Creamy Au Gratin Potatoes
A comforting and versatile side dish made with layers of creamy potatoes and melted cheese, perfect for gatherings and holiday meals.
Ingredients
Main Ingredients
- 4 large Yukon Gold potatoes or russet, for a firmer texture
- 1 cup heavy cream or half-and-half for a lighter option
- 1 cup whole milk
- 2 cups shredded sharp cheddar cheese try Gruyère for a more luxurious flavor
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- to taste Salt and pepper
- Optional Freshly chopped herbs like thyme or parsley for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Wash and peel the Yukon Gold potatoes. Slice them thinly (about 1/8 inch thick) and pat dry.
- In a medium skillet, melt the butter over medium heat. Add the chopped onions and garlic, sautéing until soft and fragrant (about 5 minutes).
Assembly
- In a large bowl, whisk together the heavy cream, whole milk, salt, and pepper. Add the sautéed onion and garlic and mix thoroughly.
- In a greased baking dish, layer half of the potato slices. Pour half of the cream mixture over them and sprinkle with a quarter of the cheese. Repeat with the remaining potatoes, cream, and top with the remaining cheese.
Baking
- Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil for the last 15 minutes to allow the top to become golden and bubbly.
Serving
- Let the Au Gratin potatoes rest for about 10 minutes after removing from the oven. Garnish with fresh herbs before serving.
Notes
For healthier alternatives, consider using reduced-fat cheese, coconut milk, or sweet potatoes. Can be prepared a day ahead and refrigerated before baking.