Original Potatoes Au Gratin
Indulge in the creamy richness of Original Potatoes Au Gratin, a classic side dish sure to elevate any meal. This recipe pairs thinly sliced Russet potatoes with a luxuriously velvety cheese sauce made from Gruyere and Parmesan, infused with hints of garlic and a touch of nutmeg for subtle depth. Layered to perfection and baked until golden and bubbly, this dish boasts a beautifully tender texture and irresistible flavor. Ideal for holidays or weeknight dinners, the recipe is straightforward yet indulgent, requiring just 20 minutes of prep time. Garnished with fresh thyme, it’s a comforting, elegant addition to your table that’s as visually stunning as it is delicious. Perfect for keywords like "creamy potatoes au gratin," "cheesy potato bake," and "classic gratin recipe."
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cloves Garlic (minced)
- 2 cups Gruyere cheese (shredded)
- 1 cup Parmesan cheese (grated)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional)
- 2 sprigs Fresh thyme (for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish lightly with butter or cooking spray.
Peel the russet potatoes and slice them thinly (about 1/8-inch thick) using a sharp knife or mandoline for even slices. Set aside in cold water to prevent browning.
In a medium saucepan over medium heat, melt the unsalted butter. Stir in the all-purpose flour and cook for 1-2 minutes, whisking continuously, to form a smooth roux.
Gradually pour in the whole milk and heavy cream while whisking to prevent lumps. Keep whisking until the mixture thickens, about 4-5 minutes.
Add the minced garlic, Gruyere cheese, Parmesan cheese, salt, black pepper, and nutmeg (if using) to the saucepan. Stir until the cheese is melted and the sauce is velvety smooth. Remove from heat.
Drain and pat dry the potato slices thoroughly. Spread one-third of the potatoes evenly in the prepared baking dish.
Pour one-third of the cheese sauce over the potato layer, spreading it evenly. Repeat the layering process with the remaining potatoes and cheese sauce, finishing with a layer of cheese sauce on top.
Cover the baking dish tightly with foil and bake in the preheated oven for 50 minutes.
Remove the foil, sprinkle a bit of extra Gruyere or Parmesan cheese on top (optional), and bake uncovered for an additional 20-25 minutes or until the top is golden and bubbly, and the potatoes are fork-tender.
Let the dish rest for 10 minutes before serving. Garnish with fresh thyme sprigs for a pop of flavor and presentation.
Nutrition Facts
Calories |
4261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.7 g | 347% | |
| Saturated Fat | 161.1 g | 806% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 822 mg | 274% | |
| Sodium | 6858 mg | 298% | |
| Total Carbohydrate | 252.3 g | 92% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 34.3 g | ||
| Protein | 199.8 g | 400% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 5380 mg | 414% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 6276 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.
