Description
Dad’s creamy and cheesy au gratin potatoes blend rustic comfort with rich, indulgent flavors from classic American cuisine. Potato slices layered with sharp cheddar and cream create a hearty side dish perfect for family gatherings and holiday meals.
Ingredients
Scale
- 2 lbs (900 g) potatoes, Yukon Gold or Russet, peeled and thinly sliced
- 1 cup (120 g) cheddar cheese, sharp, shredded
- 2 cups (480 ml) milk or heavy cream, whole
- ½ cup (50 g) Parmesan cheese, grated
- 2 tbsps butter, unsalted
- 2 tbsps flour, all-purpose
- ¼ cup (30 g) Gruyere cheese, shredded
- 2 garlic cloves, minced
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp smoked paprika
- 1 tbsp parsley, fresh, chopped
Instructions
- Preheat Preparation: Ignite the oven to 375F (190C) and lightly lubricate a 9×13-inch baking dish with butter.
- Potato Precision: Utilize a mandoline to craft razor-thin, uniform potato slices, ensuring consistent cooking and elegant texture.
- Flavor Foundation: Sauté minced garlic in melted butter until fragrant, creating an aromatic base for the creamy sauce.
- Roux Development: Integrate flour into the butter mixture, whisking meticulously to form a smooth, golden roux that will provide sauce structure.
- Sauce Transformation: Gradually introduce milk, whisking vigorously to eliminate potential lumps and allow the sauce to gracefully thicken and develop a velvety consistency.
- Cheese Integration: Remove from heat and fold in cheddar, Parmesan, salt, pepper, and smoked paprika until the sauce becomes a harmonious, silky mixture.
- Layering Strategy: Construct initial potato layer across the dish’s bottom, followed by an even distribution of cheese sauce, ensuring complete potato coverage.
- Repeat and Top: Mirror the layering process with remaining potatoes and sauce, then crown with a luxurious sprinkle of Gruyere cheese.
- Baking Technique: Drape with aluminum foil and bake for 40 minutes, then uncover to achieve a golden, bubbling surface that signals maximum potato tenderness.
- Serving Finale: Rest the dish for 5 minutes, optionally garnishing with fresh parsley to add a vibrant, herbaceous touch before presenting.
Notes
- Precision Slicing: Use a mandoline for uniform potato cuts, ensuring even cooking and consistent texture throughout the dish.
- Roux Mastery: Stir flour and butter continuously to prevent burning, creating a smooth base that thickens the sauce without lumps.
- Cheese Melting Technique: Remove sauce from heat before adding cheese to prevent separation and maintain a silky, creamy consistency.
- Foil Protection: Cover the dish initially to steam potatoes, then uncover to achieve a crispy, golden-brown top layer that adds delightful textural contrast.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 320
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 40 mg