I love au gratin potatoes, but with a lactose intolerance I can’t take the easy way out and buy the boxed version. Which I fully admit is a guilty pleasure, or rather, was. These au gratin potatoes are cheesy, saucy, and even though they’re an usually traditional boring dish, still has great flavor.
Some au gratin recipes have onions, sliced or diced or sautéed, but the Hubby isn’t a fan and for me it’s all about the potatoes anyways. If you (or the family) loves onions, I would dice, sauté, and add to the layers.
To reheat, preheat the oven to 350F and heat for 20 to 30 minutes.
- 4 large russet potatoes
- Salt & Pepper
- Mrs. Dash - Garlic & Herb
- Parmesan cheese grated
- 1/2 cup swiss cheese grated
- 1 1/2 cups cheddar cheese grated
- 2 cups milk room temperature
- 3 tablespoons butter
- 3 tablespoon flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons garlic powder
- 1 teaspoon dry mustard powder
- 1 teaspoon smoked paprika
- Pam spray a 9x9 pan and set aside.
- Preheat the oven to 400F.
- Peel and using a mandolin, slice the potatoes on the thinnest setting (1/4 inch or so).
- Prepare the cheese sauce by melting the butter and adding the flour to make a roux.
- Add 1/2 cup of the milk and whisk until thickened.
- Add the rest of the milk and bring to a simmer, whisking frequently.
- Add half the cheese and whisk until melted.
- Add the rest of the cheese and the spices and whisk to blend.
- Season with additional salt and pepper to taste and remove from the heat.
- Place a layer of potatoes into the prepared pan and dust with salt, pepper, and the Mrs. Dash.
- Add a layer of cheese.
- Repeat for two more layers, gently spreading the cheese sauce to cover the top layer.
- Grate a fine layer of parmesan or grana paderno cheese over the top.
- Cover the pan with foil and bake for 1 hour.
- Remove the foil and bake for an additional 30 minutes.