Potatoes Au Gratin is a French classic recipe, perfect served in colder weather as a side dish. It has a delicious, fondant base made with thinly sliced potatoes, covered in cream, which creates the most delectable crusty and golden topping once baked!
2 lbs. peeled white potatoes
1-2 Tablespoons butter
24 fluid ounces of half & half
Salt and pepper to taste
For a twist: 2 garlic cloves, peeled and crushed and 1 large white onion thinly sliced
Prep Time: 20min | Cook Time: 60min
Preheat the oven to 425°F.
Peel your potatoes and slice very thin slices either with a knife or mandolin. You can also use a food processor to do this.
Grease your baking dish with butter.
Now start laying the potatoes into the dish. After each layer, season with salt and black pepper.
Pour the Half & Half mixture over the layered potatoes, push down to immerse all the potatoes in the cream.
Bake at 425°F for 50-60 minutes covered with foil, until potatoes are cooked (test with the tip of sharp knife).
Then take foil off and bake for 10-20 minutes until golden on top.
Potatoes Au Gratin with Onions & Garlic
To make Potatoes Au Gratin with Onions and Garlic, replace steps 4 and 5 above with steps 1 and 2 below.
Now start laying the potatoes into the dish, followed by a thin layer of onion slices. After each layer, season with salt and black pepper. Finish with a last layer of potatoes on top.
Pour the Half & Half into a jug and add the crushed garlic. Stir, then pour over potatoes. Spread the garlic a little over the top with a spoon, and push down to immerse all the potatoes in the cream.
Be the first to review this recipe by clicking the button below