Name: Creamy Potato Au Gratin Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 4 large Russet potatoes (about 2 pounds), thinly sliced; 1 medium Onion, thinly sliced; 2 cups Heavy cream; 3 cloves Garlic, minced; 1 teaspoon Salt; 1 teaspoon Black pepper, freshly cracked; 1 cup Gruyère cheese, shredded; 1/2 cup Parmesan cheese, grated; 1 cup Breadcrumbs; 1/4 cup Fresh herbs (parsley or chives), chopped for garnish

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Introduction

Creamy Potato au Gratin is a classic comfort dish featuring tender sliced potatoes baked in a rich, garlicky cream sauce topped with melted cheese and a crunchy breadcrumb crust. This recipe is perfect for a cozy dinner side or a satisfying vegetarian main.

A close-up view of a baked dish in a silver aluminum tray, showing a top layer of melted, golden-brown cheese with small browned spots and sprinkled with finely chopped green herbs and tiny red pepper pieces. The cheese layer is thick and bubbly, and below it, a creamy white sauce mixed with small pasta shapes is visible at the edges. The tray sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large Russet potatoes
1 onion
2 cups heavy cream
3 cloves garlic
1 teaspoon salt
1 teaspoon black pepper
1 cup Gruyère cheese
1/2 cup Parmesan cheese
1 cup breadcrumbs
1/4 cup fresh herbs (parsley or chives)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Grease a baking dish to prevent sticking.
Step 2: Slice the Russet potatoes and onion thinly, about 1/8 inch thick, for even cooking.
Step 3: In a mixing bowl, combine the heavy cream, minced garlic, salt, and black pepper. Whisk together until fully blended.
Step 4: Arrange the potato and onion slices in layers in the baking dish, starting with potatoes then onions, drizzling each layer with the cream mixture as you go.
Step 5: Sprinkle the Gruyère and Parmesan cheeses evenly over the layered potatoes and onions.
Step 6: Top the cheese layer with breadcrumbs to add a crispy texture once baked.
Step 7: Bake in the preheated oven for 45-50 minutes, or until the topper is golden brown and the potatoes are tender when pierced with a fork.
Step 8: Let the dish cool for a few minutes before garnishing with fresh herbs and serving.

Tips & Variations

Use a mandoline slicer to achieve uniform potato and onion slices for even cooking.
Substitute half-and-half for heavy cream for a lighter version, though the dish will be less rich.
Add a pinch of nutmeg to the cream sauce for subtle warmth and depth.
Mix some cooked bacon or caramelized onions into the layers for extra flavor.
For a gluten-free version, replace breadcrumbs with crushed gluten-free crackers or omit completely.

Storage

Store leftovers covered in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through to preserve the crispy topping. Avoid microwaving to keep the texture intact.

How to Serve

A close-up of a baked cheesy potato casserole in a silver foil tray, showing a golden-brown melted cheese layer on top with small browned spots. The cheese topping is sprinkled with finely chopped green herbs and small red pepper pieces. Part of the dish near the bottom right corner is scooped out, revealing creamy white mashed potatoes mixed with pepper and yellow potato pieces underneath the cheesy crust. The tray is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Russet potatoes are ideal because of their starchy texture, which helps create a creamy consistency. Waxy potatoes like red or Yukon gold can be used but may result in a slightly different texture.

How can I make this dish ahead of time?

You can assemble the dish up to the point before baking and refrigerate it for up to 24 hours. When ready to serve, bake for the full time plus a few extra minutes if chilled to ensure it’s heated through.