Crispy Au Gratin Potatoes
Transform your dinner into a show-stopping comfort food experience with these crispy au gratin potatoes! This rich and indulgent dish combines tender, thinly sliced Russet potatoes layered with a velvety cream sauce infused with garlic, onion, fresh thyme, and a hint of nutmeg. Generously topped with layers of melted Gruyère and Parmesan cheeses and finished with a golden, crunchy panko breadcrumb crust, this recipe hits all the right notes for cheesy, creamy, and crispy perfection. Perfect for holiday gatherings or as a luxurious side dish, these au gratin potatoes are easy to prepare yet elegant enough to steal the spotlight at any meal. Ready in under 90 minutes, this recipe will tantalize taste buds and have everyone reaching for seconds!
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 3 tablespoons Unsalted butter
- 1 small Yellow onion
- 2 cloves Garlic
- 1.5 cups Heavy cream
- 0.5 cups Whole milk
- 1.5 cups Gruyère cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 pinch Nutmeg (optional)
- 0.5 cups Panko breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or nonstick spray.
Peel the potatoes and slice them into thin, even rounds (about 1/8-inch thick) using a mandoline or sharp knife. Keep the slices in a bowl of cold water to prevent browning.
In a medium saucepan over medium heat, melt the butter. Finely dice the onion and mince the garlic, then sauté both in the melted butter until soft and fragrant, about 2-3 minutes.
Add the heavy cream and milk to the saucepan. Stir in the salt, black pepper, fresh thyme, and optional nutmeg. Heat the mixture until it begins to simmer, then remove it from the heat.
Drain the potato slices and pat them dry with paper towels. Layer half of the slices evenly in the greased baking dish, slightly overlapping them.
Pour half of the cream mixture over the first layer of potatoes, spreading it evenly. Sprinkle 3/4 cup of shredded Gruyère and 1/4 cup of grated Parmesan over the top.
Layer the remaining potato slices over the cheese and pour the rest of the cream mixture on top. Sprinkle the remaining Gruyère and Parmesan over the second layer.
In a small bowl, combine the panko breadcrumbs and olive oil. Mix until the breadcrumbs are evenly coated, then sprinkle them over the top layer of cheese to create a crispy crust.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil, then bake uncovered for an additional 20-25 minutes, or until the top is golden brown and crispy, and the potatoes are tender when pierced with a fork.
Allow the dish to rest for 5-10 minutes before serving. Garnish with additional fresh thyme if desired.
Nutrition Facts
Calories |
3548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.1 g | 309% | |
| Saturated Fat | 135.6 g | 678% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 4711 mg | 205% | |
| Total Carbohydrate | 234.5 g | 85% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 21.3 g | ||
| Protein | 99.4 g | 199% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 2398 mg | 184% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 5538 mg | 118% | |
*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.
