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Creamy Potato Au Gratin Recipe

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4.5 from 23 reviews

This Creamy Potato Au Gratin recipe features thinly sliced Russet potatoes baked in a rich mixture of heavy cream, garlic, and sharp cheddar cheese, resulting in a golden, bubbly, and comforting side dish perfect for any meal.

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 the oven: Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish with 2 tablespoons of butter to prevent sticking.
  2. Slice the potatoes: Thinly slice the Russet potatoes to about 1/8 inch thick to ensure they cook evenly and become tender.
  3. Mix the cream mixture: In a bowl, whisk together the heavy cream, garlic powder, salt, and black pepper until all ingredients are well combined.
  4. Layer the ingredients: Place half of the sliced potatoes in an even layer in the prepared baking dish. Pour half of the cream mixture evenly over the potatoes, then sprinkle with half of the shredded cheddar cheese.
  5. Repeat layering: Add the remaining potato slices over the cheese layer, pour the remaining cream mixture evenly over the top, and sprinkle with the remaining cheddar cheese.
  6. Bake covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes to allow the potatoes to cook through and absorb the flavors.
  7. Bake uncovered: Remove the foil and continue baking for an additional 20 minutes until the top is golden brown, bubbly, and slightly crispy.
  8. Cool and serve: Allow the au gratin to cool slightly for about 5 minutes before serving to set and enhance the flavors.

Notes

  • For easier slicing, use a mandoline slicer to get uniform potato slices.
  • Russet potatoes are preferred for their starchy texture which yields a creamy au gratin.
  • Adjust salt and pepper according to your taste preferences.
  • You can substitute sharp cheddar with Gruyère or a mix of cheeses for a different flavor profile.
  • Covering the dish while baking ensures the potatoes cook evenly and remain moist.
  • Letting the dish rest after baking helps the sauce thicken and makes serving easier.

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