Easy Potatoes au Gratin (Printer-Friendly)
Thin potatoes baked in Gruyère cheese sauce until golden and creamy—an irresistible comfort side for gatherings.
# What You’ll Need to Cook:
→ Cheese Sauce
01 -
28 grams butter
02 -
4 garlic cloves, minced
03 -
480 millilitres heavy cream
04 -
16 grams all-purpose flour
05 -
1 teaspoon salt
06 -
0.5 teaspoon freshly ground black pepper
07 -
2 teaspoons fresh thyme leaves
08 -
100 grams Gruyère cheese, freshly shredded
→ Potatoes
09 -
14 grams softened butter, for greasing
10 -
4 large russet potatoes, thinly sliced
11 -
Salt and black pepper, for seasoning layers
12 -
100 grams Gruyère cheese, freshly shredded (for topping)
13 -
Chopped chives, optional for garnish
# Steps to Prepare:
01 -
In a saucepan over medium heat, melt butter. Add minced garlic and sauté until fragrant and golden, approximately 1–2 minutes.
02 -
Pour heavy cream into the saucepan and bring to a gentle simmer. In a separate bowl, whisk flour with 80 millilitres water until smooth. Gradually whisk the flour mixture into the pan, mixing constantly to prevent lumps.
03 -
Return saucepan to heat and stir in salt, pepper, and fresh thyme. Once slightly thickened, remove from heat and mix in shredded Gruyère until fully melted. Set aside.
04 -
Preheat the oven to 200°C (400°F). Grease a casserole dish with softened butter. Arrange a layer of thinly sliced potatoes in the dish, overlapping slightly. Season each layer with salt and pepper. Repeat with remaining potatoes.
05 -
Pour prepared cheese sauce evenly over the layered potatoes, ensuring each slice is well coated. Cover tightly with foil and bake for 75 minutes.
06 -
Remove foil. Sprinkle remaining Gruyère cheese over the top. Bake uncovered for 5 additional minutes. Broil on high for 3–5 minutes for a golden, bubbly finish, watching closely to avoid burning.
07 -
Allow the dish to rest for 5–10 minutes after baking. Garnish with chopped chives, if desired, and serve warm.
# Extra Cooking Tips:
01 -
If the cheese sauce thickens excessively while assembling, add 80 millilitres water and gently reheat, whisking until smooth and pourable.