Description
Dad’s creamy & cheesy au gratin potatoes blend rustic comfort with French-inspired elegance. Layers of tender potato slices melt together with rich cheese and smooth cream, creating a side dish that promises warmth and satisfaction for family gatherings.
Ingredients
Scale
Potatoes:
- 2 lbs (900 g) Yukon Gold or Russet potatoes, peeled and thinly sliced
Cheeses:
- 1 cup (120 g) shredded sharp cheddar cheese
- ½ cup (50 g) grated Parmesan cheese
- ¼ cup (30 g) shredded Gruyere cheese
Seasonings and Other Ingredients:
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups (480 ml) whole milk or heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
- 1 tablespoon chopped fresh parsley
Instructions
- Warm the oven to 375F (190C) and prepare a 9×13-inch baking vessel with a light butter coating.
- Carefully transform potatoes into thin, uniform slices using a mandoline sliffer for precision.
- Create a flavor foundation by gently sweating minced garlic in melted butter until aromatic.
- Introduce flour to the butter mixture, stirring consistently to develop a smooth, golden roux.
- Slowly incorporate milk, whisking continuously to eliminate potential lumpy textures and allow the sauce to gently thicken.
- Remove from heat and fold in cheddar, Parmesan, seasonings, and smoked paprika until the sauce transforms into a silky, uniform consistency.
- Construct the first layer of potato slices across the bottom of the prepared dish, creating an even landscape.
- Cascade half the cheese sauce over the potato foundation, ensuring complete and equal coverage.
- Mirror the layering process with remaining potato slices and sauce, guaranteeing comprehensive coating.
- Embellish the surface with a generous sprinkle of Gruyere cheese for additional richness.
- Shield the dish with aluminum foil and bake for 40 minutes, allowing potatoes to tenderize.
- Unveil the foil and continue baking until the surface achieves a golden, effervescent appearance and potatoes reach maximum tenderness.
- Allow the dish a brief 5-minute rest before serving, optionally adorning with fresh parsley for a vibrant finish.
Notes
- Select starchy potatoes like Russet or Yukon Gold for the best creamy texture and even cooking throughout the dish.
- Slice potatoes uniformly to guarantee consistent cooking and prevent some pieces from being undercooked or overcooked.
- Pat potato slices dry with paper towels before layering to prevent excess moisture and help the sauce adhere better.
- Experiment with different cheese combinations like adding smoked Gouda or sharp white cheddar for more complex flavor profiles.
- For a lighter version, substitute half-and-half or whole milk with low-fat milk and use reduced-fat cheese options.
- Enhance the dish with optional mix-ins like crispy bacon bits, caramelized onions, or roasted garlic for added depth.
- Make this dish gluten-free by replacing wheat flour with cornstarch or potato starch in the cheese sauce.
- Prepare ahead by assembling the dish and refrigerating, then bake when ready to serve for convenient meal planning.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 370
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 55 mg