Easy Potatoes au Gratin (Printable Version)
Thin-sliced potatoes baked in cream and cheese for a comforting, golden, and irresistible side.
# What You'll Need:
→ Cheese Sauce
01 -
2 tablespoons butter
02 -
4 garlic cloves, minced
03 -
2 cups heavy cream
04 -
2 tablespoons all-purpose flour
05 -
1 teaspoon salt
06 -
½ teaspoon black pepper
07 -
2 teaspoons fresh thyme leaves
08 -
1 cup Gruyère cheese, freshly shredded
→ Potatoes
09 -
1 tablespoon softened butter, for greasing the casserole dish
10 -
4 large russet potatoes, thinly sliced
11 -
Salt and pepper to season layers
12 -
1 cup Gruyère cheese, freshly shredded (for topping)
13 -
Chopped chives, optional for garnish
# Steps to Follow:
01 -
In a saucepan over medium heat, melt the butter. Add the minced garlic and sauté until golden and fragrant, about 1–2 minutes. Pour in the heavy cream and bring to a gentle simmer. In a separate small bowl, whisk together the flour with ⅓ cup of water until smooth. Slowly add this mixture to the saucepan, whisking constantly to avoid lumps. Return the saucepan to heat and stir in salt, pepper, and thyme. Once the sauce thickens slightly, remove it from the heat and mix in the shredded Gruyère until fully melted. Set aside.
02 -
Preheat your oven to 400°F (200°C). Grease a casserole dish with softened butter. Arrange a layer of thinly sliced potatoes in the dish, slightly overlapping. Sprinkle lightly with salt and pepper. Repeat with additional layers until all the potatoes are used.
03 -
Pour the prepared cheese sauce evenly over the layered potatoes, ensuring every slice is coated. Cover the dish tightly with foil and bake for 1 hour and 15 minutes.
04 -
Remove the foil, sprinkle the remaining Gruyère cheese over the top, and bake uncovered for an additional 5 minutes. For a golden, bubbly finish, broil on high for 3–5 minutes, watching closely to prevent burning.
05 -
Let the dish rest for 5–10 minutes. Garnish with chopped chives, if desired, and serve warm.
# Additional Notes:
01 -
For best results, ensure potatoes are evenly sliced for consistent cooking.