Potatoes Au Gratin
Total Time
1 Hour 15 Minutes
Prep Time
15 Minutes
Cook Time
60 Minutes
Rating
4.74 out of 5 stars
(395)
Ingredients
6-8 servings
- Butter to grease the baking dish
- 2½ pounds Russet potatoes (3 to 4), peeled and sliced very thin
- 1½ teaspoons salt
- ¼ teaspoon freshly ground black pepper
- 1 cup (4 oz) finely grated Parmigiano-Reggiano
- 2¼ cups heavy cream
- Fresh thyme, for serving (optional)
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Preparation
Step 1
Preheat the oven to 350°F and set an oven rack in the middle position. Grease an 8-inch (or 2-quart) baking dish with butter.
Step 2
In a large mixing bowl, toss the potatoes with the salt and pepper until evenly coated.
Step 3
Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Sprinkle a quarter of the cheese over the potatoes, and then pour a quarter of the cream over the cheese. Repeat with the remaining potatoes, cheese, and cream, forming 4 layers. Pour any leftover cream over top.
Step 4
Place in the oven and bake, uncovered, for 60 to 75 minutes, or until the potatoes are tender when pierced with a knife and golden brown on top. Let the dish settle on the counter for about ten minutes. Sprinkle with fresh thyme, if using, and then serve.
Step 5
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Chef's notes
Make Ahead:
If absolutely necessary, this dish can be assembled a day ahead and covered tightly with plastic wrap (pressing the wrap directly against the potatoes so they don’t discolor too much). Store in the refrigerator and bake before serving. Note that the potatoes on top will still discolor a bit in the fridge, but it shouldn't be noticeable after baking.
