Description
Potatoes Au Gratin is a rich and creamy side dish made by layering thinly sliced potatoes with a savory cream and cheese sauce, then baking until golden and bubbling. Perfect for holidays or a cozy dinner, it delivers comfort and elegance in every bite.
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, peeled and thinly sliced (1/8 inch)
- 2 cups heavy cream
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter (plus more for greasing the dish)
- 1 cup grated Gruyère cheese
- 1 cup sharp cheddar cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons fresh thyme leaves (optional)
Instructions
- Preheat the oven to 375°F (190°C). Butter a 9×13-inch baking dish.
- Peel and thinly slice the potatoes, about 1/8 inch thick. Set aside in a bowl of cold water.
- In a saucepan, melt butter over medium heat. Add garlic and cook until fragrant.
- Add heavy cream, salt, pepper, and thyme (if using). Simmer for a few minutes, then remove from heat.
- Drain and pat the potato slices dry.
- Arrange a layer of potatoes in the baking dish, slightly overlapping.
- Pour some of the cream mixture over the potatoes and sprinkle with a mix of Gruyère and cheddar.
- Repeat layers until all ingredients are used, finishing with a cheese layer on top.
- Cover the dish with foil and bake for 45 minutes.
- Remove foil and bake uncovered for another 20–25 minutes until golden and bubbling.
- Let rest for 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 65 minutes