Peruvian & World Recipes

Potatoes Au Gratin

Potatoes Au Gratin
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Potatoes Au Gratin

Course: All Recipes, Main DishesCuisine: French
Servings

8

servings

Potatoes Au Gratin combines tender Russet and golden potatoes with rich Gruyere and Parmesan cheeses, layered in a creamy garlic, mustard, and nutmeg-infused sauce. This decadent dish is baked to perfection, featuring a crispy, buttery crust that enhances its savory flavors.

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Ingredients

  • 1.5 lbs. Russet potatoes, peeled

  • 1.5 golden potatoes, peeled

  • 5 tbsp Butter, separated

  • 8 oz Gruyere, grated

  • 4 oz Parmesan, grated

  • 2 cups Heavy cream

  • 1 tsp. Garlic, minced

  • 1/4 tsp. mustard powder

  • 1/2 tsp Nutmeg

  • 1 tsp Salt

  • 1/2 tsp Freshly ground pepper

Directions

  • Preheat oven to 400°F.
  • In a small saucepan add heavy cream, garlic, nutmeg and 4 tbsp of the butter and set over low heat.
  • Using a mandolin slice potatoes 1/8 inch thick and immediate place in a large bowl of cold water. Once all potatoes are sliced, rinse and pat completely dry.
  • Using 1 tbsp of butter lightly grease a 9X13 baking dish.
  • Arrange a single layer of potatoes on the bottom of the pan, lightly season with salt and pepper and sprinkle with gruyere cheese. Continue this process of layering until potatoes are all used up. (Be sure to reserve a little cheese for the top.)
  • Slowly pour the warm cream mixture over the potatoes and gently press down on the potatoes with your hands to make sure all liquid is evenly dispersed. Sprinkle with remaining gruyere and parmesan cheese.
  • Cover the pan with foil and bake for 50 minutes covered, remove foil, and continue to bake for another 25 minutes.
  • Top with fresh herbs such as parsley or chives and serve warm.
  • Note
  • In additional you could layer it with caramelized onions, sautéed leeks, ham, or mushrooms.

Notes

  • In additional you could layer it with caramelized onions, sautéed leeks, ham, or mushrooms.

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