Description
This classic Potatoes Au Gratin recipe features thinly sliced russet potatoes baked in a rich, creamy sauce infused with garlic and nutmeg, layered with Gruyère and Parmesan cheeses for a golden, bubbly, and indulgent dish that’s perfect as a comforting side or main course accompaniment.
Ingredients
Butter and Cream Sauce
- 4 tablespoons salted butter
- 1¾ cups heavy cream
- 1 garlic clove, minced
- ½ teaspoon nutmeg
Main Ingredients
- 2½ pounds russet potatoes
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1½ cups grated Gruyère cheese
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons minced flat leaf parsley (optional)
Instructions
- Preheat oven and prepare dish: Preheat your oven to 400°F (200°C) and position a rack in the center. Grease a 9×13-inch baking dish with 1 tablespoon of the salted butter to prevent sticking and enhance flavor.
- Make the cream sauce: In a small saucepan over low heat, combine the heavy cream, minced garlic, nutmeg, and remaining 3 tablespoons of butter. Stir occasionally and warm through until the butter melts and the mixture is fragrant. Remove from heat to keep warm.
- Slice the potatoes: Peel the russet potatoes and, using a mandoline or sharp knife, slice them into very thin ⅛-inch slices. Immediately place the slices into a large bowl of cold water to prevent browning and remove excess starch.
- Dry the potatoes: Drain the potato slices thoroughly and pat them completely dry using paper towels. Removing moisture is key for proper browning and texture.
- Layer the potatoes and season: Arrange one-quarter of the potato slices evenly on the bottom of the prepared baking dish. Season lightly with ¼ teaspoon kosher salt and ⅛ teaspoon black pepper. Sprinkle about one-third of the grated Gruyère cheese over the layer. Repeat this layering process three more times, ending with the remaining Gruyère cheese on top.
- Pour cream sauce over potatoes: Slowly and evenly pour the warm cream mixture over the layered potatoes, ensuring the liquid seeps through all layers. Use a spatula to gently press down on the layers to distribute the sauce evenly.
- Add Parmesan and cover: Sprinkle the freshly grated Parmesan cheese evenly across the top of the assembled dish. Cover the baking dish tightly with aluminum foil to retain moisture during baking.
- Bake covered: Place the covered dish in the preheated oven and bake for 50 minutes. This allows the potatoes to cook through and absorb the creamy sauce.
- Finish baking uncovered: Remove the foil and continue baking for an additional 25 minutes or until the dish is bubbly and the top is lightly browned, achieving a beautiful golden crust.
- Garnish and serve: Once out of the oven, optionally sprinkle minced flat leaf parsley over the top for freshness and color. Serve the Potatoes Au Gratin warm as a rich, comforting side or main dish.
Notes
- Using a mandoline ensures uniform potato slices for even cooking.
- Soaking and drying potatoes helps achieve a creamy texture without excess starchiness.
- Gruyère cheese provides a nutty flavor, but you can substitute with Swiss or cheddar if preferred.
- Do not skip covering the dish during initial baking to prevent drying out the potatoes.
- Leftovers can be refrigerated and gently reheated in the oven for best texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
