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Cheesy Potatoes Au Gratin Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: French

Description

This Cheesy Potatoes Au Gratin recipe is a rich and creamy baked dish featuring thinly sliced Yukon Gold or Russet potatoes layered with a decadent blend of cheddar and Gruyère cheeses, garlic-infused cream sauce, and a hint of fresh thyme. Perfectly golden and tender, this comforting side dish is ideal for holiday dinners or a cozy family meal.

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

  1. 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 during baking.
  2. Slice Potatoes: Peel and thinly slice the potatoes evenly to ensure consistent cooking and tender results.
  3. Melt Butter: In a saucepan over medium heat, melt 4 tablespoons of butter steadily to create a base for the sauce.
  4. Sauté Garlic: Add the minced garlic to the melted butter and sauté for about 30 seconds until fragrant, making sure not to brown it.
  5. Add Cream: Pour in 2 cups of heavy cream and warm it gently, taking care not to let it boil, to meld the flavors smoothly.
  6. Melt Cheeses: Stir in 1 1/2 cups of shredded cheddar cheese and 1/2 cup shredded Gruyère cheese until the mixture becomes melted and smooth.
  7. Season Sauce: Add 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, and fresh thyme leaves if using, stirring to combine all flavors well.
  8. Layer Potatoes and Sauce – First Layer: Arrange half of the sliced potatoes evenly in the prepared baking dish.
  9. Add Sauce Over First Layer: Pour half of the cheese sauce evenly over the first layer of potatoes.
  10. Layer Potatoes – Second Layer: Place the remaining potatoes on top of the first sauce layer, spreading evenly.
  11. Add Remaining Sauce: Pour the remaining cheese sauce evenly over the top layer of potatoes.
  12. Add Cheese Topping: Sprinkle the remaining 1/2 cup cheddar cheese and 1/2 cup Gruyère cheese evenly over the entire dish for a golden crust.
  13. First Bake with Foil: Cover the dish with foil to trap moisture and bake for 45 minutes, allowing the potatoes to soften.
  14. Remove Foil and Continue Baking: Remove the foil and bake for an additional 25 to 30 minutes until the top is golden brown and the potatoes are fork-tender.
  15. Rest Before Serving: Let the dish rest for 10 to 15 minutes after baking to let the sauce thicken and set for easier serving.

Notes

  • For best results, slice potatoes uniformly to ensure even cooking.
  • Using both cheddar and Gruyère cheese provides depth of flavor and a creamy texture.
  • Fresh thyme is optional but adds a nice herbal note to the dish.
  • Letting the dish rest is important to avoid too runny sauce when serving.
  • This dish can be prepared a day ahead; cover and refrigerate before baking.

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Find it online: https://quickpantrymeals.com/cheesy-potatoes-au-gratin-recipe/