Potatoes Au Gratin (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 tablespoons unsalted butter, softened and divided (2 tbsp for greasing, 2 tbsp for topping)
02 -
3 pounds russet potatoes (about 4-5 medium ones), peeled
03 -
1 cup heavy cream
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1/2 cup white cheddar cheese, freshly shredded
05 -
6 tablespoons Parmesan cheese, grated and divided (4 tbsp for mixture, 2 tbsp for topping)
06 -
3 garlic cloves, minced
07 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Preheat your oven to 375°F. Take about 2 tablespoons of the softened butter and grease your baking dish, making sure to cover the bottom and sides well.
02 -
Peel the russet potatoes and slice them super thin - we're talking about 1/8 inch slices if possible. A mandolin makes this job so much easier and gives you those perfect, uniform slices, but a sharp knife works too if you've got decent knife skills!
03 -
In a large bowl, pour in the heavy cream and add the shredded white cheddar, 4 tablespoons of the Parmesan, and the minced garlic. Give it a good stir to blend everything together.
04 -
Toss your sliced potatoes into the cream mixture and gently mix until every slice is coated in that cheesy cream. Season generously with salt and black pepper - potatoes need a good amount of salt to really shine.
05 -
This is the fun part! Take stacks of potato slices and arrange them standing upright (not flat) in your buttered dish. Keep adding rows until you've used all your potatoes. It'll look fancy, I promise! Then pour any remaining cream mixture over the top of the arranged potatoes, and add another little sprinkle of salt and pepper.
06 -
Take the remaining 2 tablespoons of butter and dot small pieces all over the top of your arranged potatoes. This will melt down and create an amazing crust.
07 -
Cover the dish tightly with aluminum foil (this helps the potatoes steam and cook through). Pop it in your preheated oven and bake for about 35-40 minutes.
08 -
After the initial baking time, take the dish out and remove the foil. Sprinkle the remaining 2 tablespoons of Parmesan cheese evenly over the top. Put it back in the oven, uncovered this time, and bake for another 25-30 minutes until the potatoes are completely tender when pierced with a fork.
09 -
For that irresistible crispy, golden crust, switch your oven to broil on high. Place the dish under the broiler for just about 1 minute - watch it carefully so it doesn't burn! You want a beautiful golden-brown top with some crispy edges.
10 -
Take your masterpiece out of the oven and let it rest for about 10 minutes. This helps the creamy sauce set up a bit, making it easier to serve and even more delicious. Then dig in and prepare for compliments!
# Notes:
01 -
The perfect potatoes au gratin should be both creamy inside and crispy on top - the contrast is what makes this dish special.
02 -
Feel free to experiment with different cheeses. Gruyère is traditional and amazing if you have it, but white cheddar and Parmesan work beautifully too.
03 -
Leftovers reheat surprisingly well! Just cover with foil and warm in a 350°F oven until heated through.
04 -
For a make-ahead option, you can assemble everything the day before, cover and refrigerate, then bake when needed (you might need to add 10-15 minutes to the baking time if starting cold).