Potatoes Au Gratin
From McGough's Recipes
| Prep | Cook | Total | Serves |
|---|---|---|---|
| 25 Min | 1 Hr 15 Min | 1 Hr 40 Min | 9 |
Ingredients
- 1¾ cups heavy cream
- 1 garlic clove, minced
- ½ teaspoon nutmeg
- 4 tablespoons salted butter, separated
- 2½ pounds russet potatoes
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 6 ounces Gruyère, grated
- 2 ounces Parmesan, grated
- 2 tablespoons minced flat leaf parsley, optional
Directions
- Preheat the oven to 400°F with a rack in the center.
- In a small saucepan, add the heavy cream, garlic, nutmeg, and 3 tablespoons of the butter and set over low heat.
- Fill a large bowl with cold water. Peel and slice the potatoes into ⅛-inch-thick slices and immediately add the potatoes to the bowl.
- Grease a 9x13-inch baking dish with the remaining tablespoon of butter.
- Drain the potatoes and pat them completely dry with paper towels.
- Arrange a single layer of potatoes on the bottom of the baking dish, lightly season with salt and pepper and sprinkle with ⅓ cup gruyere cheese. Repeat with the remaining potatoes being sure to end with cheese on top.
- Slowly pour the warm cream mixture over the potatoes, then gently press down with a spatula to make sure the liquid is evenly distributed. Sprinkle it with remaining gruyere and Parmesan cheese.
- Cover the dish with foil and bake covered for 50 minutes, then remove foil and continue to bake for another 25 minutes until bubbling and lightly browned.
- Garnish with parsley, if using. Cut into 9 pieces and serve warm.
Notes
How to Make Potatoes Au Gratin
To make these classic tender potatoes baked with cheese and cream, you’ll simply layer all of these gorgeous flavors in a baking dish and let heat work its melty, golden brown, bubbly magic:
- Potatoes. Obviously. We call for russet potatoes in our au gratin recipe, but Yukon Gold potatoes are also delicious. Bonus: if you use Yukons, you don’t have to peel them.
- Butter. We can’t get enough of it.
- Heavy cream for the richest creamy sauce that you’ll whisk with garlic, nutmeg, and butter. Oh yeah.
- Cheese mix. The combination of freshly grated Parmesan cheese and nutty Swiss Gruyère—the world’s best melting cheese, if you ask us—makes for the best potatoes au gratin. End of story.
Nutrition Info
| Nutrition Info | |
|---|---|
| Calories | 266 |
| Protein | 9g |
| Carbohydrates | 25g |
| Total Fat | 15g |
| Dietary Fiber | 2g |
| Cholesterol | 43mg |
| Sodium | 467mg |
| Total Sugars | 1g |
