Au Gratin Potatoes for Two

4.45 from 52 votes

A delicious and simple side dish, cheesy, creamy Au Gratin Potatoes for Two is the perfect addition to your date night dinner. Pairs beautifully with so many main courses!

Prep Time25

Cook Time45

Total Time1 10

Course: Side Dishes - Potatoes

Cuisine: American

Diet: Diabetic, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Butter, oil or cooking spray for baking dishes
3-4 medium Yukon Gold potatoes approximately 12 ounces, thinly sliced (3-3 1/2 cups)
1/4 cup finely chopped onion
2 cloves garlic minced
1 ¼ cups heavy cream or enough to cover
1/2 teaspoon dry mustard
Pinch cayenne pepper
Salt and white or black pepper to taste
1 cup shredded sharp Cheddar cheese
Chopped fresh chives or parsley for garnish

Instructions

Preheat oven to 375 degrees. Butter, oil or spray two small baking dishes large enough to hold the potatoes and the cheese sauce with cooking spray.
Place potatoes, onion and garlic in a small saucepan. Add 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, being careful to not break up the potatoes.
Remove potatoes, onions and garlic to a bowl with a slotted spoon. Let cool slightly so you can handle them.
Whisk grated cheese into the cream until smooth, returning the cream to low heat if necessary to smooth out the cheese sauce.
Add dry mustard, cayenne and salt and pepper to taste.
Layer 1/3 of the potatoes into the two 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.
Place on a baking sheet and cover loosely with aluminum foil. Bake for 35-40 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.

Notes

SUBSTITUTIONS:

Starchy potatoes such as Russets will work, although they can be on the “crumbly” side after being cooked.
Instead of sharp cheddar cheese, you can use Gruyere, Monterey jack, Parmesan for an Italian twist or Gouda.
These au gratin potatoes stay creamy because they contain no flour. Adding flour makes them too thick and set too fast. However, if you wish to lighten them up using half-and-half or milk, whisk in 1 tablespoon of all-purpose flour.

TIP:

Bagged cheese is not recommended because the additives used to prevent clumping can impede the melting process.

MAKE AHEAD:

Can be prepared up to the point of baking 1-2 days ahead of time. Let sit out at room temperature while the oven preheats. You may need to add additional baking time.

Nutrition