Au Gratin Potatoes (The BEST Recipe)
User Reviews
4.3
Au Gratin Potatoes (The BEST Recipe)
Description
Au Gratin Potatoes (The BEST Recipe) creates a layered casserole starting with thin, translucent slices of Yukon gold potatoes enriched by a sauce made from butter, pressed garlic, diced onions, fresh thyme, and combined heavy cream with chicken broth. After a gentle simmer to soften the potatoes, this mixture is layered in a baking dish with shredded Gruyere and Parmesan cheeses, which form a golden, bubbling crust during baking. The result is a rich, creamy dish with tender potatoes encased in a velvety sauce, accented by subtle herbal and cheesy notes.
This recipe serves as a hearty side dish that complements roasted meats and vegetables. The balance of creamy texture and crispy cheese on top makes it satisfying and versatile for festive meals or weekend dinners.
The recipe notes highlight that peeling potatoes is unnecessary for thin-skinned Yukon gold varieties, simplifying prep. The dish can be prepared a few days ahead and refrigerated before baking, providing convenience. Additionally, freezing is possible before baking with guidance on baking times from frozen.
Ingredients
- 3 tablespoons butter
- 3 garlic pressed in a garlic press, cloves
- 1 onion thinly sliced or minced, medium
- 2 tablespoons thyme or 3 stalks of fresh thyme, fresh leaves
- ½ teaspoon salt Kosher salt and freshly ground
- ½ teaspoon black pepper Kosher salt and freshly ground
- 2 cups heavy cream , or try half and half or whole milk
- 1 cup chicken broth
- 5 pounds potato sliced thinly, about ⅛ inch thick, Yukon gold variety
- 3 bay leaf
- 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
- Thin-skinned Yukon gold potatoes do not need peeling, but thicker-skinned varieties like russets should be peeled before use.
- The assembled potatoes au gratin can be refrigerated unbaked for up to three days, allowing for convenient preparation in advance.
- To freeze the unbaked dish, wrap it tightly in foil; bake from frozen at 350°F for 1½ to 2 hours until bubbly and golden.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.3
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