Potatoes Au Stevie
Indulge in the cheesy, creamy perfection of Potatoes Au Stevie, a luxurious twist on the classic potato gratin. This recipe combines thinly sliced russet potatoes with a rich, velvety cheese sauce made from sharp cheddar, Gruyere, and a hint of Parmesan, all infused with flavors of garlic and fresh thyme. Baked to golden, bubbly perfection and finished with a sprinkle of paprika and fresh parsley, this dish is the ultimate comfort food for holidays, family dinners, or any occasion that calls for something irresistibly decadent. With just 20 minutes of prep, Potatoes Au Stevie is your go-to recipe for an impressive yet approachable side dish that will steal the spotlight at any table.
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Recipe Information
Ingredients
- 5 medium Russet potatoes
- 4 tablespoons Unsalted butter
- 3 cloves Garlic
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese
- 1 cup Gruyere cheese
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Thyme leaves
- 0.5 teaspoons Paprika
- 0.5 cup Parmesan cheese
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or non-stick spray.
Peel the russet potatoes and slice them thinly into rounds about 1/8-inch thick using a sharp knife or a mandoline slicer. 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 sauté until fragrant, about 1 minute.
Whisk in the flour and cook, stirring constantly, for 1-2 minutes to create a roux.
Slowly pour in the milk and heavy cream, whisking continuously to avoid lumps. Cook until the mixture thickens slightly, about 3-4 minutes.
Reduce the heat to low and stir in the cheddar cheese and Gruyere cheese until melted and smooth. Season with salt, black pepper, and thyme leaves.
Drain and pat the potato slices dry. Layer one-third of the potatoes in the prepared baking dish, slightly overlapping the edges.
Pour one-third of the cheese sauce evenly over the potatoes, then repeat the layering process with the remaining potatoes and sauce, finishing with a layer of cheese sauce on top.
Sprinkle the top with Parmesan cheese and a dusting of paprika for extra color and flavor.
Cover the dish with aluminum foil and bake in the oven for 45 minutes. Remove the foil and continue baking for an additional 25-30 minutes, or until the potatoes are tender and the top is golden and bubbly.
Remove from the oven and let rest for 10 minutes. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
4043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.1 g | 346% | |
| Saturated Fat | 165.5 g | 828% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 844 mg | 281% | |
| Sodium | 6124 mg | 266% | |
| Total Carbohydrate | 244.5 g | 89% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 33.8 g | ||
| Protein | 154.3 g | 309% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 4091 mg | 315% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 5756 mg | 122% | |
*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.
