Potatoes au Gratin

Potatoes au Gratin is the ultimate comfort food! Imagine layers of tender, perfectly cooked potatoes, nestled in a creamy, cheesy sauce, all baked to golden, bubbly perfection. This dish is a crowd-pleaser at any gathering, from cozy family dinners to festive holiday meals. The combination of garlic, creamy cheese, and buttery potatoes creates a comforting, savory flavor that will have everyone coming back for seconds. It’s rich, indulgent, and oh-so-satisfying—trust me, you’re going to love every bite!

Why You’ll Love Potatoes au Gratin

Irresistible Creaminess: The rich, velvety cheese sauce coats every layer of potato, creating that creamy, dreamy texture that everyone craves.

Perfectly Comforting: It’s the ideal side dish for any occasion—whether you’re serving it with a juicy steak, roast chicken, or even as a star at your holiday dinner.

Simple Ingredients, Big Flavor: With just a handful of ingredients, you’ll be amazed at how much flavor this dish packs. It’s cheesy, buttery, and a little bit crispy on top, just like you want it.

Make-Ahead Friendly: You can prepare it in advance and bake it when you’re ready. This makes it the perfect dish for busy weeknights or holiday feasts.

Ingredients

For the Potatoes au Gratin:

• 2 lbs (900g) russet potatoes, peeled and thinly sliced – These potatoes become creamy and tender as they bake, creating the perfect texture for the gratin.
• 2 cups (480ml) heavy cream – The key to creating that rich, luscious sauce.
• 1 cup (240ml) whole milk – Adds a bit of lightness while still contributing to the creamy texture.
• 2 cloves garlic, minced – Garlic enhances the depth of flavor in the creamy sauce.
• 1 ½ cups (180g) sharp cheddar cheese, shredded – Sharp cheddar gives a bold, tangy flavor that pairs perfectly with the creamy potatoes.
• 1 cup (120g) Gruyère cheese, shredded – Gruyère brings a nutty, slightly sweet flavor that melts beautifully into the sauce.
• 2 tbsp (30g) butter, melted – For richness and to help the potatoes cook evenly.
• Salt and pepper – To taste, for seasoning the potatoes and sauce.
• 1 tbsp fresh thyme leaves – Optional, but thyme adds a lovely, fragrant herbal note that complements the richness of the dish.
• ½ cup (60g) breadcrumbs – For topping, giving the dish a golden, crispy crunch.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

1. Prepare the Potatoes:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray. Peel and slice the russet potatoes into ⅛-inch thick slices. A mandoline slicer works great for this, but a sharp knife will do just fine.

2. Make the Creamy Sauce:
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and whole milk, stirring to combine. Bring to a simmer, and cook for about 2-3 minutes, stirring occasionally. Season with salt and pepper to taste. Remove the saucepan from the heat.

3. Layer the Potatoes:
Arrange a layer of potato slices at the bottom of the prepared baking dish. Pour a little bit of the creamy sauce over the top, followed by a handful of both cheddar and Gruyère cheeses. Repeat this process, layering the potatoes, sauce, and cheese until you have used all the ingredients, finishing with a layer of cheese on top.

4. Add the Topping:
Sprinkle the breadcrumbs over the top of the cheese to create a crispy, golden crust as it bakes. If you like, sprinkle the fresh thyme leaves over the breadcrumbs for a touch of herbaceous flavor.

5. Bake:
Cover the baking dish with aluminum foil and bake for 40 minutes. After 40 minutes, remove the foil and bake for an additional 20 minutes until the top is golden and bubbly, and the potatoes are tender when pierced with a fork.

6. Let it Rest:
Allow the potatoes to rest for 10 minutes before serving. This helps the sauce set, making it easier to serve.

Nutrition Facts

Servings: 8
Calories per serving: 310
Total Fat: 22g
Saturated Fat: 12g
Cholesterol: 60mg
Sodium: 350mg
Total Carbohydrates: 26g
Dietary Fiber: 2g
Sugars: 4g
Protein: 9g
Vitamin A: 20%
Vitamin C: 20%
Calcium: 30%
Iron: 6%

Preparation Time

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

How to Serve Potatoes au Gratin

As a Side Dish: Potatoes au Gratin is the perfect companion to almost any main course, especially meats like roast chicken, steak, or pork chops. It adds a creamy, indulgent touch that complements rich proteins.

With a Green Salad: Serve this creamy gratin alongside a simple green salad with a tangy vinaigrette to balance out the richness of the potatoes.

For a Festive Occasion: Potatoes au Gratin is perfect for holiday meals, from Thanksgiving to Easter, or as a side for your Sunday dinner. It adds a touch of elegance and warmth to any table.

With Roasted Vegetables: Pair this creamy dish with roasted vegetables like asparagus, carrots, or brussels sprouts for a well-rounded meal.

Additional Tips

Don’t Overcrowd the Potatoes: Make sure the potato slices are in a single layer, with just enough sauce to coat each layer. This ensures the potatoes cook evenly and don’t become too soggy.

Make It Ahead: You can assemble the dish a day before and refrigerate it overnight. When you’re ready to bake, just pop it in the oven and cook as directed, adding an extra 10-15 minutes if needed.

Use a Variety of Cheese: For even more flavor, feel free to experiment with different cheeses. Parmesan works wonderfully for a sharp, salty bite, or add a little blue cheese for a bold twist.

Golden Top Tip: To get an extra golden and crispy top, you can broil the gratin for an additional 2-3 minutes at the end of baking. Just watch it closely so it doesn’t burn!

FAQ Section

Q1: Can I use other types of potatoes?
A1: While russet potatoes are the most traditional for this dish, you can also use Yukon Gold potatoes for a creamier texture or red potatoes for a firmer bite. Just make sure to slice them thinly for even cooking.

Q2: Can I make this dish ahead of time?
A2: Yes! You can prepare the gratin up to the point of baking, then cover it and refrigerate it for up to 2 days. When ready, bake it at 375°F (190°C), adding about 15 minutes to the cooking time.

Q3: Can I freeze leftovers?
A3: Yes, leftovers freeze beautifully. Let the gratin cool completely, then transfer it to an airtight container and freeze for up to 1 month. Reheat in the oven at 350°F (175°C) until heated through.

Q4: Can I make this dish dairy-free?
A4: You can substitute the cream and milk with coconut milk or almond milk and use a dairy-free cheese blend. The flavor will be slightly different, but still delicious!

Q5: How do I reheat leftover gratin?
A5: To reheat, cover the gratin with foil and bake at 350°F (175°C) for 15-20 minutes or until warmed through. You can also microwave individual servings for a quick meal.

Q6: Can I add meat to the gratin?
A6: Absolutely! Adding crispy bacon or even shredded rotisserie chicken would make a great addition. Just layer it with the potatoes and cheese.

Q7: Can I use a different kind of cheese?
A7: Of course! Feel free to experiment with cheeses like Gruyère, cheddar, or Monterey Jack for different flavors. A mix of cheeses always works well!

Q8: How do I store leftovers?
A8: Store leftover gratin in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave when you’re ready to enjoy.

Q9: Can I use frozen potatoes for this dish?
A9: While fresh potatoes are best for this recipe, you can use frozen hashbrowns or pre-sliced frozen potatoes in a pinch. Just be sure to thaw them completely and pat them dry before using.

Q10: What other herbs can I use?
A10: If you don’t have thyme, you can substitute with rosemary, oregano, or parsley. Fresh herbs always add a fragrant touch to the creamy layers!

Conclusion

This Potatoes au Gratin is the definition of indulgence—a cheesy, creamy, and comforting dish that’s perfect for any occasion. With its crispy top and velvety layers of potato and cheese, it’s sure to become a favorite at your table. Whether you’re serving it as a side dish or making it the star of the meal, this recipe is one you’ll want to keep in your rotation for years to come!

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