I love potatoes in all forms, but I think au gratin might just be my ultimate favorite. This has always been my go-to at a nice steak house and recently I have mastered the art of making them at home. After I made these, I told my husband that I wish to eat these at least once a week. However, given the delicious heavy cream and butter that make them so good I may try and restrain myself to once a month 🙂 This is a perfect side dish for steaks or grilling out or even a pot luck or Thanksgiving. This makes a large portion and will not dissappoint. Enjoy!
Potatoes Au Gratin
Potatoes Au Gratin
- 4 Tablespoons Butter, melted
- 1 1/2 Pounds Potatoes (I use Yukon Gold), peeled and very thinly sliced
- 1/2 Large Onion, Finely Chopped
- 2 - 3 Cloves Garlic, Minced
- 1 1/2 Cups shredded Parmigiano Reggiano
- 2 Teaspoons Fresh Thyme
- Salt and Pepper
- 1 Cup Heavy Whipping Cream
- Step 1 Preheat Oven to 350 Degrees.
- Step 2 Coat the bottom of the pan with 1 Tablespoon of the melted butter.
- Step 3 Layer 1/3 of the sliced potatoes into the dish, slightly overlapping. Sprinkle with salt and pepper and 1 Tablespoon of melted butter.
- Step 4 Mix together onion, garlic, 1 Cup Parmigiano Reggiano, thyme and salt and pepper to taste. Sprinkle 1/2 of the mixture over the potato layer.
- Step 5 Repeat the layering as directed once more and end with an additional layer of potatoes. (Be sure to lightly salt, pepper and butter each layer of potatoes as you go).
- Step 6 Pour the cream over the potatoes evenly so that it will fill in between the spaces.
- Step 7 Top with the remaining 1/2 Cup Parmigiano Reggiano.
- Step 8 Bake 70 – 90 Minutes or until the top layer is golden brown and the potatoes are softened. (Note: if the top is becoming too browned before the potatoes are cooked through – lightly place a piece of foil over the dish in the oven).