PREP TIME: 15 mins | TOTAL TIME: 1 hr 30 mins | YIELDS: 8 Servings
This gorgeous golden Potatoes Au Gratin is a classic during Thanksgiving but this is too good not to make year-round. A bit intimidating but it’s easy to master, thanks to this simple recipe.
INGREDIENTS
6 russet potatoes, cleaned and peeled
2 tablespoons butter, plus more for pan
2 cloves garlic, minced
1 1/2 cups heavy cream
1/4 cup milk
1 tablespoon freshly chopped thyme
Pinch of nutmeg
Kosher salt
red pepper flakes
1 1/2 cups shredded Gruyère
1/2 cup freshly grated Parmesan
How to make Potatoes Au Gratin
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: Grease a large baking dish.
Step 3: In 1/4-inch thickness, slice the potatoes. To prevent from browning, place them in water.
Step 4: Melt butter in a large skillet over medium heat. Saute the garlic for about a minute until aromatic.
Step 5: Add the cream into the skillet and the thyme, nutmeg, salt, and red pepper flakes. Bring the mixture to a boil and adjust the heat to low. Simmer for about 10 minutes, then remove from heat.
Step 6: In the prepared dish, layer 1/3 of potatoes, slightly overlapping each other. Pour over 1/3 of the cream mixture and make 2 more layers with the rest of the potatoes and cream. Sprinkle the last layer with Gruyere.
Step 7: use foil to cover the dish and bake in the preheated oven for about 45 minutes. Remove the cover and sprinkle the Parmesan on top. Bake for another 15 to 20 minutes until the potatoes are tender and the top is golden.
Step 8: Once done, remove from the oven and allow the Potatoes Au Gratin to cool for at least 10 minutes before serving.
Ingredients
- 6 russet potatoes, cleaned and peeled
- 2 tablespoons butter, plus more for pan
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/4 cup milk
- 1 tablespoon freshly chopped thyme
- Pinch of nutmeg
- Kosher salt
- red pepper flakes
- 1 1/2 cups shredded Gruyère
- 1/2 cup freshly grated Parmesan
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees.
Step 2: Grease a large baking dish.
Step 3: In 1/4-inch thickness, slice the potatoes. To prevent from browning, place them in water.
Step 4: Melt butter in a large skillet over medium heat. Saute the garlic for about a minute until aromatic.
Step 5: Add the cream into the skillet and the thyme, nutmeg, salt, and red pepper flakes. Bring the mixture to a boil and adjust the heat to low. Simmer for about 10 minutes, then remove from heat.
Step 6: In the prepared dish, layer 1/3 of potatoes, slightly overlapping each other. Pour over 1/3 of the cream mixture and make 2 more layers with the rest of the potatoes and cream. Sprinkle the last layer with Gruyere.
Step 7: use foil to cover the dish and bake in the preheated oven for about 45 minutes. Remove the cover and sprinkle the Parmesan on top. Bake for another 15 to 20 minutes until the potatoes are tender and the top is golden.
Step 8: Once done, remove from the oven and allow the Potatoes Au Gratin to cool for at least 10 minutes before serving.
