Description
This classic Potatoes au Gratin recipe features thinly sliced russet potatoes layered with a creamy garlic-infused sauce, fresh thyme, and melted Gruyere cheese. Perfectly baked until golden and tender, it makes a comforting side dish ideal for family dinners or special occasions.
Ingredients
Scale
Potatoes
- 2 1/2 lbs russet potatoes
- 3 cloves garlic, minced
- 2 tablespoons butter, melted
- 2 cups heavy cream
- 1 teaspoon fresh thyme
- 2 cups gruyere cheese, grated
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven: Preheat your oven to 350°F to prepare for baking the potatoes.
- Prepare potatoes: Peel the russet potatoes and slice them thinly, about 1/8-inch thick to ensure even cooking and tender texture.
- Layer ingredients: Arrange about one-third of the sliced potatoes in a baking dish. In a small bowl, whisk together the heavy cream, minced garlic, and melted butter. Pour one-third of this cream mixture over the potatoes, then sprinkle with one-third of the thyme, salt, and black pepper. Top this layer with one-third of the grated Gruyere cheese.
- Repeat layers: Repeat the layering process two more times without adding cheese on the top final layer. Set aside the reserved cheese for topping after baking.
- Cover and bake: Cover the baking dish tightly with foil and bake in the preheated oven until the potatoes in the center are tender and easily pierced with a knife, about 1 hour and 15 minutes.
- Add cheese topping: Remove the foil, sprinkle the reserved cheese evenly over the top, and return the dish to the oven. Bake uncovered until the cheese is golden and bubbly, about 10 to 15 minutes.
- Rest and serve: Let the potatoes rest for 5 minutes before serving to allow the dish to set and flavors to meld together. Enjoy your rich and creamy Potatoes au Gratin!
Notes
- Use a mandoline slicer for evenly thin potato slices, which ensures even cooking.
- Gruyere cheese can be substituted with sharp cheddar for a different flavor profile.
- If fresh thyme is unavailable, dried thyme can be used, but reduce the amount to 1/2 teaspoon.
- Make sure to cover the dish with foil tightly to prevent the cream from evaporating and potatoes from drying out during initial baking.
- Letting the dish rest before serving helps the layers settle and improves texture.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 95 mg
