Description
Potatoes au Gratin is a classic French dish featuring thinly sliced potatoes baked in a rich, creamy cheese sauce. The top becomes golden and crispy while the inside stays wonderfully creamy, making it the perfect side dish for any occasion. Serve this indulgent dish at family gatherings, holidays, or dinner parties, and watch it become a favorite!
Ingredients
Scale
- 4 large russet potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded (optional, for extra flavor)
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup grated Parmesan cheese (for topping)
- Fresh parsley, chopped (for garnish, optional)
Instructions
-
Preheat the oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
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Prepare the potatoes:
- Peel and thinly slice the potatoes to about 1/8-inch thick. You can use a mandoline slicer for uniform slices. Set aside.
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Make the creamy sauce:
- In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
- Stir in the flour and cook for another minute, whisking constantly, to form a roux (a thick paste).
- Slowly whisk in the heavy cream and milk, stirring constantly to avoid lumps. Continue cooking, whisking occasionally, until the sauce thickens, about 4-5 minutes.
- Add salt, pepper, and nutmeg (if using) to season. Remove from heat and stir in the shredded cheddar and Gruyère cheese until fully melted and smooth.
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Assemble the gratin:
- Layer half of the sliced potatoes in the prepared baking dish. Pour half of the cheese sauce over the potatoes and spread evenly.
- Add the remaining potatoes in a second layer and pour the remaining cheese sauce on top, spreading it evenly to cover all the potatoes.
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Bake the gratin:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
- After 40 minutes, remove the foil and sprinkle the grated Parmesan cheese on top.
- Continue baking uncovered for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
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Serve:
- Let the potatoes au gratin rest for about 5 minutes before serving. Garnish with fresh chopped parsley, if desired. Serve hot as a side dish to any main course.
Notes
- For a richer flavor, you can substitute half of the milk with additional cream or use a blend of cheeses (e.g., add mozzarella or fontina).
- If you prefer a crispier top, you can broil the gratin for 2-3 minutes at the end, watching carefully to prevent burning.
- Potatoes au gratin can be prepared a day ahead. Simply assemble the dish, cover, and refrigerate. When ready to bake, add about 10 minutes to the cooking time.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8th of the gratin
- Calories: 300
- Sugar: 3g
- Sodium: 520
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg