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Cheesy Au Gratin Potatoes

Print Recipe
Course easy side dish, Side Dish, Vegetable
Cuisine American
Servings 6 servings

Ingredients
  

  • 4 medium russet potatoes, medium sliced I used a mandolin and used the largest slice
  • chicken stock for cooking the potatoes
  • salt
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 medium onion, sliced
  • 2 tbsp flour
  • 1 1/2 cup cooking broth from the potatoes
  • 1 cup heavy cream
  • 1 fresh sage leaf (optional)
  • 2-3 sprigs fresh thyme
  • salt and pepper to taste
  • 3 oz gruyere cheese

Instructions
 

  • Slice the potatoes in a medium sliced round. I used a mandolin set on the largest cut. Place the potatoes in a sauce pan and cover with chicken stock. Season with a little salt. Bring to a boil and cook about 6 or 7 minutes. Remove the potatoes to a bowl with a slotted spoon reserving the cooking liquid.
  • While the potatoes are cooking add the butter and olive oil to a skillet and add the sliced onions. Cook until the onions are a beginning to brown. Remove them and add them to the bowl with the potatoes reserving the oil in your skillet. Gently distribute or combine the potatoes and onions, being careful to not break up the potato slices. If you break some, no worries, but you do want to keep them whole if possible.
  • Preheat the oven to 350 F. Butter the dish and start stacking the potatoes in the dish until all have been used. Use a dish that will just hold those potatoes, not too big.
  • To make the sauce: In the butter and olive oil skillet that you cooked the onions and reserved, heat and add 2 tablespoons flour and cook for a minute or so until it starts to brown a lilttle. Add the 1 1/2 cup of the cooking broth and whisk to prevent lumps. When the sauce has thickened, add the heavy cream and all of the cheese except just a small portion that you'll add to the top before baking. Cook until heated throgh. Check for salt and pepper and adjusst. Pour the sauce over the potatoes and bake until golden brown. If you want a little extra browning, place them under the broiler for just a few minutes watching closely until your desired browness. Remove from the oven and serve immediately. They can be brought to room temperature and re-heated later.
Keyword au gratin, au gratin potatoes, cheesy, cheesy au gratin potatoes