Description
This Creamy Au Gratin Potatoes recipe features thinly sliced gold potatoes baked in a rich mixture of heavy cream, garlic, nutmeg, and a blend of Gruyère and Parmesan cheeses. Layers of potatoes and shallots are seasoned with fresh thyme and salt, then baked to golden perfection, resulting in a luscious, cheesy side dish perfect for any occasion.
Ingredients
Scale
Potatoes and Vegetables
- 1 pound gold potatoes (thinly sliced)
- 3 medium shallots (peeled and thinly sliced)
- 2 cloves garlic (minced)
- 4 tablespoon fresh thyme (divided)
Dairy and Fats
- 4 tablespoons unsalted butter (divided)
- 1 ¾ cups heavy cream
- 8 ounces Gruyère cheese (grated)
- 2 ounces Parmesan cheese (grated)
Spices and Seasonings
- ½ teaspoon nutmeg
- 1 teaspoon kosher salt
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the dish.
- Prepare Cream Mixture: In a small saucepan, combine heavy cream, minced garlic, nutmeg, and 3 tablespoons of unsalted butter. Warm over low heat until the butter melts and the mixture is heated through, allowing the flavors to infuse.
- Slice Potatoes: Using a mandoline, thinly slice the gold potatoes into ⅛ inch thick slices. Immediately place the sliced potatoes into a large bowl of cold water to prevent browning. After all potatoes are sliced, rinse them and pat completely dry with a clean towel.
- Slice Shallots: Peel and thinly slice the shallots using the mandoline for uniform pieces.
- Prepare Baking Dish: Lightly grease a 12-inch cast iron pan or a 9×13 inch baking dish using the remaining 1 tablespoon of unsalted butter.
- Layer Ingredients: Arrange a single layer of potato slices on the bottom of the prepared pan. Lightly season this layer with kosher salt and some fresh thyme leaves. Add a thin layer of sliced shallots and sprinkle grated Gruyère cheese over the top. Repeat these layers — potatoes, shallots, thyme, and Gruyère — until all are used, reserving a little cheese for the top layer.
- Add Cream and Cheese: Slowly pour the warm cream mixture evenly over the layered potatoes. Gently press down with your hands to ensure the liquid is evenly distributed. Sprinkle the remaining Gruyère and all Parmesan cheese over the top, followed by the remaining tablespoon of fresh thyme.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 50 minutes to allow the potatoes to cook and absorb the creamy flavors.
- Bake Uncovered: Remove the foil and continue baking for an additional 15-20 minutes until the top is golden brown and bubbly.
- Serve: Garnish with more fresh thyme if desired. Serve warm as a decadent side dish.
Notes
- Using a mandoline ensures uniform potato and shallot slices, which helps them cook evenly.
- Patting the potatoes dry after soaking in cold water prevents excess moisture and results in a creamier texture.
- Gruyère provides a nutty, melty cheese flavor, while Parmesan adds a sharp finish on top.
- Fresh thyme adds an earthy aroma; you can substitute with rosemary for a different flavor profile.
- Covering the dish during most of the baking keeps the potatoes tender and creamy.
- Let the dish rest for a few minutes before serving to help it set slightly.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Keywords: au gratin potatoes, creamy potatoes, cheesy potato bake, French side dish, gratin recipe, Gruyère cheese potatoes
