Description
Indulge in the creamy and cheesy goodness of Potatoes au Gratin with this easy-to-follow recipe. Layers of thinly sliced potatoes bathed in a luxurious blend of cream and Gruyère cheese, baked to golden perfection – a classic French side dish that pairs beautifully with any main course.
Ingredients
Scale
Potatoes:
- 2 pounds Yukon gold or russet potatoes (peeled and thinly sliced)
Cream Mixture:
- 2 tablespoons unsalted butter
- 2 cloves garlic (minced)
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Cheese Topping:
- 1 1/2 cups shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
Garnish:
- Chopped fresh thyme or parsley for garnish (optional)
Instructions
- Preheat and Prep: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish. Melt butter in a saucepan, sauté garlic, then add cream, milk, salt, pepper, and nutmeg.
- Layer Potatoes: Arrange half of the potatoes in the dish, pour half of the cream mixture, sprinkle half of the cheeses. Repeat with remaining potatoes, cream, and cheeses.
- Bake: Cover with foil and bake for 40 minutes. Remove foil and bake for another 25–30 minutes until golden and bubbly.
- Rest and Serve: Let it rest for 10 minutes before serving. Garnish with thyme or parsley if desired.
Notes
- For extra richness, consider adding caramelized onions or cooked bacon between potato layers.
- Slice potatoes evenly for consistent cooking; a mandoline slicer can be handy.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 portion
- Calories: 330
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 70 mg
