Potatoes Au Gratin, a classic French comfort dish, is a culinary symphony of thinly sliced potatoes enveloped in a velvety, cheesy cream sauce. Layers of tender potatoes are meticulously arranged and bathed in a rich blend of heavy cream, garlic, and nutty Gruyère or sharp cheddar cheese. As the dish bakes to golden perfection, the potatoes absorb the decadent flavors of the creamy sauce, resulting in a luxurious texture that is simultaneously creamy and crispy. The final touch, a golden-brown crust on top, adds a delightful crunch to each spoonful. Potatoes Au Gratin is a gratifying side dish that effortlessly transforms humble ingredients into a gratifying, indulgent experience for the senses.
Cheesy potatoes are always a welcome addition to a meal. Au Gratin style is so creamy and wonderful… and also incredibly easy to make.
Potatoes Au Gratin
- 6 russet potatoes cleaned and peeled
- 2 tbsp butter plus more for pan
- 2 cloves of garlic minced
- 1-1/2 cups heavy cream
- 1/4 cup milk
- 1 tbsp freshly chopped thyme
- Pinch of nutmeg
- Kosher salt to taste
- Red pepper flakes to taste
- 1-1/2 cups Gruyere shredded
- 1/2 cup Parmesan freshly grated
- Preheat oven to 375°F and butter a large baking dish. Slice potatoes 1/4" thick and place in water to keep from browning.
- Ina large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Add cream, milk, thyme, nutmeg, salt, and red pepper flakes. Bring to a boil and reduce heat to low. Let simmer 10 minutes. Remove from heat.
- Layer a third of potatoes, slightly overlapping, in prepared dish then pour a third of cream mixture over potatoes. Repeat with remaining potatoes and cream to make two more layers. Sprinkle Gruyere over top.
- Cover with foil and bake for 45 minutes. Uncover, sprinkle with Parmesan and continue baking until potatoes are tender and top is golden, 15 to 20 minutes. Let sit for 10 minutes before serving.