– **Title**: Dad’s Creamy & Cheesy Au Gratin Potatoes
– **Ingredients**:
– 2 lbs potatoes (Yukon Gold or russet), peeled and thinly sliced
– 2 cups heavy cream
– 2 cups shredded cheddar cheese
– 1 cup grated Parmesan cheese
– 1 medium onion, thinly sliced
– 3 cloves garlic, minced
– 4 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon paprika (optional, for garnish)
– **Instructions**:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat. Add the sliced onions and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Sprinkle the flour over the cooked onions and garlic, stirring continuously for about 1 minute until the flour is lightly browned.
4. Gradually pour in the heavy cream while whisking continuously to prevent lumps from forming. Cook for 2-3 minutes until the mixture thickens slightly.
5. Stir in the salt, black pepper, and half of the cheddar cheese and half of the Parmesan cheese, allowing them to melt into the sauce.
6. In a greased baking dish, layer half of the sliced potatoes. Pour half of the creamy cheese mixture over the potatoes. Repeat the layers with the remaining potatoes and cheese mixture.
7. Top with the remaining cheddar and Parmesan cheeses for a golden, cheesy finish.
8. Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 20-30 minutes, or until the potatoes are tender and the top is bubbly and golden brown.
9. If desired, sprinkle paprika over the top before serving for added color.
10. Let cool for a few minutes before serving. Enjoy your creamy and cheesy au gratin potatoes!
Key Ingredients & Substitutions
Russet Potatoes: These potatoes are perfect for au gratin because they’re starchy and hold their shape well. If you’re looking for a substitute, Yukon Gold potatoes work nicely too, as they are slightly creamier.
Heavy Cream: This is a key player for richness! If you want a lighter option, you can use half-and-half or a mixture of milk and cream, but the texture may be less creamy.
Cheddar and Gruyère Cheese: Together, they create a rich flavor. If you don’t have Gruyère, Swiss cheese or even a sharp white cheddar can be great alternatives. I often mix my cheese choices based on what’s in my fridge!
Garlic: Fresh garlic adds a wonderful aroma. If you’re short on time, garlic powder can substitute, but use less since it’s stronger.
Spices: Onion powder and paprika add depth. If you’re out of paprika, smoked paprika works as a fun twist, or even cayenne for a little heat!
How Do I Get My Potatoes Perfectly Layered and Bubbly?
Layering is crucial in making creamy au gratin potatoes. This step ensures that every bite is delicious! Start with a layer of potatoes, followed by cheese and then cream.
- After slicing your potatoes, try to keep the slices even for uniform cooking.
- When assembling, ensure to spread ingredients evenly across the dish. This allows for all layers to absorb moisture and flavor.
- Covering with foil for the first part of baking helps cook the potatoes through without burning the top. Remove the foil during the last 20-25 minutes to achieve that golden crust.
Dad’s Creamy & Cheesy Au Gratin Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 4 large russet potatoes, thinly sliced
For the Creamy Mixture:
- 2 cups heavy cream
- 3 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons unsalted butter
For the Cheesy Layers:
- 1 cup shredded cheddar cheese
- 1 cup shredded Gruyère cheese
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious dish will take about 15 minutes to prepare and about 1 hour to bake. So, in total, you’re looking at around 1 hour and 15 minutes to enjoy creamy, cheesy goodness!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it will be ready to bake your delicious potatoes once you assemble everything!
2. Prepare the Creamy Mixture:
In a medium-sized saucepan over medium heat, melt the unsalted butter. Once melted, add in the minced garlic and sauté for about 1 minute, until you can smell that lovely garlic aroma. Next, pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the onion powder, paprika, and a pinch of salt and pepper. Once combined, take it off the heat and set aside.
3. Layer the Potatoes:
Grab a greased 9×13 inch baking dish and start layering! Begin with half of the thinly sliced potatoes, arranging them in an even layer. Then, sprinkle half of both the cheddar and Gruyère cheeses on top. Pour half of the creamy mixture over this layer. Now, repeat the process with the remaining potatoes, cheeses, and cream mixture until everything is used up.
4. Bake:
Cover the baking dish with aluminum foil and pop it into the preheated oven. Bake for 45 minutes. After that, carefully remove the foil and let it bake for an additional 20 to 25 minutes. This will give you that golden, bubbly top we all love!
5. Serve and Enjoy:
Once it’s done baking, let it cool for a few minutes—this will be hard, we know! Before serving, sprinkle some fresh chopped parsley on top for a nice pop of color. Enjoy your Dad’s Creamy & Cheesy Au Gratin Potatoes with your favorite main dish!
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes are ideal for au gratin due to their starchiness and texture, you can also use Yukon Gold or red potatoes. Just keep in mind that cooking times might vary slightly, so check for doneness as you bake.
Can I Substitute the Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or a combination of milk and sour cream. However, this may slightly alter the creaminess, so if you go this route, consider adding a bit of flour to help thicken the sauce.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm it gently in the oven at 350°F (175°C) until heated through, covering it with foil to prevent it from drying out.
Can I Prepare This Dish in Advance?
Yes! You can assemble the au gratin potatoes a day in advance. Just cover the dish tightly with plastic wrap and refrigerate. When you’re ready to bake, remove the plastic wrap and add an extra 10-15 minutes to the baking time to ensure everything is heated properly.
