Description
Indulge in this decadent and creamy Potatoes au Gratin recipe, a classic French dish that’s perfect for any occasion. Layers of thinly sliced Yukon Gold potatoes are baked to perfection in a rich, flavorful sauce with a golden, cheesy crust on top.
Ingredients
Scale
Potatoes:
- 2 pounds Yukon Gold potatoes (thinly sliced)
Cream Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 garlic cloves (minced)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
Cheese:
- 2 cups shredded Gruyère cheese
- ½ cup grated Parmesan cheese
Garnish:
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Preheat oven: Preheat oven to 375°F (190°C) and lightly butter a 9×13-inch baking dish.
- Make sauce: In a saucepan, melt butter, add garlic, stir in flour, then slowly whisk in milk and cream until thickened. Season with salt, pepper, and thyme.
- Layer potatoes: Arrange half of the sliced potatoes in the baking dish. Pour half of the cream mixture over the potatoes and sprinkle with half of the Gruyère cheese. Repeat layering.
- Bake: Cover with foil and bake for 40 minutes. Remove foil and bake an additional 25 to 30 minutes until golden brown.
- Rest and garnish: Let rest for 10 minutes before serving. Garnish with parsley if desired.
Notes
- For extra richness, use half Gruyère and half sharp cheddar cheese.
- A mandoline makes slicing potatoes quick and uniform.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 4g
- Sodium: 410mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 60mg
