Description
Creamy potatoes au gratin elevate classic comfort cuisine with layers of sliced potatoes, melted cheese, and rich cream. Perfectly baked until golden and bubbling, this French-inspired side dish promises delightful indulgence you’ll savor with each delectable bite.
Ingredients
Scale
- 2 lbs (907 g) russet or Yukon Gold potatoes, thinly sliced
- 1 cup (240 ml) shredded cheddar cheese
- ½ cup (120 ml) shredded Parmesan cheese
- ½ cup (120 ml) shredded Gruyere or mozzarella cheese
- 1 ½ cups (360 ml) heavy cream
- 2 tbsps (30 ml) unsalted butter
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp thyme
- Fresh parsley or chives, for garnish
Instructions
- Preparation: Preheat oven to 375°F (190°C), positioning rack in the center for optimal heat distribution.
- Setup: Thoroughly grease a 9×13-inch baking dish with butter, ensuring complete coverage to prevent potato adherence.
- Potato Processing: Employ a mandoline to create uniform 1/8-inch potato slices, maintaining precision and aesthetic appeal.
- Flavor Foundation: In a saucepan, melt butter over medium heat, introducing minced garlic and sautéing briefly to release aromatic compounds.
- Cream Infusion: Blend heavy cream into the garlic-butter mixture, incorporating salt, pepper, and thyme. Warm gently without reaching a boil, preserving the sauce’s silky texture.
- Layering Technique: Arrange potato slices in overlapping rows within the prepared dish, creating a structured and visually appealing base.
- Sauce Distribution: Generously pour the cream mixture over potato layers, ensuring complete and even saturation of each potato slice.
- Initial Baking: Cover the dish with aluminum foil and bake for 30 minutes, allowing potatoes to become tender and absorb the flavorful cream.
- Finishing Touch: Remove foil during the final 15-20 minutes to develop a golden-brown, crispy surface that adds textural contrast.
- Serving: Allow the dish to rest for 10 minutes after removing from the oven, enabling the sauce to set and flavors to harmonize before serving.
Notes
- Slice Consistently: Use a mandoline for uniform potato thickness, ensuring even cooking and professional presentation.
- Control Cream Temperature: Warm cream gently to prevent curdling, maintaining a smooth, silky sauce without aggressive boiling.
- Prevent Sticking: Generously grease the baking dish to guarantee easy serving and effortless cleanup.
- Customize Flavor Profile: Experiment with herb variations like rosemary or sage, or add cheese like Gruyère for enhanced depth and richness.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 7
- Calories: 394
- Sugar: 2 g
- Sodium: 297 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 85 mg