Black Angus Potatoes Au Gratin
Indulge in the rich, cheesy decadence of Black Angus Potatoes Au Gratin, a classic comfort dish elevated with gourmet touches. Delicately thin-sliced Russet potatoes are layered in a luscious, creamy sauce made from a blend of sharp cheddar, nutty Gruyere, and Parmesan cheeses, infused with garlic, onion powder, and a hint of black pepper for depth. Baked to golden, bubbly perfection, this dish boasts a crispy cheese crust and a melt-in-your-mouth interior that’s impossible to resist. Perfect as a side for special occasions or holidays, this recipe offers a hearty serving of indulgence with irresistible flavors. Simple yet sophisticated, it’s the ultimate crowd-pleaser for any dinner table.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 cups Heavy cream
- 1 cup Whole milk
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Sharp cheddar cheese
- 1 cup Gruyere cheese
- 2 cloves Garlic
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Onion powder
- 1 cup Parmesan cheese
- 2 tablespoons Fresh parsley
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray or butter.
Peel the potatoes and slice them thinly (about 1/8-inch thick) using a mandoline or a sharp knife. Set aside in a bowl of cold water to prevent browning.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds, stirring constantly to avoid burning.
Whisk in the flour and cook for about 1-2 minutes until the mixture forms a thick paste (roux).
Slowly pour in the heavy cream and milk, whisking constantly to avoid lumps. Cook for 3-4 minutes until the sauce thickens.
Reduce the heat to low and stir in the cheddar and Gruyere cheeses, reserving 1/2 cup of the cheddar for later. Continue stirring until the cheese is melted and smooth.
Mix in the salt, black pepper, and onion powder. Remove the sauce from heat.
Drain and pat dry the potato slices, then layer 1/3 of the potatoes in the prepared baking dish. Pour 1/3 of the cheese sauce over the potatoes, spreading it evenly. Repeat the layers until all the potatoes and sauce are used, finishing with cheese sauce on top.
Sprinkle the reserved cheddar and the Parmesan cheese evenly over the top.
Cover the baking dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake uncovered for an additional 25-30 minutes until the top is golden brown and bubbly.
Let the dish cool for 10 minutes before serving. Garnish with fresh parsley for a pop of color and flavor.
Nutrition Facts
Calories |
3326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.6 g | 237% | |
| Saturated Fat | 114.9 g | 574% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 588 mg | 196% | |
| Sodium | 5115 mg | 222% | |
| Total Carbohydrate | 266.6 g | 97% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 23.9 g | ||
| Protein | 166.1 g | 332% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 4252 mg | 327% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 6320 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
