4.3 from 474 votes
Au Gratin Potatoes (The BEST Recipe)
Au Gratin Potatoes combine thinly sliced Yukon gold potatoes with a creamy mixture of butter, garlic, onions, thyme, heavy cream, chicken broth, and a blend of Gruyere and Parmesan cheeses. Simmering the potatoes in the rich sauce before baking ensures they become tender and soak up the flavors. The final bake develops a bubbling, golden crust of melted cheese that enhances the smooth and creamy texture. This dish works well as a comforting side, especially in colder months or for special occasions.
Prep Time
15 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 20 mins
Servings:
10
servings
Calories:
370 kcal
Course:
Side Dish
Cuisine:
French
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 servings
Amount Per Serving
Calories 370
% 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.