A lot of people swear that a traditional Potatoes Au Gratin recipe does not contain cheese, but I am willing to forgo tradition for cheese.
Hello and Greetings from Sunny island! How are you guys doing? I see my neighbor Christmas’s tree all lit up! Personally, I am not gonna be having one this year, however, it does not keep me away from food that is all Christmassy! 🙂
This Potatoes Au Gratin makes a perfect side for your Christmas party. Layers of sliced potatoes, cheese, butter, and cream flavored with garlic and fresh thyme. How can you not love this? Ya, maybe your gym instructor might not like you for this. Oh well, it is the season to be merry.
While this was baking away, it smelled so phenomenal! You know it’s good when you can smell the garlic and cheese bubbling away in the oven, while you are seated on the sofa.
You need to use starchy potatoes for this recipe as this is the sort of dish where we want the potatoes to become soft under that golden cheesy crust. You can use russet, sebago or any starchy potatoes that are available. With regards to the cheese, you can use gruyere (a more expensive option though) or mozzarella.
My mom is not a huge potato fan but she really enjoyed this dish. Somehow I feel that whenever my mom enjoys a particular dish, most of the time everyone else would like it as well. She is “the benchmark”, so if she said it’s good, YOU GUYS HAVE TO GIVE THIS Potatoes Au Gratin recipe A TRY. Forgive me for shouting.
Anyways this is super easy to put together and so delicious! It actually involves minimal ingredients but you are rewarded with the most luxurious potato dish and you know it is almost not possible to go wrong with potatoes + cream+ cheese+ butter!
Watch the video in action below.
- 1kg potatoes
- 1½ cups cream
- ½ cup milk
- 4 garlic cloves, grated
- 2 tbsp butter, melted
- 1 tsp salt
- ½ tsp pepper
- 2 cups gruyere/mozzarella cheese
- 2 tbsp fresh thyme leaves
- Place butter, milk, cream, garlic, salt, and pepper in a jug.
- Mix until combined. Give the cream mixture a taste. Add more salt if required.
- Preheat oven to 180°C.
- Slice potatoes: Peel the potatoes and slice them. You can also use a mandoline.
- Layer 1: Spread ¼ of the potatoes in a baking dish, then pour over ¼ of the cream mixture. Scatter some thyme and top with some cheese.
- Repeat for the 2nd and 3rd layers.
- Do not put cheese of the fourth (last layer)
- Cover with lid or foil, and bake for 60-70 minutes or until the potatoes are soft. Use a knife to test for doneness.
- Once potatoes are soft, remove foil, top with cheese. Bake for a further 10 to 15 minutes until golden and bubbly.
- Let it stand for 10-15 minutes before cutting.