Potatoes Au Gratin
A creamy, cheesy casserole that is a perfect side dish for any meal, featuring layers of sliced potatoes and rich cheese.
Ingredients
Potato Layer
- 2 pounds potatoes (Yukon Gold or Russet) Wash and peel before slicing.
Cream Mixture
- 2 cups heavy cream Can substitute with half-and-half or a mixture of milk and cream.
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika (optional)
Cheese Layer
- 1 cup grated Gruyère cheese Can substitute with any high-quality melting cheese.
- 1 cup grated sharp cheddar cheese
Garnish
- Fresh parsley Chopped, for garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Wash and peel the potatoes, then slice them thinly, about 1/8 inch thick.
Cook the Base
- In a saucepan over medium heat, combine the heavy cream, minced garlic, salt, pepper, and paprika if using. Warm slightly but do not let it boil.
Layer the Potatoes
- In a greased 9x13 inch baking dish, arrange a layer of sliced potatoes.
- Pour a portion of the garlic cream mixture evenly over the layer, followed by a sprinkle of both cheeses. Repeat the process, layering until all ingredients are used, finishing with a cheese layer on top.
Bake
- Cover the dish with aluminum foil and bake in the preheated oven for about 45 minutes.
Remove Foil and Brown the Top
- After 45 minutes, carefully remove the foil. Continue baking for an additional 15-20 minutes until the top is golden brown and bubbling.
Check for Doneness
- Insert a fork or knife in the center; if it goes through easily, they’re ready. If still firm, return to the oven for another 10 minutes.
Let it Rest
- Once baked, remove the dish from the oven and allow it to rest for about 10 minutes.
Garnish and Serve
- Sprinkle freshly chopped parsley on top before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Can be reheated at 350°F (175°C) in the oven until warmed through.