Description
Simmering with comfort, this gruyere potatoes au gratin recipe delivers rich, creamy layers of sliced potatoes and melted cheese. Diners will savor each golden, crisp-edged bite with pure culinary satisfaction.
Ingredients
Scale
- 2 cups gruyere cheese, grated
- 5–6 large yukon gold potatoes, peeled and thinly sliced
- 3 tbsps (45 mL) unsalted butter
- ½ cup parmesan cheese, grated
- 2 cups (480 mL) milk
- 3 tbsps (45 mL) all-purpose flour
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp black pepper
Instructions
- Preheat Preparation: Warm the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish to create an ideal cooking environment.
- Potato Transformation: Utilize a mandoline to slice potatoes into delicate, uniform rounds, ensuring precise and consistent thickness for optimal cooking performance.
- Sauce Foundation: Melt butter in a saucepan, whisk in flour until a smooth, fragrant roux develops, creating a robust base for the creamy sauce.
- Liquid Integration: Gradually pour milk into the roux, stirring continuously to prevent lumps and develop a silky, luxurious sauce texture.
- Flavor Infusion: Incorporate seasonings including salt, garlic powder, onion powder, oregano, thyme, and black pepper, allowing the aromatics to blend seamlessly.
- Sauce Refinement: Simmer the mixture, stirring attentively until it reaches a perfect, velvety consistency that coats the back of a spoon with elegant precision.
- Cheese Amalgamation: Remove from heat and fold in Gruyere and Parmesan cheeses, transforming the sauce into a rich, decadent coating.
- Layering Technique: Construct alternating layers of potato slices and cheese sauce in the prepared baking dish, ensuring complete and thorough coverage of each potato round.
- Final Embellishment: Generously sprinkle additional Gruyere and Parmesan over the top, creating a promise of golden, crispy perfection.
- Baking Process: Cover with foil and bake for 25 minutes, then uncover to allow the surface to bronze and bubble, revealing a magnificent gratin with tender potatoes and a crisp cheese crust.
- Resting Period: After removing from the oven, let the gratin rest for 10 minutes, allowing the sauce to set and flavors to meld into a harmonious culinary masterpiece.
Notes
- Slice Precisely: Use a mandoline for ultra-thin, uniform potato rounds to guarantee even cooking and a professional texture.
- Sauce Technique: Whisk flour and butter slowly to prevent lumps, creating a smooth base that ensures silky sauce consistency.
- Cheese Melting Tip: Remove sauce from heat before adding cheese to prevent separation and maintain a creamy, luxurious blend.
- Resting Rule: Let gratin sit 10 minutes after baking to allow sauce to set and flavors to merge, improving overall taste and presentation.
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 400
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 70 mg