Cheesy Au Gratin Potatoes
A classic comfort food featuring layers of tender potatoes smothered in a rich, creamy cheese sauce.
Equipment
- baking dish
- medium saucepan
- Mandoline or sharp knife
Ingredients
Potatoes
- 2 pounds russet potatoes Ideal for creamy consistency.
- 1 cup heavy cream Adds richness to the cheese sauce.
- 1 cup milk Balances the richness of the cream.
- 2 cups shredded sharp cheddar cheese Provides bold flavor.
- 1/2 cup grated Parmesan cheese Adds nutty flavor and helps create a golden crust.
- 2 tablespoons unsalted butter Used for sautéing garlic.
- 2 cloves garlic, minced Infuses the dish with flavor.
- 1 teaspoon salt Enhances flavors.
- 1/2 teaspoon black pepper Adds a subtle kick.
- 1/2 teaspoon paprika Gives a hint of smokiness.
- 1/4 teaspoon nutmeg Adds warmth to the flavor profile.
- to taste fresh parsley, chopped For garnish.
Instructions
- Preheat your oven to 375°F (190°C).
- Peel and thinly slice the russet potatoes to about 1/8-inch thickness.
- In a medium saucepan, melt the unsalted butter over medium heat and sauté the minced garlic until fragrant.
- Add the heavy cream and milk to the saucepan, along with salt, black pepper, paprika, and nutmeg. Bring to a gentle simmer.
- Gradually stir in the shredded sharp cheddar cheese and grated Parmesan cheese until melted and smooth.
- In a greased baking dish, layer half of the sliced potatoes and pour half of the cheese sauce over them.
- Repeat with the remaining potato slices and cheese sauce.
- Cover the baking dish with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.
- Let the dish cool for a few minutes, garnish with chopped fresh parsley, and serve.
Notes
Allow the dish to rest for 5-10 minutes before serving to help the cheese sauce set.