Indulge in Creamy Au Gratin Potatoes: A Recipe for Comfort

Creamy au gratin potatoes. Just the name evokes images of cozy evenings, comforting aromas, and satisfied smiles. This classic dish is a crowd-pleaser for a reason: thinly sliced potatoes baked in a rich, cheesy cream sauce until golden brown and bubbly. While it might seem intimidating, making au gratin potatoes at home is surprisingly simple. This recipe provides detailed instructions and tips to help you create a truly unforgettable side dish (or even a vegetarian main course!).

## What Makes This Au Gratin Potatoes Recipe Special?

There are countless au gratin potato recipes out there, so what makes this one stand out? Here’s why you’ll love it:

* **Ultra Creamy Sauce:** The key to truly decadent au gratin potatoes is the sauce. This recipe uses a combination of heavy cream, milk, and Gruyère cheese to create a luxuriously smooth and flavorful sauce that coats every potato slice.
* **Perfectly Cooked Potatoes:** Nobody wants crunchy or undercooked potatoes in their au gratin! This recipe outlines the best method for pre-cooking the potatoes slightly to ensure they’re tender and cooked through by the time the dish is finished baking.
* **Flavor Depth:** Beyond the creamy cheese sauce, this recipe incorporates aromatic ingredients like garlic, nutmeg, and a touch of thyme to add layers of flavor and complexity.
* **Customizable:** Feel free to adapt this recipe to your liking! You can experiment with different cheeses, add vegetables, or adjust the seasoning to create your own signature au gratin potatoes.
* **Make-Ahead Friendly:** Au gratin potatoes are a fantastic dish to make ahead of time. You can assemble the dish a day or two in advance and bake it when you’re ready to serve.

## Ingredients You’ll Need

Before you start cooking, gather all of your ingredients. Here’s what you’ll need:

* **Potatoes:** 3 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8 inch thick). Yukon Golds have a naturally creamy texture that works beautifully in au gratin potatoes, while Russets are more starchy and will create a thicker sauce. You can also use a combination of both.
* **Heavy Cream:** 2 cups. Heavy cream is essential for creating a rich and creamy sauce.
* **Whole Milk:** 1 cup. Milk helps to thin the heavy cream slightly and prevents the sauce from becoming too heavy.
* **Gruyère Cheese:** 8 ounces, grated. Gruyère is a classic choice for au gratin potatoes. It has a nutty, slightly sweet flavor that pairs perfectly with the potatoes and cream sauce. You can substitute other cheeses like cheddar, Swiss, or Fontina if you prefer.
* **Garlic:** 2 cloves, minced. Garlic adds a subtle savory note to the sauce.
* **Butter:** 2 tablespoons, unsalted. Butter is used to make a roux, which helps to thicken the sauce.
* **All-Purpose Flour:** 2 tablespoons. Flour is used to make a roux, which helps to thicken the sauce.
* **Nutmeg:** 1/4 teaspoon, freshly grated. Nutmeg adds a warm, aromatic flavor to the dish.
* **Dried Thyme:** 1/2 teaspoon. Thyme complements the potatoes and cheese beautifully.
* **Salt and Black Pepper:** To taste. Season generously to enhance the flavors of the dish.
* **Optional: Fresh Parsley:** For garnish, chopped.

## Equipment You’ll Need

* **Mandoline or Sharp Knife:** For slicing the potatoes thinly and evenly. A mandoline is highly recommended for consistent results.
* **Large Saucepan:** For pre-cooking the potatoes and making the cream sauce.
* **9×13 Inch Baking Dish:** For baking the au gratin potatoes.
* **Whisk:** For making the roux and ensuring a smooth sauce.
* **Grater:** For grating the cheese.
* **Measuring Cups and Spoons
**
## Step-by-Step Instructions for Perfect Au Gratin Potatoes

Now, let’s get cooking! Follow these detailed instructions to create the most delicious au gratin potatoes you’ve ever tasted.

**Step 1: Prepare the Potatoes**

1. **Peel and Slice the Potatoes:** Peel the potatoes and slice them thinly using a mandoline or a very sharp knife. Aim for slices that are about 1/8 inch thick. Consistent thickness is crucial for even cooking.
2. **Rinse the Potatoes (Optional):** Some people prefer to rinse the sliced potatoes in cold water to remove excess starch. This can help prevent the sauce from becoming gummy. However, it’s not strictly necessary.
3. **Parboil the Potatoes:** Place the sliced potatoes in a large saucepan and cover them with cold water. Add a generous pinch of salt. Bring the water to a boil over medium-high heat, then reduce the heat and simmer for about 5-7 minutes, or until the potatoes are slightly softened but still firm. They shouldn’t be completely cooked through. This step ensures that the potatoes will be tender and cooked through by the time the dish is finished baking.
4. **Drain and Set Aside:** Drain the potatoes in a colander and set them aside to cool slightly.

**Step 2: Make the Cream Sauce**

1. **Melt the Butter:** In the same saucepan, melt the butter over medium heat.
2. **Make a Roux:** Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the roux is smooth and pale golden. This step is essential for thickening the sauce. Be careful not to burn the roux, as it will give the sauce a bitter taste.
3. **Gradually Add the Milk and Cream:** Gradually whisk in the milk, followed by the heavy cream, a little at a time, ensuring that there are no lumps. Continue whisking until the sauce is smooth.
4. **Add the Garlic and Seasonings:** Stir in the minced garlic, nutmeg, thyme, salt, and pepper. Bring the sauce to a simmer, stirring constantly, and cook for 3-5 minutes, or until the sauce has thickened slightly. The sauce should be thick enough to coat the back of a spoon.
5. **Remove from Heat and Add the Cheese:** Remove the sauce from the heat and stir in about 2/3 of the grated Gruyère cheese until it is melted and the sauce is smooth and creamy. Reserve the remaining cheese for topping.

**Step 3: Assemble the Au Gratin Potatoes**

1. **Preheat Oven:** Preheat your oven to 375°F (190°C).
2. **Grease Baking Dish:** Grease a 9×13 inch baking dish with butter or cooking spray.
3. **Layer Potatoes and Sauce:** Arrange a layer of potato slices in the bottom of the baking dish, overlapping them slightly. Pour about 1/3 of the cream sauce over the potatoes, making sure to coat them evenly. Repeat with another layer of potatoes and sauce, and then finish with a final layer of potatoes and the remaining sauce.
4. **Top with Cheese:** Sprinkle the remaining grated Gruyère cheese evenly over the top of the potatoes.

**Step 4: Bake the Au Gratin Potatoes**

1. **Bake:** Cover the baking dish with aluminum foil and bake for 30 minutes. This helps to cook the potatoes through without the cheese browning too quickly.
2. **Remove Foil and Bake Longer:** Remove the foil and bake for another 20-30 minutes, or until the potatoes are tender and the cheese is melted, golden brown, and bubbly. A knife inserted into the center of the potatoes should meet little to no resistance.
3. **Rest Before Serving:** Let the au gratin potatoes rest for at least 10-15 minutes before serving. This allows the sauce to thicken slightly and makes it easier to slice and serve.
4. **Garnish (Optional):** Garnish with fresh chopped parsley before serving.

## Tips for Au Gratin Potato Perfection

* **Use the Right Potatoes:** Yukon Gold potatoes are ideal for their creamy texture, but Russet potatoes also work well. You can even use a combination of both.
* **Slice the Potatoes Thinly and Evenly:** Consistent thickness is crucial for even cooking. Use a mandoline or a very sharp knife to achieve thin, uniform slices.
* **Don’t Skip the Parboiling Step:** Parboiling the potatoes ensures that they will be tender and cooked through by the time the dish is finished baking.
* **Make a Smooth Roux:** A smooth roux is essential for a creamy, lump-free sauce. Cook the roux for 1-2 minutes, stirring constantly, until it is pale golden.
* **Grate Your Own Cheese:** Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Grate your own cheese for the best results.
* **Don’t Overbake:** Overbaking can dry out the potatoes and make the cheese tough. Bake until the potatoes are tender and the cheese is melted, golden brown, and bubbly.
* **Let it Rest:** Letting the au gratin potatoes rest for at least 10-15 minutes before serving allows the sauce to thicken slightly and makes it easier to slice and serve.

## Variations and Additions

One of the best things about au gratin potatoes is that they’re so versatile. Here are a few ideas for variations and additions:

* **Cheese Variations:** Experiment with different cheeses like cheddar, Swiss, Fontina, or even a smoked Gouda for a unique flavor.
* **Add Vegetables:** Add sliced onions, leeks, mushrooms, or spinach to the potato layers for added flavor and nutrients. Sauté the vegetables before adding them to the dish.
* **Add Meat:** Add cooked ham, bacon, or sausage to the potato layers for a heartier dish. Cook the meat before adding it to the dish.
* **Spice it Up:** Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a little kick.
* **Herbs:** Experiment with different herbs like rosemary, oregano, or chives.
* **Breadcrumbs:** Top the au gratin potatoes with buttered breadcrumbs for a crispy topping.

## Serving Suggestions

Au gratin potatoes are a versatile side dish that pairs well with a variety of main courses. Here are a few serving suggestions:

* **Roasted Chicken or Turkey:** Au gratin potatoes are a classic side dish for roasted chicken or turkey.
* **Beef Tenderloin or Steak:** The richness of au gratin potatoes complements the savory flavor of beef tenderloin or steak.
* **Pork Chops or Roast Pork:** Au gratin potatoes are a delicious accompaniment to pork chops or roast pork.
* **Vegetarian Main Courses:** Au gratin potatoes can also be served as a vegetarian main course, especially when paired with a salad or other vegetable side dishes.

## Make-Ahead Instructions

Au gratin potatoes are a fantastic dish to make ahead of time. You can assemble the dish a day or two in advance and store it in the refrigerator. When you’re ready to bake, simply preheat the oven and bake as directed.

* **Assemble the Dish:** Follow the recipe instructions to prepare the potatoes, sauce, and cheese layers. Assemble the dish in the baking dish, but do not bake it.
* **Cover and Refrigerate:** Cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate for up to 2 days.
* **Bake:** When you’re ready to bake, preheat the oven to 375°F (190°C). Remove the plastic wrap or aluminum foil and bake as directed.
* **You may need to add 10-15 minutes to the baking time if baking from cold.**

## Storage Instructions

* **Refrigerate:** Leftover au gratin potatoes can be stored in the refrigerator for up to 3-4 days.
* **Reheat:** Reheat the au gratin potatoes in the oven or microwave. To reheat in the oven, preheat the oven to 350°F (175°C) and bake for 15-20 minutes, or until heated through. To reheat in the microwave, microwave on high for 1-2 minutes, or until heated through.

## Nutritional Information (approximate, per serving)

* **Calories:** 400-500
* **Fat:** 30-40g
* **Saturated Fat:** 20-25g
* **Cholesterol:** 100-120mg
* **Sodium:** 300-400mg
* **Carbohydrates:** 25-35g
* **Fiber:** 2-3g
* **Protein:** 10-15g

*Note: Nutritional information can vary depending on the specific ingredients and serving size.*

## Recipe Card

**Creamy Au Gratin Potatoes**

A classic comfort food dish featuring thinly sliced potatoes baked in a rich, cheesy cream sauce.

**Prep Time:** 30 minutes
**Cook Time:** 50-60 minutes
**Total Time:** 1 hour 20-30 minutes
**Servings:** 8-10

**Ingredients:**

* 3 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
* 2 cups heavy cream
* 1 cup whole milk
* 8 ounces Gruyère cheese, grated
* 2 cloves garlic, minced
* 2 tablespoons unsalted butter
* 2 tablespoons all-purpose flour
* 1/4 teaspoon freshly grated nutmeg
* 1/2 teaspoon dried thyme
* Salt and black pepper, to taste
* Optional: Fresh parsley, chopped, for garnish

**Instructions:**

1. Preheat oven to 375°F (190°C).
2. Peel and thinly slice the potatoes. Parboil in salted water for 5-7 minutes, then drain.
3. In a saucepan, melt butter. Whisk in flour and cook for 1-2 minutes to make a roux.
4. Gradually whisk in milk and cream, then add garlic, nutmeg, thyme, salt, and pepper. Simmer for 3-5 minutes, until thickened.
5. Remove from heat and stir in 2/3 of the grated Gruyère cheese until melted.
6. Grease a 9×13 inch baking dish. Layer potatoes and sauce, ending with a layer of potatoes and sauce.
7. Sprinkle remaining cheese over the top.
8. Cover with foil and bake for 30 minutes. Remove foil and bake for another 20-30 minutes, or until potatoes are tender and cheese is golden brown and bubbly.
9. Let rest for 10-15 minutes before serving. Garnish with fresh parsley, if desired.

Enjoy your homemade creamy au gratin potatoes! They are a delicious and comforting addition to any meal.

This recipe provides a solid foundation for creating a delicious and satisfying au gratin potato dish. Feel free to experiment with variations and additions to create your own unique version. Happy cooking!