Smoky Garlic Au Gratin Potatoes bring a twist to the classic comfort dish with the rich, smoky flavor of Gouda cheese and a hint of paprika. This dish is perfect for cozy gatherings or a special family dinner, offering a delightful balance of creamy, cheesy goodness layered with tender potatoes.
Russet potatoes are ideal for this dish because they hold their shape well and absorb flavors beautifully. Heavy cream provides the rich, creamy texture that makes au gratin so irresistible. Smoked Gouda cheese adds a distinctive smoky flavor, while Parmesan cheese brings a nutty, salty kick that complements the Gouda. The garlic infuses the dish with a fragrant aroma, and unsalted butter helps to sauté the garlic without adding extra salt. Smoked paprika enhances the smokiness, and a touch of salt and black pepper seasons the dish to perfection. Fresh thyme leaves add a hint of herbal freshness, while breadcrumbs give a satisfying crunch on top.
This dish pairs wonderfully with roasted meats like chicken or beef, adding a creamy contrast to the savory main course. Consider serving alongside a crisp, green salad to balance the richness. A glass of white wine, such as Chardonnay, complements the smoky flavors nicely.
First, preheat your oven to 375°F (190°C). It's important to have the oven ready so the baking process is smooth. In a medium saucepan, melt your butter over medium heat. Add in the minced garlic and let it sauté until it's fragrant — about a minute should do. You want the garlic to release its aroma without browning.
Next, stir in the heavy cream, smoked paprika, salt, and black pepper. Keep the heat on until the mixture starts to simmer, then take it off the heat and set it aside. This will help the flavors meld together.
Grab a 9x13 inch baking dish and grease it with some butter to prevent sticking. Layer half of your sliced potatoes on the bottom. Pour half of the cream mixture over the potatoes, ensuring they're well-covered, and sprinkle with half of the smoked Gouda and Parmesan cheese.
Add the remaining potatoes on top, pour over the rest of the cream mixture, and sprinkle with the remaining cheeses. Top everything with breadcrumbs and fresh thyme leaves.
Cover the dish with foil and bake for 45 minutes. This will cook the potatoes to tender perfection. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden and the edges are bubbling with cheesy goodness. Let it cool for about 5 minutes before serving. This allows the dish to set slightly, making it easier to serve.