Potatoes Au Gratin
The only Potatoes Au Gratin recipe you'll ever need! It's tender and creamy with a deliciously crispy and cheesy crust!
Equipment
- Baking dish
- mandoline
Ingredients
Butter and Cheese
- 4 tablespoons softened unsalted butter divided
- ½ cup shredded white cheddar cheese
- 6 tablespoons grated Parmesan cheese divided
Potatoes and Cream
- 3 pounds russet potatoes peeled
- 1 cup heavy cream
Seasonings
- 3 cloves garlic minced
- salt to taste
- pepper to taste
Instructions
Preparation
- Preheat oven to 375˚F. Grease a baking dish with 2 tablespoons butter.
- Very thinly slice potatoes (using a mandolin, if you have one).
- In a large mixing bowl, combine cream, shredded cheddar, 4 tablespoons Parmesan, and garlic.
- Add sliced potatoes and toss together until all potatoes are well coated. Generously season with salt and pepper and toss together.
- Take a stack of potatoes and line baking dish, keeping potatoes upright. Repeat until all potatoes have been used.
- Evenly pour excess cream mixture over potatoes and lightly season with salt and pepper.
- Dot top with remaining 2 tablespoons butter.
- Cover baking dish with foil and bake for 35 to 40 minutes.
- Remove from oven, uncover potatoes, sprinkle top with remaining Parmesan and continue to bake for an additional 25 to 30 minutes or until potatoes are fork tender.
- Transfer to a broiler and broil on high for 1 minute, until top has browned.
- Remove from oven and cool for about 10 minutes. Serve.
Notes
Ensure all the potatoes are evenly coated in cream so they cook evenly and don't dry out. The foil should be tightly wrapped around the baking dish to allow the dish to steam a little and for the potatoes to get tender before uncovering it. Keeping the slices as uniform in thickness as possible will greatly help even cooking throughout the gratin. Using a mandoline will not only ensure even thickness but will also reduce the prep time. If you don't have a mandoline a very sharp knife is the next best thing we recommend. This dish can be prepped up to a day ahead of time and refrigerated, tightly wrapped in foil. When ready to bake, just place the covered gratin in the oven, adding about an extra 5-7 minutes of baking time to the dish (covered).
Nutrition
Serving: 1servingCalories: 334kcalCarbohydrates: 32gProtein: 8gFat: 20gSaturated Fat: 13gCholesterol: 67mgSodium: 122mgPotassium: 748mgFiber: 2gSugar: 1gVitamin A: 715IUVitamin C: 10mgCalcium: 138mgIron: 2mg
Tried this recipe?Let us know how it was!