Description
Classic Potatoes au Gratin featuring thinly sliced russet potatoes baked in a rich garlic-infused cream with layers of melted Gruyere cheese and fresh thyme for a creamy, savory side dish perfect for any meal.
Ingredients
Scale
Main Ingredients
- 2 1/2 lbs russet potatoes
- 3 cloves garlic, minced
- 2 tablespoons butter, melted
- 2 cups heavy cream
- 1 teaspoon fresh thyme
- 2 cups Gruyere cheese, grated
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the potatoes au gratin.
- Prepare Potatoes: Peel the russet potatoes and slice them thinly to about 1/8-inch thickness for even cooking and a tender texture.
- Layer Potatoes: Arrange about one-third of the sliced potatoes evenly in the bottom of a baking dish to create the first layer.
- Mix Cream and Seasoning: In a small bowl, whisk together the heavy cream, minced garlic, and melted butter until well combined.
- Assemble Layers: Pour one-third of the cream mixture over the potato layer, then sprinkle with one-third of the fresh thyme, salt, and black pepper. Follow with a layer of one-third of the grated Gruyere cheese.
- Repeat Layers: Repeat the layering process two more times with the remaining potatoes, cream mixture, thyme, salt, and pepper. Do not add cheese on the top layer; set aside the reserved cheese for later.
- Cover and Bake: Cover the baking dish tightly with foil to keep moisture in and bake for 1 hour 15 minutes, or until the potatoes in the center are tender and easily pierced with a knife.
- Add Cheese Topping: Remove the foil, sprinkle the reserved Gruyere cheese evenly over the top layer, and return the dish to the oven. Bake uncovered for an additional 10-15 minutes until the cheese is golden and bubbly.
- Rest and Serve: Remove from the oven and let the potatoes au gratin rest for 5 minutes before serving to allow flavors to meld and the dish to set slightly.
Notes
- Use russet potatoes for their starchiness which helps create a creamy texture.
- Thin slices ensure even cooking and tenderness.
- For a sharper flavor, try mixing Gruyere with Parmesan cheese.
- If heavy cream is unavailable, a mix of half-and-half and cream cheese can be substituted.
- Covering with foil during most of baking retains moisture and prevents burning.
- Resting the dish after baking improves texture and makes serving easier.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 100 mg
