Description
Potatoes au Gratin is a classic French dish featuring thinly sliced russet potatoes layered with a creamy mixture of garlic, butter, and thyme, baked to perfection with melted gruyere cheese on top. This comforting casserole is rich, cheesy, and perfect as a side or a hearty main dish.
Ingredients
Scale
Potatoes
- 2 1/2 lbs russet potatoes, peeled and thinly sliced
Cream Mixture
- 3 cloves garlic, minced
- 2 tablespoons butter, melted
- 2 cups heavy cream
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Cheese
- 2 cups gruyere cheese, grated
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the gratin.
- Prepare Potatoes: Peel the russet potatoes and slice them thinly, about 1/8-inch thick, to ensure even cooking and a creamy texture.
- Mix Cream Sauce: In a small bowl, whisk together the heavy cream, minced garlic, and melted butter for the creamy base.
- Layer Ingredients: Arrange about one third of the potato slices in the baking dish. Pour one third of the cream mixture over the potatoes, then sprinkle with one third of the fresh thyme, salt, and black pepper. Top this layer with one third of the grated gruyere cheese.
- Repeat Layers: Repeat the layering process two more times, using up all the potatoes, cream mixture, thyme, salt, and pepper. Do not add cheese to the final layer but reserve it for later topping.
- Bake Covered: Cover the baking dish tightly with foil and bake for 1 hour and 15 minutes, or until the potatoes in the center are easily pierced with a knife, indicating they are tender.
- Add Final Cheese: Remove the foil, top the gratin with the reserved cheese evenly, and return to the oven uncovered. Bake for an additional 10-15 minutes until the top is golden and bubbly.
- Rest and Serve: Let the potatoes au gratin rest for 5 minutes before serving to allow the dish to set and the flavors to settle. Enjoy warm.
Notes
- Use russet potatoes for the best texture—they hold up well and absorb the cream mixture nicely.
- Thin slices help the potatoes cook evenly and become tender throughout.
- Gruyere cheese adds a nutty, rich flavor, but you can substitute with Swiss or Emmental if unavailable.
- Covering the dish with foil during baking prevents the top from browning too quickly while allowing the potatoes to cook fully.
- Allowing the dish to rest after baking helps the layers firm up, making it easier to serve.
- For extra flavor, add a pinch of nutmeg or a splash of white wine to the cream mixture.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 35 g
- Saturated Fat: 22 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 110 mg
