- Make the sauce before slicing the potatoes to prevent the potatoes from browning while you are making the sauce.
- When making the sauce, be sure to slowly add the half and half and milk while whisking continuously. This will help to make sure the sauce doesn't turn out lumpy.
- Use a mandolin slicer to help slice the potatoes evenly and into thin slices that are approximately 1/8 inch thick. Evenly, thin sliced potatoes will help everything to cook quickly and evenly.
- Let the potatoes sit for at least 15 minutes after cooking so that they don't run and slide everywhere when you are trying to serve them.
Substitutions and Variations
- Potatoes - Yukon gold potatoes are best for these au gratin potatoes because of their soft, creamy texture. Red potatoes or russet potatoes can be used, but cooking times may be a bit longer and the texture will not be as creamy.
- Cheese - Both cheddar and parmesan cheeses are used to layer and top these potatoes. Alternatives that could be used include, gruyere, pepper jack or smoked gouda.
- Onions - Slice a small white onion thinly and layer it with the sliced potatoes and the cheddar cheese.
- Meat - Layer the potatoes with cooked chopped ham or bacon for an extra savory and smoky flavor.
- Spicy - Dice up a jalapeno or two and layer it with the potatoes for an extra zesty au gratin potato dish.
Make Ahead Instructions
To prepare these potatoes ahead of time, follow the instructions all the way up until before cooking time. Cover the dish in plastic wrap and store it in the refrigerator up to 12 hours. Remove the dish from the refrigerator 30-60 minutes before cooking time to allow it to come to room temperature. Remove the plastic wrap and cook in the oven as directed.
Leftovers will keep in an airtight container in the refrigerator for 3-5 days and in the freezer for for up to 2 months. Frozen au gratin potatoes should be thawed in the refrigerator completely. Refrigerated or thawed potatoes can be reheated in the oven or in the microwave.