In the world of comfort food, few dishes hold a candle to the heartwarming, soul-satisfying allure of a creamy, cheesy potatoes au gratin. This classic dish, with its rich layers of tender potatoes, velvety sauce, and golden, bubbling cheese, is a testament to the simple magic that can be conjured from humble ingredients. Today, I’m excited to share with you a recipe that elevates this comforting classic to new heights of deliciousness.
Ingredients:
- 2 tablespoons butter, plus additional for buttering the casserole dish
- 1/2 medium onion, minced
- 1 garlic clove, minced
- 1 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 cup chicken stock
- 1 1/4 cups heavy cream (add a little more if it doesn’t cover potatoes)
- 1 1/2 to 1 3/4 pounds (about 5 to 6 medium) russet potatoes, peeled and sliced 1/8 inch thick
- 3 cups total finely shredded cheese: 2 cups Cheddar (8 ounces), and 3/4 cup (3 ounces) of either Fontina or Provolone along with 1/4 cup (1 ounce) Parmesan, mixed together
- About 1 tablespoon chopped parsley for garnish
This blend of cheeses provides a perfect balance of flavor and meltiness, with each variety contributing its own unique character to the ensemble.
Directions:
- Preheat the Oven: Begin by preheating your oven to a cozy 425 degrees F. This high temperature is key for achieving that perfectly golden top.
- Cook the Aromatics: In a large skillet, melt the butter over medium heat. Add the minced onion and cook until it becomes soft and translucent, creating a fragrant base for your dish. Stir in the minced garlic, salt, and pepper, cooking for about 30 seconds until the garlic is fragrant but not browned.
- Simmer the Potatoes: To the skillet, add the chicken stock, heavy cream, and thinly sliced potatoes. Bring the mixture to a good simmer, then cover, reduce the heat to medium-low, and let it simmer gently. This will coax the potatoes to nearly tender perfection in about 15-20 minutes. Don’t forget to taste and adjust the seasoning as needed.
- Assemble and Bake: Transfer the nearly tender potatoes along with their creamy sauce into a buttered 8 x 8″ baking dish. Sprinkle the top evenly with the mixed shredded cheeses, setting the stage for a melt-in-your-mouth finish. Bake for 10-15 minutes, or just until the sauce bubbles enthusiastically around the edges and the cheese melts into a golden blanket of deliciousness.
- Garnish and Serve: Allow the dish to cool slightly before serving – this brief patience rewards you with perfect slices. Garnish with chopped parsley for a burst of color and freshness.
Serving Suggestions:
This Creamy Cheesy Potatoes au Gratin is a versatile side that pairs beautifully with a wide range of mains – from roasted meats to grilled vegetables. Whether you’re looking to impress guests at a dinner party or simply craving the comfort of cheese and potatoes, this dish is sure to satisfy.
Conclusion:
There’s something undeniably special about a dish that combines the simplicity of potatoes with the luxuriousness of cream and cheese. This recipe for Creamy Cheesy Potatoes au Gratin promises not just a meal but an experience; one that comforts, satisfies, and reminds us of the joy of cooking and sharing good food. So, gather your ingredients, and let’s bring this delightful dish to your table.
Creamy Cheesy Potatoes au Gratin
- Total Time: 45 minutes
- Yield: 4 to 6 1x
Description
The golden, bubbling cheese atop tender slices of potato not only creates a visually stunning dish but also offers an irresistibly rich flavor profile. Whether you’re gathering around the dinner table with family or looking for an impressive side dish for your next potluck, this recipe promises to be a crowd-pleaser, leaving everyone asking for seconds.
Ingredients
2 tablespoons butter, plus additional for buttering casserole dish
1/2 medium onion, minced
1 garlic clove, minced
1 1/4 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup chicken stock
1 1/4 cups heavy cream (add a little more if it doesn’t cover potatoes)
1 1/2 to 1 3/4 pounds (about 5 to 6 medium) russet potatoes, peeled and sliced 1/8 inch thick
3 cups total finely shredded cheese: 2 cups Cheddar (8 ounces), and 3/4 cup (3 ounces) of either Fontina or Provolone along with 1/4 cup (1 ounce) Parmesan, mixed together
About 1 tablespoon chopped parsley for garnish
Instructions
Preheat oven to 425 degrees F.
Melt butter and sauté onion over medium heat until soft and translucent. Add garlic, salt, and pepper, cooking for about 30 seconds.
Add stock, cream, and potatoes. Bring to a good simmer, then cover, reduce heat to medium-low, and simmer gently until potatoes are nearly tender, about 15-20 minutes. Taste and adjust seasoning.
Transfer to a buttered 8 x 8″ baking dish. Top with the cheese mix and bake for about 10-15 minutes, or just until the sauce bubbles and cheese melts. Cool slightly before serving, then garnish with parsley.
Prep Time: | Cooking Time: 35 minutes | Total Time: 45 minutes | Servings: 4 to 6
- Prep Time: 10 minutes
- Cook Time: 35 minutes