Description
Potatoes au Gratin is a rich and creamy classic French dish made with thinly sliced russet potatoes layered with garlic-infused cream, fresh thyme, and melted gruyere cheese. Baked to golden perfection, this comforting side dish is perfect for special dinners or holiday meals.
Ingredients
Scale
Potato Layer
- 2 1/2 lbs russet potatoes
Cream Mixture
- 3 cloves garlic, minced
- 2 tablespoons butter, melted
- 2 cups heavy cream
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Cheese
- 2 cups gruyere cheese, grated
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the dish.
- Prepare Potatoes: Peel the russet potatoes and slice them thinly to about 1/8 inch thickness for even cooking.
- Layer Ingredients: Arrange one-third of the sliced potatoes evenly in a baking dish. In a small bowl, whisk together one-third of the heavy cream, minced garlic, and melted butter. Pour this mixture over the potatoes, then sprinkle with one-third of the thyme, salt, and pepper. Top this layer with one-third of the grated gruyere cheese. Repeat these layering steps two more times, but do not add cheese on the final top layer. Reserve the last portion of cheese for later.
- Bake Covered: Cover the baking dish tightly with foil to trap moisture and bake in the oven for 1 hour and 15 minutes or until the potatoes in the center are tender and can be easily pierced with a knife.
- Broil Topping: Remove the foil and sprinkle the reserved cheese evenly over the top layer. Return the dish to the oven and bake uncovered for an additional 10 to 15 minutes until the cheese is melted, bubbly, and golden brown.
- Rest and Serve: Let the Potatoes au Gratin rest for 5 minutes after baking to thicken slightly before serving. Enjoy your creamy, cheesy potatoes!
Notes
- For easier slicing, use a mandoline to achieve uniform potato slices.
- Gruyere cheese can be substituted with Swiss or Emmental cheese if unavailable.
- Fresh thyme enhances flavor, but dried thyme can be used at half the quantity.
- Ensure potatoes are sliced thinly and evenly to avoid uneven cooking.
- Covering with foil during baking helps cook the potatoes through without drying out the top.
- Letting the dish rest after baking helps the sauce thicken for better serving consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 35 g
- Saturated Fat: 22 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 110 mg
