Name: Au Gratin Potatoes
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 pounds Yukon Gold potatoes, thinly sliced; 1 small onion, thinly sliced; 2 cloves garlic, minced; 2 cups grated Gruyere cheese; 1 cup grated Parmesan cheese; 2 cups heavy cream; 4 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 teaspoon dried thyme; Salt and pepper to taste; Chopped fresh parsley, for garnish

Instructions

Preheat your oven to 375°F (190°C) and grease a baking dish with butter.
In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about a minute until fragrant.
Sprinkle the flour over the butter and garlic mixture, stirring constantly to create a roux. Cook for another minute until the flour is well incorporated.
Slowly pour in the heavy cream while whisking continuously to avoid any lumps. Allow the mixture to simmer for a few minutes until it thickens slightly.
Stir in the dried thyme, salt, and pepper to season the creamy sauce. Remove the saucepan from heat and set it aside.
Layer half of the sliced potatoes in the prepared baking dish, followed by half of the sliced onions. Sprinkle half of the Gruyere and Parmesan cheeses over the potatoes.
Pour half of the creamy sauce over the potato and cheese layers, ensuring everything is evenly coated.
Repeat the layering process with the remaining potatoes, onions, cheeses, and sauce.
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 25-30 minutes or until the potatoes are tender and the top is golden brown and bubbly.
Once done, let the au gratin potatoes rest for a few minutes before serving. Garnish with chopped fresh parsley for a pop of color and freshness.

Ingredients

Instructions

Nutrition Facts