Description
Garlic Herb Potatoes Au Gratin is a rich and comforting side dish made with thinly sliced russet potatoes layered with garlic, herbs, and a cheesy cream sauce, baked to golden, bubbling perfection.
Ingredients
- 3 pounds russet potatoes, peeled and sliced about 1⁄8 inch thick
- 8 ounces shredded cheddar cheese
- ⅔ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- 1 tablespoon minced fresh rosemary
- 2 teaspoons fresh thyme leaves
- 4–6 garlic cloves, minced
- 1½ teaspoons salt
- Freshly ground black pepper, to taste
- 2 cups heavy cream
Instructions
- Preheat oven to 425°F (220°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- In a medium bowl, combine cheddar cheese, Parmesan, parsley, rosemary, thyme, garlic, salt, and pepper.
- Layer half of the potato slices in the prepared baking dish.
- Sprinkle half of the cheese and herb mixture over the potatoes.
- Layer the remaining potatoes and top with the rest of the cheese and herb mixture.
- Slowly pour heavy cream evenly over the layered potatoes.
- Cover the dish with aluminum foil and bake for 50 minutes.
- Remove foil and bake for an additional 10–15 minutes, until the top is golden and bubbly and potatoes are tender.
- Let rest for 10 minutes before serving to allow the cream to thicken.
Notes
- Use Yukon gold potatoes for a more buttery texture.
- Add sautéed onions or leeks between layers for extra flavor.
- Swap cheddar with Gruyère or fontina for a different flavor profile.
- Top with breadcrumbs during the last 10 minutes for a crispy finish.
- Substitute dried herbs if needed, but reduce quantities slightly.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 310
- Sugar: 2 g
- Sodium: 410 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 65 mg
