Potatoes Au Gratin

Potatoes Au Gratin

Rich and creamy, these potatoes au gratin are layered with Gruyère, Parmesan, garlic, and fresh thyme, making each bite irresistibly cheesy and flavorful!

Ingredients

  • 2 cups heavy cream
  • 1/4 cup unsalted butter

    melted

  • 3 cloves garlic

    minced

  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 1/2-3 pounds Russet or Yukon Gold potatoes
  • 1/2 yellow onion
  • 1 1/2 cups grated Gruyère cheese
  • 1/2 cup grated Parmesan cheese

Directions

  1. 1

    Preheat the oven to 375 degrees Fahrenheit. Butter a 9x13-inch baking dish or a deep, medium-sized casserole dish. Set aside.

  2. 2

    In a medium saucepan, combine the heavy cream, butter, garlic, thyme, salt, and black pepper. Warm over low heat until the butter melts, stirring occasionally. Remove from the heat.

  3. 3

    Peel and thinly slice the potatoes and onion. They should be even and about 1/8-inch thick. For the best results, use a mandolin.

  4. 4

    Arrange about a third of the sliced potatoes and onions evenly in the baking dish. Pour a third of the cream mixture over the potatoes, allowing it to seep in. Then, sprinkle a third of the Gruyère cheese on top.

  5. 5

    Repeat these layers until the dish is full, but do not add the top layer of cheese yet. Instead, cover the dish with foil.

  6. 6

    Bake for 75-90 minutes, or until the potatoes in the middle are tender.

  7. 7

    Remove the dish from the oven and take off the foil. Add the last of the Gruyère cheese and the Parmesan, then bake again (uncovered) for about 15 minutes. The cheese should be golden and bubbly.

  8. 8

    Let the dish stand for 10-15 minutes before serving to allow the sauce to set. Garnish with fresh herbs if desired, and enjoy.

Potatoes Au Gratin

Potatoes Au Gratin

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About this Recipe

Prepare to elevate your dinner table with these incredibly rich and creamy Potatoes Au Gratin, a dish where every bite promises irresistibly cheesy, garlicky, and herbaceous flavor.

Why This Recipe Works

This recipe shines by layering thinly sliced potatoes with a luxurious blend of heavy cream, melted butter, and two distinct cheeses: nutty Gruyère and sharp Parmesan. The aromatic infusion of minced garlic and fragrant fresh thyme throughout the layers ensures deep, complex flavor in every forkful, making it far superior to simpler versions.

What to Expect

Anticipate tender, perfectly cooked potatoes bathed in a velvety, savory cream sauce, all capped with a golden, bubbling crust of melted cheese. The subtle sweetness from the yellow onion harmonizes with the earthy thyme and pungent garlic, creating a decadent side that feels both comforting and elegantly impressive. Each serving offers a delightful balance of rich creaminess and satisfyingly sharp, savory cheese.

Customization & Variations

While Russet or Yukon Gold potatoes are ideal for their creamy texture, you could carefully adjust the amount of yellow onion to suit your preference for a milder or more pronounced flavor. For a slightly different cheese profile, consider altering the ratio of Gruyère to Parmesan, though this combination is truly exceptional. While fresh thyme is recommended, other fresh, woody herbs could also complement the flavors.

Serving & Context

This indulgent Potatoes Au Gratin makes a perfect show-stopping side for holiday gatherings, special occasion dinners, or simply as a comforting accompaniment to a classic roast any night of the week.

Frequently Asked Questions