Description
Classic Potatoes au Gratin featuring thinly sliced russet potatoes layered with a creamy mixture of heavy cream, garlic, and butter, seasoned with fresh thyme, salt, and pepper, then topped with melted Gruyere cheese for a rich and comforting side dish perfect for any meal.
Ingredients
Scale
Potatoes
- 2 1/2 lbs russet potatoes
- 3 cloves garlic, minced
- 2 tablespoons butter, melted
- 2 cups heavy cream
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups Gruyere cheese, grated
Instructions
- Preheat Oven: Preheat your oven to 350°F to get it ready for baking the potatoes au gratin.
- Prepare Potatoes: Peel the russet potatoes and slice them thinly to about 1/8-inch thickness, ensuring even cooking and layering.
- Arrange First Layer: Place about one-third of the sliced potatoes evenly in the bottom of a baking dish.
- Mix Cream Mixture: In a small bowl, whisk together the heavy cream, minced garlic, and melted butter until fully combined.
- Add Layer Ingredients: Pour one-third of the cream mixture over the potatoes. Sprinkle one-third of the fresh thyme, salt, and pepper evenly. Then, top with 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 sprinkle cheese on the final layer; set the last third of cheese aside for topping later.
- Cover and Bake: Cover the baking dish tightly with foil and bake in the oven for 1 hour and 15 minutes, or until the potatoes in the center are tender and can be easily pierced with a knife.
- Add Final Cheese Topping: Remove the foil and evenly sprinkle the reserved Gruyere cheese over the top of the potatoes.
- Bake to Golden Perfection: Return the uncovered dish to the oven and bake for an additional 10 to 15 minutes until the cheese is melted and golden brown on top.
- Rest and Serve: Let the potatoes rest for 5 minutes after baking to allow the dish to set before serving. Enjoy your creamy, cheesy potatoes au gratin!
Notes
- Use a mandoline slicer if available to ensure even, thin slices of potatoes.
- Gruyere cheese can be substituted with Emmental or Swiss cheese for a similar flavor.
- For a richer flavor, infuse the cream with garlic and herbs by warming it gently before combining.
- Covering the dish tightly with foil helps cook the potatoes thoroughly before browning the cheese.
- Letting the dish rest before serving helps the layers set and makes it easier to serve neat slices.
- This dish is best served warm as a comforting side to roasted meats or vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 35 g
- Saturated Fat: 22 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 110 mg
