0 from 39 votes
Au Gratin Potatoes
This classic Classic Au Gratin Potatoes recipe is actual perfection. You'll never make another au gratin recipe ever again!
Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings: 8 people
Calories: 471 kcal
Course:
Side Dish , Dinner
Cuisine:
French
Ingredients
- 3 ounces shredded gruyere cheese
- 2 ounces shredded Parmesan
- 4 ounces cubed pancetta cooked
- 2 cups heavy cream
- 4 cloves garlic roughly chopped
- 1 tablespoon fresh thyme leaves roughly chopped
- Kosher salt and freshly ground black pepper
- 3 pounds Russet potatoes peeled and sliced ⅛th-inch thick on a mandoline slicer
Instructions
- Preheat oven to 400°F.
- Combine cheeses and cooked pancetta in a large bowl, making sure the pancetta is drained from any excess fat. Transfer a small handful of the cheese mixture to a separate bowl and set aside. Add cream, garlic, and thyme to the remaining cheese mixture and season with salt and pepper. Add potato slices and toss to combine, making sure the cream mixture coats every potato slice.
- Spray a medium baking dish or skillet with non-stick cooking spray (around 9 inch round). Take a handful of potatoes, and start to lay them in circles to cover the bottom of the pan. Continue placing the potatoes in the dish until it’s full of potatoes and everything is tightly packed. Pour in the leftover cream from the bowl over the potatoes until the mixture comes half-way up the sides of the potatoes.
- Cover the dish with aluminum foil and transfer to the oven. Bake for 30 minutes, remove from the oven, remove foil and continue baking until the top is pale golden brown, about 25-30 minutes more. Once golden, remove from the oven, sprinkle with remaining cheese, and return to the oven. Bake until deep golden brown and crisp on top, about 10-15 minutes longer. Remove from the oven, let rest for a few minutes, and slice and serve.
Cup of Yum
Notes
- Prep Ahead Instructions: If you want to prep these ahead of time, go ahead and follow the directions thru the beginning of step 5. After baking for 30 minutes, you can remove and let cool to room temp on the counter. Then cover and refrigerate overnight. Continue to bake the following day when you are ready to serve for the additional 25-30 minutes and make sure they are warmed through.
Nutrition Information
Calories
471kcal
(24%)
Carbohydrates
34g
(11%)
Protein
13g
(26%)
Fat
33g
(51%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.02g
Cholesterol
93mg
(31%)
Sodium
308mg
(13%)
Potassium
820mg
(23%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1079IU
(22%)
Vitamin C
12mg
(13%)
Calcium
260mg
(26%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 471
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 34g | 11% |
| Protein | 13g | 26% |
| Fat | 33g | 51% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 93mg | 31% |
| Sodium | 308mg | 13% |
| Potassium | 820mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1079IU | 22% |
| Vitamin C | 12mg | 13% |
| Calcium | 260mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.