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Mouthwatering 60-Minute Potatoes Au Gratin

potatoes au gratin
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Make the ultimate creamy and cheesy Potatoes Au Gratin, just like your favorite restaurant. This recipe delivers rich layers of thinly sliced potatoes baked in a luxurious garlic and Gruyere cream sauce, topped with a perfect golden crust.

Ingredients

Scale
  • 3 lbs Russet potatoes, peeled
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 cup Gruyere cheese, shredded
  • 1/2 cup Parmesan cheese, freshly grated

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter.
  2. Slice the potatoes very thinly, about 1/16 inch thick. A mandoline slicer works best for evenness.
  3. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Do not let the garlic brown.
  4. Whisk in the flour to create a roux. Cook for 1 minute, stirring constantly.
  5. Slowly whisk in the heavy cream and milk until the mixture is smooth.
  6. Bring the sauce to a simmer, stirring often. Cook until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
  7. Remove the sauce from the heat. Stir in the salt, pepper, and nutmeg. Gently fold in half of the Gruyere and half of the Parmesan cheese until melted.
  8. Arrange one-third of the sliced potatoes in an even layer in the prepared baking dish. Pour one-third of the cream sauce over the potatoes.
  9. Repeat the layering process two more times: potatoes, then sauce.
  10. Sprinkle the remaining Gruyere and Parmesan cheese evenly over the top layer.
  11. Bake for 60 to 75 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly. If the top browns too quickly, loosely cover it with foil.
  12. Let the potatoes rest for 10-15 minutes before serving. This allows the sauce to set.

Notes

  • Use starchy potatoes like Russet for the best creamy texture.
  • For a stronger garlic flavor, rub the raw baking dish with a cut clove of garlic before buttering.
  • If you do not have Gruyere, sharp white cheddar is a good substitute.
  • Thin, even slices are the key to even cooking. Use a mandoline if you have one.

Nutrition

Find it online: https://whiskdaily.com/potatoes-au-gratin-creamy-garlic-gruyere-recipe/