I’ve got a delightful recipe that’s been a star in my home for years: Potatoes Au Gratin! It’s creamy, cheesy, and everything you want on a cozy night in. Whenever I make it, I can almost hear the happy chatter at the dinner table and the clinking of forks against plates as everyone digs in. Do you have any favorite childhood comfort foods? This one certainly takes me back to family gatherings where everyone fought over the last cheesy bite.
Why you’ll love this recipe
So why should you roll up your sleeves and whip this up tonight? Well, first off, there’s nothing quite like the aroma of garlic mingling with melting cheese wafting through your home. It’s like a warm hug that wraps you up in nostalgia and coziness all at once. Plus, this dish is a perfect canvas for creativity. The layers of russet potatoes are bathed in a luscious heavy cream and cheese sauce, baked to golden perfection until each layer is fork-tender.
Not to mention, Potatoes Au Gratin is wonderfully versatile! It pairs beautifully with simple proteins like roasted chicken, grilled steak, or even a fresh side salad. And here’s the kicker: It’s an impressive dish without the fuss—great for entertaining that special someone or hosting friends over. Trust me, this is one of those recipes that will have everyone asking for seconds!
Gather these ingredients
Let’s gather what you’ll need. The ingredients are pretty straightforward, but each one brings its own magic to the dish:
4 tablespoons softened unsalted butter (divided): This creamy butter brings richness and helps create that satisfying crust on top. Don’t skimp—two tablespoons for greasing the baking dish and two for dotting on top!
3 pounds (4 or 5 medium) russet potatoes (peeled): Choose those hearty russets! Their starchiness makes for a creamy texture. You can replace them with Yukon golds for a bit of buttery flavor, but russets are my go-to.
1 cup heavy cream: The very soul of this dish! Opt for thick, luxurious cream that creates the ultimate cheesy sauce. If you want to lighten up a bit, half-and-half can work, but the richness will be a tad less.
1/2 cup shredded white cheddar cheese: A flavor-packed choice! Its sharpness cuts through the richness and adds a scrumptious depth. If you prefer, feel free to experiment with Monterey Jack for a mellower vibe.
6 tablespoons grated Parmesan (divided): This nutty, salty cheese is essential for that lovely crunch on top. You can sprinkle it into the mixture or save it all for the topping—your call!
3 garlic cloves (minced): Fresh garlic makes everything better! It beautifully balances the creaminess. If you’re in a pinch, garlic powder will do, but fresh really brings that punch.
Salt and pepper to taste: Essential seasoning to elevate the flavors; they help everything shine in this symphony of cheesy goodness.
Preparing Potatoes Au Gratin
Let’s get cooking! Here’s how to bring this beauty to life:
Preheat your oven to 375˚F to start warming things up.
Grease a baking dish with 2 tablespoons of butter—trust me, you don’t want your potatoes to stick!
Now, wielding a mandolin (if you’re lucky enough to have one), or simply a sharp knife, thinly slice the peeled russet potatoes. Aim for about 1/8 inch thick.
Grab a large mixing bowl and combine the heavy cream, shredded white cheddar, 4 tablespoons of grated Parmesan, and minced garlic. Stir until combined.
Add those lovely sliced potatoes into the bowl. Toss them together gently—it’s a bit of a workout! You want each potato slice coated in that creamy mixture. Season generously with salt and pepper—don’t be shy!
Now, take a stack of those coated potato slices and line them up in the baking dish, keeping them upright. This vertical arrangement not only looks gorgeous but also helps them cook evenly.
Pour any excess cream mixture over the potatoes and sprinkle a touch more salt and pepper on top.
Dot the surface with the remaining 2 tablespoons of butter. Seriously, this is where the magic happens!
Cover your masterpiece with foil and give it a good bake for 35 to 40 minutes.
When you pull it out, remove the foil, generously sprinkle the remaining Parmesan over the top, and slide it back into the oven for another 25 to 30 minutes, or until the potatoes are fork-tender.
For that coveted golden crust, pop it under the broiler on high for just 1 minute—watch it carefully so it doesn’t burn.
Finally, remove from the oven and let it cool for about 10 minutes before diving in. It’s a challenge to wait, but trust me—this little pause makes for perfect serving.
Best way to enjoy it
Potatoes Au Gratin is a dish that can really stand on its own, but oh! Think about pairing it with a fresh, crisp side salad to cut through the richness. A simple arugula salad with a lemon vinaigrette can really brighten things up. Serve it with roasted chicken or a succulent steak for a full-on feast, or simply let it be the star of a cozy vegetarian dinner alongside sautéed greens.
How to store and freeze
Got leftovers? Lucky you! Potatoes Au Gratin keeps well in an airtight container in the fridge for up to three days. Reheat in the oven at 350˚F until warmed through—this keeps the crust crispy instead of soggy. If you’re thinking of freezing it, you can do so before the second bake, freeze it in a safe container, and then simply bake from frozen when you’re ready to eat. Just add about 10 extra minutes to the baking time.
Helpful cooking tips
- Use a mandolin for uniform slicing; it saves time and ensures even cooking.
- Try to layer the potatoes tightly, each slice hugging the next for an even coverage.
- Allow your dish to rest after baking; this helps with setting and serving, not to mention it keeps your fingers from being burnt!
Creative Twists
Feeling adventurous? Consider swapping out the cheddar for Gruyère for a more sophisticated flavor. You can also layer in sautéed mushrooms or spinach between the potato layers for added texture and taste. Or add a sprinkle of nutmeg for a warm, whimsical touch that dances on the palate—so unexpected yet phenomenal!
FAQ
Can I make this ahead of time? Yes! Assemble it the day before, cover it well, and then bake when you’re ready.
What can I use instead of heavy cream? You can use half-and-half, but the texture will be less rich.
Is this dish suitable for freezing? Absolutely! Just freeze before the final baking.
How do I get the top crispy without burning? Broiling at the end gives you that perfect crunch—just keep a close eye on it!
Can I use other cheeses? Definitely! Experiment with mozzarella or Fontina for different flavors.
This creamy, cheesy goodness is bound to become a staple in your home. So, gather your ingredients, roll up those sleeves, and let’s make some magic happen! Remember, each bite is a celebration, whether it’s a special gathering or inspired late-night snack. Don’t forget to share your delicious triumphs or creative twists with me—I can’t wait to hear how it turns out!
Potatoes Au Gratin
Description
Delightful creamy and cheesy Potatoes Au Gratin, perfect for family gatherings and special occasions.Ingredients
Main Ingredients
Instructions
Cooking Steps
Preheat the Oven
Preheat your oven to 375˚F.Prepare the Dish
Grease a baking dish with 2 tablespoons of butter.Slice the Potatoes
Thinly slice the peeled russet potatoes about 1/8 inch thick.Mix the Sauce
In a large mixing bowl, combine heavy cream, white cheddar, 4 tablespoons of Parmesan, and minced garlic. Stir until combined.Coat the Potatoes
Add the sliced potatoes to the bowl and toss gently to coat. Season with salt and pepper.Layer the Potatoes
Line the coated potato slices in the baking dish. Pour excess cream mixture on top and season again if desired.Add Butter
Dot the surface with the remaining 2 tablespoons of butter.Bake Covered
Cover with foil and bake for 35-40 minutes.Bake Uncovered
Remove foil, sprinkle remaining Parmesan, and bake for an additional 25-30 minutes until fork-tender.Broil for Crust
Broil on high for 1 minute for a golden crust, watching carefully.Rest Before Serving
Let it cool for about 10 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 35g54%
- Saturated Fat 20g100%
- Trans Fat 0g
- Cholesterol 100mg34%
- Sodium 600mg25%
- Potassium 800mg23%
- Total Carbohydrate 40g14%
- Dietary Fiber 4g16%
- Sugars 2g
- Protein 10g20%
- Vitamin A 800 IU
- Vitamin C 20 mg
- Calcium 300 mg
- Iron 1.5 mg
- Vitamin D 0 IU
- Vitamin E 1 IU
- Vitamin K 5 mcg
- Thiamin 0.1 mg
- Riboflavin 0.3 mg
- Niacin 1 mg
- Vitamin B6 0.2 mg
- Folate 15 mcg
- Vitamin B12 1 mcg
- Biotin 0 mcg
- Pantothenic Acid 0.5 mg
- Phosphorus 300 mg
- Iodine 0 mcg
- Magnesium 25 mg
- Zinc 1 mg
- Selenium 0 mcg
- Copper 0.2 mg
- Manganese 0.1 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
