Description
Cheesy Potatoes Au Gratin is a classic comfort dish featuring layers of thinly sliced potatoes baked in a rich, creamy cheese sauce made with cheddar and Gruyère. Baked to golden perfection, it’s a perfect side dish for any dinner.
Ingredients
Scale
Potatoes
- 3 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
Cheese Sauce
- 2 cups heavy cream
- 4 tablespoons butter
- 3 cloves garlic, minced
- 2 cups shredded cheddar cheese, divided
- 1 cup shredded Gruyère cheese, divided
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme leaves (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Slice Potatoes: Peel and thinly slice the potatoes evenly to ensure consistent cooking throughout the dish.
- Melt Butter and Sauté Garlic: In a saucepan over medium heat, melt 4 tablespoons of butter, then add the minced garlic and sauté for about 30 seconds until fragrant.
- Add and Warm Heavy Cream: Pour in 2 cups of heavy cream and gently warm it without bringing to a boil, preparing the base for the cheese sauce.
- Melt Cheeses Into Sauce: Stir in 1 1/2 cups of shredded cheddar cheese and 1/2 cup of shredded Gruyère cheese until completely melted and the sauce is smooth.
- Season the Sauce: Add 1 1/2 teaspoons of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of fresh thyme leaves if using, mixing well to incorporate flavors.
- Layer Potatoes: Place half of the sliced potatoes evenly in the prepared baking dish to create the first layer.
- Add Cheese Sauce: Pour half of the cheese sauce evenly over the first layer of potatoes.
- Repeat Layers: Layer the remaining potatoes on top of the cheese sauce, then pour the remaining cheese sauce over them evenly.
- Top With Remaining Cheese: Sprinkle the remaining 1/2 cup of cheddar cheese and 1/2 cup of Gruyère cheese evenly over the top layer of potatoes.
- Bake Covered: Cover the dish with foil and bake in the preheated oven for 45 minutes to allow the potatoes to soften and flavors to meld.
- Bake Uncovered: Remove the foil and bake for an additional 25 to 30 minutes until the top is golden brown and the potatoes are fork-tender.
- Rest Before Serving: Let the dish rest for 10 to 15 minutes after baking to allow the sauce to thicken and set, making it easier to serve.
Notes
- For best results, slice potatoes uniformly to ensure even cooking.
- Yukon Gold potatoes add a buttery flavor, while Russets offer a starchier texture.
- Adjust seasoning quantities to taste, especially salt, depending on the cheese’s saltiness.
- Fresh thyme is optional but adds a lovely herbal note to the sauce.
- Letting the dish rest is crucial for the cheese sauce to stabilize.
