Potatoes au Gratin
This creamy, cheesy, and elegantly comforting dish features thinly sliced russet potatoes baked in a rich three-cheese sauce, offering restaurant-quality flavor and texture for any occasion.
Ingredients
For the Gratin
- 2 tablespoons unsalted butter (plus more for greasing the dish)
- 1/2 medium onion, minced
- 1 clove garlic, minced
- 1.25 teaspoons salt (adjust to taste)
- 1/2 teaspoon ground black pepper
- 3/4 cup chicken stock (use low-sodium if preferred; swap for vegetable stock to make vegetarian)
- 1 1/4 cups heavy cream
- 1.5–1.75 pounds russet potatoes (about 5–6), peeled and sliced 1/8 inch thick a mandoline makes this fast and even
- 3 cups shredded cheese total: 2 cups sharp Cheddar, 3/4 cup Fontina or Provolone, 1/4 cup freshly grated Parmesan
- 1 tablespoon chopped fresh parsley for garnish
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Butter an 8×8-inch baking dish (or 5–6 individual dishes) and set aside.
- In a large skillet over medium heat, melt 2 tablespoons butter. Add the minced onion and cook for about 5 minutes until soft and translucent.
- Add the garlic, salt, and black pepper, and cook for an additional 30 seconds until fragrant.
- Pour in the chicken stock and heavy cream; stir to combine and bring to a gentle simmer.
- Add the thinly sliced potatoes to the skillet, stirring to coat every slice in the creamy sauce. Increase heat slightly to maintain a simmer.
- Cover, reduce heat to medium-low, and cook until the potatoes are nearly tender when pierced with a fork — about 15–20 minutes. Stir occasionally to prevent sticking.
- Transfer the potato-and-sauce mixture into the prepared baking dish, spreading into an even layer. Sprinkle the shredded cheese evenly over the top.
Baking
- Bake for 10–15 minutes, until the cheese is melted and turning golden. For a deeper crust, broil on high for 1–2 minutes — watch closely to prevent burning.
- Remove from the oven and let rest a few minutes so the sauce sets slightly. Sprinkle with chopped parsley and serve warm.
Notes
Store leftovers in the refrigerator for up to 3–4 days. Can freeze the fully baked gratin for up to 2 months. Reheat covered at 350°F for 20–25 minutes. For individual servings, spoon into ramekins and broil until tops are blistered.