Description
Whether you’re a seasoned home cook or a beginner eager to expand your culinary repertoire, mastering the art of making creamy potatoes au gratin will bring joy to your table and delight to your taste buds.
Ingredients
3 pounds of Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
2 tablespoons of unsalted butter (for greasing the dish)
2 tablespoons of all-purpose flour
2 cups of heavy cream
1 cup of whole milk
3 cloves of garlic, minced
1 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
1/4 teaspoon of ground nutmeg (optional, but adds depth)
2 cups of grated Gruyère cheese (or a mix of Gruyère and sharp cheddar for a bolder flavor)
1/2 cup of grated Parmesan cheese
1 tablespoon of fresh thyme leaves (or 1 teaspoon of dried thyme)
Instructions
Preheat oven to 375°F (190°C). Butter a 9×13-inch dish.
In a saucepan, cook garlic in butter, whisk in flour, then add milk and cream. Simmer and add cheese, salt, pepper, and nutmeg.
Layer potatoes and sauce with thyme. Top with remaining cheese.
Cover and bake 45 min. Uncover and bake another 20–25 min. Broil for golden top.
Rest 10 min before serving.
Notes
Potato Type Matters: Yukon Gold potatoes offer a creamy texture and hold their shape well. Russet potatoes are also suitable but result in a softer finish.
Cheese Swaps: Gruyère adds a rich, nutty flavor, but you can also use sharp cheddar, Fontina, or a mix of cheeses for different profiles.
Make-Ahead Tip: You can assemble the entire dish up to a day in advance. Refrigerate covered, then bake just before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 portion
- Calories: ~375 kcal
- Sugar: 2 g
- Sodium: 430 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 75 mg