How to Make Potatoes Au Gratin: An Easy, Fancy, and Delicious Recipe

In my opinion, potatoes au gratin is the fanciest and most sophisticated potato side dish that graces the American dinner table. It is a side dish reserved for holiday meals or even ordered on a night out at your local refined steakhouse.

But of course, how could we forget the beloved Betty Crocker version from the box! On the rare occasion we would have this (and I mean rare because casseroles were outlawed in my house), this is the version that made it to our table.

And no knock on Betty, but my version of potatoes au gratin is better. Those dehydrated tater slices never quite made the mark! In my potatoes au gratin, I will show you a simple way to make this sumptuous casserole with creamy gouda cheese, a little bit of earthiness from mushrooms, and a thinly sliced potato thats cooked to perfection and melts in your mouth.

Serves 6

Suggested Wine Pairing:

A chardonnay is the perfect accompaniment to the potatoes au gratin and add a buttery edge that makes this dish even better!

Tools:

A mandolin will make slicing these potatoes easy, but even easier is using your kitchen mixer attachment or the slicing plate in your food processor.

Ingredients:

4 large baking potatoes, peeled and sliced

8 ounces of cremini or button mushrooms, sliced

2 cloves of garlic, minced

1 tablespoon of butter

1 cup of cream

2 cups of shredded gouda

1 teaspoon of thyme

Plenty of salt and pepper

Instructions:

1. Preheat your oven to 400 degrees F. Meanwhile, in a saucepan, melt the butter and add the garlic, cream, thyme, and plenty of salt and pepper. Bring it to a simmer and allow to heat up for about 5 minutes.
2. While the cream simmers, combine your potatoes with the mushrooms and half of the gouda in a large mixing bowl. Liberally salt and pepper and give it a stir to combine.
3. Pour the cream mixture over the potatoes and stir to combine. Transfer the mixture into a glass baking dish and cover it with the remainder of the cheese. Cover the dish with aluminum foil and bake for 40 minutes.
4. Remove the foil and allow the potatoes au gratin to cook for another 15-20 minutes or until the cheese is golden brown. Serve with airfryer chicken schnitzel if desired.