Herb-Infused Creamy Au Gratin Potatoes

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 6
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Welcome to the world of Herb-Infused Creamy Au Gratin Potatoes, a dish that brings luxurious comfort to your dinner table. This recipe combines earthy herbs and gooey cheese, making it a perfect side dish for any occasion, whether it’s a cozy family dinner or a festive holiday feast.

Ingredients for Herb-Infused Creamy Au Gratin Potatoes

The star of the show, russet potatoes, provide the perfect starchy base for soaking up all the creamy goodness. Heavy cream and whole milk create a luscious sauce that coats each potato slice. Adding unsalted butter gives a silky texture and rich flavor. The garlic adds a subtle kick, while salt and black pepper season the dish beautifully. Fresh thyme and rosemary infuse the cream with an aromatic depth. Gruyère cheese melts smoothly for a creamy finish, and Parmesan adds a savory, nutty touch.

Tips & Tricks

  • Use a mandoline slicer for uniformly thin potato slices.
  • Fresh herbs make a big difference; dried herbs can be used, but reduce the quantity by half.
  • If Gruyère is hard to find, Swiss cheese makes a good substitute.
  • Resting the dish before serving allows the flavors to meld and the texture to firm up.

Serving Suggestions

This dish pairs beautifully with roasted meats, such as chicken or beef. For a vegetarian option, serve it alongside a crisp green salad or roasted vegetables. A light white wine, like a Sauvignon Blanc, complements the creamy richness of the potatoes.

Frequently Asked Questions

Can I make this dish ahead of time?
Yes, you can assemble it a day in advance and refrigerate. Just bake it when you're ready to serve.
Can I freeze leftovers?
While the texture may change slightly, you can freeze leftovers. Reheat them in the oven for the best results.
Is there a substitute for heavy cream?
Half-and-half can be used, but the dish will be less rich. Avoid using milk alone, as it lacks the necessary fat content.

Herb-Infused Creamy Au Gratin Potatoes Recipe Walkthrough

Start by preheating your oven to 375°F (190°C) and buttering a 9x13-inch baking dish — this ensures the potatoes don’t stick and makes cleanup easier. Peel the russet potatoes and slice them thinly, about 1/8 inch thick. You want them thin enough to cook evenly but not so thin that they fall apart.

In a saucepan, combine the heavy cream, whole milk, butter, minced garlic, salt, pepper, fresh thyme, and rosemary. Warm everything over medium heat, stirring until the butter melts. This step allows the herbs to release their flavors into the cream.

Layer half of the sliced potatoes in the baking dish, slightly overlapping them. Pour half of the warm cream mixture over the potatoes, then sprinkle with half of the shredded Gruyère and grated Parmesan. Repeat with the remaining potatoes, cream, and cheese.

Cover the dish with foil and bake for 45 minutes. This allows the potatoes to cook through evenly. After that, remove the foil and bake for another 15 minutes. This final step helps the cheese on top become golden and bubbly.

Once baked, let the au gratin sit for about 10 minutes before serving. This resting time helps the dish set, making it easier to serve.

Why You'll Love This Recipe

  • Rich and creamy layers of potatoes infused with fresh herbs.
  • Perfectly golden and bubbly cheese topping that’s hard to resist.
  • Simple ingredients with a gourmet result.
  • Aromatic herbs like thyme and rosemary elevate the dish.
  • Bake once, enjoy twice — reheats beautifully for next-day leftovers.

Ingredients

2 lbs russet potatoes
1 cup heavy cream
1 cup whole milk
2 tablespoons unsalted butter
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh rosemary
1 cup shredded Gruyère cheese
1/2 cup grated Parmesan cheese

Step-by-step Instructions

1. Preheat oven to 375°F (190°C) and butter a 9x13-inch baking dish.
2. Peel and thinly slice the potatoes, approximately 1/8 inch thick.
3. In a saucepan, combine heavy cream, milk, butter, garlic, salt, pepper, thyme, and rosemary. Heat over medium heat until butter is melted and mixture is warm.
4. Arrange half of the potatoes in an overlapping layer in the prepared dish.
5. Pour half of the cream mixture over the potatoes, then sprinkle half of the Gruyère and Parmesan cheese on top.
6. Add a second layer of potatoes, followed by the remaining cream mixture and cheese.
7. Cover with foil and bake for 45 minutes, then remove foil and bake for an additional 15 minutes until the top is golden and bubbly.
8. Let it cool for 10 minutes before serving.

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