Creamy Au Gratin Potatoes are a classic and indulgent side dish that combines tender potato slices with a rich, cheesy sauce. This comforting recipe features layers of thinly sliced russet potatoes baked in a luscious mixture of heavy cream, milk, and a blend of sharp cheddar and Parmesan cheeses. Infused with the savory flavors of garlic and a touch of nutmeg, the dish is topped with a golden, crispy cheese crust that is simply irresistible. Perfect for holiday gatherings, family dinners, or any occasion where you want to serve a hearty, satisfying side, these au gratin potatoes are sure to be a crowd-pleaser.
Ingredients:
- 2 lbs (about 900 grams) russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 2 cups heavy cream
- 1 cup whole milk
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon paprika (optional, for extra color)
- Fresh parsley, chopped (for garnish, optional)
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Potatoes:
- Peel and thinly slice the potatoes using a mandoline or a sharp knife. Place the slices in a bowl of cold water to prevent browning. Drain and pat dry before using.
- Make the Cheese Sauce:
- In a large saucepan, melt the butter over medium heat.
- Add the minced garlic and cook for about 1 minute until fragrant.
- Stir in the flour and cook for about 1-2 minutes, whisking constantly, until the mixture is lightly golden.
- Gradually whisk in the heavy cream and milk, making sure there are no lumps.
- Continue to cook, whisking frequently, until the sauce thickens and starts to simmer.
- Stir in the cheddar cheese and Parmesan cheese until melted and smooth.
- Season with salt, pepper, nutmeg, and paprika (if using). Adjust seasoning to taste.
- Assemble the Dish:
- Lightly grease a 9×13-inch baking dish or a similar-sized dish.
- Arrange a layer of potato slices in the bottom of the dish, slightly overlapping them.
- Pour a portion of the cheese sauce over the potatoes.
- Repeat layers of potatoes and cheese sauce until all the potatoes and gravy are used, ending with a layer of sauce on top.
- Bake:
- Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 45 minutes.
- Remove the foil and bake for 15-20 minutes until the top is golden brown and the potatoes are tender when pierced with a fork.
- Cool and Serve:
- Let the dish cool for a few minutes before serving.
- Garnish with chopped fresh parsley if desired.
Enjoy your creamy au gratin potatoes as a rich and comforting side dish!
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