Potatoes au gratin combined with three different types of cheese are a fantastic side dish that everyone will adore. The recipe for my dad’s well-known potatoes au gratin is simple to prepare and bursting with cheese flavor in each bite. Ideal for special occasions or whenever you need a tasty, vegetarian side!
Holidays like Thanksgiving and Easter were made extra-special for me growing up because of my dad’s family; they always held the best gatherings with a wide variety of food, and I always looked forward to donning my best outfit and showing up.
Ingredients:
- 2 pounds (907g) Russet potatoes, peeled and thinly sliced
- 1 cup (240ml) heavy cream
- 1 cup (240ml) whole milk
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups (150g) shredded cheddar cheese
- ½ cup (50g) grated Parmesan cheese
- 2 tablespoons (28g) unsalted butter, cubed
- Fresh parsley, for garnish (optional)
Directions:
- Preheat the oven to 375°F (190°C). Grease a baking dish with butter or cooking spray.
- In a saucepan, combine the heavy cream, milk, minced garlic, salt, and black pepper. Heat over medium-low heat until warm, but not boiling.
- Arrange a layer of sliced potatoes in the greased baking dish, slightly overlapping them. Pour a portion of the warm cream mixture over the potatoes, then sprinkle a handful of cheddar cheese and Parmesan cheese on top.
- Repeat the layering process with the remaining potatoes, cream mixture, and cheeses until all the ingredients are used, finishing with a layer of cheese on top.
- Dot the butter cubes over the top layer of cheese. Cover the baking dish with foil and bake for 40 minutes.
- Remove the foil and continue baking for an additional 20-25 minutes or until the potatoes are tender and the top is golden and bubbling.
- Once baked, let the au gratin potatoes cool for a few minutes. Garnish with fresh parsley, if desired, and serve hot.
Notes:
- For a twist, add thinly sliced onions or cooked bacon between the layers for extra flavor.
- Make sure to slice the potatoes thinly and evenly for even cooking.
- Leftovers can be refrigerated and reheated the next day. The flavors tend to meld together, creating an even more delightful experience.