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Potatoes Au Gratin

Decadent Potatoes Au Gratin to Elevate Any Meal

This comforting dish of Potatoes Au Gratin combines layers of Yukon Gold potatoes with a creamy cheese sauce, creating an indulgent experience.
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Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Creamy Sauce
  • 1 medium Shallot Adds aromatic flavor; can substitute with onion if unavailable.
  • 2 cloves Garlic Enhances the overall savoriness; use fresh for best results.
  • 2 cups Heavy Cream Provides the richness and creaminess; light cream can be used for a lighter option.
  • 1 cup Whole Milk Balances the richness of the cream; 2% milk is a lower-fat alternative.
  • 4 sprigs Thyme Offers earthy herb notes; dried thyme can be used, but fresh is preferred for flavor.
  • 1 tablespoon Unsalted Butter Used for greasing the baking dish; olive oil can be a non-dairy substitute.
For the Potatoes
  • 2 pounds Yukon Gold Potatoes Forms the base of the dish; waxy potatoes hold their shape.
  • 1 teaspoon Kosher Salt Enhances all flavors; sea salt is a great alternative.
For the Cheesy Topping
  • 1 cup Gruyère Adds a nutty, creamy flavor; Emmental or a mix of Swiss cheese can substitute.
  • 1/2 cup Parmesan Provides a salty, savory top layer; Pecorino Romano can be used for a stronger flavor.

Equipment

  • saucepan
  • Mandoline
  • Baking dish

Method
 

Step-by-Step Instructions for Potatoes Au Gratin
  1. Combine finely chopped shallot, minced garlic, thyme, heavy cream, and whole milk in a saucepan. Heat over medium-low heat for about 30 minutes.
  2. Peel and thinly slice Yukon Gold potatoes to about 1/8 inch thick. Keep them at room temperature to avoid browning.
  3. Strain the cream mixture back into the saucepan, discarding solids. Add the sliced potatoes and kosher salt. Cook over medium heat for 4 to 5 minutes until tender but not fully cooked.
  4. Preheat oven to 350°F (175°C). Grease a baking dish and layer potatoes, creamy mixture, Gruyère cheese, and thyme. Repeat layers, finishing with cream and cheese on top.
  5. Bake uncovered in preheated oven for 40 to 50 minutes until golden brown and bubbly. Edges should be crispy, center creamy.
  6. Let the dish rest for 5 to 10 minutes before serving for the perfect consistency.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 8gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 1mg

Notes

Use a mandoline safely to achieve even potato slices. Prevent browning by covering sliced potatoes and allow resting time post-baking for better serving consistency.

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