Creamy Potatoes Au Gratin: A Classic Comfort Dish

Are you looking for a decadent, rich side dish that goes well with almost any kind of meal? Potatoes Au Gratin is the only option. This traditional recipe consists of perfectly roasted thinly sliced russet potatoes with a creamy, cheesy sauce that has just the proper amount of garlic. Every mouthful of the meal has layers of flavor because to the mix of cheddar and Parmesan. This creamy, golden-baked casserole is a must-try whether you’re throwing a special dinner or you’re simply in the need for comfort food!

Ingredients:

• 4 tablespoons unsalted butter, softened (divided)
• 3 pounds russet potatoes (4 or 5 medium), peeled
• 1 cup heavy cream
• ½ cup shredded white cheddar cheese
• 6 tablespoons grated Parmesan cheese (divided)
• 3 garlic cloves, minced
• Salt and pepper, to taste

Guidelines:
Warm up the oven: Preheat your oven to 375°F (190°C) and use 1 tablespoon of the softened butter to grease a 9 x 13-inch baking dish.
Get the potatoes ready: Slice the peeled russet potatoes thinly into ⅛-inch thick circles using a mandoline or sharp knife. This guarantees even cooking and gives the food a delicate texture all around.
Arrange the potatoes in layers: In order to achieve a uniform layer, start placing the potato slices in the baking dish that has been prepared, gently overlapping them. For maximum potato taste, gently season each layer with salt and pepper.
To prepare the Creamy Sauce, melt the remaining 3 tablespoons of butter in a medium saucepan over medium heat. When the garlic is fragrant but not browned, add the minced garlic and sauté it for approximately one minute. After adding the heavy cream, stir and reheat, being careful not to boil. Take off the heat and toss in 3 tablespoons of grated Parmesan cheese and shredded white cheddar cheese, stirring until smooth and melted.

To assemble the dish, cover all of the potato slices with an equal coating of creamy cheese sauce. If necessary, spread the sauce with a spoon. Top with the last three tablespoons of Parmesan cheese.
Bake the potatoes for 45 minutes, covered with aluminum foil in the baking dish. Once the top is bubbling and golden after 45 minutes, and the potatoes are soft to the touch when pierced with a fork, take off the foil and continue roasting.

After cooking, let the potatoes sit for five to ten minutes so that the sauce may slightly thicken before serving. Serve hot as a hearty accompaniment to fish, poultry, or roasted meats.
In summary:

With its combination of soft, creamy potatoes and a decadent, cheesy sauce, this dish for Potatoes Au Gratin is the epitome of comfort food. You’ll have everyone asking for seconds. This dish is so delicious that it goes well with any main course because of the combination of strong cheddar and Parmesan cheeses with a touch of garlic. This classic side would look great served at a holiday party or at a family meal!