Au Gratin Potatoes
Serves 8
These potatoes au gratin are a creamy, cheesy, and delicious side dish! Thinly sliced potatoes bake in a garlicky cream sauce with onion and lots of cheese. This recipe is perfect for the holidays. Find make-ahead instructions in the blog post above!
Ingredients
- Unsalted butter, for the pan
- 1¼ cups heavy cream
- 3 garlic cloves, grated
- ½ teaspoon Dijon mustard
- 1½ teaspoons sea salt
- Freshly ground black pepper
- 2 pounds russet potatoes, about 2 large or 3 small potatoes, thinly sliced on a mandoline ⅛-inch thick
- ½ medium yellow onion, thinly sliced
- 2 cups shredded cheddar cheese and/or Gruyère cheese, I use a mix*
- ⅓ cup freshly grated Parmesan cheese
- Chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 400°F and grease a 2-quart baking dish with butter.
- In a medium bowl, whisk together the cream, garlic, mustard, salt, and several grinds of pepper.
- Layer a third of the potatoes in the prepared baking dish. Top with half the sliced onions, a third of the cream mixture, and a third of the cheddar and/or Gruyère cheese. Repeat with another third of the potatoes, the remaining onions, another third of the cream mixture, and another third of the cheese. Top with the remaining potatoes and drizzle with the remaining cream. (Stick the remaining cheddar and Gruyère in the fridge for now.)
- Cover and bake for 1 hour to 1 hour and 15 minutes, or until the potatoes are easily pierced with a paring knife. Remove from the oven and turn on the broiler.
- Uncover the potatoes and top with the remaining cheddar and Gruyère and the Parmesan cheese. Broil for 8 to 15 minutes, or until the cream is bubbling and the potatoes are nicely browned. Remove from the oven and let stand for 20 minutes.
- Garnish with parsley and serve.
Notes
*I like to use a mix of cheddar and Gruyère in this recipe. The cheddar is tangy, while the Gruyère adds a nice nutty flavor. Feel free to use just one or the other if you prefer!