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–+ servings

Irresistibly Creamy Potatoes Au Gratin with Cheesy Topping

This Potatoes Au Gratin recipe is a comforting side dish featuring tender layers of potatoes in rich cream and a cheesy topping.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gratin
  • 4 tablespoons Unsalted butter Can substitute with olive oil for a dairy-free option.
  • 3 pounds Russet potatoes Ideal for structure and creaminess; absorb flavors well.
  • 1 cup Heavy cream Can substitute with half-and-half for a lighter version.
  • 1/2 cup Shredded white cheddar cheese Substitute with another melting cheese like Gruyère.
  • 6 tablespoons Grated Parmesan cheese Added in increments for best flavor.
  • 3 cloves Minced garlic Garlic powder works in a pinch if fresh is unavailable.
  • Salt and pepper Essential for seasoning; adjust to your taste preferences.
Optional Add-ins
  • Sautéed onions Adds a lovely sweetness and depth to the dish.
  • Fresh herbs (thyme or rosemary) Can elevate the gratin with fragrant notes.
  • Nutmeg A hint can add a subtle spice and warmth.

Equipment

  • baking dish
  • Mandolin or knife
  • Mixing bowls
  • whisk
  • Aluminum foil

Method
 

Preparation Steps
  1. Preheat the oven to 375°F (190°C) and grease a baking dish with 2 tablespoons of unsalted butter.
  2. Thinly slice 3 pounds of russet potatoes into even rounds, about 1/8 inch thick, and set aside in a large bowl.
  3. In a separate bowl, combine 1 cup of heavy cream, 1/2 cup of shredded white cheddar cheese, 4 tablespoons of grated Parmesan, and 3 minced garlic cloves. Whisk until well combined.
  4. Pour the creamy mixture over the sliced potatoes, toss gently to coat, and season with salt and pepper.
  5. Layer the coated potato slices in the greased baking dish, standing them upright and arranging them closely.
  6. Pour any remaining creamy mixture over the layered potatoes, sprinkle with salt and pepper, and dot with the remaining 2 tablespoons of butter.
  7. Cover the baking dish tightly with aluminum foil and bake for 35-40 minutes, checking for bubbling edges.
  8. Remove the foil and sprinkle with remaining 2 tablespoons of Parmesan cheese. Bake uncovered for another 25-30 minutes until golden crust forms.
  9. Broil on high for 1 minute to achieve a crispy topping, watching closely to prevent burning.
  10. Allow to cool for 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 7gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 400mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 1mg

Notes

Ensure potato slices are even for consistent cooking; consider making a day in advance for convenience.

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