Print

au gratin potatoes recipe

au gratin potatoes recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Scale
  • 3 lbs Russet or Yukon Gold potatoes, peeled and sliced 1/8-inch thick
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1.5 cups whole milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup Gruyère or Parmesan cheese, shredded
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon fresh thyme leaves

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or non-stick cooking spray to prevent the potatoes from sticking to the sides.
  2. Peel your potatoes and slice them into uniform rounds, about 1/8-inch thick. Using a mandoline slicer is highly recommended to ensure even cooking, but a sharp knife works just as well if you take your time.
  3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it smells slightly nutty, but do not let it brown. This forms the base of your creamy sauce.
  4. Slowly pour in the milk and heavy cream while whisking constantly to prevent lumps. Add the minced garlic, salt, pepper, and nutmeg. Continue cooking and stirring until the sauce thickens enough to coat the back of a spoon.
  5. Remove the saucepan from the heat. Stir in 1.5 cups of the cheddar cheese until melted and smooth. Reserve the remaining cheese for the topping later.
  6. Place half of the sliced potatoes in the prepared baking dish, overlapping them slightly. Pour half of the cheese sauce over the potatoes. Repeat with the remaining potatoes and the rest of the sauce.
  7. Cover the dish tightly with aluminum foil. Bake for 40 minutes. Remove the foil and sprinkle the remaining cheddar and Gruyère cheese over the top, along with the fresh thyme.
  8. Bake uncovered for another 20 minutes, or until the potatoes are tender when pierced with a fork and the cheese is bubbly and golden brown. Let the dish rest for 10 minutes before serving to allow the sauce to set.

Find it online: https://www.yucolor.com/dinner/au-gratin-potatoes-recipe/