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Potatoes au Gratin Dish: A Creamy and Delicious Recipe for Your Next Meal

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Experience the ultimate comfort food with Potatoes au Gratin, featuring layers of thinly sliced russet potatoes enveloped in a rich cream and cheese sauce. Baked to perfection, this dish boasts a golden, bubbly top and a velvety texture, making it an ideal choice for family gatherings or cozy dinners.

Ingredients

Scale
  • 4 large russet potatoes, peeled and thinly sliced
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 cups shredded sharp cheddar cheese
  • 1 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg (optional)
  • 2 tablespoons unsalted butter, for greasing the baking dish
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Peel the russet potatoes and slice them thinly, about 1/8 inch thick. Soak the slices in a bowl of cold water for 10-15 minutes to remove excess starch.
  3. Drain the potatoes and pat them dry with a clean kitchen towel.
  4. In a medium saucepan over medium heat, combine the heavy cream and whole milk. Stir occasionally to prevent scorching.
  5. Add the minced garlic, salt, black pepper, and nutmeg (if using) to the cream mixture. Heat until just about to simmer, but do not boil.
  6. Remove from heat and stir in 1 cup of shredded cheddar cheese and 1/2 cup of grated Parmesan cheese until melted and smooth. Set aside.
  7. Grease a 9×13 inch baking dish with unsalted butter.
  8. Layer the sliced potatoes in the baking dish, overlapping them slightly. Pour a portion of the cream and cheese mixture over the first layer.
  9. Repeat layering potatoes and cream mixture until all potatoes are used, finishing with a layer of cream mixture on top.
  10. Sprinkle the remaining cheddar and Parmesan cheese over the top layer.
  11. Cover the baking dish with aluminum foil and bake for 45 minutes.
  12. Remove the foil and bake for an additional 30-40 minutes, or until the top is golden brown and bubbly, and the potatoes are tender.
  13. Let the dish sit for 10-15 minutes before serving.
  14. Garnish with freshly chopped parsley before serving. Cut into squares or scoop out with a spoon.

Notes

  • For added flavor, consider incorporating herbs like thyme or rosemary into the cream mixture.
  • For a bit of a kick, add a pinch of cayenne pepper to the cream mixture.

Find it online: https://anasrecipes.com/potatoes-au-gratin-dish/