Description
Cheesy au gratin potatoes deliver comfort straight from French countryside kitchens, blending rich cream and golden cheese into a luxurious potato masterpiece. Potato lovers will savor each hearty, melted bite of this classic side dish that promises warmth and satisfaction.
Ingredients
Scale
Main Ingredients:
- 2 lbs (900 g) russet or Yukon Gold potatoes
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded Gruyere or Parmesan cheese
- ½ cup additional shredded cheese
Dairy and Liquid Ingredients:
- 1 ½ cups heavy cream
- ½ cup whole milk
- 2 tablespoons butter
Herbs, Spices, and Aromatics:
- 1 small onion
- 2 cloves garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 2 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped fresh parsley
Instructions
- Warm the oven to a moderate temperature of 375F (190C), preparing the cooking environment for these luxurious potatoes.
- Coat a rectangular 9×13-inch baking vessel with a thin layer of butter or utilize a nonstick cooking spray to prevent adherence.
- Using a precise mandoline slicer or a sharp knife, meticulously remove the potato skins and create uniform, gossamer-thin rounds that will layer seamlessly.
- Arrange the delicate potato slices in overlapping, elegant rows within the prepared baking dish, creating a visually appealing and structured foundation.
- Craft a silky, decadent sauce by whisking together cream, minced garlic, salt, and freshly ground pepper, ensuring a smooth and consistent blend.
- Generously pour the aromatic cream mixture over the potato layers, guaranteeing each slice becomes thoroughly saturated with rich, creamy goodness.
- Sprinkle a lavish combination of grated cheese across the surface, allowing the dairy to melt and create a golden, crispy exterior during baking.
- Cover the dish with aluminum foil, creating a protective barrier that traps moisture and promotes even cooking.
- Transfer to the preheated oven and bake for approximately 45-50 minutes, removing the foil during the final 15 minutes to achieve a perfectly bronzed top.
- Allow the potatoes to rest for 10-15 minutes after removing from the oven, enabling the sauce to set and intensify in flavor before serving.
Notes
- Opt for starchy potatoes like Russet or Yukon Gold for the creamiest, most luxurious texture that holds together perfectly during baking.
- Soak sliced potatoes in cold water before cooking to remove excess starch, ensuring a cleaner and more defined layered presentation.
- Experiment with cheese variations by mixing sharp cheddar with gruyère or adding a sprinkle of parmesan for extra depth and complexity of flavor.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, and use low-fat cheese to reduce overall calorie content without sacrificing richness.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 372
- Sugar: 3 g
- Sodium: 570 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 82 mg