Cheesy Potatoes Au Gratin

This impressive looking but incredibly easy to make casserole is not only pretty, but tastes amazing! Don't let the fancy exterior fool you, this is a breeze to make!

Course holiday, Side Dish

Cuisine French

Prep Time 30

Cook Time 1 45

Total Time 2 15

Servings

Calories 518kcal

Author Kathi & Rachel

Ingredients

1 cup finely grated Gruyère cheese
1 cup finely grated Parmesan cheese
2 cups heavy cream
4 cloves large garlic minced
2 teaspoons salt
1 teaspoon pepper
4 pounds to 4 ½ russet potatoes peeled and sliced about 1/8-inch thick., about 6 very large
2 tablespoons unsalted butter

Instructions

Preheat oven to 400 degrees.
In medium bowl, combine Gruyere and Parmesan cheeses. Remove 1/2 cup and set aside for topping.
In a large bowl, add cream, garlic, cheese, salt and pepper.
Add potato slices to cream mixture and toss with your hands until every slice is coated, making sure to separate any slices that are sticking together.
Butter a 2-quart casserole dish.
Begin to place potatoes vertically in dish. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added, being careful not to pack the potato slices too tightly.
Pour the excess cream and cheese mixture over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the cream sauce.
Cover dish tightly with foil and bake for 45 minutes.
Remove foil and continue baking an additional 30 minutes or until the top is pale golden brown. TIP: Pull a potato slice from the center of the casserole to check for doneness. If still too firm, cook an additional 10 minutes.
Top with the remaining cheese you set aside and bake for another 10 minutes.
Remove from oven and allow to cool 10 minutes before serving.
Leftovers? Chop them up the next day and use as hash browns! Heck ya!

Notes

I used large russet potatoes. You will need at least 6 of them. Bigger the tater, the prettier this dish will be.
Cut off the small ends of the potatoes and save for breakfast (yum!). This keeps the potato slices uniform. But it doesn't have to be perfect! You can see there are various sizes of potato and the dish still came out beautiful.
DO NOT PACK THOSE TATERS TO TIGHT. They need just a little wiggle room. Depending on how thick your potatoes are, and how large your cooking vessel is, the cooking time can vary on this dish. Remove a potato slice from the middle to check. If still a little firm, cook another 10 minutes.
OVERNIGHT: Assemble the night before, cover and refrigerate. Let it warm up a bit on the counter, about 20 minutes or so, before baking.

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