I’m a fan of potatoes. Honestly, who isn’t? But typically we fall into the rut of baked, mashed, or roasted. They’re quick and easy. As such, we tend to forget what a few simple ingredients can do with the humble potato to make a truly delicious and decadent side dish. This potatoes au gratin with gruyere cheese dish will make you wonder why you haven’t been doing this more often. The addition of heavy cream, a couple of cheeses, and some hints of fresh thyme turn a potato side into a potato star. This casserole rocks!
How To Make Potatoes Au Gratin
This dish comes together pretty quickly. It’s just a matter of laying your potatoes down in layers and topping each one with the heavy cream mixture, cheddar cheese, and gruyere cheese. Gruyere is a great cheese for baking. It melts wonderfully and the cheese itself is mild and adds savory notes to dishes. It’s has a distinctive flavor yet is not overpowering.
Ingredients Needed
You will need the following:
2 1/2 pounds of Russet or Yukon Gold potatoes(about 5-6 medium sized)1 1/2 cups heavy cream2 cloves of garlic, minced2 tablespoons of melted butter1 1/2 cups shredded sharp cheddar cheese1 1/2 cups shredded gruyere cheese1 teaspoon kosher salt1/2 teaspoon freshly ground black pepper1 1/2 teaspoon of fresh thyme or 1/2 teaspoon dried thyme
It’s important to get everything ready to assemble as you don’t want your sliced potatoes to start oxidizing while you’re preparing everything else. Start by grating the gruyere and cheddar cheeses and place them into the refrigerator until ready. In a bowl, add the heavy cream, the minced garlic, and the melted butter and combine well using a whisk. Set aside. At this point, you will want to begin preheating the oven to 350 degrees Fahrenheit. Peel the potatoes and using a mandoline or knife, slice potatoes 1/8″ thick and place slices into a large pot or large bowl with cold water. When all the potatoes are sliced, drain them completely and pat dry. Layer 1/3 of the thinly sliced potatoes in a 9×13 inch casserole dish or similar baking dish. Pour 1/3 of the heavy cream mixture, 1/3 of the salt and pepper and thyme, and 1/3 of each of cheddar and gruyere cheese over the potatoes. Repeat this process for the second and third layers but on the third layer do not add the shredded cheese. Cover with aluminum foil and bake for 75 minutes or until the center potatoes are tender (use a knife to test). Remove the au gratin potatoes from the oven and remove foil. On the top layer of potatoes add the remaining cheese and return to the oven. Bake for an additional 15 minutes or until the cheeses are golden brown and the dish is bubbling. Remove from the oven and allow to rest for at least 10 to 15 minutes before serving to allow to set up.
Can I Make Ahead Potatoes Au Gratin?
Sure can! These au gratin potatoes can be prepared (unbaked) up to 24 hours ahead. Let them cool to room temperature, cover tightly with aluminum foil, and refrigerate until ready to bake. Remove them from the fridge at least 1 hour before baking as instructed. Or bake them as directed then allow them to cool. Cover tightly with aluminum foil and refrigerate. When you’re ready, bake covered (with the foil) at 350 degrees F until heated all the way through (25-30 minutes).
Are There Dairy Free Substitutions for Potatoes Au Gratin?
Unsweetened Almond milk and dairy free cheese are great substitutions.
Conclusion
There are tiny little differences between scalloped potatoes and au gratin potatoes. So tiny that I would venture to say that some would, and could call these scalloped potatoes as well. Whether scalloped or au gratin … they’re delicious. The tenderness of the potatoes married with the cheeses makes this a hearty, rich potato dish that could be paired with almost anything. So if you’re looking for a great side dish that comes together pretty quickly, give this one a try. Potatoes Au Gratin with Gruyere cheese is definitely a step up in elegance from the standard mashed or roasted potatoes.
