the bottom of the prepared baking dish. Avoid stacking them directly on top of each other, as this allows the cheese sauce to penetrate evenly.
- Pour one-third of the creamy cheese sauce over the potato layer, spreading it evenly to coat all the slices.
- Repeat the layering process: add another one-third of the sliced potatoes, followed by another one-third of the cheese sauce, spreading it out.
- Place the final layer of potatoes, and then pour the remaining cheese sauce over the top, ensuring an even coating.
- Generously sprinkle the grated Gruyere and Parmesan cheeses evenly over the entire surface of the gratin. This combination will create a beautiful golden crust.
- Cover the baking dish tightly with aluminum foil. Bake for 30 minutes in the preheated oven. Covering helps steam the potatoes, ensuring they become perfectly tender without drying out.
- After 30 minutes, remove the foil. Continue baking for an additional 20-30 minutes, or until the potatoes are cooked through (test with a fork; it should slide in easily) and the top is golden brown and bubbly.
- Remove from the oven and let it rest for 10-15 minutes before serving. This allows the sauce to set and makes for cleaner slices. Enjoy your magnificent homemade Cheesy Au Gratin Potatoes!
Creative Variations for Your Cheesy Potatoes Au Gratin
While the classic Cheesy Au Gratin Potatoes are perfect as is, this versatile dish lends itself beautifully to creative additions and substitutions. These simple twists can transform your gratin, making it a new experience every time:
- Bacon Bliss: Elevate the savory factor by topping your au gratin with crispy, crumbled bacon. The salty, smoky crunch of bacon provides a delightful textural contrast and an explosion of flavor against the creamy potatoes and cheese.
- Cream Alternatives: If you’re looking for variations beyond heavy cream (though this recipe uses milk for a lighter, yet rich sauce), you have options. Whole milk, as utilized here, is excellent. Evaporated milk can also be used for an extra layer of richness and creaminess, providing a slightly sweeter undertone to the sauce.
- Loaded Potato Style: Transform your au gratin into a “loaded” potato casserole. After baking, dollop with sour cream, sprinkle with more chopped crispy bacon, and garnish generously with fresh chives. This mimics the beloved flavors of loaded baked potatoes or twice-baked potatoes.
- Hearty Ham Addition: For a more substantial main dish or a comforting holiday leftover meal, mix in about 8 ounces of cooked, chopped ham into the cheese sauce before layering. The savory ham pairs exceptionally well with the rich cheese and tender potatoes, creating a truly satisfying meal.
- Smoky Cheese Infusion: Introduce a deeper, more complex smoky flavor by experimenting with different cheeses. Smoked gouda makes an excellent topping or can be mixed into the sauce alongside or instead of the recommended Gruyere and Parmesan. Alternatively, smoked chili cheddar will impart a wonderful smoky essence combined with a gentle spicy kick, adding an exciting dimension to the classic cheddar.
- Herbaceous Enhancements: Fresh herbs like thyme, rosemary, or parsley, finely chopped, can be added to the cheese sauce or layered between the potatoes for an aromatic boost.
Make Ahead Instructions for Au Gratin Potatoes
Preparing Cheesy Au Gratin Potatoes in advance is a fantastic way to ease stress, especially when entertaining. You can assemble the entire dish up to the point just before baking. After layering the potatoes and cheese sauce and topping with the Gruyere and Parmesan, cover the baking dish tightly with aluminum foil. Place it in the refrigerator for up to 24 hours.
Ensuring the foil is sealed well is crucial; air exposure can cause the sliced potatoes to oxidize and turn an unappealing gray or purple color. When you’re ready to bake, remove the dish from the refrigerator and let it sit at room temperature for about 30-60 minutes while your oven preheats. This helps the dish cook more evenly. Then, follow the remaining baking instructions as directed. You might need to add an extra 5-10 minutes to the total baking time if the casserole is still quite cool when it goes into the oven.
Expert Tips for Perfect Cheesy Au Gratin Potatoes
Achieving the perfect Cheesy Au Gratin Potatoes every time involves a few key techniques and considerations. Keep these expert tips in mind to ensure your dish is consistently creamy, tender, and delicious:
- Prioritize Freshly Grated Cheese: This tip cannot be stressed enough. Always use cheese grated from a block rather than pre-shredded varieties. Pre-shredded cheese contains anti-caking agents that interfere with smooth melting, resulting in a less creamy, sometimes grainy sauce. Freshly grated cheese melts beautifully, creating a luxuriously smooth and cohesive cheese sauce.
- Test Potato Tenderness: To ensure your potatoes are perfectly cooked, pierce the center of the gratin with a fork. The fork should slide into the potatoes with minimal resistance. If you feel any firmness, return the dish to the oven, covered, for a few more minutes until tender. Overcooked potatoes will be mushy, while undercooked ones will be hard.
- Master the Layering Technique: Alternating layers of thinly sliced potatoes and creamy cheese sauce is fundamental to this recipe. This method ensures that every single potato slice is thoroughly coated in rich cheese sauce, preventing any dry or bland sections. When arranging the potatoes, allow them to overlap slightly but avoid stacking them directly on top of each other. This creates small pockets for the sauce to seep into, guaranteeing maximum cheesiness throughout.
- Ensure Even Potato Slicing: Uniformly sliced potatoes are essential for even cooking. If some slices are thicker than others, they will cook at different rates, leading to an inconsistent texture in the final dish. A mandolin slicer is an invaluable tool for achieving perfectly thin and consistent slices (always exercise caution and use a guard when using a mandolin!). If using a knife, take your time to make each slice as uniform as possible.
- Always Taste Your Cheese Sauce: Before pouring the cheese sauce over the potatoes, take a moment to taste it. Seasoning preferences vary, and this is your chance to adjust the salt, pepper, or garlic powder to your liking. A perfectly seasoned sauce means a perfectly seasoned gratin.
Recommended Kitchen Tools
How to Serve Cheesy Potatoes Au Gratin
While Cheesy Au Gratin Potatoes are a staple on holiday tables, their incredible versatility means they can enhance almost any meal throughout the year. Don’t reserve this magnificent dish just for special occasions; discover how it can complement a variety of flavors and dining experiences:
- Unconventional Burger Pairing: You might not immediately think of serving au gratin potatoes with burgers, but trust me, it’s a game-changer! These cheesy sliced potatoes are essentially a more sophisticated and healthier cousin to classic cheese fries. Imagine pairing them with a savory Smoked Hamburger for an unforgettable flavor combination. The rich, creamy potatoes provide a wonderful contrast to the smoky, robust burger.
- A Complete Weeknight Meal: For a simple yet satisfying dinner, serve these potatoes alongside some crispy Boneless Chicken Wings and effortless Roasted Frozen Green Beans. The combination offers a delightful balance of flavors and textures. For a quick lunch, even wrap up some boneless wings and cheesy potatoes in a tortilla – surprisingly delicious!
- Beyond Ham: While cheesy scalloped potatoes are famously paired with ham, don’t limit yourself! Venture into new culinary territory by serving them with succulent brisket or fall-off-the-bone Pit Boss Ribs. The rich, tender meats are perfectly complemented by the creamy, cheesy potatoes, creating a truly luxurious and memorable meal.
- Breakfast and Brunch Elevators: Don’t overlook these potatoes for breakfast or brunch! They make a fantastic addition to a hearty spread with scrambled eggs, sausages, or alongside a quiche for an elevated morning feast.
Frequently Asked Questions About Au Gratin Potatoes
Traditionally, scalloped potatoes do not contain cheese; they feature thinly sliced potatoes baked in a simple cream or milk sauce, often flavored with herbs. However, in modern culinary practice, these terms are often used interchangeably, and many contemporary scalloped potato recipes do include cheese.
Yes, by definition, traditional au gratin potato recipes inherently include cheese. The French term “au gratin” literally means “with a crust,” typically referring to a browned, cheesy topping that characterizes the dish.
Yes, au gratin potatoes freeze quite well. For optimal results, it’s best to freeze them in individual or two-person portions. Allow them to cool completely before transferring to airtight, freezer-safe containers or freezer bags. When properly sealed, they can be stored for up to 3 months.
Absolutely! Au gratin potatoes are an excellent make-ahead dish. You have two main options: you can either assemble and bake them fully, then reheat when ready to serve, or prepare them up to the point just before placing them in the oven (after layering all ingredients). Store the unbaked gratin tightly covered in the refrigerator for up to 24 hours.
While some au gratin potato recipes incorporate onions (often caramelized or finely diced), they are not considered a traditional or essential ingredient. The core ingredients typically include potatoes, butter, cream/milk, and cheese. Onion can be a delicious addition for those who enjoy its flavor, adding another layer of savory depth.
How to Store Leftover Cheesy Au Gratin Potatoes
To preserve the deliciousness of your Cheesy Au Gratin Potatoes, proper storage is key. First, allow any leftovers to cool completely to room temperature before storing. This prevents condensation from forming, which can make the potatoes watery. Once cooled, transfer the potatoes to an airtight container. They will keep beautifully in the refrigerator for up to 3 days.
For longer storage, au gratin potatoes freeze exceptionally well. Again, ensure they are fully cooled before transferring to freezer-safe airtight containers or heavy-duty freezer bags. Dividing them into individual or two-person portion sizes before freezing is ideal, as it allows for convenient reheating. When properly sealed, frozen au gratin potatoes can maintain their quality for up to 3 months.
The Best Way to Reheat Cheesy Au Gratin Potatoes
Reheating au gratin potatoes properly is crucial to maintaining their creamy texture and cheesy goodness. I’ll be honest, I’m not a fan of reheating cheese in the microwave. Microwaves often overcook cheese, causing it to shrink into a hard, rubbery texture or scorching the delicate cheese sauce. For these reasons, I highly recommend reheating your cheesy sliced potatoes in the oven to achieve the best results and ensure a consistently creamy cheese sauce.
To reheat in the oven:
- Preheat your oven to a moderate temperature, around 300-325°F (150-160°C).
- Place the leftover au gratin potatoes in an oven-safe dish. If reheating a single serving, a smaller oven-safe ramekin works perfectly.
- To prevent the potatoes from drying out and to help revitalize the sauce, add a small amount of milk or water (about 1-2 tablespoons for a generous serving) to the dish.
- Cover the dish tightly with a lid or aluminum foil.
- Reheat for approximately 20-25 minutes, or until the potatoes are thoroughly warmed through and the sauce is bubbling gently. The foil helps to steam the potatoes and cheese, restoring their original creamy texture without burning.
This method ensures that your reheated au gratin potatoes are just as delicious and comforting as they were fresh out of the oven.
Explore More Delicious Potato Recipes
If you love potatoes as much as we do, you’re in for a treat! Here are some other fantastic potato recipes to add to your culinary repertoire, each offering unique flavors and textures:
- Boursin Mashed Potatoes: Indulge in ultra-creamy mashed potatoes infused with the rich, herby flavor of Boursin cheese.
- Air-Fryer Twice-Baked Potatoes: Enjoy perfectly crispy on the outside, fluffy on the inside twice-baked potatoes, made easy with your air fryer.
- Garlic Hasselback Potatoes: Impress with these beautifully sliced potatoes, boasting crispy edges and a tender interior, flavored with garlic and herbs.
- Vegetarian Loaded Sweet Potato: A healthy and satisfying meal featuring a baked sweet potato generously loaded with vibrant, flavorful vegetarian toppings.
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Cheese Scalloped Potatoes Recipe
By: sweetlysplendid.com
Equipment
- mandolin
- box grater
Ingredients
- 6 medium yukon gold potatoes thinly sliced (about 1/8th of an inch thick)
- 2 tablespoons unsalted butter
- 1/4 cup all purpose flour
- 1 1/2 cups milk
- 8 ounces sharp cheddar cheese grated (I do not recommend pre-shredded)
- 1 teaspoon garlic powder
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup gruyere cheese grated
- 1/4 cup parmesan grated
Instructions
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Preheat the oven to 375°F.
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Spray a 9×13 baking dish with avocado oil spray and set aside.
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Add the butter to a saucepan over medium heat.
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Once the butter has melted, add the flour and whisk until it’s smooth and makes a roux.
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Slowly begin adding the milk, whisking continuously to keep it smooth. Be sure to whisk out any clumps.
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Turn off the heat and add in the cheddar cheese, garlic powder, salt, and pepper.
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Whisk until it’s smooth and creamy.
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Place a layer of sliced potatoes across the bottom of the prepared baking dish. You’ll want to use 1/3 of the potatoes. They can overlap slightly, but try not to have them directly stacked on each other so that the cheese can get on all of the potatoes.
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Pour 1/3 of the cheese sauce over the top of the potatoes and spread it evenly.
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Top the cheese layer with another single layer of potatoes.
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Top that layer of potatoes with another 1/3 of the cheese sauce.
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Add the final layer of potatoes and pour the remaining cheese sauce on top, spreading evenly.
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Top with the gruyere and parmesan.
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Cover the baking dish tightly with foil and bake for 30 minutes.
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Remove the foil and bake for an additional 20-30 minutes. Just until the potatoes are cooked through and the top begins to become golden brown.
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Enjoy!
Video
Notes
- Pre-shredded cheese has an anti-caking agent on it so it will not give as smooth of a texture as freshly grated cheese. You can test if the potatoes are done by piercing the center with a fork. It should slide in easily.
- Alternating layers of potatoes and cheese sauce will make sure that all of the potatoes are coated in cheese sauce and you aren’t left with plain potatoes. That’s why it’s important to make sure they aren’t directly stacked on top of each other before pouring the cheese on top.
- It’s important to evenly slice your potatoes. I like to use a mandolin for this (be careful if you do!). This will make sure that the entire dish cooks evenly.
- Taste your cheese sauce! Some people like a little extra salt in there.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.