Potatoes Au Gratin
Made simply with sliced potatoes, heavy cream, and grated cheese, potatoes au gratin is the ultimate comfort food.
- 6 to 8 servings
- 1 Hour 15 Minutes
- 399 cal
- Butter to grease the baking dish
- Russet potatoes (3 to 4), peeled and sliced very thin2½ pounds
- salt1½ tbsp
- freshly ground black pepper¼ tbsp
- finely grated Parmigiano-Reggiano1 cup (4 oz)
- heavy cream2¼ cups
- Fresh thyme, for serving (optional)
Preheat the oven to 350°F and set an oven rack in the middle position. Grease an 8-inch (or 2-quart) baking dish with butter.
In a large mixing bowl, toss the potatoes with the salt and pepper until evenly coated.
Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish.
Sprinkle a quarter of the cheese over the potatoes, and then pour a quarter of the cream over the cheese. Repeat with the remaining potatoes, cheese, and cream, forming 4 layers. Pour any leftover cream over top.
Place in the oven and bake, uncovered, for 60 to 75 minutes, or until the potatoes are tender when pierced with a knife and golden brown on top.
Let the dish settle on the counter for about ten minutes. Sprinkle with fresh thyme, if using, and then serve.
If absolutely necessary, this dish can be assembled a day ahead and covered tightly with plastic wrap (pressing the wrap directly against the potatoes so they don’t discolor too much). Store in the refrigerator and bake before serving. Note that the potatoes on top will still discolor a bit in the fridge, but it shouldn't be noticeable after baking.
Like an apple pie without the pan, this French apple tart consists of a thin layer of cinnamon-scented apples over a buttery, fl...
Is it even Beef Bourguignon if you don’t follow Julia Child’s recipe?? Turns out, yes. This fabulous French beef stew featuring burgundy wine is...
Caramelized onions, rich beef broth, and toasty bread topped with melted cheese, French onion soup is the ultimate comfort food. 4 to 6...