An easy and quick recipe for au gratin potatoes!
Ideal for your dinner, and to combine with many other ingredients and side dishes. The best part is that you only need 6 basic ingredients that you probably already have in your pantry!
I also like to add more vegetables that I may have in my fridge, such as Brussels sprouts, cauliflower, asparagus, or broccoli.
Either way, this au gratin potato recipe is a must! Serve it at your Thanksgiving, Christmas, or holiday table! I’m sure everyone will love it!
Time to prepare this smashing delicious recipe!
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Recipe
Yield: 5 portions
Prep Time: 10 min
Cook Time: 40 min
Total Time: 50 min
Ingredients
700 gr potatoes, peeled and cut into thin slices of medium-small cubes
1 yellow onion, finely sliced
1 tsp garlic powder
1/3 tsp salt
1 tbsp olive oil
1/2 tsp black pepper
1 tsp dried oregano or dried thyme
a pinch of chili flakes, optional
Béchamel sauce
1/4 cup olive oil
1/2 tsp black pepper
500 ml milk
1/2 cup grated parmesan
3 tbsp all-purpose flour
1/2 cup grated Emmental, or Gruyère, or any type of Swiss cheese
1/2 cup grated Gorgonzola, or any type or blue cheese
Instructions
- Preheat your oven to 200 ° C.
- Brush your baking dish with some oil.
- Peel and wash your potatoes, and cut into thin slices or medium-small cubes, and pat them dry.
- Chop your onion in slices too.
- Place your potatoes, and onion in a large bowl, add the olive oil, garlic powder, salt, pepper, thyme, and mix.
- Transfer them to the oiled baking dish and place in the preheated oven, and bake for approximately 20-25 minutes.
In the meantime, let’s prepare our Béchamel sauce
- Add a pot to medium-high heat and add the olive oil.
- When warm and not hot add the flour and mix with a silicone spatula until smooth and it starts bubbling.
- Now add the milk and mix with a silicone spatula non-stop until it has a smooth and creamy texture. This process can take about 5-8 minutes.
- Remove the pot from the heat, add the black pepper, Gorgonzola, and half the parmesan, and Emmental, and mix.
- When the 20 minutes of cooking is over, add the Béchamel sauce on top and sprinkle with the remaining grated Parmesan cheese and Emmental cheese on top.
- Bake for another 15-20 minutes until crispy crust. Change the operation of the oven on the grill for the last 10 minutes for even more crispiness.
Enjoy!
Notes
- Served: Served with
- salmon fillet,
- meatloaf with vegan meat,
- vegan steak.
- Variations:
- Add cauliflower / broccoli florets, Brussels sprouts, asparagus.
- Spiced cheeses or cheddar cheese.
- In the Béchamel sauce add a pinch of cumin.
- Storage: Store in an airtight container in the fridge for up to 5 days.
Nutrition Facts
*This is an estimated nutrition chart provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Delicious, Simple & Quick Potatoes Au Gratin
Ingredients
- 700 gr potatoes , peeled and cut into thin slices of medium-small cubes
- 1 yellow onion , finely sliced
- 1 tsp garlic powder
- 1/3 tsp salt
- 1 tbsp olive oil
- 1/2 tsp black pepper
- 1 tsp dried thyme ,or dried oregano
- a pinch of chili flakes , optional
Béchamel sauce
- 1/4 cup olive oil
- 1/2 tsp black pepper
- 500 ml milk
- 3 tbsp all-purpose flour
- 1/2 cup grated parmesan
- 1/2 cup grated Gruyère , or Emmental, or any type of Swiss cheese
- 1/2 cup grated Gorgonzola , or any type or blue cheese
Instructions
- Preheat your oven to 200 ° C.
- Brush your baking dish with some oil.
- Peel and wash your potatoes, and cut into thin slices or medium-small cubes, and pat them dry.
- Chop your onion in slices too.
- Place your potatoes, and onion in a large bowl, add the olive oil, garlic powder, salt, pepper, thyme, and mix.
- Transfer them to the oiled baking dish and place in the preheated oven, and bake for approximately 20-25 minutes.
In the meantime, let’s prepare our Béchamel sauce
- Add a pot to medium-high heat and add the olive oil.
- When warm and not hot add the flour and mix with a silicone spatula until smooth and it starts bubbling.
- Now add the milk and mix with a silicone spatula non-stop until it has a smooth and creamy texture. This process can take about 5-8 minutes.
- Remove the pot from the heat, add the black pepper, Gorgonzola, and half the parmesan, and Emmental, and mix.
- When the 20 minutes of cooking is over, add the Béchamel sauce on top and sprinkle with the remaining grated Parmesan cheese and Emmental cheese on top.
- Bake for another 15-20 minutes until crispy crust. Change the operation of your oven on the grill for the last 10 minutes for even more crispiness.
Notes
- Served: Served with
- salmon fillet,
- meatloaf with vegan meat,
- vegan steak.
- Variations:
- Add cauliflower / broccoli florets, Brussels sprouts, asparagus.
- Spiced cheeses or cheddar cheese.
- In the Béchamel sauce add a pinch of cumin.
- Storage: Store in an airtight container in the fridge for up to 5 days.
*This is an estimated nutrition chart provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.Don’t forget to follow us on Facebook, Pinterest, and Instagram for even more yumminess!
🠚Still hungry? Check this recipe Delicious Brussels Sprouts au Gratin
