Description
This classic Potatoes Au Gratin recipe layers tender slices of Yukon Gold or Russet potatoes with a rich, creamy garlic-infused sauce and a blend of Gruyère and Parmesan cheeses. Baked until golden and bubbly, this comforting French side dish is perfect for holidays or any special meal, offering a luscious combination of creamy texture and cheesy flavor.
Ingredients
Scale
Potatoes
- 2 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
Cream Sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1/2 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
Cheese
- 1 1/2 cups shredded Gruyère cheese
- 1/2 cup shredded Parmesan cheese
Instructions
- Preheat and prepare baking dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Melt butter and sauté garlic: In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant but not browned, which infuses the butter with garlic flavor.
- Add cream mixture: Stir in the heavy cream, whole milk, salt, black pepper, dried thyme, and ground nutmeg. Heat the mixture until it just begins to simmer, then remove from heat to avoid boiling.
- Layer the first half of potatoes and sauce: Arrange half of the thinly sliced potatoes evenly in the prepared baking dish. Pour half of the warm cream mixture over the potatoes and then sprinkle with half of the shredded Gruyère and Parmesan cheeses.
- Layer the remaining potatoes and sauce: Repeat the layering process with the remaining potatoes, cream mixture, and cheese, ensuring even distribution.
- Bake covered: Cover the dish tightly with foil and bake in the preheated oven for 45 minutes to allow the potatoes to cook through and absorb the flavors.
- Uncover and finish baking: Remove the foil and bake uncovered for an additional 20 to 25 minutes, or until the top is beautifully golden brown and the potatoes are tender when pierced with a knife.
- Rest before serving: Let the dish rest for 10 minutes to set the creamy sauce, making it easier to serve and enhancing the flavors.
Notes
- For extra flavor, consider adding caramelized onions or cooked bacon between the potato layers.
- Gruyère cheese can be substituted with sharp white cheddar for a different but still delicious flavor.
- Use a mandoline slicer to ensure evenly thin potato slices for a consistent texture and even cooking.
