Classic Au Gratin Potatoes

  • Cooking Time: 1 hour 15 minutes to 1 hour 30 minutes at 350°F
  • Serving: 6-8
  • Difficulty: Medium

Ingredients:

  • 2½ lbs russet or Yukon Gold potatoes, peeled and thinly sliced (~⅛-inch)
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1 tbsp flour
  • 1½ cups heavy cream
  • 1 cup whole milk
  • 1½ cups shredded sharp cheddar cheese
  • ½ cup Parmesan cheese
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp thyme (optional)

Optional: chopped chives or parsley for garnish

Estimated Nutrition (Per Serving – ~1 cup)

  • Calories:~360 kcal
  • Protein: ~10g
  • Fat: ~24g
    • Saturated Fat: ~14g
  • Carbs: ~26g
    • Sugars: ~3g
    • Fiber : ~2g
  • Sodium: ~420mg 

Note: Values vary depending on portion size and cheese used.

 Instructions:

1. Preheat Pellet Grill:

  • Set to 350°F using applewood, pecan, or oak pellets for a mild smoky flavor.

2. Make the Cream Sauce:

  • In a saucepan over medium heat, melt butter.

  • Add garlic and cook 1 minute. Stir in flour to form a roux.

  • Slowly whisk in cream and milk. Cook for 3–4 minutes until slightly thickened.

  • Stir in 1 cup cheddar, ¼ cup Parmesan, salt, pepper, and thyme. Remove from heat.

3. Assemble:

  • Grease a grill-safe baking dish or cast iron pan.

  • Layer half the sliced potatoes, then pour over half the sauce.

  • Add remaining potatoes and top with the rest of the sauce.

  • Sprinkle with remaining cheddar and Parmesan.

4. Grill:

  • Place dish on the pellet grill.

  • Cook uncovered for 1 hour 15 minutes to 1½ hours, until potatoes are fork-tender and the top is golden and bubbling.

5. Rest & Serve:

  • Let sit for 10–15 minutes before serving. Garnish with chives or parsley.

Pro Tips:

  • Use a mandoline slicer for even potato slices.

  • Add a layer of gruyère cheese or smoked gouda for extra flavor.

  • Want a crispy crust? Broil for the last 2–3 minutes after grilling.