Description
Creamy Cheesy Potatoes au Gratin combine classic French comfort with rich, indulgent flavors. Layers of thinly sliced potatoes meld perfectly with a luxurious blend of sharp cheddar and gruyère, creating a luscious side dish that elevates any meal.
Ingredients
Scale
Main Ingredients:
- 1.5 to 1.75 pounds (680 to 794 grams) russet potatoes, peeled and sliced thin (1/8 inch thick)
- 2 cups (226 grams) Cheddar cheese, finely shredded
- 0.75 cup (85 grams) Fontina or Provolone cheese, finely shredded
- 0.25 cup (28 grams) Parmesan cheese, finely shredded
Liquid and Fat Ingredients:
- 0.75 cup (177 milliliters) chicken stock
- 2 tablespoons (28 grams) butter, plus extra for greasing the casserole dish
Aromatics and Seasoning:
- 1 clove garlic, minced
- 0.5 medium onion, minced
- 1 teaspoon salt (divided into parts)
- Salt to taste when cooking
Instructions
- Meticulously grease a 9 x 13 inch (23 x 33 centimeters) ceramic baking dish with unsalted butter to prevent potato adherence.
- Heat a large skillet over medium temperature, melt butter, and gently caramelize diced onions until translucent and softened, approximately 4-5 minutes.
- Incorporate minced garlic, kosher salt, and freshly ground black pepper into the onion mixture, stirring continuously to prevent burning and ensure even flavor distribution.
- Pour chicken stock and heavy cream into the skillet, creating a luxurious base for the potatoes, and gently fold in thinly sliced potatoes to coat evenly.
- Simmer the potato mixture on low heat, stirring occasionally, until potatoes become slightly tender but not completely cooked, roughly 12-15 minutes.
- Carefully transfer the creamy potato mixture into the prepared baking dish, ensuring an even layer and maximum surface coverage.
- Generously sprinkle a blend of sharp cheddar and gruyère cheeses across the potato surface, creating a rich and golden top layer.
- Position the baking dish in a preheated oven at 425°F (218°C) and bake until cheese melts completely and develops a beautiful golden-brown crust, approximately 15-20 minutes.
- Remove from oven and allow the dish to rest for 5-7 minutes, enabling the creamy sauce to set and intensify flavors.
- Garnish with finely chopped fresh parsley for a vibrant color and subtle herbaceous note before serving warm.
Notes
- Cheese selection matters hugely for maximum flavor depth, so mix sharp cheddar with gruyère for complex taste profile.
- Slicing potatoes uniformly ensures even cooking and prevents random soft or crunchy texture inconsistencies.
- Room temperature ingredients blend smoother, helping create silkier sauce and more consistent potato coating.
- Opt for starchy potato varieties like Russet or Yukon Gold, which absorb cream and melt wonderfully during baking.
- Covering dish with foil during initial baking prevents excessive browning while allowing potatoes to cook thoroughly.
- Letting dish rest 10-15 minutes after baking helps sauce thicken and flavors meld beautifully before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 500 kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg