Description
Creamy potatoes au gratin dance with layers of sharp cheddar and golden-edged potato slices, promising pure comfort on a plate. Cheese lovers will savor this classic French side dish that brings warmth and richness to any meal.
Ingredients
Scale
Main Ingredients:
- 2 lbs (907 grams) russet or Yukon Gold potatoes, thinly sliced
- 1 cup (113 grams) shredded cheddar cheese
- ½ cup (50 grams) shredded Parmesan cheese
- ½ cup (50 grams) shredded Gruyere or mozzarella cheese (optional, for extra cheesiness)
Dairy and Cream:
- 1 ½ cups (360 milliliters) heavy cream (or whole milk for a lighter version)
- 2 tablespoons (28 grams) unsalted butter
Seasonings and Herbs:
- 2 cloves garlic, minced
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ½ teaspoon thyme (optional)
- Fresh parsley or chives, for garnish (optional)
Instructions
- Thoroughly cleanse and carefully peel potatoes, creating delicate, translucent slices using a sharp mandoline or precise knife technique to ensure uniform thickness.
- Prepare a generously buttered rectangular ceramic baking vessel, ensuring complete surface coverage to prevent any potential sticking.
- Craft a luxurious aromatic base by gently melting butter in a small saucepan, introducing minced garlic and allowing its essence to permeate the mixture for a brief moment.
- Introduce heavy cream into the butter-garlic emulsion, delicately seasoning with fragrant thyme leaves, kosher salt, and freshly cracked black pepper, creating a harmonious flavor profile.
- Layer the gossamer-thin potato slices methodically within the prepared baking dish, overlapping each slice to create an elegant, cascading arrangement.
- Gradually pour the infused cream mixture over the layered potatoes, ensuring complete and even distribution to guarantee maximum flavor penetration.
- Shield the potato composition with a veil of finely grated cheese, creating a golden, crisp exterior that will develop during the baking process.
- Transfer the assembled dish into a preheated oven, allowing the potatoes to transform into a creamy, bubbling delicacy with a perfectly caramelized top.
- Remove from the oven and permit the gratin to rest briefly, allowing the internal temperature to stabilize and flavors to meld harmoniously before serving.
Notes
- Choose waxy potatoes like Yukon Gold for a creamy, smooth texture that holds together perfectly during baking.
- Use a sharp mandoline or steady knife skills to ensure uniform potato slices, which guarantees even cooking and a professional-looking dish.
- Layer potatoes slightly overlapping to create attractive, compact arrangement that helps potatoes cook evenly and absorb maximum flavor from cream and seasonings.
- For lighter version, substitute half-and-half or whole milk instead of heavy cream, reducing calories without sacrificing rich, comforting taste of classic gratin.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 80 mg