Au Gratin Potatoes for Two

A delicious and simple side dish, cheesy, creamy, easy Au Gratin Potatoes for Two, is the perfect addition to your date night dinner. It pairs beautifully with so many main courses like Surf and Turf, Roast Chicken, and Lamb Chops.

“Totally delicious! … Was the perfect amount for the two of us!”

Why This Recipe is a Keeper!

Au gratin potatoes, also called potatoes au gratin are a classic, indulgent American comfort food side dish that’s welcome at any dinner table and works well alongside almost any protein.

This cheesy American version is based on a French culinary technique where potatoes or vegetables are baked in a shallow, mostly oval baking dish, often with a crispy topping such as breadcrumbs.

Although typically baked in a large dish, this recipe for au gratin potatoes is scaled perfectly for two people and is baked in individual baking dishes.

This is not exactly a light or diet preparation, but a delicious indulgence for a special day!

This au gratin potato recipe for two:

• Is easy!
• Can be made ahead of time.
• Swoonworthy!

How to Make Au Gratin Potatoes for Two:

Recipe Ingredients:

Here’s everything you’ll need to make these easy au gratin potatoes for two recipe along with how to prep. See the recipe card below for the exact quantities.

Ingredient Notes and Substitutions:

• Yukon Gold Potatoes: I like to use Yukon Gold potatoes because they’re a medium starch variety of potatoes.  They have a creamy, firm, moist texture that holds together better after cooking. Starchy potatoes such as Russets will work, although they can be on the “crumbly” side after being cooked.  Another reason I prefer waxier potatoes is they have thin, fine skin that doesn’t need to be removed. One less step!
• Heavy Cream: Heavy cream, also known as heavy whipping cream, has a high-fat content that allows it to thicken without needing a thickening agent like flour. If you use half-and-half or milk, you’ll need to add a tablespoon or so of flour to achieve the desired consistency.
• Sharp Cheddar Cheese: I use a nice sharp Cheddar cheese. Don’t use bagged cheese as the ingredients that are added to keep it from clumping together in the bag can inhibit melting.
• Dry Mustard: Dry mustard is made from ground mustard seeds, is pure mustard and is available in the spice aisle. “Wet” mustard, on the other hand, such as yellow “ballpark” or Dijon mustard has other ingredients such as turmeric, various spices or white wine.
• Cayenne Pepper: If you don’t like spicy, leave it out but a pinch adds a nice kick.

Step-By-Step Instructions:

• Gather and prep all the ingredients.
• Preheat oven to 375 degrees. Butter, oil or spray two small baking dishes with cooking spray that are large enough to hold the potatoes and the cheese sauce.
• Thinly slice the potatoes. You can do this with a mandolin if you wish, but a good sharp chef’s knife and careful cutting will work just as well.

• Place the sliced potatoes, onion and garlic in a small saucepan. Add the heavy cream and salt and white or black pepper to taste.

• Bring to a simmer and gently cook the potatoes for 5 minutes after the cream comes to a simmer, stirring carefully once or twice so you don’t break up the potatoes.
• You should be able to pierce the potatoes with a paring knife, but they should not be falling apart or have begun losing their skin. The potatoes will have sunk down under the surface of the cream.

• Use a slotted spoon to remove the potatoes, onions and garlic to a bowl.
• Let cool slightly so you are able to handle them.

• Whisk grated cheddar cheese into the cream until smooth, placing the saucepan with the cream on low heat if necessary to melt the cheese and smooth out the cheese sauce.
• Add dry mustard, cayenne and salt and pepper to taste.

• Layer 1/3 of the potatoes into the two prepared individual baking dishes (1/6 into each dish). Drizzle each dish with 1/3 of the cheese sauce. Repeat layering two more times, finishing with cheese sauce.
• MAKE AHEAD: Can be made to this point 1 to 2 days ahead of time and refrigerated. Let sit out at room temperature while the oven preheats.  You may need to add additional baking time if still very cold.

• Place on a baking sheet, cover loosely with aluminum foil then bake for 35 to 40 minutes or until the potatoes are tender and the gratins are bubbling. Remove the aluminum foil 10 to 15 minutes before they’re done so the cheese browns slightly.

• They’re done and delish! Hot, bubbling cheesy, creamy potato goodness!

Chef Tip:

• Be sure to grate the cheddar cheese off the block yourself. Bagged cheese is not recommended because the additives used to prevent clumping can impede the melting process. You’ll also have a more creamy, silky-rich sauce with no chalkiness.

Frequently Asked Questions:

Storage:

• Refrigerate prior to baking if making ahead. Refrigerate any leftovers and consume within 3 to 4 days for best results. Reheat in the oven or microwave.

Serve au gratin potatoes with:

• Buttery Blackened Steak Bites with Gorgonzola
• Beef Tenderloin Fillets
• Chili-Glazed Meatloaf
• 40 Clove Garlic Chicken
• Turkey Apple Meatloaf with Balsamic Ketchup Glaze
• Braised Pork Loin Roast with Dijon Mustard Sauce

More great potato recipes you’ll love!

• Perfect Roasted Potato Wedges
• Baby Hasselback Potato Bake with Cheddar and Bacon
• Garlic Herb Muffin Pan Potato Galettes
• Twice-Baked Mashed Potatoes (Mashed Potato Casserole)

Get all my potato side dish recipes at: Side Dishes – Potatoes – From A Chef’s Kitchen