Cheesy Au Gratin Potatoes
These cheesy au gratin potatoes are layered with thinly sliced potatoes, garlic thyme cream, Gruyère or comté, and Parmesan, then baked until golden, bubbly, and perfectly tender. The ultimate cozy holiday side dish.
Equipment
- Mandoline slicer
- 9X13 baking dish
- Large mixing bowl
- Foil
Ingredients
- 4-4.5 pounds Yukon gold potatoes, sliced 1/8-inch thick sub Russet
- 2 cups heavy cream
- 3 garlic cloves, medium size
- 1 tbs fresh thyme
- 1 tbs dijon mustard
- 1 tbs kosher salt
- 1.5 tsp smoked paprika
- 1 tsp black pepper
- 3 oz Gruyere cheese divided
- 3 oz parmesan cheese divided
Instructions
- Preheat your oven to 375°F. Grease a 9x13 baking dish with butter or cooking spray.
- slice the potatoes into 1/8-inch thick rounds using a mandoline for even slices.
- In a large bowl, whisk together the heavy cream, garlic, thyme, Dijon mustard, kosher salt, black pepper, and smoked paprika and half of the cheeses until combined.
- Working in batches, dip the sliced potatoes directly into the cream mixture, making sure each piece is fully coated. Then arrange the coated potatoes in the prepared baking dish, stacking them into a straight line
- Cover the baking dish tightly with foil and bake for 30 minutes.
- Remove foil and bake an additional 30 min
- Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer
- Let the potatoes rest for 10 to 15 minutes before serving so the cream can settle and the layers hold together better
Notes
- A mandoline makes a huge difference here because evenly sliced potatoes cook more uniformly.
- If you want a deeper golden top, broil for 1 to 2 minutes at the end.
- Gruyère and comté both melt beautifully and give these potatoes that rich, elevated flavor.
- Letting the dish rest before serving helps it thicken up and slice more cleanly.
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