White Cheddar Potatoes Au Gratin

Sides

Nov 24

Written By Kyle Schermbeck

Potatoes of many forms should find their way onto a Thanksgiving table, including these White Cheddar Potatoes Au Gratin. I’ve been working on this one for a minute, and it’s finally ready to share. My favorite part of potatoes au gratin behind the cheese sauce, is certainly the crunchiness that forms around the edges of the dish, and on top of the potatoes. These bring that extra crunch. The sauce is full of white cheeses that combine saltiness and brininess to match the richness of the cheese and butter. These are indulgent! Enjoy!

Jump to Recipe

“So, what are we making?”

This White Cheddar Potatoes Au Gratin are so good. They are a gooey, crispy indulgent good time. The key here to use the right potatoes, and the right cheeses. I’ve tried Au Gratin Potatoes multiple times, and I prefer red potatoes. They seem to have less water content, so they crisp up better. And, they hold their shape more so you don’t get a flimsy or mushy dish. I keep my skins on, but you do you.

Also, I like to slice my potatoes between 1/8 and 1/4 of an inch - anything larger and this dish will take forever to cook. Also, mix your cheeses! I prefer white cheeses here. They are saltier, have a richer flavor, and can stand up to all of the cream and seasonings that we’ll add in. For this, I’m using a blend of sharp white cheddar, provolone and parmesan. Make sure you leave enough cheese to place on the top of the dish so you get that extra crispy top.

Don’t afraid to over season these! Potatoes and cream by themselves are quite bland, so we must spruce it up. Seasonings are our friend. And, if you’re feeling daring, you could throw some pieces of ham between your layers of potatoes for a truly marvelous side dish.

“What do I need?”

3 pounds red potatoes

2 cups heavy cream

4 tablespoons butter

2 tablespoons flour

8 ounces sharp white cheddar, shredded

4 ounces parmesan, shredded

4 ounces provolone. shredded

1 teaspoon ground mustard

1 1/2 tablespoon Italian Seasonings

1 teaspoon chili powder

2 teaspoon onion powder

2 teaspoons garlic

“How do I make these?”

Step One: Preheat oven to 375 degrees. Wash your red potatoes, and peel them if you’d like. Using a mandolin or a knife, thinly slice between 2 and 3 pounds of potatoes. Once sliced, place into a bowl and cover with water. This will help wash your potatoes, and draw some of the starch out. Add some salt to the water and set aside.

Step Two: Begin making your cheese cause. Melt 3 tablespoons of butter in a sauce pan. Once melted, add 2 teaspoons garlic and stir for 2 minutes. Then, slowly whisk is two tablespoons of our flour to form a roux. The roux will be slightly runny here.

Step Three: To your roux, add in 2 cups heavy cream, 1 teaspoon ground mustard, 1 1/2 tablespoon Italian Seasonings, 1 teaspoon chili powder, 2 teaspoon onion powder and a big pinch of pepper. Stir until the cream sauce starts to thicken and bubble around the edges.

Step Four: Once the sauce begins to bubble, add in 4 ounce of shredded sharp white cheddar, 4 ounces parmesan, and 4 ounces provolone. Stir until cheese is melted and fully incorporated into the sauce.

Step Five: Begin layering your potatoes. I use a cast-iron skillet, but you can use whatever pan you’ve got. You should be able get three layers. Begin with a layer of potatoes, and then a thin layer of the cheese sauce. Continue this until you’ve run out cheese sauce! Top with the remaining sharp white cheddar cheese and some pepper. Bake in the oven at 375 degrees for 60-75 minutes. When the potatoes are done, a knife should be able to go through the potatoes easily, and the potatoes should feel soft.

Top with parsley and enjoy!

White Cheddar Potatoes Au Gratin

Yield: 16

Prep time: 20 MinCook time: 1 H & 10 MTotal time: 1 H & 30 M

Potatoes of many forms should find their way onto a Thanksgiving table, including these White Cheddar Potatoes Au Gratin. I’ve been working on this one for a minute, and it’s finally ready to share. My favorite part of potatoes au gratin behind the cheese sauce, is certainly the crunchiness that forms around the edges of the dish, and on top of the potatoes. These bring that extra crunch. The sauce is full of white cheeses that combine saltiness and brininess to match the richness of the cheese and butter. These are indulgent! Enjoy!

Ingredients

2 cups heavy cream
4 tablespoons butter
2 tablespoons flour
8 ounces sharp white cheddar
4 ounces parmesan
4 ounces provolone
1 teaspoon ground mustard
1 1/2 tablespoon Italian Seasonings
1 teaspoon chili powder
2 teaspoon onion powder
3 pounds red potatoes
2 teaspoons garlic

Instructions

Preheat oven to 375 degrees. Wash your red potatoes, and peel them if you’d like. Using a mandolin or a knife, thinly slice between 2 and 3 pounds of potatoes. Once sliced, place into a bowl and cover with water. This will help wash your potatoes, and draw some of the starch out. Add some salt to the water and set aside.
Begin making your cheese cause. Melt 3 tablespoons of butter in a sauce pan. Once melted, add 2 teaspoons garlic and stir for 2 minutes. Then, slowly whisk is two tablespoons of our flour to form a roux. The roux will be slightly runny here.
To your roux, add in 2 cups heavy cream, 1 teaspoon ground mustard, 1 1/2 tablespoon Italian Seasonings, 1 teaspoon chili powder, 2 teaspoon onion powder and a big pinch of pepper. Stir until the cream sauce starts to thicken and bubble around the edges.
Once the sauce begins to bubble, add in 4 ounces of shredded sharp white cheddar, 4 ounces parmesan, and 4 ounces provolone. Stir until cheese is melted and fully incorporated into the sauce.
Begin layering your potatoes. I use a cast-iron skillet, but you can use whatever pan you’ve got. You should be able to get three layers. Begin with a layer of potatoes, and then a thin layer of the cheese sauce. Continue this until you’ve run out of cheese sauce! Top with the remaining sharp white cheddar cheese and some pepper. Bake in the oven at 375 degrees for 60-75 minutes. When the potatoes are done, a knife should be able to go through the potatoes easily, and the potatoes should feel soft.
Top with parsley and enjoy!

Calories

321

Fat (grams)

Sat. Fat (grams)

Carbs (grams)

Fiber (grams)

Net carbs

Sugar (grams)

Protein (grams)

Sodium (milligrams)

328

Cholesterol (grams)