Description
Potatoes au Gratin is a classic French side dish featuring thinly sliced russet potatoes baked in a rich mixture of heavy cream, garlic, and butter, layered with fresh thyme and melted gruyere cheese for a creamy, golden crust. Perfect for elegant dinners or comforting family meals.
Ingredients
Scale
Potatoes
- 2 1/2 lbs russet potatoes
- 3 cloves garlic, minced
- 2 tablespoons butter, melted
- 2 cups heavy cream
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups gruyere cheese, grated
Instructions
- Preheat oven: Preheat your oven to 350°F to ensure it reaches the perfect baking temperature for the potatoes au gratin.
- Prepare potatoes: Peel the russet potatoes and slice them thinly, aiming for about 1/8-inch thickness for even cooking and layering.
- Arrange layers: Place about one-third of the potato slices evenly in the bottom of a baking dish to form the first layer.
- Prepare cream mixture: In a small bowl, whisk together the heavy cream, minced garlic, and melted butter until fully combined.
- Layer and season: Pour one-third of the cream mixture over the first layer of potatoes, then sprinkle with one-third of the fresh thyme, salt, and black pepper. Top this with one-third of the grated gruyere cheese.
- Repeat layering: Repeat the layering process twice more with the remaining potatoes, cream mixture, thyme, salt, and pepper, but leave off the cheese on the final top layer. Set the reserved cheese aside for later.
- Cover and bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour and 15 minutes, or until potatoes in the center are tender when pierced with a knife.
- Add finishing cheese topping: Remove the foil and sprinkle the reserved cheese evenly over the top. Return the dish to the oven and bake uncovered for an additional 10 to 15 minutes, until the cheese is melted and golden brown.
- Rest before serving: Let the potatoes au gratin rest for 5 minutes to set before serving. Enjoy your creamy, cheesy potato dish!
Notes
- Use a mandoline slicer for consistently thin potato slices.
- Gruyere cheese can be substituted with Swiss or cheddar for different flavor profiles.
- To make ahead, assemble the dish and refrigerate before baking; add extra baking time if baking from cold.
- Ensure the baking dish is fully covered with foil to prevent the dish from drying out during baking.
- Letting the dish rest helps the layers set, making serving easier.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 100 mg
