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Creamy Potato Au Gratin Recipe

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4.5 from 42 reviews

A rich and creamy Potato Au Gratin recipe featuring thinly sliced Russet potatoes layered with a garlic-infused creamy sauce and sharp cheddar cheese, baked to golden perfection for a comforting and indulgent side dish.

Ingredients

Potatoes

  • 4-5 medium Russet potatoes (about 2 pounds), thinly sliced

Cream Mixture

  • 1 cup heavy cream
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Cheese and Butter

  • 2 cups shredded sharp cheddar cheese (approximately 8 ounces)
  • 2 tablespoons butter (for greasing the baking dish)

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and generously butter an 8×8-inch baking dish to prevent sticking.
  2. Slice Potatoes: Thinly slice the Russet potatoes to about 1/8 inch thickness to ensure even cooking and a tender texture.
  3. Mix Cream Sauce: In a bowl, whisk together the heavy cream, garlic powder, salt, and black pepper until fully combined.
  4. Layer Ingredients: Place half of the sliced potatoes evenly into the prepared baking dish. Pour half of the cream mixture over the potatoes and sprinkle half of the shredded cheddar cheese on top.
  5. Repeat Layers: Repeat the layering with the remaining potatoes, cream mixture, and shredded cheddar cheese to create a rich, cheesy casserole.
  6. Cover and Bake: Cover the dish tightly with aluminum foil and bake for 45 minutes to allow the potatoes to soften and flavors to meld.
  7. Bake Uncovered: Remove the foil and continue baking uncovered for an additional 15-20 minutes until the top is golden brown and bubbly.
  8. Cool and Serve: Allow the au gratin to cool slightly before serving to set the layers and enhance flavors.

Notes

  • For a crispier top, broil for 2-3 minutes after baking uncovered, watching carefully to avoid burning.
  • Use a mandoline slicer for evenly thin potato slices and faster prep.
  • Substitute Gruyère or mozzarella cheese for different flavor profiles.
  • Russet potatoes work best for this dish due to their starchy texture which helps in creamy binding.
  • Letting the dish sit for 10 minutes after baking helps the sauce thicken and makes slicing easier.

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