Creamy Au Gratin Potatoes

Creamy Au Gratin Potatoes

from southernliving.com
Side Dish

Yukon gold potatoes work well in this au gratin potatoes recipe because you don't have to peel them. They hold up well during the baking process, too. This creamy au gratin potatoes dish is wonderful for holidays and weeknight meals.

Ingredients

  • 3 tbsp.unsalted butter, divided
  • 3garlic cloves, minced (1 tbsp.)
  • ½ tsp.finely chopped fresh thyme, plus more leaves for garnish
  • 2 cupsheavy whipping cream
  • 1 ½ tsp.kosher salt, divided
  • 1 tbsp.warm water
  • 1 tsp.cornstarch
  • 2 oz.parmesan cheese, grated (about 1/2 cup)
  • 6 oz.mild white cheddar cheese, shredded (about 1 1/2 cups), divided
  • 2 lb.yukon gold potatoes (about 8 medium potatoes), sliced 1/8-in.-thick
  • ½ tsp.black pepper

Directions

  1. 1

    Preheat oven to 325°F. Grease an 11- x 7- inch baking dish with 1 tablespoon of the butter.

  2. 2

    Melt remaining 2 tablespoons butter in a medium saucepan over medium-high. Add garlic and thyme, and cook, stirring constantly, until fragrant, about 1 minute. Add cream and 1/2 teaspoon of the salt, and whisk until well combined. Reduce heat to low, and cook until flavors develop, about 5 minutes.

  3. 3

    Meanwhile, whisk together warm water and cornstarch in a small bowl until well combined.

  4. 4

    Add cornstarch mixture to mixture in saucepan, and cook, whisking constantly, until thickened slightly, about 1 minute. Whisk in Parmesan cheese and 1/2 cup of the Cheddar; cook, whisking often, until smooth and thickened, 2 to 3 minutes. Remove from heat.

  5. 5

    Gently toss together potato slices, black pepper, and remaining 1 teaspoon salt in a medium bowl. Arrange slices in an even layer on bottom of baking dish. Repeat creating layers with remaining potatoes, and pour sauce evenly over top. Sprinkle with remaining 1 cup Cheddar.

  6. 6

    Bake in preheated oven until potatoes are tender and top is golden brown, 50 minutes to 1 hour. Remove from oven, and let stand for 15 minutes. Garnish with additional fresh thyme leaves, and serve.