Description
Potatoes au Gratin is a classic French side dish featuring thinly sliced russet potatoes baked in a rich and creamy cheese sauce made with Gruyere and Parmesan. This comforting dish is flavored with garlic, thyme, and paprika, layered and baked to golden bubbly perfection, making it an ideal accompaniment for holiday meals or any special occasion.
Ingredients
Scale
Potatoes
- 2 pounds russet potatoes, peeled and thinly sliced
Cheese Sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups shredded Gruyere cheese, divided
- 1/2 cup shredded Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
Instructions
- Preheat and Prepare Dish: Preheat the oven to 375°F and grease a 9×13-inch baking dish to prevent the potatoes from sticking during baking.
- Make the Garlic Roux: In a saucepan over medium heat, melt the butter and sauté the minced garlic for about 1 minute until fragrant. Stir in the flour and cook for another minute to form a roux, which will thicken the sauce.
- Prepare the Cheese Sauce: Gradually whisk in the whole milk and heavy cream into the roux, cooking until the sauce thickens. Stir in half of the shredded Gruyere cheese and season the sauce with salt, black pepper, paprika, and dried thyme to enhance the flavor.
- Layer Potatoes and Sauce: Arrange half of the sliced potatoes evenly in the prepared baking dish. Pour half of the cheese sauce over the potato layer. Repeat the layering with the remaining potatoes and sauce to build the dish.
- Bake Covered: Cover the dish with foil and bake in the preheated oven for 45 minutes, allowing the potatoes to soften and the flavors to meld.
- Add Cheese and Finish Baking: Remove the foil, then sprinkle the remaining Gruyere and the Parmesan cheese evenly over the top. Bake uncovered for an additional 20 to 25 minutes until the top is golden brown and the sauce is bubbly.
- Rest and Serve: Let the dish rest for 10 minutes before serving to allow the sauce to set and the flavors to develop fully.
Notes
- Slice potatoes evenly for consistent cooking and texture.
- You can substitute Gruyere with sharp cheddar if preferred for a different flavor profile.
- For extra richness, add a pinch of nutmeg to the cheese sauce.
