Smoky Garlic Au Gratin Potatoes

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 6
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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.

Ingredients for Smoky Garlic Au Gratin 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.

Tips & Tricks

  • For evenly sliced potatoes, use a mandoline slicer. It saves time and ensures uniform cooking.
  • Want extra crunch? Toast the breadcrumbs in a bit of butter before sprinkling them on top.
  • Experiment with cheese varieties if you can't find smoked Gouda. Regular Gouda or a sharp Cheddar can work too, though you’ll miss that distinct smokiness.

Serving Suggestions

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.

Frequently Asked Questions

Can I make this dish ahead of time?
Absolutely! Prepare it up to the baking step, cover, and refrigerate. When ready to bake, add an extra 10-15 minutes to the covered baking time.
Can I use a different type of potato?
Yes, Yukon Golds work well, but they might be slightly creamier in texture. Avoid waxy potatoes like red or new potatoes as they don't absorb the cream as well.
What if I don't have fresh thyme?
Dried thyme can be used instead, but use it sparingly as it's more concentrated. A teaspoon should suffice.

Smoky Garlic Au Gratin Potatoes Recipe Walkthrough

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.

Why You'll Love This Recipe

  • Rich, smoky flavor from high-quality smoked Gouda cheese.
  • Simple yet satisfying, making it great for both beginners and seasoned cooks.
  • Perfect for gatherings — it's a crowd-pleaser that pairs well with many main courses.
  • Uses pantry-friendly ingredients, making it accessible and convenient.

Ingredients

2 lbs russet potatoes, peeled and thinly sliced
1 1/2 cups heavy cream
1 cup smoked Gouda cheese, shredded
1/2 cup Parmesan cheese, grated
4 cloves garlic, minced
2 tbsp unsalted butter
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1 tbsp fresh thyme leaves
1/4 cup breadcrumbs

Step-by-step Instructions

1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3. Stir in heavy cream, smoked paprika, salt, and black pepper. Heat until simmering, then remove from heat and set aside.
4. Grease a 9x13 inch baking dish with butter. Layer half of the potatoes on the bottom.
5. Pour half of the cream mixture over the potatoes and sprinkle with half of the smoked Gouda and Parmesan cheese.
6. Add the remaining potatoes, pour the rest of the cream mixture, and top with remaining cheeses.
7. Sprinkle breadcrumbs and fresh thyme on top.
8. Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes or until golden and bubbly.
9. Allow to cool for 5 minutes before serving.

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