Description
Creamy, cheesy, and perfectly baked, these tender potatoes are layered with a rich sauce made from cream and cheese, then baked until golden and bubbly. A comforting and luxurious side dish for any meal.
Ingredients
For Potatoes Au Gratin:
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2 pounds russet potatoes, peeled and thinly sliced
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2 cups heavy cream
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1 cup whole milk
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1 cup grated sharp cheddar cheese (or a blend of cheeses like Gruyère and Parmesan)
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4 tablespoons unsalted butter
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2 garlic cloves, minced
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1 teaspoon salt
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½ teaspoon freshly ground black pepper
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1 teaspoon fresh thyme (optional, for added flavor)
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1 teaspoon Dijon mustard (optional, for extra depth of flavor)
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1 cup grated Parmesan cheese (for topping)
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Fresh parsley or chives for garnish (optional)
Instructions
Start by preheating your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray to prevent the potatoes from sticking. This will also help achieve a beautifully golden crust on the edges of your potatoes.
Peel the russet potatoes and slice them thinly, about 1/8 inch thick. The thinner the slices, the better the potatoes will cook and absorb the creamy sauce. If you have a mandoline slicer, use it for uniform slices. You can also soak the slices in water for a few minutes to prevent them from turning brown before assembling the gratin.
In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, just until fragrant. Be careful not to burn the garlic.
Next, whisk in the heavy cream, whole milk, salt, pepper, and Dijon mustard (if using). Bring the mixture to a simmer, stirring occasionally. Once it starts to simmer, reduce the heat to low and let it cook for another 2-3 minutes. This allows the flavors to meld together.
Remove the saucepan from the heat and stir in the grated cheddar cheese (and Gruyère, if using). Whisk until the cheese is melted and the sauce is smooth and creamy. Taste the sauce and adjust the seasoning if necessary, adding more salt, pepper, or mustard if desired.
Layer the sliced potatoes in the prepared baking dish, overlapping them slightly to create an even layer. Pour a portion of the creamy cheese sauce over the potatoes, ensuring that the sauce is spread evenly. Continue layering the potatoes and sauce until all the ingredients are used up, finishing with a layer of sauce on top.
Sprinkle the grated Parmesan cheese evenly over the top of the gratin to create a golden, crispy crust while baking. If you want an extra crispy top, you can add more cheese or even a bit of panko breadcrumbs for added texture.
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. After 45 minutes, remove the foil and bake for an additional 20-30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork. The baking time may vary slightly depending on the thickness of the potato slices and the specific oven you’re using, so check for doneness by testing the tenderness of the potatoes.
Once the Potatoes Au Gratin is done, remove it from the oven and let it cool for a few minutes before serving. This allows the sauce to set slightly, making it easier to cut and serve. Garnish with fresh parsley or chives for a burst of color and a fresh, herby note.
Serve the gratin alongside your favorite main dishes—roast meats, seafood, or even a simple salad. The creamy, cheesy potatoes will complement virtually any meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
Nutrition
- Calories: 300-350 kcal
- Fat: 20-25g
- Carbohydrates: 30-35g
- Protein: 6-8g