Au gratin potatoes, also known simply as “gratin potatoes,” is a classic dish made with thinly sliced potatoes that are layered with a creamy sauce and baked until golden brown and bubbly. The term “au gratin” refers to a culinary technique where a dish is topped with breadcrumbs, cheese, or butter and then browned under a broiler or in an oven.
Au Gratin Potatoes
4
servings30
minutes45
minutesTo make au gratin potatoes, the sliced potatoes are often arranged in a baking dish and covered with a mixture of cream, milk, or a combination of both. Sometimes, ingredients like garlic, onions, or herbs are added to enhance the flavor. The top layer is typically sprinkled with grated cheese, such as cheddar or Gruyère, and breadcrumbs, creating a deliciously crispy and cheesy crust during baking.
Ingredients
2 pounds (about 4-5 medium-sized) russet potatoes, peeled and thinly sliced
1 cup grated cheddar cheese (or Gruyère, Swiss, or a combination)
1 cup heavy cream
1 cup whole milk
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
Salt and pepper to taste
Pinch of nutmeg (optional)
Fresh thyme or parsley for garnish (optional)
Directions
- Preheat your oven to 375°F (190°C).
- In a medium saucepan over medium heat, melt the butter. Add minced garlic and sauté for about 1-2 minutes until fragrant.
- Stir in the flour and cook for an additional 2 minutes, stirring constantly to make a roux.
- Gradually whisk in the heavy cream and milk, making sure to eliminate any lumps. Continue to whisk until the mixture thickens, usually about 5-7 minutes.
- Add half of the grated cheese to the sauce, stirring until the cheese is melted and the sauce is smooth. Season with salt, pepper, and a pinch of nutmeg if desired. Remove the sauce from heat.
- Arrange a layer of thinly sliced potatoes in a greased baking dish. Pour some of the cheese sauce over the potatoes, ensuring they are well-coated. Repeat the process, layering potatoes and cheese sauce until you’ve used all the potatoes.
- Sprinkle the remaining cheese on top of the final layer.
- Bake in the preheated oven for about 45-55 minutes or until the potatoes are tender and the top is golden brown and crispy.
- Allow the dish to rest for a few minutes before serving. Garnish with fresh thyme or parsley if desired.
