Au Gratin Potatoes Recipe
Make Au Gratin Potatoes Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & Vegetables
Cream & Seasoning
Cheese & Topping
Finishing
Method
Potatoes & Vegetables
- 1
Prep potatoes
Preheat the oven to 375°F (190°C). Peel the potatoes (optional) and slice them 1/8" to 1/4" thick using a sharp knife or mandoline for even slices. Place sliced potatoes in a large bowl of cold water to remove excess starch; let sit 5–10 minutes, then drain and pat dry with kitchen towels.
- 2
Cream & Seasoning
- 3
Make seasoned cream
In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Add 1 tsp flour and whisk 30 seconds to form a light roux. Slowly whisk in 1 cup milk and 1 cup heavy cream until smooth. Add minced garlic, 1 tsp salt, 1 tsp freshly ground pepper, and a pinch of nutmeg. Bring the mixture to a gentle simmer (do not boil) and cook 2–3 minutes until slightly thickened. Taste and adjust seasoning.
Cheese & Topping
- 4
Assemble gratin
Butter a 9x9-inch or similar-sized shallow baking dish with about 1 tbsp unsalted butter. Arrange a single overlapping layer of potato slices across the bottom of the dish. Scatter a few onion slices and a light handful (about 1/3) of the shredded Gruyère and cheddar over the potatoes. Pour enough of the warm cream mixture over to just barely cover the top of that layer of potatoes. Continue layering potatoes, onions, cheeses, and pouring cream, finishing with a final layer of potatoes topped with the remaining cream and shredded cheeses. Press down gently so cream settles between slices. If using, sprinkle 2 tbsp panko and 1 tbsp grated Parmesan over the top and dot with a few small pieces of butter. Finish with fresh thyme leaves if desired.
Baking & Finishing
- 5
Bake gratin
Cover the dish tightly with foil and bake in the preheated 375°F (190°C) oven for 30 minutes. After 30 minutes, remove the foil and continue baking 20–25 minutes more until the potatoes are tender when pierced with a knife and the top is golden and bubbling. If the top browns too quickly, tent loosely with foil.
- 6
Rest and serve
Remove from the oven and let rest 10–15 minutes to allow the cream to set. This makes slicing neater. Garnish with an extra sprinkle of grated Parmesan or fresh thyme if you like. Serve warm in wedges.