Description
Potatoes au gratin deliver pure comfort with layers of rich, melted cheese and tender potato slices nestled in a silky cream sauce. Savory, golden-brown edges and irresistible flavor promise a side dish that will become an instant family favorite.
Ingredients
Scale
Main Ingredients:
- 1.5–1.75 lbs (680–794 g) russet potatoes, peeled and thinly sliced
- 3 cups (340 g) shredded cheese:
- 2 cups (227 g) cheddar cheese
- 3/4 cup (85 g) fontina or provolone cheese
- 1/4 cup (28 g) parmesan cheese
Liquid and Seasoning Ingredients:
- 1.25 cups (296 ml) heavy cream
- 3/4 cup (177 ml) chicken stock
- 2 tablespoons (30 g) butter
- 1.25 teaspoons salt
- 1/2 teaspoon ground black pepper
Aromatics and Garnish:
- 1/2 medium onion, minced
- 1 clove garlic, minced
- 1 tablespoon chopped parsley
Instructions
- Prepare the oven by heating to 425°F and coating an 8×8-inch baking dish with butter to prevent sticking.
- Create a flavor base in a large skillet by sautéing onions in butter for 5 minutes until translucent, then quickly incorporate garlic, salt, and pepper for an additional 30 seconds to release aromatic compounds.
- Develop the creamy sauce by pouring chicken stock and heavy cream into the skillet, creating a luxurious liquid foundation for the potatoes.
- Gently fold potato slices into the sauce, ensuring complete coverage, and simmer on medium-low heat for 15-20 minutes, stirring periodically until potatoes approach tenderness.
- Transfer the potato mixture to the prepared baking dish, distributing evenly to guarantee consistent cooking and maximum flavor distribution.
- Generously crown the potato layer with a blanket of shredded cheese, covering the entire surface for complete melting and golden-brown caramelization.
- Bake in the preheated oven for 10-15 minutes until cheese transforms into a bubbling, golden crust with crispy edges.
- Allow the dish to rest for 3-5 minutes after removing from oven, enabling flavors to harmonize and sauce to slightly thicken.
- Garnish with freshly chopped parsley for a vibrant finish and serve immediately while warm and most appetizing.
Notes
- Slice potatoes uniformly to ensure even cooking and consistent texture throughout the dish.
- Choose starchy potatoes like Russet or Yukon Gold for maximum creaminess and better absorption of the sauce.
- Rinse potato slices in cold water to remove excess starch, preventing a gummy texture and promoting a crispy top layer.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, and use reduced-fat cheese without compromising flavor.
- Prep Time: 10 minutes
- Cook Time: 25-35 minutes
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 500
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 100 mg