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Au Gratin Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 2 reviews
  • Author: Kimmy
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 40 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 12 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: French

Description

This classic Au Gratin Potatoes recipe features thinly sliced russet potatoes baked in a rich and creamy cheese sauce made with gruyere and Parmesan. The casserole is layered and baked until golden and bubbly, perfect as a comforting side dish for any occasion.

Ingredients

Potato and Garnish

  • 2 ½ lbs. russet potatoes
  • Chives (to garnish)

Sauce

  • 1 small yellow onion (finely diced)
  • 3 tablespoons salted butter
  • 4 cloves fresh garlic (minced)
  • 2 teaspoons fresh thyme leaves
  • 2 cups heavy cream
  • ½ cup milk
  • 2 cups shredded gruyere cheese
  • ½ cup grated Parmesan cheese
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C). This step can alternatively be done after caramelizing the onions if preferred.
  2. Prepare cream mixture: Combine the heavy cream and milk in a medium measuring cup with a spout. Temper the mixture in the microwave for 1 minute and then set aside.
  3. Caramelize onions: In a soup pot over medium heat, add the diced onions and butter. Cook for 10 minutes, stirring often to soften the onions. Reduce heat to medium-low and cook for an additional 10-15 minutes, stirring frequently until the onions begin to brown and caramelize slightly. Add minced garlic and fresh thyme leaves; cook for 2 more minutes to release aromas.
  4. Add cream and bring to a boil: Turn off the heat and let the pot cool for one minute. Gradually stir in the tempered heavy cream and milk mixture. Turn the heat to medium-high and bring the liquid to a gentle boil; then remove from heat.
  5. Melt the cheese: Gradually stir in the shredded gruyere and grated Parmesan cheese, adding a little at a time to allow the cheese to melt smoothly. Season with salt and pepper, stirring to combine well.
  6. Slice potatoes: Slice the russet potatoes into very thin slices, about 1/8 inch thick, using a mandoline slicer if available. Even thin slices ensure the potatoes cook evenly.
  7. Layer potatoes and sauce: Lightly grease a 2.5-quart or 9x13-inch baking dish. Arrange one-third of the potato slices on the bottom of the dish, sprinkling lightly with salt. Pour one-third of the cheese sauce over the potatoes. Repeat layering twice more with remaining potatoes and sauce.
  8. Bake covered: Cover the baking dish and bake in the preheated oven for 1 hour to allow the potatoes to cook through and flavors to meld.
  9. Finish baking uncovered: Remove the cover and continue to bake uncovered for an additional 30 minutes to set the top and thicken the sauce.
  10. Optional broil for color: For extra golden color, broil the casserole at 425°F for 1-2 minutes while watching carefully to prevent burning.
  11. Rest and garnish: Remove the dish from the oven and let it rest for 5-10 minutes to allow the sauce to thicken further. Garnish with fresh chives before serving for a fresh herbal note.

Notes

  • Use a mandoline slicer to achieve uniform, thin potato slices for even cooking.
  • Lightly salting each potato layer enhances flavor and seasoning consistency.
  • Make sure to stir the cheese sauce gradually to avoid clumping and help melt cheese smoothly.
  • Resting the casserole after baking helps the sauce thicken and improves texture.
  • Broiling at the end is optional but recommended for a more attractive, crispy topping.

Find it online: https://eatwithkimmy.com/au-gratin-potatoes-recipe/