Creamy, Cheesy Potatoes au Gratin Recipe
User Reviews
4.6
Creamy, Cheesy Potatoes au Gratin Recipe
Description
This Creamy, Cheesy Potatoes au Gratin balances tender, thinly sliced russet potatoes with a savory cheese sauce crafted from butter infused with thyme and garlic, flour to form a roux, and cream to create smoothness. The sauce thickens gently on the stove until it coats the back of a spoon, then shredded Gruyere and white cheddar cheese are folded in off the heat to melt thoroughly without breaking the sauce. The potatoes are layered or combined with this sauce and baked until tender and golden on top.
The final texture is tender slices with creamy, cheesy layers that blend nutty Gruyere and sharp cheddar flavors with aromatic thyme and garlic undertones. A portion of the cheeses is reserved for topping to create a browned crust after baking.
This au gratin serves well as a rich side dish for roasted meats or hearty meals. It can be prepared in a variety of oven-safe dishes including oval baking dishes or cast iron skillets.
Leftover potatoes au gratin should be cooled before refrigeration and reheated covered in the oven to maintain texture. Portions may be microwaved with a damp towel for convenience, though oven reheating preserves the crustiness.
Ingredients
- 3 pounds russet potato scrubbed well and sliced into ⅛-th inch thick coins
Cheese Sauce
- 4 tbsp butter
- 3 prigs thyme or ½ tsp dried thyme, fresh leaves
- 3 cloves garlic pressed or minced
- 1/2 cup all-purpose flour
- 1½ cups cream or half and half or milk
- 1 tsp kosher salt
- ½ tsp black pepper freshly ground
- 2 cups gruyere cheese ½ cup divided for the topping, shredded
- 2 cups White Cheddar Cheese ½ cup divided for the topping, shredded
Instructions
Make Cheese Sauce:
- In a medium saucepan, melt the butter over medium low heat. As it's melting, add in the thyme leaves and garlic and let cook until the garlic is fragrant, about 2 minutes.
- Sprinkle in 4 tbsp of flour, a little at a time, while continuously whisking. Don’t dump it all at once—this helps prevent clumps. Cook for about 1 minute to cook out the raw flour.
- Gradually pour in the cream, whisking constantly. The mixture will seize up at first and turn into a paste, but keep whisking and adding cream until it forms a smooth, liquidy sauce. Allow it to simmer gently over medium heat and reduce until it’s thick enough to coat the back of a spoon (nappé). Because we're not using a lot of liquid compared to the roux, it won't take very long, around 3 minutes.
- Turn off the heat and stir in ½ cup of shredded gruyere and ½ cup of shredded white cheddar, a handful at a time. Stir until melted before adding another handful. Be careful not to add the cheese while the heat is on to avoid a broken, gritty, greasy cheese sauce. Taste and season with salt and pepper.
Layer and Bake
- Preheat oven to 350 degrees F. Layer the sliced potatoes in a baking dish, covering the entire bottom of the dish with one single layer.
- Pour a layer ⅓ cup of the cream sauce over the first layer of potatoes, then cover evenly with a mixture of the cheddar and gruyere. Repeat until you've reached almost the top of your baking dish, about 3-4 layers ending with the last bit of cheese sauce. Cover the top with the last 1 cup of your cheese.
- Cover with aluminum foil and Bake in the oven for 30 minutes. Remove the foil and continue baking for an additional 30 minutes, or until the top is golden brown and bubbly.
- Let cool for 5-10 minutes before serving.
Notes
- The dish can be baked in an oval or cast iron skillet as preferred.
- Allow the casserole to cool before covering and refrigerating; it keeps well for 3-4 days.
- Reheat leftovers covered in a 350°F oven for 20-30 minutes until warmed through.
- Individual portions may be reheated in the microwave covered with a damp paper towel for 1-2 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 421kcal | 21% |
| Carbohydrates | 32g | 11% |
| Protein | 18g | 36% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 76mg | 25% |
| Sodium | 634mg | 26% |
| Potassium | 669mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 761IU | 15% |
| Vitamin C | 9mg | 10% |
| Calcium | 489mg | 49% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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