Description
Potatoes au Gratin is a classic French side dish made with thinly sliced russet potatoes layered in a creamy garlic and thyme-infused sauce, topped with melted Gruyere cheese, and baked to golden perfection. This comforting, rich dish is perfect for family dinners or holiday gatherings.
Ingredients
Scale
Potatoes
- 2 1/2 lbs russet potatoes
Seasoning & Sauce
- 3 cloves garlic, minced
- 2 tablespoons butter, melted
- 2 cups heavy cream
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Cheese
- 2 cups gruyere cheese, grated
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the dish.
- Prepare Potatoes: Peel the russet potatoes and slice them thinly, about 1/8-inch thick, ensuring even cooking and layering.
- Arrange First Layer: Place about one third of the potato slices evenly in the bottom of a baking dish to form the first layer.
- Mix Cream Mixture: In a small bowl, whisk together the heavy cream, minced garlic, and melted butter until fully combined.
- Add Cream and Seasoning: Pour one third of the cream mixture over the potato layer, then sprinkle with one third of the fresh thyme, salt, and black pepper. Follow by sprinkling one third of the grated Gruyere cheese.
- Repeat Layers: Repeat the layering process two more times with the remaining potatoes, cream mixture, thyme, salt, and pepper. For the final layer, do not add cheese on top; reserve it for later.
- Cover and Bake: Cover the baking dish tightly with aluminum foil to keep moisture in and bake in the preheated oven for 1 hour and 15 minutes, or until the potatoes in the center are tender and can be pierced easily with a knife.
- Add Final Cheese Topping: Remove the foil and evenly sprinkle the reserved Gruyere cheese over the top of the dish.
- Bake Until Golden: Return the uncovered dish to the oven and bake for an additional 10 to 15 minutes until the cheese is melted and golden brown on top.
- Rest and Serve: Let the potatoes au gratin rest for 5 minutes after removing from the oven to allow the dish to set before serving. Enjoy your delicious, creamy potatoes au gratin!
Notes
- Use a mandoline slicer for evenly thin potato slices to ensure uniform cooking.
- Gruyere cheese can be substituted with Emmental or Swiss cheese for a similar flavor.
- Make sure to cover the dish with foil tightly during baking to retain moisture and create creamy potatoes.
- Letting the dish rest before serving helps the layers set and makes it easier to slice and serve.
- For a lighter version, use half-and-half instead of heavy cream, but the dish will be less rich.
- Fresh thyme can be substituted with dried thyme at half the amount.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 90 mg
