Potatoes Au Gratin
User Reviews
5
Potatoes Au Gratin
Description
This Potatoes Au Gratin recipe layers very thin slices of peeled russet potatoes tossed with a cream mixture that includes heavy cream, white cheddar, Parmesan cheese, and minced garlic. Generous seasoning with salt and black pepper enhances the flavors. The potatoes are arranged upright in a butter-greased baking dish and bathed in excess creamy mixture for thorough coating. Initial baking covered with foil steams the potatoes until tender without drying out, after which the foil is removed, additional Parmesan is sprinkled, and baking continues to develop a creamy texture with a crusty top. The dish finishes under a high broiler briefly to achieve a brown and slightly crisp cheese crust while maintaining a tender interior.
This gratin combines buttery, creamy richness with sharp cheese notes and garlic aroma. Using a mandoline or sharp knife to achieve uniform thin slices helps ensure even cooking. Serving after a short rest period allows the sauce to thicken slightly for easier serving. The gratin pairs well with meats or as a decadent side for gatherings.
This dish can be prepped a day ahead and stored covered in the refrigerator. When baking from refrigerated, allow an extra 5–7 minutes to reach doneness.
Ingredients
- 4 tablespoons unsalted butter divided, softened
- 3 pounds russet potato peeled, 4 or 5 medium
- 1 cup heavy cream
- 1/2 cup White Cheddar Cheese shredded
- 6 tablespoons Parmesan Cheese divided, grated
- 3 garlic minced, cloves
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 375˚F. Grease a baking dish with 2 tablespoons butter.
- Very thinly slice potatoes (using a mandolin, if you have one).
- In a large mixing bowl, combine cream, shredded cheddar, 4 tablespoons Parmesan, and garlic.
- Add sliced potatoes and toss together until all potatoes are well coated. Generously season with salt and pepper and toss together.
- Take a stack of potatoes and line baking dish, keeping potatoes upright. Repeat until all potatoes have been used.
- Evenly pour excess cream mixture over potatoes and lightly season with salt and pepper.
- Dot top with remaining 2 tablespoons butter.
- Cover baking dish with foil and bake for 35 to 40 minutes.
- Remove from oven, uncover potatoes, sprinkle top with remaining Parmesan and continue to bake for an additional 25 to 30 minutes or until potatoes are fork tender.
- Transfer to a broiler and broil on high for 1 minute, until top has browned.
- Remove from oven and cool for about 10 minutes. Serve.
Notes
- Ensure all potato slices are evenly coated in the cream mixture to promote uniform tenderness during baking.
- Use a mandoline or sharp knife for uniform thin slices, which aids in even cooking and texture.
- Tightly cover the baking dish with foil during the initial bake to allow the potatoes to steam and become tender.
- This dish can be prepared up to a day in advance, refrigerated tightly covered, and baked later with an additional 5 to 7 minutes of cooking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 8g | 16% |
| Fat | 20g | 31% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 67mg | 22% |
| Sodium | 122mg | 5% |
| Potassium | 748mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 715IU | 14% |
| Vitamin C | 10mg | 11% |
| Calcium | 138mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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