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Creamy Potato Au Gratin Recipe

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★★★★★

4.8 from 68 reviews

Creamy Potato au Gratin is a classic French dish featuring thinly sliced Russet potatoes layered with onions and rich cream sauce, topped with a blend of Gruyère and Parmesan cheeses and a crunchy breadcrumb topping, then baked to golden perfection. This comforting casserole offers a perfect balance of creamy texture and crispy, cheesy crust, making it an ideal side dish for any meal.

Ingredients

Scale

For the Potatoes

  • 4 large Russet potatoes (about 2 pounds), thinly sliced
  • 1 medium Onion, thinly sliced

For the Cream Sauce

  • 2 cups Heavy cream
  • 3 cloves Garlic, minced
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper, freshly cracked

For the Cheese

  • 1 cup Gruyère cheese, shredded
  • 1/2 cup Parmesan cheese, grated

For Topping

  • 1 cup Breadcrumbs
  • 1/4 cup Fresh herbs (parsley or chives), chopped for garnish

Instructions

  1. Preheat oven. Set your oven to 375°F (190°C) to ensure it reaches the perfect temperature to bake the gratin evenly.
  2. Slice potatoes and onions. Thinly slice the Russet potatoes and onion to about 1/8 inch thickness for even cooking and a creamy texture.
  3. Prepare cream mixture. In a mixing bowl, whisk together the heavy cream, minced garlic, salt, and black pepper until well combined to create a flavorful base.
  4. Layer the ingredients. Grease a baking dish lightly, then layer the sliced potatoes and onions alternately, starting with a layer of potatoes. Drizzle the cream mixture evenly over each layer as you build up the dish.
  5. Add cheese. Sprinkle the shredded Gruyère and grated Parmesan cheeses generously over the top layer to infuse the dish with rich, nutty flavors.
  6. Top with breadcrumbs. Scatter the breadcrumbs evenly on top to add a crunchy texture after baking.
  7. Bake until golden. Place the baking dish in the preheated oven and bake for 45-50 minutes until the top is golden brown and the potatoes are tender when pierced.
  8. Cool and garnish. Remove from the oven and let it cool for a few minutes. Garnish with the chopped fresh herbs before serving for a fresh aroma and color contrast.

Notes

  • Use Russet potatoes as they are starchy, which helps the dish become creamy.
  • For extra flavor, you can add a pinch of nutmeg to the cream mixture.
  • Make sure to slice the potatoes uniformly to ensure even cooking.
  • If you prefer a lighter version, use half-and-half instead of heavy cream.
  • Fresh herbs can be substituted with dried ones, but use them sparingly to avoid overpowering the dish.
  • This dish pairs wonderfully with roasted meats or a fresh green salad.

Keywords: Potato au Gratin, creamy potatoes, baked potato dish, French side dish, cheesy potato casserole, Gruyère cheese recipes

Find it online: https://nataliereeve.com/creamy-potato-au-gratin-recipe/