Description

A rich and creamy potatoes au gratin dish made with tender sliced potatoes, garlic-infused cream, and a golden layer of melted cheddar cheese. This comforting classic is perfect for weeknight dinners or special gatherings.

Ingredients

2 tablespoons butter, softened

4 large russet potatoes, scrubbed clean

1½ cups heavy cream

½ cup whole milk

2 tablespoons all-purpose flour

4 cloves garlic, finely minced

1 teaspoon salt

Freshly ground black pepper, to taste

1 cup sharp cheddar cheese, freshly grated

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Instructions

Preheat the oven to 400°F (200°C). Generously butter the bottom and sides of a 2-quart baking dish.
Slice the potatoes into evenly sized thin slices for uniform cooking.
In a bowl, whisk together the heavy cream, milk, flour, garlic, salt, and black pepper until smooth.
Arrange one-third of the potato slices in the baking dish, slightly overlapping.
Pour one-third of the cream mixture evenly over the potatoes.
Repeat layering the potatoes and cream mixture two more times, gently pressing down to remove air pockets.
Cover the dish tightly with foil and bake for 30 minutes.
Remove the foil and bake for an additional 20 minutes until the top is lightly golden and bubbling.
Sprinkle the grated cheddar cheese evenly over the top and return to the oven for a few minutes until melted and lightly browned.
Let the dish rest for about 5 minutes before serving.

Notes

Use evenly sliced potatoes to ensure consistent cooking.

Gruyère or Parmesan cheese can be substituted for added depth of flavor.

Yukon Gold potatoes offer a slightly creamier texture.

Letting the dish rest helps it set and slice cleanly.

Not recommended for freezing due to cream separation.

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 3g
Sodium: 420mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 7g
Cholesterol: 55mg