Description
Classic Potatoes Au Gratin Recipe
Ingredients
3 lbs (1.4 kg) russet potatoes, peeled and thinly sliced
2 cups (500 ml) heavy cream
1 cup (250 ml) whole milk
3 garlic cloves, minced
2 cups (200 g) grated Gruyère or sharp cheddar cheese
1/2 cup (50 g) grated Parmesan cheese
2 tablespoons unsalted butter (for greasing the dish)
1 teaspoon salt
1/2 teaspoon black pepper
Fresh parsley, chopped (for garnish)
Instructions
Preheat Oven:
Preheat your oven to 375°F (190°C).
Grease a 9×13-inch baking dish with butter.
Prepare the Cream Mixture:
In a saucepan, combine heavy cream, milk, minced garlic, salt, and pepper.
Heat over medium heat until warm, but do not boil. Remove from heat.
Layer the Potatoes:
Arrange a layer of potato slices in the bottom of the prepared baking dish.
Sprinkle a portion of Gruyère and Parmesan cheese over the potatoes.
Repeat layering until all potatoes and cheese are used, ending with a layer of cheese on top.
Pour the Cream Mixture:
Carefully pour the warm cream mixture over the potatoes, ensuring it evenly covers all layers.
Bake:
Cover the dish with aluminum foil and bake for 45 minutes.
Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and bubbly.
Rest and Garnish:
Allow the dish to cool for 10 minutes before serving.
Garnish with freshly chopped parsley.
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Servings: 6-8
Potatoes Au Gratin is a rich, creamy side dish perfect for holidays, dinner parties, or a comforting family meal.
Step-by-Step Guide
Follow these detailed steps for perfect layering and cooking. First, use a mandoline or sharp knife to slice potatoes uniformly, about 1/8-inch thick, for even cooking. After greasing your dish, combine the cream, milk, garlic, salt, and pepper in your saucepan. Warm it gently until you see steam; overheating can cause curdling. Begin your layers: for the first layer, slightly overlap potato slices like shingles. Sprinkle a light handful of both cheeses. Repeat, creating 3-4 layers, pressing down gently as you go. When pouring the warm cream, lift the edges with a fork to let it seep down. Baking covered steams the potatoes tender. The final uncovered bake creates the signature golden crust.
Serving Suggestions
This rich dish pairs beautifully with simply prepared proteins that balance its creaminess. Serve alongside a roasted herb-crusted beef tenderloin, a pan-seared pork chop, or a simple roast chicken. For a festive holiday spread, pair it with glazed ham and green beans almondine. To cut through the richness, always offer a bright, acidic side like a crisp arugula salad with a lemon vinaigrette.
How-to Summary
Thinly slice potatoes and warm a cream-garlic mixture. In a buttered dish, create alternating layers of potatoes and grated Gruyère/Parmesan cheese. Pour the warm cream over everything, cover with foil, and bake at 375°F (190°C) for 45 minutes. Uncover and bake 20-25 more minutes until golden and bubbly. Let rest 10 minutes before garnishing with parsley and serving.
Frequently Asked Questions
Can I prepare Potatoes Au Gratin ahead of time? Yes. Assemble the dish completely, cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the covered baking time when cooking from cold.
Can I use other types of potatoes? Yukon Golds are an excellent alternative, offering a buttery flavor and creamier texture. Avoid waxy potatoes like red potatoes, as they don’t absorb the cream as well.
How do I know when the dish is fully cooked? The top should be deeply golden, and the cream should be bubbling around the edges. A sharp knife inserted into the center should meet no resistance from the potatoes.
Why did my cream mixture curdle? Curdling often occurs if the dairy is heated too quickly or boils. Always warm it gently over medium heat and remove it just as it begins to steam.
Can I freeze leftovers? Freezing is not recommended, as the creamy sauce can separate and become grainy upon thawing and reheating.
Common Mistakes to Avoid
- Uneven Potato Slices: Thick slices won’t cook through, while paper-thin slices may disintegrate. Aim for consistent 1/8-inch thickness.
- Skipping the Resting Time: Serving immediately results in a soupy dish. Letting it rest for 10 minutes allows the sauce to thicken.
- Overcrowding Layers: Press layers gently, but don’t pack them down tightly, or the cream cannot circulate.
- Using Pre-Shredded Cheese: These cheeses contain anti-caking agents that prevent smooth melting. Always grate cheese from a block for the best texture.
Conclusion
Mastering this Classic Potatoes Au Gratin recipe is about technique: uniform slicing, gentle warming of the cream, and patient layering. By following this enhanced guide and avoiding common pitfalls, you’ll create a decadent, crowd-pleasing side dish with a perfect balance of tender potato, rich sauce, and a crisp, cheesy crust. It’s a timeless recipe that turns simple ingredients into a truly special comfort food classic.