Classic Homemade Potatoes Au Gratin
A comforting casserole of creamy potatoes enveloped in a decadent cheese sauce, perfect for any occasion.
Equipment
- Baking Dish
- Saucepan
- Mandoline Slicer
Ingredients
Potatoes
- 2 pounds Russet or Yukon Gold Potatoes Peeled and thinly sliced.
Cream
- 2 cups Heavy Cream Provides rich, velvety texture.
Cheese
- 1.5 cups Shredded Sharp Cheddar Cheese Adds sharp flavor.
- 1 cup Gruyère Cheese Offers nutty undertone.
Butter
- 3 tablespoons Unsalted Butter For greasing the dish.
Garlic
- 1 clove Minced Garlic Adds aromatic flavor.
Seasonings
- to taste Salt
- to taste Black Pepper
- a pinch Nutmeg Enhances creaminess.
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish with butter.
- Peeled and thinly slice the potatoes into rounds, about 1/8 inch thick, and place them in cold water.
- In a saucepan, combine heavy cream, minced garlic, salt, pepper, and nutmeg. Heat until just about to simmer.
- Layer the potatoes in the greased baking dish, overlapping slightly. Pour cream mixture over the first layer, then sprinkle with cheese. Repeat until all ingredients are used, finishing with cheese on top.
- Cover with aluminum foil and bake for 45 minutes. Remove foil and bake for an additional 30 minutes until golden and bubbly.
- Allow to rest for 10-15 minutes before serving.
Notes
For variations, consider adding vegetables, different cheeses, or herbs to enhance the flavor.