This classic French recipe is the epitome of comfort food, combining layers of thinly sliced potatoes with a rich, creamy sauce and a golden, crispy top. Let’s embark on a culinary journey to create this timeless side dish that’s sure to impress your guests and satisfy your taste buds.
Ingredients
- 2 lbs (900g) Yukon Gold potatoes, thinly sliced
- 2 cups (480ml) heavy cream
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- 1/4 tsp freshly grated nutmeg
- Salt and freshly ground black pepper, to taste
- 1 cup (100g) Gruyère cheese, grated
- 1/2 cup (50g) Comté cheese, grated
- 1/4 cup (25g) Parmesan cheese, grated
- 2 tbsp unsalted butter, cut into small pieces
Instructions
- Preheat and Prepare: Begin by preheating your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter and set aside.
- Infuse the Cream: In a saucepan, combine the heavy cream, minced garlic, thyme, rosemary, and nutmeg. Bring to a gentle simmer over medium heat, then remove from heat and let it steep while you prepare the potatoes.
- Slice the Potatoes: Using a mandoline or a sharp knife, slice the potatoes into thin, uniform rounds (about 1/8 inch thick). This consistency is key for even cooking and that perfect layered look.
- Layer the Potatoes: Arrange a layer of potato slices in the prepared baking dish, slightly overlapping them. Season with salt and pepper, then sprinkle with a mixture of the three cheeses. Repeat this process until you’ve used all the potatoes, creating 3-4 layers.
- Add the Cream: Carefully pour the infused cream over the layered potatoes, allowing it to seep between the layers. The cream should come just to the top of the potatoes but not completely cover them.
- Top and Bake: Sprinkle the remaining cheese over the top and dot with the butter pieces. Cover the dish with foil and bake for 30 minutes.
- Golden Finish: Remove the foil and continue baking for another 25-30 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a knife.
- Rest and Serve: Allow the gratin to rest for 10-15 minutes before serving. This resting period allows the cream to set slightly, making it easier to serve.
Serving Suggestions
This Potatoes au Gratin is the perfect side dish for a variety of main courses. Its rich, creamy texture pairs beautifully with:
- Roasted chicken or turkey
- Grilled steak or lamb chops
- Baked ham
- Roasted vegetables for a vegetarian option
For an extra touch of elegance, sprinkle some fresh thyme leaves over the top just before serving.
Tips for Perfection
- Cheese Selection: The combination of Gruyère, Comté, and Parmesan creates a complex flavor profile. However, feel free to experiment with other cheese varieties like Emmental or Beaufort for a unique twist.
- Potato Choice: Yukon Gold potatoes are ideal for their creamy texture and ability to hold their shape. If unavailable, Russet potatoes can be a good substitute.
- Slice Thickness: Keeping your potato slices consistent in thickness ensures even cooking. A mandoline is a great tool for achieving this, but a sharp knife and steady hand work well too.
- Make-Ahead Option: You can assemble the gratin a day in advance and refrigerate it. Just bring it to room temperature before baking.
This Potatoes au Gratin is more than just a side dish; it’s a celebration of simple ingredients transformed into something extraordinary. The crispy, golden top giving way to creamy, tender layers of potato is a textural delight that will have your guests coming back for seconds.
So, why not treat yourself and your loved ones to this classic French delicacy? It’s the perfect way to add a touch of Parisian elegance to any meal. Bon appétit!
Try this recipe and share your culinary creation with us! We’d love to see how your Potatoes au Gratin turns out.
