Cheesy Potato Au Gratin Recipe And Serve At Dinner

Cheesy Potato Au Gratin is a delicious, cheesy, and creamy dish made of potato slices that are soaked and cooked with heavy whipping cream and spices that add to your taste buds.

Cheesy Potato Au Gratin
Cheesy Potato Au Gratin

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Potato Au Gratin itself is one dish that is quite popular in the world. Culinary originating from Europe is usually used as a substitute for french fries (pommes frittes) and has a taste that tends to be savory because of the cream and milk content in it.

Gratin comes from French cuisine which is usually served in dishes of several types. In the culinary world itself, the term “gratin” is intended to make the surface of a dish golden or brown by grilling or grilling in an oven or broiler. Some dishes are also usually sprinkled with brownish crumbs, often using breadcrumbs, grated cheese, eggs, or butter before baking.

Apart from being easy to process and easily available ingredients, this recipe is also a very flexible one. You can even add some slices of your favorite vegetables and side dishes such as thinly sliced ​​bacon, ham, or mushrooms.

Among the existing recipes, there is one recipe that is quite popular, namely Cheesy Potato Au Gratin which uses a lot of cheese to enhance the cheesy and creamy taste. The following ingredients will be needed:

9 Yukon Gold or Russet potatoes, peeled and thinly sliced, about 1/8 “
32 oz heavy whipping cream
sea ​​salt, crushed black pepper, ground nutmeg, and thyme to taste
8 oz shredded gruyere cheese
8 oz parmesan cheese
½ clove garlic, peeled
2 tablespoon softened unsalted butter

You need to heat the heavy whipping cream first before finally soaking the potato slices in it. Season with sea salt, crushed black pepper, ground nutmeg, and thyme to taste. Cook until the cream thickens before transferring to a baking sheet. You can sprinkle grated cheese on top. Then bake until cooked and until the cheese is melted.

How easy is it? If you are still having trouble, here is a review we will provide the video for you.

Watch How To Make Cheesy Potato Au Gratin Video:

Cheesy Potato Au Gratin Recipe And Serve At Dinner

Recipe by Kelly JoeCourse: Main Course, Side DishCuisine: American
Servings

6-8

servings
Prep time

10

minutes
Cooking time

40

minutes

Cheesy Potato Au Gratin is a delicious, cheesy, and creamy dish made of potato slices that are soaked and cooked with heavy whipping cream and spices that add to your taste buds.

Ingredients

  • 9 Yukon Gold or Russet potatoes, peeled and thinly sliced, about 1/8″

  • 32 oz heavy whipping cream

  • 8 oz shredded gruyere cheese

  • 8 oz parmesan cheese

  • ½ clove garlic, peeled

  • 2 tablespoon softened unsalted butter

  • sea salt, crushed black pepper, ground nutmeg, and thyme to taste

Directions

  • Preheat oven to 400 ° F.
  • Warm the heavy cream in a small saucepan over low heat. Put the sliced potatoes into the pot filled with heavy cream, add sea salt, crushed black pepper, ground nutmeg, and thyme to taste. Cook until the cream thickens and covers all the potatoes.
    Prepare a 9-inch baking sheet. Rub the cut sides of the garlic cloves all over the bottom and sides of the pan. Spread a tablespoon of butter all over the bottom and sides of the pan.
  • Remove the potatoes on top and sprinkle with shredded gruyere cheese and parmesan cheese evenly over all the potatoes. Bake the potatoes for about 25 to 30 minutes or until the potatoes are tender and the tops are golden brown and the surface is crispy.
  • Before serving, garnish with a few more sprigs of fresh thyme.

Enjoy the Cheesy Potato Au Gratin together with the Frozen Peach Bellini Cocktail.

About Kelly Joe

Kelly is a food enthusiast as well as a professional cook. He is a student of a famous cooking school who has been involved in the world of cooking a lot. And now Kelly is an active writer who will share various daily recipes that you can try at home. The recipes he wrote are recipes that are easy to process and produce delicious flavors and are liked by your whole family.

View all posts by Kelly Joe →

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