Potatoes Au Gratin
Indulge in the rich, creamy decadence of Potatoes Au Gratin, a timeless side dish that transforms humble Yukon Gold potatoes into a luxurious masterpiece. Thinly sliced potatoes are layered with a luscious, garlicky cheese-infused cream sauce featuring Gruyere and Parmesan, creating a silky texture and deeply savory flavor in every bite. Baked to golden perfection with a bubbling, crispy cheese topping, this dish is the ultimate comfort food for holidays, dinner parties, or any special occasion. With hints of fresh thyme and a perfectly balanced seasoning, Potatoes Au Gratin pairs beautifully with roasted meats, hearty vegetables, or even a simple green salad for an utterly satisfying meal. Ready your oven for this irresistibly creamy classic that’s sure to impress!
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Recipe Information
Ingredients
- 6 medium-sized Yukon Gold potatoes
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Milk
- 1 cup Heavy cream
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Gruyere cheese
- 0.5 cups Parmesan cheese
- 1 teaspoon Fresh thyme
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Peel the Yukon Gold potatoes and use a mandoline or sharp knife to slice them into 1/8-inch thick rounds. Set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, add the flour and whisk constantly for 1 minute to form a roux.
Slowly whisk in the milk and heavy cream, ensuring no lumps form. Continue whisking until the mixture thickens, about 3-4 minutes.
Mince the garlic cloves and stir them into the milk mixture along with the salt, black pepper, and thyme. Cook for another minute, then remove the saucepan from heat.
Stir in 1 cup of the Gruyere cheese and all of the Parmesan cheese until melted and fully incorporated.
Arrange a layer of potato slices at the bottom of the prepared baking dish, slightly overlapping them. Pour a small amount of the cheese sauce evenly over the potatoes.
Continue layering the potatoes and cheese sauce until all ingredients are used, finishing with a layer of cheese sauce on top.
Sprinkle the remaining 0.5 cup of Gruyere cheese over the top of the dish.
Cover the dish with aluminum foil and bake for 40 minutes. Then, remove the foil and bake for an additional 30-35 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.
Allow the Potatoes Au Gratin to cool for 10 minutes before serving. Garnish with additional thyme if desired.
Nutrition Facts
Calories |
3278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.5 g | 257% | |
| Saturated Fat | 118.7 g | 594% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 3653 mg | 159% | |
| Total Carbohydrate | 250.8 g | 91% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 32.0 g | ||
| Protein | 114.4 g | 229% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 3119 mg | 240% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 5854 mg | 125% | |
*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.
