Au Gratin Potatoes Recipe
Thinly sliced potatoes layered with cream andgruyere or sharp cheddar, baked until tender and browned, with the realdistinction from scalloped potatoes explained.
Ingredients
- 3.5 to 4 lbs potatoes (Yukon Gold or Russet), sliced1/8 inch thick
- 2.5 to 3 cups heavy cream or half-and-half
- 12 to 16 oz gruyere, sharp cheddar, or a blend, grated
- 2 to 3 tbsp butter
- 1 to 2 cloves garlicSalt and black pepper, to taste
Instructions
- Preheat oven to 375 degrees. Rub the baking dish with cut garlic, then butter it. Slice potatoes evenly at 1/8 inch on a mandoline.
- Layer potatoes with salt, pepper, and cheese, repeating until potatoes and most of the cheese are used. Reserve some cheese for the top.
- Pour cream evenly over the layers. Cover loosely with foil and bake 45 minutes.
- Uncover, top with reserved cheese, and bake uncovered 30 to 45 minutes more, until tender throughout and browned on top.
Notes
Use at least half-and-half, not whole milk alone, to avoid a broken sauce. Grate cheese from a block rather than using pre-shredded, which melts less smoothly.