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Potatoes Au Gratin (Side Dish)

Potato Au Gratin (Side Dish)

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Serves: 6 Total Time: 65 minutes

Ingredients

  • 1/2 teaspoon ground black pepper
  • 1 tablespoon unsalted butter
  • 1 yellow onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 1/2 cups heavy cream
  • 1/2 cup milk
  • 1 1/2 teaspoon kosher salt
  • 2 pounds yukon gold or russet potatoes, peeled and sliced into 1/8-inch slices
  • 1/2 cup shredded extra sharp Cheddar
  • 1 cup shredded gruyere cheese
  • 1/4 teaspoon nutmeg

Instructions

1

Preheat the oven to 375 degrees F. Butter a large casserole dish. You can use a 9 x 13 or a large oval dish.

2

In a buttered casserole dish, layer 1/2 of the potatoes, 1/2 the onion, 1/2 the garlic and 1/2 of both cheeses.

3

Sprinkle with nutmeg, salt and pepper.

4

Layer the rest of the potatoes, then the onion, garlic and sprinkle both cheeses evenly on top.

5

I like to use a large plastic measuring cup to mix together cream and milk. Use a 4 cup to make sure you have enough room to mix the cream and milk.

6

Pour the cream mixture evenly over the top of the potatoes.

7

Bake uncovered for 50 minutes, until the potatoes are tender and the gratin is bubbly.

8

Remove from oven and turn on your broiler.

9

Move rack to a few inches from the broiler. Place casserole dish under broiler and broil for about 5 minutes, until the top turns golden brown.

10

Let stand for 10 minutes before dishing up. Letting it stand gives everything a chance to cool and firm up, so when you cut into it you get a gorgeous cheesy goodness, and not a runny mess all over your plate. I know it's SO hard to wait, but I promise it's worth it!!

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