Au Gratin Potatoes

Indulge in the deliciousness of Au Gratin Potatoes, a rich and creamy comfort dish that's perfect for any occasion. This classic recipe features layers of tender Yukon Gold potatoes drenched in a luscious cream sauce and topped with gooey cheese. With simple steps and tasty variations, you'll impress everyone at the dinner table. Click through to discover the full recipe and bring warmth and flavor to your next meal!

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Ingredients

2 pounds Yukon Gold potatoes, thinly sliced

1 small onion, finely chopped

2 cups heavy cream

1 cup whole milk

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

Salt and pepper, to taste

2 cups shredded Gruyère cheese

1 cup grated Parmesan cheese

2 tablespoons unsalted butter, for greasing

Instructions

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter.

In a medium saucepan over medium heat, combine the heavy cream, whole milk, garlic powder, onion powder, thyme, salt, and pepper. Stir occasionally and bring to a gentle boil, then remove it from heat.

Layer half of the sliced potatoes in the bottom of the prepared baking dish, followed by half of the chopped onions. Sprinkle half of the Gruyère cheese over this layer.

Pour half of the cream mixture over the layered potatoes. Repeat the layers with the remaining potatoes, onions, Gruyère cheese, and finish with the remaining cream mixture.

Top the final layer with the grated Parmesan cheese to create a crispy topping.

Cover the baking dish with aluminum foil and place it in the oven. Bake for 45 minutes.

After 45 minutes, remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.

Remove from the oven and let it rest for about 10 minutes before serving to allow the cream to thicken slightly.

Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 6-8

- Presentation Tips: Serve the au gratin potatoes in the baking dish for a rustic look, or scoop individual servings onto warmed plates. Garnish with fresh thyme leaves or chopped parsley for a burst of color.