Potatoes au Gratin

Potatoes au Gratin

80 mins
Serves 6
Serves

Directions

  1. 1.

    Warm half and half with a bay leaf, thyme, and Dijon mustard until simmering. Let it simmer for 5-7 minutes, then remove from heat and discard the bay leaf and thyme.

  2. 2.

    Melt butter in a skillet, add finely chopped onion, season with salt and pepper, and sauté for 3-4 minutes until softened.

  3. 3.

    Add minced garlic and cook until fragrant (about 30 seconds).

  4. 4.

    Deglaze the pan with 1/2 cup of white wine and cook until reduced by half.

  5. 5.

    Add flour and stir constantly for 1-2 minutes to cook out the raw taste.

  6. 6.

    Gradually add the warmed half and half, whisking constantly to prevent lumps, until the sauce thickens (about 3-4 minutes). Season with salt, pepper, and nutmeg.

  7. 7.

    Remove from heat and gradually stir in Gruyère, white cheddar, and Parmesan cheeses (reserve some for topping). Mix until cheese melts and sauce is smooth. Adjust seasonings.

  8. 8.

    Arrange thinly sliced potatoes in a buttered baking dish. Pour cheese sauce over potatoes, ensuring even coating.

  9. 9.

    Top with reserved cheese, cover with foil, and bake for 60-70 minutes. Remove foil and bake for an additional 20 minutes until golden and crispy.

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Ingredients

  • 3 lbs potatoes
  • 4 tbsp butter
  • 1 small onion
  • 6 cloves garlic
  • 0.5 cup dry white wine
  • 3 cups half and half
  • 1 tsp Dijon mustard
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 2 tbsp flour
  • 7 oz Gruyère
  • 4 oz white cheddar
  • 4 oz Parmesan
  • salt
  • pepper
  • 1 pinch nutmeg
  • chives

Equipment

saucepan skillet 9x13 inch baking dish wooden spoon spatula aluminum foil

Tips

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