Description
This Creamy Au Gratin Potatoes recipe offers a luscious and cheesy side dish featuring thinly sliced Russet or Yukon Gold potatoes baked in a rich heavy cream sauce with sharp cheddar cheese, garlic, and onions. Perfectly layered and baked to golden bubbly perfection, it makes an indulgent accompaniment to any meal.
Ingredients
Scale
Potatoes
- 2 pounds Russet or Yukon Gold Potatoes (washed, peeled, and sliced into thin rounds)
Sauce and Seasoning
- 2 cups Heavy Cream
- 2 cups Shredded Sharp Cheddar Cheese
- 2-3 cloves Minced Garlic
- 1 medium Onion, finely chopped
- 1 teaspoon Salt
- 0.5 teaspoon Freshly Ground Black Pepper
- 1 tablespoon Fresh Herbs (optional – thyme or rosemary)
Baking Preparation
- 2 tablespoons Unsalted Butter (for greasing the baking dish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature by the time your potatoes are prepared.
- Prepare Potatoes: Wash and peel the potatoes, then slice them into thin rounds about 1/8 inch thick for even cooking and layering.
- Sauté Onions: Melt the butter in a large skillet over medium heat. Add the finely chopped onions and cook until translucent and softened, about 5 minutes, developing their sweet and savory flavors.
- Add Garlic: Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant to infuse the sauce with aromatic depth.
- Simmer Cream: Pour the heavy cream into the skillet with the onions and garlic, stirring to combine. Let it simmer gently for about 5 minutes to thicken slightly and meld flavors.
- Season Sauce: Add salt and freshly ground black pepper to the cream mixture. Taste and adjust seasoning as desired to enhance the dish’s flavor.
- Layer Ingredients: Grease your baking dish with butter. Arrange a layer of sliced potatoes, then pour some of the cream mixture over it and sprinkle with shredded cheddar cheese. Repeat layering until all ingredients are used.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes to cook the potatoes through and allow flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for an additional 20-25 minutes until the top is golden brown, bubbly, and irresistibly creamy.
- Rest: Let the gratin sit for about 10 minutes after baking to set, making it easier to serve and allowing flavors to settle.
- Garnish and Serve: Sprinkle fresh herbs like thyme or rosemary over the top just before serving for added aroma and a pop of color.
Notes
- For best results, slice potatoes uniformly thin to ensure even cooking.
- If desired, substitute the cheddar cheese with Gruyère or a cheese blend for a different flavor profile.
- Fresh herbs are optional but highly recommended for enhancing flavor.
- Use heavy cream for a rich and creamy texture; lighter creams will result in a thinner sauce.
- Letting the gratin rest after baking helps it firm up slightly, making it easier to cut and serve.
- Leftovers can be refrigerated and gently reheated in the oven or microwave.
