Cheesy Au Gratin Potatoes
Cheesy au gratin potatoes are a rich comfort food made with thinly sliced potatoes, cream, and plenty of melted cheese, perfect for holidays or cozy dinners.
Ingredients
Potato Layering
- 2 pounds Russet or Yukon Gold potatoes Yukon Gold for creamy texture, Russet for starchiness.
- 1 tablespoon Butter For greasing the baking dish.
- 2 cups Heavy cream or milk Use half-and-half or whole milk for a lighter option.
- 2 cups Shredded cheese Use a combination like sharp cheddar, Gruyère, or Parmesan.
- 2 cloves Garlic Minced or for rubbing on the baking dish.
- 1 teaspoon Salt To season the cream and potatoes.
- 1 teaspoon Black pepper Freshly ground.
- 1 tablespoon Fresh herbs Optional, such as thyme, parsley, rosemary, or chives.
- 1 small Onion or shallot Optional, thinly sliced.
Instructions
Preparation
- Preheat the oven to 375°F. Butter a deep baking dish and rub the cut side of a garlic clove around the inside for extra flavor.
- Wash and peel the potatoes, or leave the skins on for a rustic dish. Slice them thinly and evenly—about ⅜ inch thick.
Seasoning
- In a bowl, combine the cream or milk with salt, black pepper, garlic, and any fresh herbs you are using. Stir well to distribute the seasoning.
Layering
- Arrange a layer of potato slices in the prepared baking dish, slightly overlapping them. Sprinkle with cheese and spoonfuls of the seasoned cream. Continue layering until all potatoes are used, finishing with remaining cream and a generous cheese layer.
Baking
- Cover the dish loosely with foil and bake until potatoes are nearly tender when pierced with a knife, about 45 to 60 minutes.
- Remove the foil and continue baking until the cheese is melted, golden, and bubbling, and the potatoes are completely tender.
- Optionally, broil briefly to achieve a deeper browning, but watch carefully to prevent burning.
Serving
- Let the potatoes rest for 10 to 15 minutes before serving to allow the sauce to thicken and the layers to set.
Notes
For best results, slice potatoes evenly and avoid rinsing them. This helps maintain the sauce's texture. Store leftovers in an airtight container in the fridge for up to 4 days.