Here’s a classic recipe for creamy au gratin potatoes, a rich and delicious side dish that’s perfect for any occasion:
Creamy Au Gratin Potatoes
Ingredients:
- 4 large russet potatoes, peeled and thinly sliced
- 1 medium onion, thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1/2 teaspoon dried thyme (optional)
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat Oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray.
- Prepare the Potatoes and Onion:
- Layer half of the sliced potatoes in the prepared baking dish. Top with half of the sliced onions. Repeat with the remaining potatoes and onions, creating even layers.
- Make the Creamy Sauce:
- In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant.
- Stir in the flour and cook for another 1-2 minutes, stirring constantly, to form a roux. The mixture should be smooth and bubbly.
- Gradually whisk in the milk and heavy cream. Continue to cook, stirring constantly, until the mixture thickens and comes to a gentle boil (about 5-7 minutes).
- Remove the saucepan from heat and stir in 1 1/2 cups of shredded cheddar cheese and 1/2 cup of grated Parmesan cheese until melted and smooth. Season with salt, pepper, and dried thyme (if using) to taste.
- Assemble the Dish:
- Pour the creamy cheese sauce evenly over the layered potatoes and onions in the baking dish. Use a spoon or spatula to ensure the sauce is distributed evenly and coats all the layers.
- Sprinkle the remaining 1/2 cup of cheddar cheese and 1/2 cup of Parmesan cheese evenly over the top.
- Bake:
- 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.
- Rest and Serve:
- Allow the au gratin potatoes to cool for a few minutes before serving. Garnish with chopped fresh parsley if desired.
Tips:
- Potatoes: Use a mandoline slicer for even and thin slices of potatoes, which helps in even cooking.
- Cheese: Feel free to experiment with different types of cheese like Gruyère or Swiss for a different flavor profile.
- Make Ahead: You can prepare the dish a day in advance and store it in the refrigerator. Let it come to room temperature before baking.
This creamy au gratin potatoes recipe is a comforting and indulgent side dish that’s perfect for family dinners, holidays, or any special occasion. Enjoy the rich, cheesy flavors and creamy texture!
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