Potatoes Au Gratin
A creamy and cheesy side dish featuring layers of tender russet potatoes, perfect for gatherings or weeknight dinners.
Ingredients
Main Ingredients
- 3 pounds russet potatoes (peeled) The star of the dish, russets become beautifully tender.
- 1 cup heavy cream Provides the creamy texture.
- 1/2 cup shredded white cheddar cheese Adds a sharp, creamy depth of flavor.
- 6 tablespoons grated Parmesan (divided) Brings a nutty, salty kick.
- 3 cloves garlic (minced) Provides aromatic depth.
- 4 tablespoons unsalted butter (divided) Used for greasing and adds richness.
- to taste salt and pepper Essential for enhancing flavors.
Instructions
Preparation
- Preheat your oven to 375˚F. Grease a baking dish with 2 tablespoons of butter.
- Thinly slice the potatoes using a mandolin.
- In a large mixing bowl, combine the heavy cream, shredded cheddar, 4 tablespoons of Parmesan, and minced garlic. Mix well.
- Add the sliced potatoes to the bowl and toss until evenly coated in the creamy mixture. Season with salt and pepper.
- Stack the potatoes upright in the greased baking dish, layering until all the potatoes are arranged.
- Pour any excess cream mixture over the stacked potatoes and season the top with additional salt and pepper.
- Dot the top of the potatoes with the remaining 2 tablespoons of butter.
Baking
- Cover the baking dish with aluminum foil and bake in the preheated oven for 35 to 40 minutes.
- Remove the foil, sprinkle the remaining Parmesan on top, and bake for an additional 25 to 30 minutes until fork-tender.
- Transfer to a broiler on high for about 1 minute to create a golden crust.
- Allow to cool for about 10 minutes before serving.
Notes
Consider adding fresh herbs like rosemary or thyme between potato layers for extra flavor. Experiment with cheeses like Gruyère or mozzarella for unique flavors. For a crispy texture, add breadcrumbs before broiling. Store leftovers in an airtight container for up to 3 days.