au gratin potatoes

These potatoes are irresistibly delicious, combining crispy, golden edges with tender, buttery, cheesy centers for a wonderful contrast in every bite, crispy on the outside and fluffy on the inside. They look elegant yet are surprisingly easy to make using just a few simple ingredients. Thinly sliced potatoes create more surface area for browning and flavor absorption, resulting in a deeply flavorful, crave-worthy dish. The addition of Daisy Creamy Ranch Dip brings classic homemade garlic and herb flavor, ensuring both kids and adults will ask for this side dish again and again.

Incredibly simple to prepare, this straightforward recipe requires just six ingredients and about 15 minutes of effort yet delivers a truly impressive side dish.

• Gruyère Cheese (½ cup, finely shredded): Known for its nutty, earthy, subtly sweet flavor, Gruyère adds rich depth and creaminess to the potato stacks.
• Parmesan Cheese (3 tablespoons, finely grated): Another nutty cheese, Parmesan adds savory depth with a pleasant hint of saltiness.
• Daisy Ranch Dip (⅓ cup): Brings classic homemade garlic and herb flavor while helping the cheese cling to the potatoes for maximum flavor in every bite.
• Kosher Salt and Freshly Cracked Pepper (½ teaspoon each): This classic seasoning duo enhances and balances all the other flavors in the dish.
• Unsalted Butter (4 tablespoons, melted): Adds richness and buttery flavor throughout the potatoes.
• Yukon Gold Potatoes (4–5 medium, unpeeled and thinly sliced): Known for their creamy, buttery texture, these potatoes practically melt in your mouth. For best results, slice them evenly so they cook at the same rate.

• Russet potatoes may be used in place of Yukon Gold, though the stacks may be a bit more delicate as Russet potatoes are a bit more tender and less sturdy.
• Olive oil may be used in place of butter.
• Salted butter may be used in place of unsalted butter. If you use salted butter, omit the Kosher salt from the recipe.
• Other cheeses may be substituted for Gruyère and parmesan, such as cheddar, Asiago, Manchego, or Parmesan.
• Fresh thyme or other fresh herbs may be added for a burst of herby goodness or for a pop of color as a garnish.
• The easiest way to uniformly slice the potatoes and onions is by using a mandoline slicer or a food processor.
• To reheat: Preheat the oven to 350°F. Cover with foil and bake for 15–30 minutes, or until heated through. Individual portions can also be reheated in the microwave at ½ power in 15–30 second intervals.

1. Preheat the oven to 400°F and spray at 12 muffin tin with nonstick spray.
2. Mix the Gruyère, parmesan, and ranch dip.
3. In a second bowl, coat the sliced potatoes with melted butter and salt.
4. Layer 4 potato slices and then 1/2 teaspoon of the cheese mixture into each tin. Continue until the potatoes are taller than tin, about 4-5 layers total, ending with cheese on top (they will shrink as they cook).
5. Cover with foil sprayed with nonstick spray. Bake 15 minutes. Remove foil, and continue baking for 25-30 minutes, until golden brown and bubbly. Cool 10 minutes before removing from tins. Serve each with a dollop of Daisy Ranch Dip.

Excellent for chilly winter nights, this crowd-pleasing potato recipe is warm, filling, and perfect for cozy weeknight dinners—yet elegant enough for special occasions. Savory, cheesy, oniony, and decadent, these classic potatoes get their rich, robust flavor from the addition of Daisy French Onion Dip.

Similar to scalloped potatoes, these Au Gratin potatoes feature thinly sliced potatoes and onions layered and baked in an indulgent, creamy cheese sauce until tender. The result is soft, velvety potatoes coated in a luscious, comforting sauce.

Incredibly simple to prepare, this straightforward recipe requires very little culinary skill. It’s so irresistible, it’s sure to become a favorite savory side dish.

• Russet Potatoes (2 medium, thinly sliced): With their high starch content, russet potatoes naturally release starch as they cook, helping to thicken the cream sauce and create a rich, creamy, melt-in-your-mouth texture. For best results, slice them evenly so they cook at the same rate.
• Onion (1/2 medium, thinly sliced): The perfect companion to potatoes, onions add a sweet, slightly sharp, earthy flavor. Both white and yellow onions work well—white onions are a bit more pungent, while yellow onions are slightly sweeter.
• Salt & Pepper (to taste): This classic seasoning duo enhances and balances all the other flavors in the dish.
• Butter (1 ½ tablespoons): Adds richness and depth, forming the flavorful base of the sauce.
• All-Purpose Flour (1 ½ tablespoons): Used to thicken and stabilize the sauce, ensuring it’s smooth and creamy rather than runny.
• Milk (3/4 cup): Helps thin the sauce and evenly distribute the cheesy goodness throughout the potatoes. Whole milk is ideal for the creamiest result.
• Daisy French Onion Dip (1 ¼ cups): Creamy and delicious, this dip adds richness, bold onion flavor, and a pleasant tang that elevates the entire dish.
• Cheddar Cheese (3/4 cup, freshly shredded): This salty, sharp cheese melts beautifully, creating a comforting, classic cheesy sauce. Shredding it fresh helps it melt more smoothly.
• Gruyère Cheese (½ cup, freshly shredded): Known for its superior melting quality, Gruyère creates an exceptionally creamy, velvety sauce. Its nutty, earthy, subtly sweet flavor pairs perfectly with cheddar for added depth.
• Fresh Chives (about 2 tablespoons, finely chopped): With a mild onion-garlic flavor and vibrant green color, chives add a fresh finishing touch and a pop of color to the finished potatoes.

• Yukon Gold potatoes may be used in place of russets. Yukon Golds have a sturdier texture and a slightly buttery flavor.
• Red potatoes are not ideal for this recipe, as they are too waxy and can result in a gluey texture.
• Olive oil may be used in place of butter.
• Purple (red) onions may be used instead of yellow or white onions, adding a more peppery, pungent flavor.
• Cornstarch may be used in place of flour to thicken the sauce if gluten is a concern. Add the milk to the melted butter first, then whisk in the cornstarch until smooth.
• Half-and-half may be used in place of milk, though it will create a thicker, richer sauce.
• Other cheeses may be substituted for cheddar and Gruyère, such as Asiago, Manchego, or Parmesan.
• Fresh garlic and herbs can enhance the potatoes and add delicious depth of flavor. Try adding about 1 teaspoon of minced garlic, along with freshly chopped thyme or rosemary, to the sauce.
• Feel free to top with additional cheese or breadcrumbs for extra texture and flavor.
• The easiest way to uniformly slice the potatoes and onions is by using a mandoline slicer or a food processor.
• Make-ahead friendly: You can prepare this dish up to one day in advance. Wrap tightly in plastic wrap and refrigerate until ready to bake.
• To reheat: Preheat the oven to 350°F. Cover with foil and bake for 15–30 minutes, or until heated through. Individual portions can also be reheated in the microwave at ½ power in 15–30 second intervals.
• Freezing instructions: The cooked potatoes may be frozen. To reheat, either cover and bake at 325°F for about 75 minutes, or allow the dish to come to room temperature, then cover and bake at 350°F for 15–30 minutes, until hot throughout.

1. Preheat the oven to 400°F. Spray an 8-inch dish with nonstick spray.
2. Layer half the potatoes in the dish. Season with salt and pepper. Add the onions and then add the remaining potatoes. Season again with salt and pepper.
3. Melt the butter in a saucepan on medium heat. Whisk in the flour constantly for 1 minute. Gradually add the milk (about ¼ cup at a time), whisking well after each addition. Cook 3-5 minutes, whisking constantly, until the mixture thickens. Remove from the heat.
4. Stir in cheese until melted. Add the French Onion dip and stir until combined. Pour over the potatoes and cover with aluminum foil that has been sprayed with nonstick spray.
5. Bake until the potatoes are tender and the sauce is bubbly (about 45 minutes). Uncover for last 10 minutes to allow the potatoes to brown.
6. Let cool for 15 minutes over a wire rack. Garnish as desired and serve.