Creamy Au Gratin Potatoes are a classic comfort food that brings together thinly sliced potatoes, rich and creamy cheese sauce, and a golden, bubbly crust. This dish is perfect for family dinners, holiday feasts, or anytime you want to treat yourself to something indulgent and satisfying. The beauty of Au Gratin Potatoes lies in their simplicity – a few basic ingredients come together to create a dish that is greater than the sum of its parts. This recipe will guide you through making perfect Au Gratin Potatoes that are creamy, cheesy, and irresistibly delicious.
Ingredients for Creamy Au Gratin Potatoes
- Main Ingredients:
- 4 large russet potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 cup grated Gruyère cheese
- 1 cup grated Cheddar cheese
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Fresh thyme leaves, for garnish
- Optional Ingredients:
- 1/4 teaspoon ground nutmeg
- 1/2 cup grated Parmesan cheese for topping
- 1 tablespoon chopped fresh parsley for garnish
How to Make Creamy Au Gratin Potatoes
- Prepare the Potatoes:
- Preheat your oven to 375°F (190°C).
- Peel the potatoes and slice them thinly, about 1/8 inch thick. A mandoline slicer can be very helpful for this step to ensure even slices.
- Place the sliced potatoes in a bowl of cold water to prevent them from browning while you prepare the other ingredients.
- Make the Cheese Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Add the finely chopped onion and cook until it becomes soft and translucent, about 5 minutes.
- Add the minced garlic and cook for another minute, stirring frequently.
- Sprinkle the flour over the onions and garlic, and stir well to combine. Cook the flour mixture for 1-2 minutes to eliminate the raw flour taste.
- Gradually whisk in the heavy cream and milk, ensuring there are no lumps.
- Continue to cook the mixture, stirring constantly, until it begins to thicken, about 5-7 minutes.
- Once thickened, remove the saucepan from the heat and stir in the grated Gruyère and Cheddar cheeses until they are fully melted and the sauce is smooth.
- Season the cheese sauce with salt, pepper, and nutmeg (if using).
- Assemble the Dish:
- Drain the sliced potatoes and pat them dry with a kitchen towel.
- Grease a 9×13-inch baking dish with butter or cooking spray.
- Arrange half of the potato slices in an even layer in the baking dish.
- Pour half of the cheese sauce over the potatoes, spreading it evenly with a spatula.
- Arrange the remaining potato slices on top, followed by the rest of the cheese sauce.
- If desired, sprinkle the grated Parmesan cheese evenly over the top.
- Bake the Potatoes:
- Cover the baking dish with aluminum foil and place it in the preheated oven.
- Bake for 45 minutes, then remove the foil and continue baking for another 30-35 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
- If the top is browning too quickly, you can cover it loosely with foil for the remainder of the baking time.
- Garnish and Serve:
- Once the potatoes are done, remove the baking dish from the oven and let it sit for about 10 minutes before serving. This allows the sauce to set and makes the dish easier to serve.
- Garnish with fresh thyme leaves and chopped parsley if desired.
- Serve the Creamy Au Gratin Potatoes as a side dish to your favorite main course, or enjoy them on their own for a decadent treat.
About the Main Ingredients
Potatoes: Russet potatoes are the ideal choice for Au Gratin Potatoes because of their high starch content, which helps create a creamy texture. They absorb the flavors of the cheese sauce beautifully and become tender and flavorful when baked. Ensure the slices are even to allow for uniform cooking.
Cheese: The combination of Gruyère and Cheddar cheese provides a rich and complex flavor to the dish. Gruyère is a Swiss cheese known for its nutty and slightly sweet taste, and it melts beautifully, creating a smooth sauce. Cheddar adds a sharp, tangy flavor that complements the Gruyère. Using a mix of cheeses enhances the depth of flavor and ensures a creamy, luscious sauce.
Cream and Milk: The use of heavy cream and whole milk in the sauce is crucial for achieving the rich and creamy consistency that defines Au Gratin Potatoes. Heavy cream provides the necessary fat content for a luxurious texture, while whole milk helps to lighten the sauce slightly. The combination ensures the sauce is thick enough to coat the potatoes without being too heavy.
Onions and Garlic: Onions and garlic add an aromatic base to the cheese sauce, enhancing its overall flavor. The onions become sweet and tender when cooked, while the garlic adds a subtle, savory depth. These ingredients are essential for building a flavorful foundation for the dish.
Butter and Flour: Butter and flour are used to create a roux, which is the base for the cheese sauce. The roux thickens the sauce and gives it a smooth, creamy consistency. Cooking the flour with the butter helps to eliminate any raw flour taste and ensures the sauce is rich and velvety.
Herbs and Spices: Fresh thyme and ground nutmeg are optional but highly recommended additions to the dish. Thyme adds a hint of earthiness that complements the potatoes and cheese, while nutmeg enhances the overall flavor with its warm, nutty undertones. These subtle additions elevate the dish and give it a sophisticated touch.
Creamy Au Gratin Potatoes are a timeless dish that showcases the beauty of simple, high-quality ingredients. By following this recipe, you can create a dish that is creamy, cheesy, and full of flavor – perfect for any occasion.
