Au Gratin Potatoes (The BEST Recipe)
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4.3
474 reviews
Good
Au Gratin Potatoes (The BEST Recipe)
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This au gratin potatoes recipe features thinly sliced, crispy-edged, cheesy, thyme-infused potatoes for an easy-to-make and irresistibly decadent sidekick to any meal, especially during the holidays.
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Ingredients
- 3 tablespoons butter
- 3 garlic cloves , pressed in a garlic press
- 1 medium onion , thinly sliced or minced
- 2 tablespoons fresh thyme leaves , or 3 stalks of fresh thyme
- ½ teaspoon Kosher salt and freshly ground black pepper
- 2 cups heavy cream , or try half and half or whole milk
- 1 cup chicken broth
- 5 pounds Yukon gold potatoes , sliced thinly, about ⅛ inch thick
- 3 bay leaves
- 1 cup gruyere cheese , shredded
- 1 cup Parmesan Cheese , shredded
Instructions
- Preheat the oven to 350°F.
- Melt the butter in a Dutch oven over medium-high heat, then add the garlic and cook for 30 seconds, stirring until garlic becomes fragrant. Add the onions, thyme leaves, and kosher salt and freshly ground black pepper and cook until onions become soft, stirring occasionally, for about 4-5 minutes.
- Stir in the cream or milk with the chicken broth. Add the potato slices and bay leaves and bring to a rolling simmer. Cover and reduce the heat to medium-low and simmer for about 20 minutes or until the potatoes are nearly fork-tender.
- Begin stacking the potatoes with the sauce in a 1 ½ quart baking dish (an 8 X 8 or 9 X 6) sprinkling half of the cheeses as you layer, finishing with a layer of cheese.
- Bake uncovered for 45-55 minutes or until the cream is bubbling around the edges and the cheese is golden brown. Let rest for 5-10 minutes until serving. This dish can be prepped ahead before baking, and refrigerated for up to 3 days before baking.
Notes
- Cooks Illustrated The New Best Recipe
- There's no need to peel thin-skinned Yukon gold potatoes before baking. If using thicker skinned russet potatoes, peel them first.
- The potatoes can be prepped and refrigerated up to 3 days before baking.
- To freeze potatoes au gratin: Wrap tightly with foil and freeze the au gratin potatoes before baking. Bake from frozen for 1 ½ to 2 hours at 350°F.
- Adapted from Cooks Illustrated The New Best Recipe
Nutrition Information
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Calories
370kcal
(19%)
Carbohydrates
44g
(15%)
Protein
14g
(28%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
48mg
(16%)
Sodium
355mg
(15%)
Potassium
1086mg
(31%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
553IU
(11%)
Vitamin C
50mg
(56%)
Calcium
342mg
(34%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 44g | 15% |
| Protein | 14g | 28% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 355mg | 15% |
| Potassium | 1086mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 553IU | 11% |
| Vitamin C | 50mg | 56% |
| Calcium | 342mg | 34% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
4.3
474 reviews
Good
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