Potato Au Gratin Recipe

Potato au gratin recipe is a delicious dish made from thinly sliced potatoes, heavy cream, butter, and cheese, typically Gruyère or cheddar. The result is a creamy, cheesy, and slightly crispy texture with a rich, savory taste. The name “au gratin” comes from the French culinary technique of baking with a browned crust.

Potato Au Gratin Recipe Ingredients

Potatoes (4 large russet or Yukon Gold, about 2 pounds)
Heavy Cream (2 cups)
Butter (3 tablespoons, unsalted)
Garlic (2 cloves, minced)
Gruyère Cheese (1 cup, grated)
Cheddar Cheese (1 cup, grated)
Salt (1 teaspoon)
Black Pepper (1/2 teaspoon, freshly ground)
Fresh Thyme (1 teaspoon, chopped)
Nutmeg (1/4 teaspoon, freshly grated)

How to make this recipe

Preparation. Stel die oven op 375°F (190°C). Bedek ‘n bakplaat van 9 by 13 in. met butter.
Sny Potatoes. Sny die potatoes in klein stukkies. Maak snye wat ongeveer 1/8-inch dik is.
Make Sauce. Gebruik ‘n saucepan om butter te verhit tot ‘n medium temperatuur. Voeg die knoffel by en kook vir een minute.
Add Cream and Spices: Meng die swaar cream, salt, pepper, thyme en nutmeg saam. Simmer vir vyf minute.
Layer Potatoes: A third of the potatoes should be placed in the baking dish. A third of the cream mixture should be added to the top.
Add Cheeses: A third of the Gruyère and Cheddar cheese should be sprinkled.
Repeat Layers: Repeat the layering process twice more, finishing with a generous layer of cheese on top.
Bake: Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15-20 minutes until golden and bubbly.
Cool: Let the dish cool for 10 minutes before serving to set and enhance flavors.

Details:

Preparation Time: 20 minutes
Cooking Time: 1 hour
Cooling Time: 10 minutes
Servings: 6-8
Calories: Approximately 400 per serving

Potato Au Gratin Recipe Variations

Bacon and Onion Potato Au Gratin. Add caramelized onions and crispy bacon for a smokey twist. First, fry six bacon slices until crisp and then crumble them. In the bacon fat, caramelize one large onion until it turns golden brown. Before adding the cream and cheese, arrange the bacon and onions between the potato slices.
Cheddar and Broccoli Potato Au Gratin. Add more cheddar and broccoli florets for a veggie-heavy variation. Place two cups of steam-cooked broccoli between the potato pieces until it’s barely soft. To accentuate the cheesy delight, use one more cup of cheddar cheese. The broccoli counteracts the richness of the cheese and cream with a delicious crunch and a pop of green color.

What to Pair with Potato Au Gratin Recipe

Butter Green Beans with Garlic:
Green beans with garlic butter provide the velvety potato au gratin a crisp, fresh contrast. Tender green beans that have been sautéed in butter and garlic add a bright, lively flavor that balances the dish’s richness.
Herb-Garlic Roasted Chicken:
Potato au gratin is a tasty, protein-rich dish that pairs well with lemon herb grilled chicken. To balance off the richness of the potatoes, the fresh herbs and zesty lemon give the dish a light, refreshing flavor.
Caesar Salad with Croutons and Parmesan:
A crisp and zesty Caesar salad topped with croutons and Parmesan cheese complements the velvety texture of the potato au gratin. To counterbalance the creamy potatoes, the crunch of the croutons and the sharpness of the Parmesan cheese give texture and flavor.

How To Store This Recipe?

In The Fridge. Store potato au gratin by covering it tightly with plastic wrap or foil. Keep it in the refrigerator for up to three days.
In The Freezer. Freeze potato au gratin by wrapping it in plastic wrap and foil. Store in an airtight container for up to three months.
To Reheat. Reheat potato au gratin by baking it at 350°F (175°C) for 20-30 minutes, until warmed through and bubbly.

Recipe Nutrition Facts

Total Fat: 160g.
Saturated Fat: 100g.
Cholesterol: 500mg.
Sodium: 3400mg.
Potassium: 3000mg.
Carbohydrates: 170g.
Dietary Fiber: 12g.
Sugars: 12g.
Protein: 60g.
Vitamin A: 3500 IU.
Vitamin C: 60mg.
Calcium: 1400mg.
Iron: 7mg.
Vitamin D: 50 IU.
Magnesium: 160mg.