Creamy Scalloped Au Gratin Potatoes
User Reviews
5
9 reviews
Excellent
Creamy Scalloped Au Gratin Potatoes
Report
Creamy Scalloped Au Gratin Potatoes are so cheesy and flavorful! And make a wonderful side-dish for Thanksgiving, Easter, Christmas, or any night you're craving comfort food.
Share:
Ingredients
- 2 Tablespoons (28g) butter unsalted
- 3 shallot peeled and finely chopped
- 2 cloves garlic minced
- 1 teaspoon thyme finely chopped, fresh leaves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 1 teaspoon Dijon mustard
- 1 and 1/2 cups (340ml) heavy whipping cream
- 1/2 cup (113ml) chicken bone broth
- 1 and 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 pounds (908g) russet potato peeled and cut into 1/8-inch slices
- 1/2 cup fontina cheese shredded
- 1/2 cup gruyere cheese shredded
- 1/4 cup Parmesan Cheese finely grated
Instructions
- Preheat the oven to 400 degrees (F).
- Melt the butter in a large pot or dutch oven over medium-high heat. Add the shallots and sauté until softened and begin to caramelize, about 10 minutes.
- Add the garlic and thyme and continue cooking for another minute, or until fragrant.
- Stir in the cream, broth, salt, black pepper, nutmeg, cayenne pepper, and dijon mustard and cook for 2 minutes, stirring almost constantly.
- Add in the potatoes and bring to a simmer. Continue cooking until the potatoes are just fork-tender, about 10 minutes.
- As neatly as possibly, scrape the potato mixture into a shallow 9x13-inch baking dish (or similar capacity).
- Sprinkle the cheeses evenly over the potatoes, starting with the fontina, then adding the gruyere, and finishing with the parmesan. Bake until bubbling and golden brown, about 15 to 18 minutes. Sprinkle with a few thyme springs, if desired.
- Let sit for 10 minutes before serving.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
Other Recipes
You'll Also Love
