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Potatoes au Gratin Recipe

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★★★★★

4.5 from 57 reviews

Potatoes au Gratin is a classic French comfort dish featuring thinly sliced potatoes baked in a creamy mixture of half-and-half and butter, layered with seasoning, and topped with melted Parmesan or Gruyère cheese for a rich, golden crust. This recipe produces tender, flavorful potatoes with a luscious baked cheese topping, perfect as a side for any occasion.

Ingredients

Scale

Potatoes

  • 3 to 4 pounds potatoes, peeled and cut into 1/4-inch slices

Seasonings and Dairy

  • Kosher salt, to taste
  • Black pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 to 3 cups half-and-half or heavy cream
  • 1/4 cup grated Parmesan or Gruyère cheese
  • Pinch of nutmeg (optional)

Instructions

  1. Prepare oven and potatoes: Preheat your oven to 400 degrees Fahrenheit. Peel and thinly slice the potatoes into 1/4-inch thick slices. Layer the potato slices evenly in a 10- or 12-inch ovenproof skillet, seasoning each layer generously with kosher salt and black pepper to enhance flavor.
  2. Add butter and cream: Dot the top layer of potatoes with 2 tablespoons of unsalted butter for richness. Pour in 2 to 3 cups of half-and-half or heavy cream so it reaches approximately three-quarters of the way up the potato layers, ensuring a creamy texture as it cooks.
  3. Simmer on stovetop: Place the skillet on medium-high heat and bring the cream mixture to a boil. Then reduce the heat to low and let it simmer uncovered for 10 minutes, allowing the half-and-half to reduce by about half, intensifying the creaminess and flavor of the dish.
  4. Bake for golden top: Transfer the skillet to the preheated oven and bake for about 10 minutes until the top layer of potatoes turns golden brown, creating a lightly crisp surface.
  5. Lower heat and finish cooking: Reduce the oven temperature to 300 degrees Fahrenheit and continue baking for about 8 more minutes until the potatoes become fork tender and the top is nicely browned, indicating they are perfectly cooked through.
  6. Add cheese and broil: Sprinkle 1/4 cup of grated Parmesan or Gruyère cheese evenly over the potato casserole. Return the skillet to the oven and bake for an additional 3 to 5 minutes until the cheese melts and forms a bubbly, golden crust.
  7. Season and serve: Optionally, sprinkle a pinch of nutmeg over the finished dish for subtle warmth and spice. Serve immediately while hot and creamy for the best experience.

Notes

  • Use Yukon Gold or Russet potatoes for best texture and flavor.
  • Adjust cream quantity depending on the skillet size to cover at least 3/4 of the potatoes.
  • Gruyère cheese offers a nuttier, richer flavor compared to Parmesan but either works well.
  • To make ahead, assemble and simmer on stovetop, then refrigerate and bake before serving.
  • For a lighter version, use half-and-half instead of heavy cream.
  • Use an ovenproof skillet or transfer to a baking dish if necessary.

Keywords: Potatoes au Gratin, creamy potatoes, baked potatoes, French potato recipe, cheesy potato casserole

Find it online: https://dinewithlily.com/potatoes-au-gratin-recipe/