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Thinly sliced potatoes baked in a rich, creamy Gruyère cheese sauce until tender and bubbly. This decadent and comforting classic French side dish is perfect for holidays or any special meal.
For 8 servings
Preheat oven to 400°F (200°C). Generously butter a 9x13 inch (or 3-quart) baking dish with 1 tablespoon of the butter. Set aside.
In a medium saucepan over medium heat, melt the remaining 3 tablespoons of butter. Add the minced garlic and cook until fragrant, about 30-60 seconds.
Whisk in the flour to create a paste (roux). Cook for 1 minute, whisking constantly, to cook out the raw flour taste.
Slowly and gradually whisk in the heavy cream and whole milk until the mixture is completely smooth. Bring to a gentle simmer, whisking often, and cook for 5-7 minutes until the sauce has thickened enough to coat the back of a spoon.
Remove the saucepan from the heat. Stir in 1 cup of the shredded Gruyère, all the Parmesan, salt, pepper, and nutmeg. Continue stirring until the cheese is fully melted and the sauce is smooth and velvety.
Arrange one-third of the sliced potatoes in an even, overlapping layer in the prepared baking dish. Pour one-third of the cheese sauce over the potatoes. Repeat this layering process two more times, ending with a final layer of sauce on top.
Sprinkle the remaining 1/2 cup of Gruyère cheese evenly over the top layer.
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Thinly sliced potatoes baked in a rich, creamy Gruyère cheese sauce until tender and bubbly. This decadent and comforting classic French side dish is perfect for holidays or any special meal.
This french recipe takes 100 minutes to prepare and yields 8 servings. At 475.61 calories per serving with 14.21g of protein, it's a moderately challenging recipe perfect for side or dinner.
Cover the dish tightly with aluminum foil and bake for 40 minutes. Then, remove the foil and continue to bake for another 20-25 minutes, or until the potatoes are tender when pierced with a knife and the top is golden brown and bubbly.
Remove from the oven and let the gratin rest for at least 15 minutes before serving. This allows the sauce to set, making it easier to slice. Garnish with fresh thyme, if desired.
Swap Gruyère with other good melting cheeses like sharp cheddar, fontina, or a mix of Gouda and mozzarella.
Incorporate other ingredients between the potato layers, such as caramelized onions, cooked bacon lardons, or sautéed mushrooms for extra flavor and texture.
Infuse the milk and cream with a sprig of rosemary or a bay leaf while warming it for a more aromatic sauce. Remove the herbs before adding to the roux.
For a less rich version, you can use all whole milk instead of the cream and milk combination, and reduce the amount of cheese by a third. The result will be less decadent but still delicious.
The generous amounts of cheese, milk, and cream make this dish a significant source of calcium, which is essential for maintaining strong bones and teeth.
Potatoes are an excellent source of complex carbohydrates, which the body digests slowly, providing a steady and sustained release of energy.
Potatoes are naturally rich in potassium, an important electrolyte that helps regulate fluid balance, muscle contractions, and nerve signals, and can contribute to healthy blood pressure levels.
Potatoes Au Gratin is a rich and indulgent dish, high in calories, saturated fat, and sodium due to the cream, butter, and cheese. It is best enjoyed in moderation as a special occasion side dish within a balanced diet.
A typical serving of this Potatoes Au Gratin contains approximately 470 calories, though this can vary based on the exact ingredients and portion size.
Starchy potatoes like Russets or Idaho are ideal because their high starch content helps thicken the sauce and they become wonderfully tender when baked. Yukon Golds are a good alternative as they hold their shape slightly better.
Yes, you can assemble the entire dish, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add 10-15 minutes to the initial covered baking time if baking straight from the fridge.
A watery sauce can result from not cooking the roux long enough, not allowing the sauce to thicken sufficiently on the stovetop, or using waxy potatoes which release more water. Ensure your sauce coats the back of a spoon before assembling.