Potatoes Au Gratin (Scalloped Potatoes with Cheese)
Thinly sliced potatoes layered in a creamy, lightly cheesy sauce and baked until tender with a golden top. A classic, yet elegant comfort food side that works well for any occasion.
Servings: 6 people
Ingredients
- 2 cups heavy cream
- 3 bay leaves
- 1 tbsp fresh thyme leaves
- 2 garlic cloves minced
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh black pepper
- unsalted butter
- 2 pounds russet potatoes peeled and cut into 1/8-inch-thick slices
- .5 cup shredded sharp cheddar cheese (or a blend of cheddar, gruyere, etc)
- .5 cup freshly grated parmesan cheese
Instructions
- Preheat the oven to 400° F.
- Lightly butter a casserole dish and set aside.
- In a saucepan, heat up the cream gently with the bay leaves, thyme, garlic, nutmeg and some salt and pepper. Do not boil- just heat. Once the cream is headed, use a slotted spoon to remove the bay leaves from the cream.
- Meanwhile, use a mandolin to slice the peeled potatoes into 1/8" rounds.
- Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. (hands works well here!)
- Add a few tablespoons of cream to the bottom of the cassarole dish. Add a layer of potatoes, overlapping them slightly. Add a light layer of the shredded cheese. (Do not cover potatoes completely with cheese or it will be oily- Just a gentle sprinkle of cheese on each layer will do.) Spoon a bit of the cream over potatoes and repeat - layering potatoes, cheeses and cream, ending with pouring any remaining cream over the top. Top with a final light layer of cheese blend.
- Cover the dish with aluminum foil. Use a knife to make vent holes holes in the foil for the steam to escape. Bake for about 40 minutes and then uncover fr the final 10-20 minutes. (Broil on low for 2-4 minutes if necessary for desired browning) Rest covered for 15 minutes before serving- it will be very hot.
The amount of time it will take to bake will depend on how thick the casserole is.
Can be assembled up to one day in advance before baking. Let the dish sit at room temperature for about 30 minutes before placing in the oven.
This dish will not reheat well. It is best served fresh. But it will hold in a 175-200°F oven and remain very hot for at least one hour.