Potatoes au Gratin
This ultra-creamy, restaurant-style potatoes au gratin features rich cheeses and tender russet potatoes, making it a comforting and easy dish perfect for any occasion.
Ingredients
For the sauce
- 2 tbsp butter (plus extra for greasing the dish) Use for greasing the baking dish.
- 1/2 medium onion (minced)
- 1 clove garlic (minced)
- 1.25 tsp salt (for seasoning)
- 1/2 tsp ground black pepper (for seasoning)
- 3/4 cup chicken stock (for sauce) Can substitute with vegetable stock for a meat-free version.
- 1.25 cups heavy cream (for creamy texture) Can be substituted with half-and-half for a lighter version.
Main ingredients
- 1.5-1.75 lbs russet potatoes (about 5-6, peeled and sliced 1/8 inch thick) Can substitute with Yukon Gold potatoes.
- 3 cups shredded cheese Mix of 2 cups Cheddar, 3/4 cup Fontina or Provolone, and 1/4 cup Parmesan.
- 1 tbsp chopped parsley (for garnish) For a fresh finish.
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and grease an 8x8-inch baking dish with butter.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced onion and cook for about 5 minutes until soft and translucent.
- Stir in the minced garlic, salt, and pepper, cooking for another 30 seconds.
- Pour in the chicken stock and heavy cream, stirring to combine. Add the sliced potatoes, making sure they are well-coated.
- Increase the heat and bring to a gentle simmer, cover, and reduce the heat to medium-low, cooking until the potatoes are nearly tender, about 15-20 minutes.
- Transfer the potato mixture to the prepared baking dish, spreading it evenly, then sprinkle the cheese mixture over the top.
Baking
- Bake for 10-15 minutes, or until the cheese is melted and bubbling. Let it rest for a few minutes before serving.
- Finish with a sprinkle of chopped parsley.
Notes
Slice potatoes evenly for even cooking. This dish can be made ahead of time and stored in the refrigerator for up to a day before baking. Leftovers keep well for 3-4 days.