Description
Classic potatoes au gratin deliver creamy, cheesy comfort straight from French kitchens. Layers of thinly sliced potatoes meld with rich cheese and herbs, promising a delightful side dish you’ll savor with each golden, crispy bite.
Ingredients
Scale
- 1.5 to 1.75 lbs (680 to 794 g) russet potatoes, peeled and sliced thin (1/8 inch thick)
- 2 cups (226 g) cheddar cheese, finely shredded
- 0.75 cup (85 g) fontina or provolone cheese, finely shredded
- 0.25 cup (28 g) parmesan cheese, finely shredded
- 0.75 cup (177 ml) chicken stock
- 2 tbsps (28 g) butter, plus extra for greasing the casserole dish
- 1 clove garlic, minced
- 0.5 medium onion, minced
- 1 tsp salt (divided into parts)
- Salt to taste when cooking
Instructions
- Preparation: Lavishly coat a ceramic baking dish with unsalted butter to prevent potato adherence and set aside.
- Onion Foundation: In a large skillet over medium heat, transform diced onions into a translucent, softened base by gently caramelizing until golden and fragrant.
- Flavor Infusion: Introduce minced garlic, kosher salt, and freshly ground black pepper to the onion mixture, stirring continuously to develop a robust aromatic profile.
- Liquid Harmony: Pour chicken stock and heavy cream into the skillet, creating a sumptuous liquid base that will envelop the potato slices with rich, creamy essence.
- Potato Preparation: Gently fold thinly sliced potatoes into the cream mixture, simmering on low heat until potatoes become slightly tender but not fully cooked, ensuring a perfect texture.
- Layering: Transfer the creamy potato mixture into the prepared baking dish, distributing evenly to guarantee consistent cooking and maximum flavor absorption.
- Cheese Coronation: Lavishly scatter a harmonious blend of sharp cheddar and gruyère cheeses across the potato surface, creating a decadent golden blanket.
- Baking Transformation: Slide the dish into a preheated oven at 425°F (218°C), allowing the cheese to melt completely and develop a tantalizing golden-brown crust with crispy edges.
- Finishing Touch: After removing from the oven, let the dish rest for 5-7 minutes to allow the creamy sauce to set and flavors to meld, then garnish with finely chopped fresh parsley for a vibrant, herbaceous accent.
Notes
- Prevent Sticking: Generously butter the baking dish to ensure easy serving and clean removal of potatoes.
- Layer Evenly: Distribute potato slices uniformly for consistent cooking and balanced flavor in every bite.
- Choose Cheese Wisely: Select high-quality sharp cheddar and gruyère for maximum flavor depth and creamy texture.
- Rest and Settle: Allow the dish to rest after baking, letting the sauce thicken and flavors meld together perfectly.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 7
- Calories: 380
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 45 mg