Potatoes Au Gratin is the ultimate comfort food that transforms humble potatoes into something truly extraordinary. Thinly sliced potatoes layered with creamy sauce and topped with a golden, bubbly cheese crust – this dish strikes the perfect balance between elegant and homey.
This classic French-inspired casserole might sound fancy, but it’s surprisingly straightforward to prepare. In just 45 minutes, you’ll have a side dish that steals the spotlight at any meal, whether it’s a weeknight dinner or holiday gathering.
Why You’ll Love This
- Simple ingredients that you likely already have in your pantry and refrigerator
- Creamy, cheesy texture with a perfectly crispy top that’s irresistible
- Versatile side dish that pairs beautifully with almost any protein
- Can be prepared ahead of time and baked when needed
- Leftovers reheat beautifully for an even more flavorful next-day meal
Ingredients
- 4 tablespoons unsalted butter, softened and divided (2 tbsp for greasing, 2 tbsp for topping)
- 3 pounds russet potatoes (about 4-5 medium ones), peeled
- 1 cup heavy cream
- 1/2 cup white cheddar cheese, freshly shredded
- 6 tablespoons Parmesan cheese, grated and divided (4 tbsp for mixture, 2 tbsp for topping)
- 3 garlic cloves, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat your oven to 375°F. Take about 2 tablespoons of the softened butter and grease your baking dish, making sure to cover the bottom and sides well.
- Peel the russet potatoes and slice them super thin – we’re talking about 1/8 inch slices if possible. A mandolin makes this job so much easier and gives you those perfect, uniform slices, but a sharp knife works too if you’ve got decent knife skills!
- In a large bowl, pour in the heavy cream and add the shredded white cheddar, 4 tablespoons of the Parmesan, and the minced garlic. Give it a good stir to blend everything together.
- Toss your sliced potatoes into the cream mixture and gently mix until every slice is coated in that cheesy cream. Season generously with salt and black pepper – potatoes need a good amount of salt to really shine.
- This is the fun part! Take stacks of potato slices and arrange them standing upright (not flat) in your buttered dish. Keep adding rows until you’ve used all your potatoes. It’ll look fancy, I promise! Then pour any remaining cream mixture over the top of the arranged potatoes, and add another little sprinkle of salt and pepper.
- Take the remaining 2 tablespoons of butter and dot small pieces all over the top of your arranged potatoes. This will melt down and create an amazing crust.
- Cover the dish tightly with aluminum foil (this helps the potatoes steam and cook through). Pop it in your preheated oven and bake for about 35-40 minutes.
- After the initial baking time, take the dish out and remove the foil. Sprinkle the remaining 2 tablespoons of Parmesan cheese evenly over the top. Put it back in the oven, uncovered this time, and bake for another 25-30 minutes until the potatoes are completely tender when pierced with a fork.
- For that irresistible crispy, golden crust, switch your oven to broil on high. Place the dish under the broiler for just about 1 minute – watch it carefully so it doesn’t burn! You want a beautiful golden-brown top with some crispy edges.
- Take your masterpiece out of the oven and let it rest for about 10 minutes. This helps the creamy sauce set up a bit, making it easier to serve and even more delicious. Then dig in and prepare for compliments!
Tips & Variations
- For extra flavor, try adding caramelized onions between the potato layers.
- Don’t have gruyère? Substitute with sharp cheddar, fontina, or a combination of your favorite melting cheeses.
- Use a mandoline slicer for uniformly thin potato slices, which ensures even cooking.
- For a lighter version, substitute half of the heavy cream with whole milk or chicken broth.
- Add protein by incorporating diced ham or cooked bacon between the layers.
- Make it ahead: Assemble the dish up to 24 hours in advance, refrigerate covered, and bake when ready (may need 5-10 minutes extra baking time).
Serving Suggestions
Potatoes Au Gratin pairs wonderfully with roasted meats like beef tenderloin, ham, or a simple roast chicken. The rich, creamy texture complements the savory flavors of the meat while adding elegance to your plate.
For a complete meal, serve alongside a crisp green salad dressed with a bright vinaigrette. The acidity and freshness of the greens provide a perfect contrast to the richness of the gratin.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The potatoes are done when they’re easily pierced with a knife and the top is golden brown.
- Let the dish rest for 10 minutes before serving to allow the sauce to set properly.
- If the top is browning too quickly during baking, loosely cover with foil.
FAQs
Can I make this dish gluten-free?
Yes! This recipe is naturally gluten-free as long as you check that your cheese hasn’t been processed with any gluten-containing ingredients.
What’s the difference between scalloped potatoes and potatoes au gratin?
Traditional scalloped potatoes are made with a cream sauce but no cheese, while potatoes au gratin includes cheese in the sauce and often as a topping.
Can I freeze potatoes au gratin?
While you can freeze it, the texture of the cream sauce may change slightly upon thawing and reheating. It’s best enjoyed fresh or refrigerated for a few days.
What type of potatoes work best for this recipe?
Russet potatoes are ideal because of their starch content, but Yukon Gold potatoes also work well and provide a buttery flavor.
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