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Potatoes Au Gratin

Creamy Potatoes Au Gratin That Steals the Show

This Potatoes Au Gratin recipe layers Yukon Gold potatoes with rich Gruyère and Parmesan cheese, creating a creamy, comforting side dish.
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Prep Time 30 minutes
Cook Time 50 minutes
Resting Time 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dinner
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cream Mixture
  • 1 medium Shallot Adds sweetness and depth of flavor; substitute with onion if unavailable.
  • 2 cloves Garlic Infuses the cream with aromatic flavor; use fresh garlic for the best taste.
  • 2 cups Heavy Cream Provides richness and creaminess; can be replaced with half-and-half for a lighter version.
  • 1 cup Whole Milk Balances the richness of the cream; low-fat milk can be used.
  • 3 sprigs Thyme Adds herbal notes; fresh oregano can be an alternative.
  • 2 tablespoons Unsalted Butter Used for greasing the baking dish; margarine can serve as a substitute.
For the Potatoes
  • 3 pounds Yukon Gold Potatoes Offers a creamy texture when baked; Russet potatoes can be used.
  • 1 tablespoon Kosher Salt Enhances all the flavors; adjust if using table salt.
For the Topping
  • 1 cup Gruyère Cheese Provides a rich, nutty flavor; Swiss cheese can be a substitute.
  • 1/2 cup Parmesan Cheese Adds sharpness; Pecorino Romano can be used as an alternative.

Equipment

  • Medium pot
  • Baking dish
  • Knife
  • Mandoline slicer

Method
 

Step-by-Step Instructions
  1. In a medium pot, combine quartered shallot, smashed garlic, fresh thyme sprigs, heavy cream, and whole milk. Bring to a gentle simmer and let it stand for 30 minutes.
  2. While the cream mixture is infusing, butter a 13" x 9" baking dish generously, and preheat your oven to 350°F (175°C).
  3. Peel the Yukon Gold potatoes, then slice them into 1/8" thick rounds using a sharp knife or mandoline.
  4. After the cream has infused, strain the mixture, return the cream back to the pot, and add kosher salt and the sliced potatoes. Simmer for about 4-5 minutes until fork-tender.
  5. In the greased baking dish, layer the potatoes with the strained cream mixture and sprinkle Gruyère and Parmesan cheese between the layers. Bake uncovered for 40-50 minutes.
  6. Once baked, remove from the oven and let it sit for about 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 9gFat: 23gSaturated Fat: 14gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 60mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 1mg

Notes

Use a mandoline slicer for uniform potato thickness and avoid stirring too much once the potatoes are added to maintain beautiful layers.

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