Cheesy Potatoes Au Gratin
User Reviews
5
Cheesy Potatoes Au Gratin
Description
This recipe begins by cooking diced onion in butter until softened, then briefly sautéing garlic. Thinly sliced Yukon Gold or Russet potatoes are combined with heavy cream, milk, thyme, salt, and black pepper and cooked gently to parboil, infusing the potatoes with aromatic flavors and ensuring they cook evenly in the oven. The mixture is transferred to a gratin dish and covered with sharp cheddar cheese, which melts and browns during baking to form a rich, golden crust.
The creamy texture from the dairy and the sharpness of the cheddar complement the tender potatoes, creating a comforting and flavorful dish. The thyme adds a subtle herbaceous note. This side pairs well with roasted meats or poultry for a classic meal.
After baking, allowing the dish to rest for a few minutes helps it set and makes serving easier. For a more integrated flavor, some cheese can be mixed into the potatoes before baking. The recipe is adapted from a known home cooking cookbook.
Ingredients
- 2 Tablespoons butter
- 1 small onion (finely diced)
- 2 garlic minced, cloves
- 4 lbs Yukon Gold potato peeled and thinly sliced, about 1/8", or Russet potato
- 3 cups heavy cream
- 1 cup milk whole
- 1 teaspoon thyme
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2-3 cups cheddar cheese grated, sharp
Instructions
- Heat a large pot or Dutch oven over medium-high heat. Add butter and onion and let cook for 5-6 minutes, stirring often. Add garlic and cook for 30 seconds. Meanwhile, peel and slice potatoes.
- Add heavy cream, milk, thyme, salt, pepper, and potatoes. Cover with a lid and reduce heat to low to keep a mild simmer. Parboil potatoes for about 15 minutes, or until the potatoes are almost tender. Preheat oven to 350 degrees.
- Transfer potato mixture to 3-quart baking dish or gratin dish. Sprinkle with cheddar cheese. If you want the cheese to be melted throughout, carefully mix the cheese into the potatoes.
- Bake until bubbling around the edges and cheese is melted and golden, about 20-25 minutes. Let cool for 5 minutes before serving.
Notes
- This recipe is adapted from the Cooking at Home with Bridget and Julia Cookbook.
- Let the dish cool briefly before serving to allow it to set for easier slicing.
- Mix some cheese into the potato mixture before baking if you want the cheese flavor throughout.
User Reviews
Overall Rating
5
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