Potatoes Au Gratin

Potatoes Au Gratin

8 servings
Layered with Gruyère and Parmesan, a bubbling dish of this rich and creamy potatoes au gratin will truly stop the show.

Ingredients

  • shallot

    peeled, quartered

    1
  • garlic cloves

    peeled, smashed

    4
  • heavy cream
    2 c.
  • whole milk
    2 c.
  • thyme sprigs

    plus 1 1/2 tsp. fresh thyme leaves, divided

    2
  • unsalted butter

    for greasing

  • yukon gold potatoes

    about 5 medium

    2 ½ lb.
  • kosher salt
    1 tbsp.
  • gruyère

    coarsely shredded, divided, about 1 1/2 cups

    6 oz.
  • parmesan

    finely shredded, divided, about 1 cup

    2 oz.

Directions

  1. 1

    In a large pot over medium-high heat, bring shallot, garlic, cream, milk, and thyme sprigs to a simmer. Remove from heat, cover, and let steep 30 minutes.

  2. 2

    Meanwhile, arrange a rack in center of oven; preheat to 350°. Grease a 13" x 9" baking dish with butter. Peel and slice potatoes into 1/8"-thick slices (a small handheld mandoline works well for this).

  3. 3

    Strain cream mixture through a fine-mesh sieve into a large bowl, then return to pot; discard solids. Stir in salt, then add potatoes. Bring to a simmer and cook over medium-high heat, stirring occasionally, until just tender, 4 to 5 minutes.

  4. 4

    Pour one-third of potato mixture into prepared dish. Top with one-third of Gruyère and one-third of Parmesan. Sprinkle with 1/2 tsp. thyme leaves. Repeat the layers once more. Finish by topping with remaining potato mixture (making sure to add all the cream), Gruyère, and Parmesan; reserve remaining 1/2 tsp. thyme.

  5. 5

    Bake potato gratin until golden brown on top and bubbling, 40 to 50 minutes. Top with reserved thyme.

Potatoes Au Gratin

Potatoes Au Gratin

105 min8 servings544 cal

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About this Recipe

Elevate your next gathering with a truly show-stopping side dish: classic Potatoes Au Gratin. This recipe delivers a rich, bubbling dish layered with Gruyère and Parmesan, promising to be the star of any meal, from holiday tables to elegant dinner parties. If you're looking for ultimate comfort food that feels genuinely special, you've found it.

Why This Recipe Works

This Potatoes Au Gratin recipe stands out by infusing its creamy base with aromatic shallots, garlic, and fresh thyme. This meticulous preparation creates a deeply savory foundation that perfectly complements the golden Yukon Gold potatoes, ensuring every bite is bursting with flavor. The combination of two distinct cheeses—nutty Gruyère and sharp Parmesan—melds into an irresistible, golden crust.

What to Expect

Prepare for a dish that is the epitome of comfort, with tender, thinly sliced potatoes bathed in a luxurious, bubbling cream sauce. Each forkful promises a delightful contrast: the slight chew of perfectly cooked potato giving way to a velvety, rich texture, all crowned with a golden, bubbly crust of melted Gruyère and Parmesan. This naturally gluten-free dish is hearty and incredibly satisfying, perfect for a special meal and designed to feed a crowd with its generous 8 servings.

Customization & Variations

While classic Gruyère and Parmesan are essential for the authentic flavor, you could experiment with other good melting cheeses like Emmental or sharp white cheddar for a different profile. For an extra touch of richness, a pinch of freshly grated nutmeg stirred into the cream mixture is a classic addition. If you don't have fresh thyme, a smaller amount of dried thyme could be used, or fresh rosemary would also be a lovely alternative.

Serving & Context

Perfect for holiday tables like Easter, an elegant dinner party, or simply to feed a crowd, this Potatoes Au Gratin makes an unforgettable side dish that complements a wide array of main courses.

Frequently Asked Questions