Cheesy Potatoes Au Gratin (Print Version)

Thinly sliced Yukon Gold potatoes layered with rich three-cheese cream sauce made with cheddar, smoked Gouda, and Boursin, baked until golden and bubbly.

# Ingredients:

→ For the Cheese Sauce

01 - 4 tablespoons salted butter
02 - 1 yellow onion, diced
03 - 4 to 5 cloves garlic, minced
04 - 1/4 cup all-purpose flour
05 - 4 cups half and half, room temperature
06 - 1 tablespoon Herbs de Provence
07 - 1 teaspoon dried mustard powder
08 - 1 teaspoon salt (plus more for layering potatoes)
09 - 1/2 teaspoon black pepper
10 - 1 cup freshly shredded sharp cheddar cheese
11 - 1 cup freshly shredded smoked Gouda cheese
12 - 1 (5.3 oz) Boursin Garlic and Herb cheese

→ For the Potatoes and Topping

13 - Butter for greasing the baking dish (or cooking spray)
14 - 3 lbs Yukon Gold potatoes, thinly sliced (mandolin recommended)
15 - 1 cup freshly shredded sharp cheddar cheese
16 - 1 cup freshly shredded smoked Gouda cheese

# Instructions:

01 - Preheat your oven to 375 degrees. Generously butter an 11-inch pie plate or similar baking dish. Place the dish on a baking sheet or drip pan to catch any overflow during baking.
02 - In a large skillet over medium heat, melt the 4 tablespoons of butter. Add the diced onion and cook for about 5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
03 - Whisk in the flour and cook for 1 to 2 minutes, stirring often, to cook out the raw flour taste.
04 - Slowly pour in the half and half, about 1 cup at a time, whisking constantly. Continue cooking and whisking until the sauce thickens and becomes smooth and creamy.
05 - Stir in the Herbs de Provence, dried mustard, black pepper, and 1 teaspoon salt. Reduce the heat to low and add 1 cup cheddar, 1 cup smoked Gouda, and the entire Boursin cheese, stirring until all the cheese is melted and the sauce is smooth and creamy.
06 - Using a mandolin, thinly slice the Yukon Gold potatoes. Arrange about one-third of the slices in an even layer in the buttered dish. Lightly sprinkle with salt, then pour about one-third of the cheese sauce over the top. Repeat with two more layers of potatoes, salt, and sauce, ending with sauce on top.
07 - Cover the dish tightly with foil and bake at 375 degrees for about 1 hour, or until the potatoes are mostly tender when pierced with a knife.
08 - Remove the foil and sprinkle the top with the remaining 1 cup cheddar and 1 cup smoked Gouda. Return to the oven and bake uncovered for 20 to 30 minutes, or until the top is golden brown, bubbly, and slightly crisp around the edges.
09 - Remove from the oven and let it rest for 10 to 15 minutes before serving. This allows the sauce to thicken and set, making it easier to serve. These are absolutely delicious!

# Notes:

01 - A mandolin slicer makes slicing the potatoes evenly so much easier and ensures they all cook at the same rate.
02 - Using freshly shredded cheese (not pre-shredded) makes the sauce much smoother and creamier.
03 - Boursin cheese adds incredible garlic-herb flavor - don't skip it!
04 - Let the half and half come to room temperature before adding it to prevent the sauce from breaking.
05 - Placing the dish on a baking sheet catches any overflow and makes cleanup easier.
06 - The resting time after baking is important - it helps the sauce set and makes serving so much easier.

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