Potatoes au Gratin
Ingredients
The potatoes
-
2½-3
pounds
potatoes, peeled and thinly sliced
The sauce
-
3
tablespoons
butter
-
½
cup
onion, chopped
-
2
tablespoons
garlic, minced
-
2
teaspoons
fresh thyme
-
3
tablespoons
all-purpose flour
-
½
cup
heavy cream
-
1½
cups
whole milk
-
5
ounces
evaporated milk
-
1½
teaspoons
salt
-
black pepper
to taste
-
¼
teaspoon
nutmeg, ground or freshly grated
-
¾
cup
cheddar cheese, shredded
-
¾
cup
Gruyere cheese
-
1
sprig
thyme, for optional garnish
Instructions
- Preheat the oven to 400℉ (205℃).
- Peel and wash the potatoes, then slice them into about ⅛" slices.
- Melt the butter in a large saucepan over medium heat, then add onions, garlic, and thyme, sautéing for 1-2 minutes until fragrant.
- Whisk in the flour until thoroughly combined.
- Gently pour in the cream, whole milk, and evaporated milk, followed by salt, pepper, and nutmeg. Bring to a boil and simmer for about 5 minutes until thickened.
- Stir in ½ cup of shredded cheddar cheese and ½ cup of Gruyere until smooth, then remove from heat.
- Grease a 9×13 casserole dish with butter or cooking spray.
- Layer half of the potatoes in the dish, top with the sauce, then add the remaining potatoes and sauce.
- Cover with foil and bake for 45-50 minutes until fork-tender.
- Remove the foil, sprinkle remaining cheese on top, and bake for another 15-20 minutes until bubbly and brown. Optionally, broil for 5 minutes for a crustier top.
- Garnish with a thyme sprig if desired and serve warm.
Nutrition Facts (estimated)
Servings
8
Calories
295
Total fat
15g
Total carbohydrates
26g
Total protein
14g
Sodium
563mg
Cholesterol
47mg
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