Italian Potatoes Au Gratin
Delight your taste buds with this luxurious Italian Potatoes Au Gratin, a creamy, cheesy twist on the classic comfort dish. Thinly sliced Russet potatoes are layered with a velvety garlic-infused Parmesan sauce made from scratch, then topped with bubbling mozzarella and Parmesan for a golden, irresistible finish. Fresh thyme and parsley add a fragrant, herbaceous flair to this oven-baked masterpiece, making it perfect for elegant dinners or cozy family gatherings. With a crisp, golden crust and tender, savory layers, this Italian-inspired side dish is an easy-to-follow recipe you'll want to make on repeat. Perfect for pairing with roasted meats, fresh salads, or bread, this recipe will elevate any menu while capturing the essence of Italian cuisine.
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Recipe Information
Ingredients
- 5 medium Russet potatoes
- 3 tablespoons Unsalted butter
- 3 cloves Garlic
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1.5 cups Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh thyme
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or butter and set it aside.
Peel the potatoes and slice them into thin, even rounds, approximately 1/8-inch thick. Use a mandoline slicer for uniformity if available.
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute, until fragrant.
Whisk in the flour to form a roux. Cook for 1-2 minutes, stirring constantly.
Gradually pour in the milk and cream, continuously whisking to eliminate lumps. Cook until the mixture thickens, about 3-4 minutes.
Stir in 1 cup of grated Parmesan cheese, salt, pepper, and thyme. Mix until the cheese is completely melted and the sauce is smooth. Remove from heat.
Layer one-third of the potato slices in the prepared baking dish, slightly overlapping. Pour one-third of the cheese sauce over the potatoes, spreading it evenly.
Repeat the process for two more layers, finishing with the remaining cheese sauce on top.
Sprinkle the shredded mozzarella and the remaining 1/2 cup of Parmesan on top of the final layer.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly, and the potatoes are fork-tender.
Let the dish cool for 5 minutes. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 856 mg | 37% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 5.4 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 471 mg | 36% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 886 mg | 19% | |
*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.
