Description
Julia Child’s potato au gratin delivers classic French comfort with creamy layers of thinly sliced potatoes, rich Gruyère cheese, and aromatic herbs. Luxurious and indulgent, this dish brings warmth and elegance to your dining table, inviting you to savor each delectable bite of culinary perfection.
Ingredients
Scale
Potatoes:
- 2.5 pounds (1.13 kilograms) starchy potatoes (e.g., Russet, Sebago, Maris Piper), peeled and sliced ⅛ inch (3 mm) thick
Cheese and Dairy:
- 2½ cups (280 grams) freshly grated Gruyère cheese (or substitute with Colby, cheddar, havarti, or Monterey Jack)
- 1½ cups (360 milliliters) heavy cream
- 2 tablespoons (30 milliliters) unsalted butter, melted
Seasonings and Herbs:
- 2 garlic cloves, minced
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoons fresh thyme leaves (optional)
Instructions
- Craft the creamy garlic infusion by whisking together melted butter, heavy cream, and finely chopped garlic in a mixing vessel until thoroughly incorporated.
- Calibrate the oven temperature to 350°F (180°C), ensuring an even heating environment.
- Create the foundational potato layer by spreading one-third of the thinly sliced potatoes across a greased 9×13-inch (23×33 cm) baking vessel, ensuring uniform coverage.
- Generously drizzle one-third of the cream mixture over the potato base, distributing it evenly to guarantee complete potato saturation.
- Season the initial layer with one-third of the salt, freshly ground black pepper, and delicate thyme leaves, providing a robust flavor profile.
- Sprinkle one cup (100 grams) of grated cheese across the seasoned potato layer, creating a rich and melty foundation.
- Replicate the layering process with the second potato tier, meticulously following the previous technique of cream distribution, seasoning, and cheese application.
- Complete the gratin construction with the final potato layer, ensuring a perfect balance of ingredients and maximum flavor intensity.
- Encase the baking dish with aluminum foil, creating a protective seal to maintain moisture during the initial cooking phase.
- Roast the gratin for approximately 1 hour and 15 minutes, or until the potatoes yield effortlessly when tested with a sharp knife.
- Carefully remove the foil covering and disperse the remaining cheese across the surface, promoting a golden, crispy exterior.
- Return the uncovered dish to the oven, allowing the cheese to transform into a bubbling, bronzed masterpiece over 10 to 15 minutes.
- Rest the gratin for 5 minutes after removing from the oven, permitting the ingredients to settle and flavors to harmonize before serving.
Notes
- Grab thick-cut, starchy potatoes straight from the pantry. Russet or Yukon Gold varieties work magic in creating dreamy, melt-in-your-mouth layers.
- Slice potatoes with precision using a sharp knife or mandoline. Consistent ⅛-inch cuts guarantee perfectly cooked, tender potato slices.
- Ditch pre-packaged cheese and grate your own from a fresh block. Homemade grated cheese promises rich, smooth melting without unwanted anti-caking agents.
- Pluck fresh herb leaves directly from stems for intense flavor bursts. Thyme and rosemary transform ordinary potatoes into an aromatic culinary experience.
- Begin baking covered to ensure tender potato perfection. Unveil the dish’s golden top during the final minutes for a crispy, irresistible finish.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 547 kcal
- Sugar: 1 g
- Sodium: 744 mg
- Fat: 42 g
- Saturated Fat: 25 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 17 g
- Cholesterol: 116 mg