When you’re looking for a fantastic side dish that pairs up with your main dish, you might want to consider au gratin potatoes as the best option for you. This side dish is special to the heart of many because of how creamy and cheesy it is; it also fits perfectly next to whatever your main dish is. It is creamy inside, which makes it a dish to be savored with every bit. If you’re looking for the perfect cheesy recipe for au gratin potatoes, then you’re in luck.
This recipe is sure to please whoever you dish it to and is very simple to carry out; the ingredients are simple and easy to find. One thing is for sure, with this perfect cheesy au gratin potatoes recipe, it is an attraction any day.
What You’ll Need
To make the perfect cheesy au gratin potatoes recipe, there are few ingredients you’ll need to achieve the cheesiness perfectly, and these ingredients include:
- Potatoes (we’ll be sticking to russet potatoes in this recipe because it is starchy and layers exceptionally well)
- Heavy cream
- Salt and pepper (this is to make it tasty)
- Parmesan and Gruyere cheese
- Fresh thyme
- Bay leaves
- Chicken broth
- Diced onions
You can choose to make use of a mandolin to slice your potatoes because of how uniform it turns out, but if you don’t have a mandolin, you can make use of a very sharp knife. Ensure you cut it as uniform as you can and submerge the potatoes in a bowl of water to keep it from discoloring before you use it. You can also choose to mix up the cream and chicken broth before adding it to the dish and then spice it up with garlic and diced onions; the broth makes the cream less clumpy.
- First, you will be required to preheat your oven at a 350°F
- Pick out a saucepan and melt your butter under medium heat.
- Add your garlic to the saucepan and cook it for some seconds while stirring till your garlic starts to become fragrant.
- Add the diced onion and keep stirring till it is soft; this should only take a few minutes.
- Add in the cream and the chicken broth to the mix and keep stirring.
- Next, add in the slices of potatoes and the bay leaves and then reduce it to a cook gently.
- Cover up the dish and leave it to cook gently for about twenty minutes or until the potatoes are soft.
- Stack stacking up the potatoes, which is mixed in the sauce into a baking dish, and powder half of both kinds of cheese on the potatoes as you layer them.
- Powder the top of the potatoes with the other half of the cheeses.
- Stash it in the refrigerator for an hour, or keep it in overnight.
- Bake it in the oven for about 50 minutes or until you see the cream frothing at the edges of the dish, or the cheese on top is golden brown.
- After baking, let it cool down for at least five minutes, and your perfect cheesy au gratin potatoes are ready to be eaten.