Traditional Potatoes au Gratin

🕒 Prep: 15 min
🔥 Cook: 45 min
🍽 Serves: 6
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If you're looking for a comforting, creamy, and cheesy side dish, Traditional Potatoes au Gratin is your go-to. It’s that perfect blend of tender potatoes, rich cream, and luscious cheese that makes it a standout at any meal.

Ingredients for Traditional Potatoes au Gratin

Russet potatoes are the star here, providing the perfect starchy base to soak up all the creamy goodness. Onion adds a subtle sweetness that balances the richness. Heavy cream is essential for that luxurious texture, making each bite melt in your mouth. Gruyère cheese offers a nutty, slightly sweet flavor, while Parmesan cheese brings a salty, umami kick. Garlic infuses the dish with aromatic depth. A touch of salt and black pepper enhances all the flavors, and unsalted butter keeps the dish from sticking while adding richness. Finally, fresh thyme gives a hint of earthiness and a pop of color.

Tips & Tricks

  • Use a mandoline to slice the potatoes thinly and evenly, ensuring they cook uniformly.
  • For extra flavor, try adding a pinch of nutmeg to the cream mixture — it complements the cheese beautifully.
  • If you’re short on Gruyère, a mix of cheddar and Swiss cheese can be a tasty substitute.

Serving Suggestions

This dish pairs wonderfully with roasted meats such as chicken or beef. A fresh green salad with a light vinaigrette balances the richness of the gratin. Try serving it alongside roasted vegetables for a full vegetarian meal.

Frequently Asked Questions

Can I make this dish ahead of time?
Yes, you can prepare and assemble the dish a day in advance. Just cover and refrigerate it, then bake when ready to serve.
Can I freeze potatoes au gratin?
It's best to enjoy this dish fresh. Freezing can alter the texture of the potatoes and cream.

Traditional Potatoes au Gratin Recipe Walkthrough

First, preheat your oven to 350°F (175°C). Take a 9x13-inch baking dish and coat it generously with softened butter. This helps prevent sticking and adds flavor.

Layer half of the thinly sliced potatoes evenly in the dish. They should overlap slightly, like shingles on a roof. Sprinkle half of the sliced onions and minced garlic over the potatoes. Season this layer with salt and pepper, ensuring every bite is well-flavored.

Pour half of the heavy cream over this layer, making sure it’s evenly distributed. Then, sprinkle half of the shredded Gruyère and Parmesan cheeses over the top. This is where the magic begins!

Repeat these layers with the remaining potatoes, onions, garlic, cream, and cheeses, creating a beautiful, cheesy potato masterpiece. Once you’re done, sprinkle freshly chopped thyme over the top. It adds a fresh aroma and flavor that complements the richness.

Cover the dish with foil and bake for 45 minutes. This traps steam, helping the potatoes cook through. After 45 minutes, remove the foil and bake for an additional 15 minutes. This step allows the top to become golden and bubbly, with a little crispy edge that everyone loves.

Once out of the oven, let it cool for about 10 minutes. This is the hardest part — waiting! But it helps the dish set up nicely, making serving a breeze.

Why You'll Love This Recipe

  • Rich and creamy texture that's the definition of comfort food.
  • Perfect for special occasions or a cozy family dinner.
  • Easy to prepare ahead of time, making it stress-free for hosting.
  • A great way to use up potatoes in a delicious way.

Ingredients

2 lbs Russet potatoes, peeled and thinly sliced
1 large onion, thinly sliced
2 cups heavy cream
2 cups shredded Gruyère cheese
1 cup shredded Parmesan cheese
3 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
2 tbsp unsalted butter, softened
1 tbsp fresh thyme leaves

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter.
2. Arrange half of the sliced potatoes in an even layer in the prepared dish.
3. Sprinkle half of the onions and garlic over the potatoes, then season with salt and pepper.
4. Pour half of the heavy cream over the potatoes, followed by half of the Gruyère and Parmesan cheeses.
5. Repeat the layers with the remaining potatoes, onions, garlic, cream, and cheeses.
6. Top the final layer with freshly chopped thyme.
7. Cover with foil and bake for 45 minutes.
8. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
9. Let the gratin cool for 10 minutes before serving.

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