Description
Master the perfect creamy Au Gratin Potatoes with this rich, cheesy recipe. A must-try comfort dish for holidays & family dinners!
Ingredients
Scale
Main Ingredients:
- 4 large Yukon Gold or Russet potatoes, thinly sliced (about ⅛ inch thick)
- 2 cups heavy cream or half & half
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp nutmeg (optional, for extra depth)
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
Cheese Options (Use One or a Mix):
- 1 cup Gruyère cheese, shredded
- 1 cup sharp Cheddar cheese, shredded
- ½ cup Parmesan cheese, grated
Instructions
- Preheat the Oven:
- Set the oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter.
- Prepare the Creamy Sauce:
- In a saucepan over medium heat, melt butter, then add onions and garlic. Cook until soft (about 2-3 minutes).
- Stir in heavy cream, salt, black pepper, nutmeg, and thyme. Heat until warm but do not boil. Remove from heat.
- Layer the Potatoes:
- Arrange half of the potato slices in an overlapping layer in the baking dish.
- Pour half of the warm cream mixture over the potatoes and sprinkle half of the cheese.
- Repeat the process with the remaining potatoes, cream, and cheese.
- Bake to Perfection:
- Cover the dish with foil and bake for 40 minutes.
- Remove the foil and bake uncovered for another 20 minutes or until the top is golden and bubbling.
- Let It Rest & Serve:
- Allow the dish to rest for 10 minutes before serving. Garnish with fresh thyme or parsley.
Notes
- Use a mandoline slicer for even potato slices, ensuring uniform cooking.
- Shred your own cheese—pre-shredded cheese contains anti-caking agents that affect melting.
- For extra crispiness, broil the dish for the last 2-3 minutes.
- For added flavor, mix in crisp bacon bits or caramelized onions between layers.
- Make it ahead: Assemble the dish, cover, and refrigerate up to 24 hours before baking.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat at 350°F for 15 minutes.
- Prep Time: 20minutes
- Cook Time: 1 hour