Potatoes Au Gratin
Get ready to bake up the ultimate comfort side dish: Potatoes au Gratin. Thinly sliced potatoes are layered with rich cream, melted butter, and gooey cheese, then baked until golden and bubbling. With crisp edges and a silky center, this French-style favorite is the perfect dish to lighten up on weekends or elevate any holiday spread.
Servings: 8 people
Ingredients
- 1 1/2 cups heavy cream you can use half-half cream too.
- 3 garlic cloves minced
- 2 tbsp unsalted butter melted
- Salt and pepper to taste
- 2 lb starchy potatoes peeled and sliced about 1/8” thick
- 2 cups mozzarella shredded
- 1 tsp thyme leaves chopped
Instructions
- Preheat the oven at 350F. Grease with butter or olive oil a rectangular baking dish (9 x 13).
- In a medium glass bowl add heavy cream, garlic, butter, salt and black pepper. Mix all well until combined. Set aside.
- Place sliced potatoes in three tight slanted rows as you can see in the photos and make sure the potato slices are slightly slanted. Pour the cream butter sauce evenly over the potatoes. Sprinkle more salt and pepper on top.
- Cover them with foil, place it in the oven and bake for about 50 minutes.
- After 45 minutes, remove the foil, top with mozzarella cheese and return to the oven again. Bake for 20 minutes more minutes or until potatoes are done, nice and golden brown on top.
- Remove from the oven and garnish with fresh thyme. Enjoy!
Video
Notes
- To store: You can store leftovers in the fridge for up to 4 days.
- To reheat: I like reheating potatoes au gratin in the oven but you can reheat them in the microwave as well.
- To freeze: While you can freeze this recipe for up to 2 weeks, I find it's best to make this recipe fresh.
Nutrition
Serving: 8/1 | Calories: 284kcal | Carbohydrates: 12g | Protein: 7g | Fat: 24g | Cholesterol: 73mg | Sodium: 269mg | Potassium: 245mg | Fiber: 1g | Sugar: 2g