Creamy, cheesy, potatoes at their best! Can potatoes au gratin ever be bad with all that cheese and cream baked with them? Not likely, but there are a few things you should know about making them taste incredible!
The right amount of cream and cheese is essential, so that this dish doesn’t run dry but also doesn’t get to wet. It is also very important to make sure you are slicing the potatoes thinly but even more importantly evenly. That way even if you need to cook the potatoes for less or more time depending on how they’ve been cut, they will at least cook evenly. This recipe calls for crème fraiche, which can sometimes be hard to find at a local grocer, however keep in mind sour cream is an easy substitute.
I tried a few different potato au gratin recipes before coming across this one on Pinterest from Wright Family Table and it has turned into a family favourite. This dish is an easy go to when hosting dinner guests, as you can almost always bet on everyone liking potatoes!
Potatoes au gratin make for the ultimate comfort food and can pair well with so many classic dishes. Try it today with our Maple Mustard Crusted Pork Tenderloin with Apples & Fennel, you won’t be disappointed. Enjoy!
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- Butter, softened, for greasing
- ¾ cup crème fraîche (or sour cream)
- ¾ cup heavy cream
- 2 cloves garlic, minced
- 4-6 sprigs of thyme, leaves removed and retained, discard stem
- 1¾ cups (packed) grated Gruyère cheese (about 7 ounces)
- ½ cup fresh grated parmesan cheese
- 3 pounds russet potatoes, peeled and sliced into ⅛-inch-thick rounds
- Salt and pepper, to taste
- 2 tablespoons chopped fresh Italian parsley, for serving
- Preheat oven to 400°F. In a small bowl, whisk together the cream, creme fraiche, garlic, and thyme. In another small bowl, mix together the Gruyère and parmesan.
- Generously butter 13x9x2-inch glass baking dish. Arrange ⅓ of potato slices in bottom of prepared dish, overlapping slightly. Sprinkle with salt and pepper. Spread ⅓ of crème fraîche over potatoes and sprinkle with ⅓ of cheese. Repeat the process 2 additional times so that there are three layers with the cream and cheese on top.
- Bake gratin uncovered 30 minutes. Reduce oven temperature to 350°F. Continue to bake gratin until potatoes are tender and top is golden brown, about 45 minutes. Cover with foil part way through baking if the top is getting too browned before the potatoes are tender.
- Remove from oven. Let stand 10-15 minutes to set up. Sprinkle with parsley and serve.