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Creamy, cheesy layers pop with flavor in these bubbling Au Gratin Potatoes. Gruyere and Parmesan coat super-thin potatoes under a garlicky, herby cream sauce. It’s an easy crowd-pleaser you can prep ahead, so you actually get to relax at dinnertime.
I’ll never forget the look on my in-laws’ faces the first time I made this. Second helpings all around. That thick, cheesy sauce over those tender potatoes always steals the show at our table.
Delicious Ingredients
- Chives: Snip right before serving for a zippy, green finish. Fresh ones pop the most.
- Russet potatoes: Slice up a few big, tight-skinned potatoes as thin as you can. These soak up sauce and get perfectly soft.
- Salt and black pepper: Add freshly ground pepper and enough salt to balance everything out.
- Parmesan cheese: Shred some fresh from a wedge for sharp, salty goodness.
- Gruyere cheese: For that melt and nutty goodness, hand grate right off the block. Makes your layers creamy.
- Milk: Don’t skip the whole milk; it stretches the heavy cream and balances out the richness.
- Heavy cream: You’ll want cream marked “heavy” or “whipping” with around 36% fat to get that silky sauce.
- Fresh thyme leaves: Grab a handful of bright green sprigs for a lovely, woodsy lift.
- Fresh garlic: Use fat, fresh cloves and chop them up fine for the punchy, aromatic kick.
- Salted butter: Go with creamy, good quality butter for the richest flavor through the onions.
- Yellow onion: Dice up one solid, small onion for sweet base flavor.
Easy Instructions
- Let it Rest and Serve:
- Give the dish a break out of the oven for five to ten minutes before digging in. It thickens right up. Sprinkle chopped chives as a fresh finish before passing it around.
- Cover and Bake, Then Crisp the Top:
- Wrap tightly in foil and pop into a 350°F oven for an hour. Take the foil off and let it bake for another half hour so the top goes nice and golden. Want bubbly and brown? Broil it fast at the end, but watch it closely—you don’t want burnt cheese.
- Layer it Up:
- Spread out a layer of sliced potatoes in your dish. Dust on a pinch of salt, then ladle over some cheese sauce. Keep going in layers (should take three rounds) until everything’s used up. This stacks creamy flavor in every slice.
- Time to Slice Potatoes:
- Peel, wash, and cut potatoes into super thin rounds (about an eighth inch). A mandoline takes the work out of it and keeps you speedy—just be careful to not nick your fingers!
- Melt Cheeses In:
- Stir handfuls of Gruyere and Parmesan into your sauce. Let each batch melt completely before tossing in more. Season with salt and pepper now for best flavor.
- Make the Cream Sauce:
- Warm up your milk and cream just a little (zap in the microwave for a minute). Pour them into your onions off-heat to avoid curdling, then turn the heat up gently until it just starts bubbling. Take it off so it doesn't boil over.
- Add Garlic and Thyme:
- Mix chopped garlic and thyme into the sweet onions. Let them sizzle for about two minutes. You’ll know when the smell hits you!
- Caramelize Your Onions:
- Chop the onion and sauté in salted butter on medium until soft. Turn the heat low and let them cook another ten to fifteen minutes, stirring a bunch. They’ll go golden and taste super sweet.
- Prep Your Pan:
- Rub a little butter or spray on a 9x13 pan (or 2.5-quart dish) so nothing sticks and cleanup’s a cinch.
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I swear by Gruyere for this one. It takes the whole dish up a notch. My kids laugh because I always insist on shredding it myself—usually sneaking a nibble. This has been a staple at every single holiday meal since I brought it to Thanksgiving years ago.
Storing Leftovers
Let any leftovers cool off, then stash them in a closed container in your fridge for up to five days. The sauce thickens up even more, but still stays creamy. If you freeze it, the potatoes won’t be as perfect but still taste awesome. Defrost fully and reheat gently—don’t rush it!
Swap Options
No Gruyere on hand? Shred up some Fontina or mellow cheddar—they’ll melt in just fine. Yukon Gold potatoes are lovely if you like buttery flavor, but steer clear of red or waxy spuds since they stay a bit too firm.
Serving Ideas
This dish is a hit next to steak, chicken, or ham. Pile it next to simple salad greens or roasted broccoli. Want to show off? Spoon servings into small ramekins for parties or potlucks.
Story Behind It
“Au Gratin” is a French way of getting that golden topping, usually by putting the pan under a hot broiler. In the States though, we’ve made it all about big cheesy layers and rich comforts, especially for family get-togethers.
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Frequently Asked Questions
- → What potatoes are best?
Russets have just the right amount of starch to soak up the creamy sauce and bind everything. Yukon Golds are okay too, but skip waxy potatoes for this.
- → How should I cut the potatoes?
Go for slices about 1/8-inch thick. A mandoline slicer can help get them even so they cook all the way through.
- → Can I make it early?
You totally can. Prepare it and bake halfway, cool it down, and refrigerate for a day or two. When you’re ready to eat, finish baking to bring out the best texture.
- → Do I need Gruyere?
Gruyere gives that nutty, smooth, super-melt feel. If you don’t have it, try Fontina or mild Cheddar instead. Adding Parmesan helps bring the flavor together.
- → How do I brown the top?
When it’s done baking, stick the dish under the broiler for just a minute or two to crisp it up. Keep a close eye so you don’t burn it!
- → What about leftovers?
Pop leftovers into an airtight container and refrigerate for up to five days. You can freeze it too, but the texture might change after reheating.