My Easter dinner menu is now a 2-year tradition: lamb, minted peas, crescent rolls, and these au gratin potatoes. Apparently the other part of this tradition is that I don’t make these recipes except on Easter (although the crescent rolls need to make it back into regular rotation, I think).
These au gratin potatoes are creamy and cheesy, with a delicious crunchy panko topping. I like to use Yukon Gold potatoes, because those are my favorite, but you could also use red potatoes if that’s what you have on hand. I would also recommend shredding your own cheese, because it will melt better into the sauce. Enjoy!
Au gratin potatoes
By Jane and Michael’s Gourmet Extravaganza
- 6 medium (about 2.5 lbs) Yukon Gold potatoes, washed and thinly sliced
- 2 Tbsp unsalted butter
- 1 small yellow onion, finely diced
- 1 Tbsp flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups milk (I use 2% milk with a splash of cream)
- 8 oz. of shredded extra sharp cheddar cheese (divided)
- 1/4 cup panko bread crumbs
- Paprika (optional)
Preheat oven to 375 degrees. Thinly slice the potatoes and place into a greased baking dish (I use my 2.25 quart Le Creuset braiser).
Melt the butter in a small saucepan. Add the diced onion and saute for 2-3 minutes, or until softened. Stir in the flour, salt, and pepper and cook for 1 minute. Remove from heat and stir in the milk. Return to heat and bring to a boil, stirring constantly. Let boil for 1 minute while stirring. Remove from heat and stir in 1 1/2 cups (6 oz.) of the shredded cheese until it melts. Pour the sauce over the potatoes and gently mix to remove any air pockets.
Bake, uncovered, for 60 minutes. Mix together the remaining 1/2 cup (2 oz.) of shredded cheese and 1/4 cup panko and sprinkle over the top of the gratin. Sprinkle with paprika (optional). Bake for an additional 10-20 minutes, or until the potatoes are tender and the topping is browned. Let set 5-10 minutes before serving. Enjoy!
(Recipe from Betty Crocker)
Pairs well with:
Roasted leg of lamb