With Valentine’s Day coming up, I have been thinking of romantic homemade meals for two. I know a lot of men think the best meals consists of meat and potatoes, so I tend to use this combination when I am cooking for them! Whether it be steak and baked potatoes or meatloaf and potatoes au gratin for two, a homemade meal can really win over the heart of the significant other in your life.
Today, I am sharing a new recipe for potatoes au gratin for two. This is two healthy servings of thinly sliced potatoes, layered with shredded Parmesan cheese, and smothered in a homemade garlic monterey jack cheese sauce.
Let’s talk about the ingredients for a minute.
I used two medium russet potatoes, peeled them, and sliced them thinly for this recipe. I imagine you could use almost any potato you like, including sweet potatoes, although the cooking time may vary.
Cheese is everything in this recipe. I chose a Swiss Villa raw milk montery jack cheese, made from cows that are organically farmed and 100% grass fed. This 60 day-aged cheese packs enormous flavor that is perfect for potatoes au gratin.
I also feel great supporting Swiss Villa, because they are a small family business that works with small farmers around Pennsylvania. They produce high quality, organic butter, cheese, eggs, and meat. They have a passion for working with farms that practice sustainable farming. Visit their website to learn more.
Potatoes Au Gratin for Two
Back to the dish… it is a harmony of tender potatoes and delicious, melted cheese. This is my new favorite side dish, and… if I’m perfectly honest, it makes a great snack at work, if you happen to make it for just one, and have leftovers.
Potatoes Au Gratin for Two
- 1 tbsp butter
- 2 russet potatoes
- 1/2 cup Parmesan cheese shredded
- 2 tbsp butter
- 2 tbsp flour
- 1 cup whole milk
- 1 cup shredded montery jack cheese
Preheat oven to 400 degrees.
Place 1 tbsp butter in a .5 quart oven-safe dish. Place in oven while it's preheating, and allow butter to melt. Meanwhile, peel and slice potatoes into thin circles.
Once butter is melted, coat the dish in butter, and place a layer of thinly-sliced potatoes on the bottom of the dish. Sprinkle on 1/3 of the Parmesan cheese, and repeat three layers.
In a small saucepan, melt 2 tbsp butter over medium-heat. Sprinkle in flour, and whisk quickly to avoid any lumps. Add in milk, whisking vigorously, until it starts to thicken. Stir in cheese and remove from heat.
Pour cheese sauce over potato dish. Bake on the bottom rack in preheated oven for 60 - 80 minutes, until potatoes are tender and cheese is golden brown.
I was wondering if you cover the potatoes to bake.
Kay G. says
Made this yummy dish last night and my husband loved it. The alterations I made were:
When making the roux I melted 1/4 cup butter and sautéed one chopped medium sweet onion and two minced garlic cloves for three minutes. Then added flour and cooked for another minute or two. Slowly whisked in one cup chicken broth. Also whisked in 1/2 cup 2% milk and 1/2 cup heavy whipping cream. Added 1 tsp salt and 1/2 tsp black pepper and 1 cup Gruyère cheese. Remove from heat. Layered prepared baking dish with sauce, placed potato slices on top. Repeat process ending with sauce. Cover with foil and bake at 350* for 45 minutes. Remove foil and continue baking for 30 minutes. Remove from oven and top with 1 cup Gruyère cheese. Bake for additional 15 minutes. Remove from the oven and let cool for 10 minutes. Serve
This recipe is perfect! The only change I made is to add garlic and onion.
Toni Burton says
My husband and I both loved this! First though, I cooked the potatoes just slightly, so that I wouldn’t have to bake it as long. Delicious sauce!
Linda Peterson says
I love this recipe and have made it several times. If I wanted to make it for a large group is there any ingredient that you would not keep doubling or tripling etc.?
So glad you like it! I think you’d be fine to double or triple all the ingredients. Let me know how it turns out!
Would love to know the seasonings used ! I see the bits in the sauce but none are listed in the ingredients
Hi Brittany – what a great observation 🙂
I did include salt and freshly-cracked pepper in the cheese sauce, which I didn’t include in the recipe. I tend to add both in all of my recipes and don’t even think about it.
Making this recipe now.
Used a round 2qt baking dish, I got 4 layers of potatoes.
I used 2 large baking potatoes.
1/2 cup Monterey Jack cheese
1/2 cup mild cheddar cheese
1 cup 2% lactose free milk.
After patting the potato slices dry, I poured the thicken cheese sauce over the layered potatoes as stated in the recipe. I am hoping it will come out alright. Not too dry between the layers of potatoes.
I felt as if I needed to layer cheese sauce in with each sprinkling of Parmesan, but I stuck to following the recipe’s directions.
Has Anyone actually made this?
How did it turn out for you?
I’d enjoy if this recipe worked out, given I am utilizing it as an addition to My weeknight dinner menu line-up for my husband and myself.
Hopefully I don’t have to do, too much tweaking with this tasty appearing dish.
katrina gehman says
ummm yes please, this looks amazing. i will have to put it on the menu for next week
Terri Beavers says
I’m so glad that you made this recipe for two. I live alone so I don’t like to make family sized dishes. I end up throwing half away.
Its seems so delicious and easy!! I ll definitely try it 😉
Leigh Anne Miller Borders says
I think this is so cool that you made these. My family LOVES au gratin potatoes.
I am so in love with this recipe. I have never used a monterey jack cheese for my au gratin potatoes, but yours looks so good, I will have to try it. I love the portion of the recipe too!
This is my boyfriend’s favourite side dish – you’ve definitely given me an idea for Valentine’s Day now. Proper cheesy warming comfort food, whats not to love!
Cynthia Nicoletti says
I love Potatoes Au Gratin. I normally buy it in the package. Your recipe sounds pretty easy. Will give it a try. Thanks for posting it.
I love Potatoes Au Gratin but I’ve never tried to make them myself. Your recipe looks delicious!
Elizabeth O. says
I love cooking with potatoes because they go well with so many ingredients! I think this is a classic favorite. Thanks for the recipe.
Karlyn Cruz says
I really need to try this out on weekend. My kids will surely love it.
Julie Porter says
This recipe looks so tempting, I love a good creamy and cheesy potato dish! I’m certain my husband would love this as well, he is that quintessential meat and potatoes man you speak of in your post.
Amber Myers says
I am drooling. I love potatoes and this looks so scrumptious.
Sarah-Louise Bailey says
Every meal with a lot of cheese and milk is a perfect treat for me. That tempting image makes me wanna eat them all.
tara pittman says
I love how easy it is to make this dish. No more box potatoes for me.
I never liked potatoes au gratin as a kid and so I’ve never made them as an adult. You’ve got me reconsidering. Your recipe looks and sounds delicious and I like every single one of the ingredients. I’ll be giving it a try this nest week.