Potatoes au Gratin
A creamy and cheesy potato dish that evokes warmth and nostalgia, perfect for gatherings or comforting weeknight dinners.
Ingredients
Main Ingredients
- 3-4 large Potatoes, starchy varieties like Russet or Yukon Gold Provide the perfect creamy texture when baked.
- 2 cups Heavy Cream Adds richness; can substitute with half-and-half or whole milk.
- 2 cloves Garlic, minced Essential for flavor.
- 2 cups Gruyère Cheese, grated Swiss cheese that melts beautifully. Can substitute with sharp cheddar or mozzarella.
- to taste Salt and Pepper Essential for seasoning.
- 1 tablespoon Fresh Thyme or Rosemary, optional Adds an aromatic touch.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Wash, peel, and slice the potatoes into thin rounds, about 1/8 inch thick.
- In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant.
- Stir in the heavy cream, salt, and pepper, and bring the mixture to a gentle simmer.
Baking
- In a greased baking dish, layer the sliced potatoes, pour a portion of the cream mixture over them, and sprinkle with grated Gruyère cheese. Repeat the layers until all ingredients are used, finishing with cheese on top.
- Cover the dish with aluminum foil and bake for 45 minutes.
- After 45 minutes, uncover and bake for an additional 15-20 minutes until the top is golden brown and bubbly.
- Allow it to rest for about 10 minutes before serving.
Notes
You can add sautéed leeks, mushrooms, or spinach for extra flavor. Experiment with different cheeses or spices for variations. Store leftovers tightly covered; it will last in the refrigerator for up to 3 days or can be frozen before baking for up to 2 months.