Creamy Au Gratin Potatoes Recipe

Ingredients and Equipment

Required Ingredients:

To make this Creamy Au Gratin Potatoes recipe, you will need the following ingredients:

The main ingredient is, of course, potatoes! You will need 3-4 large potatoes, peeled and thinly sliced.

Butter and cream are the keys to a rich and creamy sauce. You’ll need 2 tablespoons of unsalted butter and 1/2 cup of heavy cream.

A mixture of grated cheeses adds flavor and texture. You can use a combination of Gruyère, Cheddar, and Parmesan. For this recipe, you will need 1 cup of grated Gruyère cheese, 1/2 cup of grated Cheddar cheese, and 1/4 cup of grated Parmesan cheese.

Seasonings bring out the flavors in your dish. You’ll need salt and pepper to taste, as well as a pinch of nutmeg.

In addition to these ingredients, you will also need some fresh parsley or thyme for garnish, if desired.

As for equipment, you will need:

A large saucepan for boiling the potatoes

A baking dish or au gratin dish with a capacity of at least 9×13 inches

A hand grater or food processor for grating the cheese

A mixing bowl and spoon for combining the sauce ingredients

An oven safe whisk (such as a silicone spatula) for scraping the sides of the baking dish

* 34 large potatoes, peeled and thinly sliced

To make the Creamy au Gratin Potatoes recipe, you will need a variety of ingredients and equipment to ensure that your dish turns out perfectly.

The first ingredient you will need is 34 large potatoes, peeled and thinly sliced. The best type of potato for this recipe is a high-starch potato, such as Russet or Idaho. These types of potatoes are ideal because they will hold their shape well when cooked and have a dry, starchy texture that will help the dish to thicken.

In addition to the potatoes, you will also need some butter and cream for added richness and flavor. The amount of butter you use will depend on your personal preference, but about 2-3 tablespoons should be sufficient. For the cream, you will need about 1 cup heavy cream or half-and-half.

Other ingredients you may want to consider adding include some grated cheese, such as cheddar or Parmesan, and some chopped fresh herbs like parsley or thyme. The cheese will add a rich, creamy flavor to the dish, while the herbs will provide a pop of color and freshness.

As for equipment, you will need a few basic items to make this recipe. First, you will need a large baking dish or au gratin dish that can hold all 34 slices of potato in a single layer. A 9×13 inch dish is ideal, but you may need to use multiple dishes if you don’t have one big enough.

You will also need a saucepan for melting the butter and making the creamy sauce, as well as a whisk or spatula for stirring everything together. A pastry brush or spoon can be used to spread the cream and cheese mixture evenly over the potatoes.

Finally, you may want to have some kitchen towels on hand for drying your hands and cleaning up any spills or drips as you work. This will help keep your kitchen organized and prevent accidents from happening.

* 1/4 cup unsalted butter, softened

In order to make a delicious and creamy au gratin potatoes dish, you will need some key ingredients and equipment.

Ingredients:

The following are the essential ingredients for this recipe:

• Unsalted butter: 1/4 cup of softened unsalted butter is necessary to add richness and flavor to the dish. It’s best to use high-quality, European-style or cultured butter for a more nuanced taste.
• All-purpose flour: 2 tablespoons of all-purpose flour will help thicken the sauce and provide structure to the potatoes.
• Heavy cream: 1 cup of heavy cream adds moisture, creaminess, and a subtle sweetness to the dish. You can substitute it with half-and-half or whole milk for a lighter version.
• Grated cheese: A blend of grated cheddar and Parmesan cheese (about 2 cups total) will provide an intense, savory flavor and a satisfying crunch.
• Minced garlic: 1 clove of minced garlic adds depth and aromatic properties to the dish. You can sauté it with the butter for added intensity.
• Freshly ground black pepper: A pinch of freshly ground black pepper will enhance the flavors of the other ingredients and add a nice pop to the dish.
• Cooked, thinly sliced potatoes: About 4-5 medium-sized potatoes, peeled and thinly sliced, are needed for this recipe. You can use a mandoline or sharp knife to achieve even, uniform slices.

Equipment:

The following equipment is necessary to prepare and cook the au gratin potatoes:

• Saucepan: A medium-sized saucepan with a heavy bottom (stainless steel or enameled cast iron) is ideal for making the creamy sauce. It should have a capacity of about 2-3 quarts.
• Large skillet or sauté pan: A large skillet or sauté pan (about 12 inches in diameter) is necessary for browning the butter and cooking the sliced potatoes.
• 9×13-inch baking dish: A 9×13-inch baking dish is used to assemble and bake the au gratin potatoes. It should be lightly greased with butter or cooking spray before use.
• Measuring cups and spoons: Accurate measurements are crucial in this recipe, so make sure you have measuring cups and spoons on hand.
• Whisk or spatula: A whisk or spatula is necessary for mixing the creamy sauce and folding it into the potatoes.

* 1/2 cup allpurpose flour

To make this delicious Creamy Au Gratin Potatoes recipe, you will need to gather some essential ingredients and equipment.

For the potatoes:

* 1 1/2 pounds large potatoes, thinly sliced (about 6-8 slices per potato)

* 1/4 cup unsalted butter

* 1/2 cup all-purpose flour

* 1 cup heavy cream

* 1/2 cup grated Gruyère cheese (or other Swiss-style cheese)

* Salt and pepper, to taste

For the optional ingredients:

* Chopped fresh herbs (such as chives or parsley) for garnish

* Crispy bacon bits or diced ham for added flavor and texture

Equipment needed:

* Large mixing bowl

* Measuring cups and spoons

* Electric mixer (optional)

* 9×13 inch baking dish

* Whisk

* Wooden spoon or spatula for scraping the sides of the bowl

* Baking sheet lined with parchment paper, for cooling the potatoes after they are done.

Have all your ingredients and equipment ready to go before starting on this recipe. This will make the process smoother and more enjoyable for you!

* 1 1/2 cups whole milk

When it comes to making creamy au gratin potatoes, having the right ingredients and equipment on hand is essential for achieving that perfect, golden-brown crust on top.

For this recipe, you will need:

1. Milk: 1 1/2 cups whole milk is a must-have for creating a creamy sauce that coats the potatoes perfectly. Whole milk contains more fat than low-fat or nonfat milk, which makes it ideal for adding richness and depth to your au gratin sauce.

You’ll also need:

1. Heavy cream or half-and-half: If you want an even richer sauce, you can add 1/4 cup of heavy cream or half-and-half to the milk. This will give your au gratin potatoes an extra layer of decadence and indulgence.

Other ingredients you’ll need for this recipe include:

1. Unsalted butter: 2 tablespoons unsalted butter are necessary for creating a golden-brown crust on top of your au gratin potatoes. Make sure to use high-quality, salt-free butter that will add depth and richness to your dish.

Now, let’s talk about the equipment you’ll need:

For this recipe, you’ll require a few basic pieces of kitchen equipment:

• Saucepan: A medium-sized saucepan is perfect for heating up your milk mixture and reducing it to create a creamy au gratin sauce.

A high-quality saucepan with a heavy bottom will distribute heat evenly, preventing hotspots that can scorch your sauce. Look for a saucepan made from stainless steel, enameled cast iron, or durable ceramic materials that are resistant to scratches and chips.

You’ll also need:

• 9×13-inch baking dish: A 9×13-inch baking dish is perfect for creating a single layer of au gratin potatoes. Make sure to choose a baking dish that’s made from durable, non-reactive materials such as glass or ceramic.

This will allow you to create a smooth, even surface on top of your au gratin potatoes and help prevent the sauce from pooling in certain areas. A 9×13-inch baking dish is also easy to clean and resistant to scratches and chips.

Finally, be sure to have:

• Casserole lid or foil: A casserole lid or sheet of aluminum foil will come in handy when covering your au gratin potatoes during baking. This will help trap heat and moisture inside the dish, creating a perfectly cooked crust on top.

With these ingredients and equipment on hand, you’ll be well-equipped to create a mouth-watering, creamy au gratin potato dish that’s sure to impress your family and friends!

* 2 cups grated cheddar cheese (sharp or extrasharp work best)

The Creamy au Gratin Potatoes Recipe requires a few essential ingredients to achieve its rich and creamy texture. The first key ingredient is the cheese, specifically cheddar. It’s recommended to use sharp or extra-sharp cheddar cheese as it has a more pronounced flavor and will provide a deeper taste profile to the dish.

The quantity of cheese needed is two cups grated, which should be enough to cover the surface of the potatoes and create a creamy, cheesy topping. The type of cheddar used can vary depending on personal preference, but in general, sharp or extra-sharp cheddar is preferred for its robust flavor.

Other ingredients that are required for this recipe include four large potatoes, which should be peeled and thinly sliced to ensure they cook evenly. Additionally, two tablespoons of unsalted butter are needed to add richness and moisture to the dish. Two cloves of garlic minced will also be added to provide an aromatic flavor to the potatoes.

Some equipment is necessary for preparing and cooking this recipe. A large saucepan with a heavy bottom is recommended as it allows for even heat distribution and helps prevent scorching. A wooden spoon or silicone spatula is needed for stirring the cheese mixture and ensuring it doesn’t stick to the pan. A 9×13 inch baking dish is also required for assembling the potatoes and topping them with the cheesy sauce.

A 350-degree Fahrenheit oven will be used to bake the au gratin potatoes, allowing the cheese to melt and bubble. The use of aluminum foil may be necessary if the top becomes too dark or golden brown during baking.

* 1 tsp salt

The Creamy au Gratin Potatoes Recipe requires a variety of ingredients to achieve its rich and creamy texture. Some of the essential ingredients include:

• 3-4 large potatoes, thinly sliced

• 2 tablespoons unsalted butter

• 1/2 cup grated Gruyère cheese

• 1/2 cup heavy cream

• 1/4 cup all-purpose flour

• 1 tsp salt (as mentioned earlier)

• 1/4 teaspoon black pepper

• Fresh thyme or chives for garnish (optional)

To prepare these ingredients, you will need the following equipment:

• A large saucepan for boiling and peeling the potatoes

• A sharp knife for slicing the potatoes

• A grater or food processor for grating the Gruyère cheese

• A mixing bowl for combining the heavy cream, flour, salt, and pepper

• A 9×13-inch baking dish for assembling and baking the au gratin potatoes

• A spoon or spatula for spreading the potato slices in the baking dish

* 1/4 tsp black pepper

To make this creamy au gratin potatoes recipe, you will need the following ingredients:

• 4-6 large potatoes, thinly sliced
• 1/2 cup (120ml) heavy cream or whole milk
• 2 tablespoons unsalted butter
• 1/2 cup grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt

• ¹/4 tsp black pepper
• 2 cloves garlic, minced (optional)
• Fresh thyme or rosemary for garnish (optional)

You will also need the following equipment:

1. A large saucepan for cooking the potatoes
2. A medium saucepan for heating the cream and butter mixture
3. a baking dish with a capacity of at least 9×13 inches
4. oven mitts or a silicone spatula for removing the dish from the oven
5. a grater or food processor for grating the cheese
6. a mandoline or sharp knife for slicing the potatoes

Please note that while these ingredients and equipment are required, you may find it helpful to have additional items on hand, such as a whisk for mixing the cream and butter mixture or a slotted spoon for removing cooked potatoes from the saucepan.

Recommended Equipment:

The ingredients for this Creamy Au Gratin Potatoes recipe are relatively simple, but they require some high-quality components to produce the best results.

Here’s a list of what you’ll need:

• 3-4 large potatoes, thinly sliced and peeled

• 1/2 cup (115g) unsalted butter, softened

• 1/2 cup (120ml) all-purpose flour

• 1 1/2 cups (360ml) heavy cream

• 1/2 cup (120g) grated Gruyère cheese

• 1/4 cup (30g) grated Parmesan cheese

• 1 tsp (5ml) kosher salt

• 1/2 tsp (2.5ml) black pepper, freshly ground

• Freshly chopped chives or scallions for garnish (optional)

As for equipment, you’ll need:

• A large bowl to mix the potatoes and cream mixture in.

• An 9×13-inch baking dish or a smaller au gratin dish (approximately 1 1/2 quarts capacity).

• A medium saucepan for making the béchamel sauce.

• A hand mixer or whisk to blend the cream mixture.

• An immersion blender or a regular blender to puree the cream mixture (optional, but recommended for an extra-smooth texture).

* 9x13inch baking dish

For the Creamy au Gratin Potatoes recipe, you will need a variety of ingredients and equipment to bring this dish to life.

Ingredients:

• 4-5 large potatoes, thinly sliced

• 1/2 cup unsalted butter, softened

• 1/2 cup all-purpose flour

• 1 cup heavy cream

• 1/2 cup grated cheddar cheese

• 1/4 cup chopped fresh parsley

• Salt and pepper, to taste

• Optional: garlic powder, paprika, or other herbs of your choice for added flavor

Equipment:

• A 9×13-inch baking dish (at least 2 inches deep) to accommodate the potatoes and sauce

• A large mixing bowl for combining cream, cheese, and spices

• A separate bowl or ramekin for melting butter

• A sharp knife or mandoline for slicing potatoes thinly

• A spatula or spoon for mixing the sauce and assembling the dish

• An oven-safe thermometer (optional) to ensure even baking temperatures

* Medium saucepan for the bechamel sauce

To make a delicious and creamy au gratin potatoes recipe, you will need the following ingredients:

1. 4 large potatoes, thinly sliced
2. 2 tablespoons unsalted butter
3. 1 cup grated Gruyère cheese
4. 1/2 cup all-purpose flour
5. 2 cups milk or heavy cream
6. 1/2 teaspoon salt
7. 1/4 teaspoon black pepper
8. Fresh parsley, chopped (optional)

In addition to the ingredients listed above, you will also need some essential equipment:

• A medium saucepan for making the bechamel sauce.
• A large mixing bowl for whipping cream and cheese.
• A baking dish (approximately 9×13 inches) for assembling and baking the potatoes.

It’s also helpful to have a few other tools on hand:

• A mandoline or sharp knife for slicing the potatoes thinly.
• A whisk for mixing the bechamel sauce ingredients together.
• A spatula for scraping the sides and bottom of the baking dish.

* Whisk for mixing

To create a delicious and creamy Au Gratin potatoes recipe, you’ll need to focus on the right ingredients and equipment.

Ingredients:

• Potatoes: You will need about 3-4 large potatoes, thinly sliced. Choose high starch potatoes like Russet or Idaho for the fluffiest results.
• Butter and Cream: For a rich and creamy sauce, you’ll use 2 tablespoons of unsalted butter and 1/2 cup heavy cream.
• Cheese: A blend of grated cheeses will add flavor and texture. Mix together 1/4 cup grated Gruyère, 1/4 cup grated Emmental, and 1 tablespoon grated Parmesan.
• Seasonings: Sprinkle a pinch of salt, pepper, and nutmeg to bring out the flavors in your potatoes.

Equipment:

1. A large mixing bowl is needed for combining the sauce ingredients.
2. You’ll require a whisk for mixing, ideally one with stiff wires to effectively blend and aerate the sauce.
3. A 9×13-inch baking dish is recommended for even cooking and presentation.
4. A saucepan is necessary for heating and reducing the cream mixture.

The specific types of ingredients and equipment mentioned are crucial to achieve a smooth, creamy, and delicious Au Gratin potatoes dish.

Preparation and Assembly

Cooking the Potatoes:

The key to making a delicious and creamy au gratin potatoes dish lies in the preparation and assembly, cooking the potatoes properly. Here’s a step-by-step guide on how to achieve this:

Preparation

To begin with, you will need to select high-quality potatoes that are suitable for baking.

You can choose from various types such as Yukon Golds or Russet potatoes, but make sure they are evenly sized so that they cook uniformly.

Washing and Peeling

Carefully wash the potatoes under cold running water to remove any dirt or debris.

Next, dry them thoroughly using a clean kitchen towel before peeling them with a vegetable peeler.

Chopping and Slicing

• Cut the peeled potatoes into 1/8-inch thick slices.

• Stack these slices in layers on top of each other, creating an even thickness throughout the pan.

Assembly

Place a layer of sliced potatoes at the bottom of a baking dish, making sure to cover the entire surface evenly.

Drizzle some butter or oil over these potatoes and sprinkle with salt, pepper, and your choice of herbs or spices before repeating this process until all the potato slices are used up.

Cooking the Potatoes

• Preheat your oven to 400°F (200°C).

• Bake the potatoes in the preheated oven for approximately 45-60 minutes or until they are golden brown and tender.

• Cooking time may vary depending on the thickness of your potato slices, so adjust accordingly to achieve the desired level of doneness.

Once cooked, carefully remove the au gratin potatoes from the oven and let them rest for a few minutes before serving.

This allows the juices to redistribute and the flavors to meld together, resulting in an even more delicious dish.

* Preheat oven to 375°F (190°C)

To begin preparing the Creamy Au Gratin Potatoes, start by preheating your oven to 375°F (190°C). This will ensure that your potatoes cook evenly and at the optimal temperature for developing a rich, creamy flavor.

Next, peel three large potatoes and slice them into 1/8-inch thick rounds. You can use a mandoline or sharp knife to achieve uniform thickness and prevent any of the slices from breaking apart during cooking.

Transfer the sliced potatoes to a bowl filled with ice water and let them soak for about 30 minutes. This step is called “blanching,” which helps remove excess starch from the potato surfaces, making them less likely to become sticky or discolored during baking.

After soaking, drain the potatoes thoroughly in a colander under cold running water, ensuring no remaining ice crystals or water droplets cling to their surface. Pat the potatoes dry with paper towels, paying extra attention to any particularly moist areas.

Assembly of Creamy Au Gratin Potatoes

To assemble the dish, start by spreading a thin layer of cream cheese along the bottom of a 9×13-inch baking dish. You can use a spatula or spreader for this step to ensure an even coverage.

Begin arranging layers of potatoes on top of the cream cheese base, slightly overlapping each other as you go. The number of layers will depend on how thick you’ve sliced your potatoes, but aim for at least three or four stacks in total.

1. Pour about half the amount of bechamel sauce (see below) over one layer of potatoes. You can brush it evenly across using a spatula.
2. Repeat steps 1-2 with additional layers, finishing the dish with the remaining bechamel sauce as its topping.

Place your Creamy Au Gratin Potatoes on the preheated oven shelf and bake for approximately 45 minutes to an hour. Baste the potatoes with melted butter every 15-20 minutes or so to maintain their moisture levels and encourage a golden-brown crust on top.

* In a large bowl, combine sliced potatoes and salt; let it sit for about 30 minutes to draw out excess moisture

To begin preparing the Creamy Au Gratin Potatoes, start by gathering all the necessary ingredients and equipment needed for the recipe.

Preparation

Slice the potatoes into thin rounds, making sure they are all roughly the same thickness to ensure even cooking.

In a large bowl, combine the sliced potatoes and salt. Let it sit for about 30 minutes to draw out excess moisture in the potatoes.

Assembly

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or cooking spray.

Cooking Layers

Create the first layer of potatoes in the prepared baking dish. You can arrange them slightly overlapping each other to create a cohesive base.

After the first layer, drizzle some cream over the top. This will help to create that rich and creamy texture we’re aiming for in the au gratin potatoes.

Additional Layers

Continue creating layers of potatoes and cream, alternating between them until you’ve used up all your ingredients. You should end with a layer of cream on top.

Top Layer Finishing Touches

• Add grated cheese (such as Gruyère or cheddar) on top of the final cream layer for added flavor and texture.
• Dash some chopped fresh herbs (like parsley, thyme, or rosemary) across the top to add color and fragrance.

Final Baking Instructions

Cover the baking dish with aluminum foil and bake for 45-50 minutes. Remove the foil and continue baking for another 20-25 minutes, or until the potatoes are golden brown and the top is crispy and bubbly.

Serve Warm

Remove the au gratin potatoes from the oven and let them cool for a few minutes before serving warm. Enjoy your delicious Creamy Au Gratin Potatoes!

* Use paper towels to pat dry potatoes; they should be lightly coated with starch

To begin preparing the Creamy Au Gratin Potatoes, start by washing and peeling **3-4 large potatoes**. Then, slice them into **1/8 inch thick rounds**, making sure to cut them evenly so that they cook consistently.

Next, place the sliced potatoes in a colander or strainer and _gently rinse_ them under cold running water to remove excess starch. This step is crucial in preventing the potatoes from becoming too sticky and clumpy during assembly.

Once the potatoes are rinsed, use **paper towels** to pat them dry, ensuring they are lightly coated with a thin layer of **starch**. This helps prevent the potatoes from absorbing excess moisture and resulting in a soggy au gratin topping.

Transfer the dried potato slices to a large bowl and drizzle with 1/2 cup of _clarified butter_ or unsalted butter, softened to room temperature. Sprinkle 1/4 cup of grated **Gruyère cheese** and 1/4 cup of all-purpose flour over the potatoes, then season with salt and pepper to taste.

Mix the potato slices well to ensure they are evenly coated with the butter, cheese, and flour mixture. Cover the bowl with plastic wrap or a damp cloth and refrigerate for at least **30 minutes** or up to 2 hours to allow the potatoes to absorb the flavors and starch from the sauce.

Before assembling the au gratin dish, preheat your oven to **375°F (190°C)**. In a separate bowl, whisk together the heavy cream, milk, salt, pepper, and nutmeg for the creamy sauce. Set aside until ready to use.

Cooking and Serving

Creating the Bechamel Sauce:

To create a rich and creamy **Bechamel Sauce**, which is a crucial component of the Creamy au Gratin Potatoes Recipe, you will need to combine several key ingredients and techniques.

First, melt 2 tablespoons of butter in a medium saucepan over medium heat. Once the butter has melted, add 2 tablespoons of all-purpose flour to the pan and whisk the mixture until it forms a smooth, **roux**.

Cook the roux for about 1-2 minutes, stirring constantly, or until it reaches a light golden color and has a nutty aroma. This step is important in developing the flavor and texture of the Bechamel Sauce.

Next, gradually add 1 cup of milk to the saucepan, whisking continuously to prevent lumps from forming. Bring the mixture to a simmer and cook for about 2-3 minutes, or until it thickens and coats the back of a spoon.

Remove the saucepan from the heat and stir in 1/4 cup of **grated Parmesan cheese** and a pinch of nutmeg. Season the Bechamel Sauce with salt to taste.

The resulting Bechamel Sauce is a smooth, creamy, and aromatic component that will enhance the flavors of your Creamy au Gratin Potatoes Recipe. You can store it in an airtight container in the refrigerator for up to 3 days or freeze it for later use.

* In a medium saucepan, melt butter over medium heat

To begin with cooking the Creamy au Gratin Potatoes Recipe, it’s essential to start by melting butter over medium heat.

In a medium saucepan, melt the butter while keeping an eye on the temperature gauge to ensure it doesn’t exceed 160°F (71°C) or go below 140°F (60°C).

This is crucial because you want to create a smooth and stable emulsion that won’t separate when mixed with other ingredients later in the recipe.

Once the butter has melted, add in a pinch of salt. The addition of salt serves two purposes: it enhances the flavor of the dish and helps to break down the starches in the potatoes, making them more tender and easier to cook through.

Now that the butter is melted and the salt is added, increase the heat to medium-high and bring the mixture to a simmer. Let it cook for about 2-3 minutes, stirring occasionally, until you notice the butter start to foam slightly.

This stage is critical because the foamy texture of the butter will help create a creamy base for your au gratin potatoes. As the mixture simmers, continue to stir occasionally to prevent the formation of any burnt bits or residue at the bottom of the saucepan.

* Add flour and cook for 1 minute while stirring constantly; create a roux

Cooking and serving are essential steps to prepare a delicious Creamy au Gratin Potatoes Recipe. The process involves several key elements that, when executed properly, will yield a rich, creamy, and flavorful dish.

To begin cooking the potatoes, preheat your oven to 375°F (190°C). While the oven is heating up, peel the potatoes and slice them into thin layers. Place the sliced potatoes in a large bowl of cold water to prevent browning. Allow them to soak for at least 30 minutes to remove excess starch.

After soaking the potato slices, drain the water from the bowl and pat the slices dry with paper towels to remove any excess moisture. This step is crucial in preventing the potatoes from releasing too much liquid during cooking, which can result in a watery au gratin.

In a separate saucepan, melt 2 tablespoons of unsalted butter over medium heat. Once the butter has melted, add 2 cloves of minced garlic and cook for 1-2 minutes until fragrant. Be careful not to burn the garlic, as this will give an unpleasant flavor to your dish.

Next, sprinkle a pinch of salt and pepper over the potatoes to enhance their natural flavors. Then, in a separate bowl, mix together 1 cup of all-purpose flour and 2 cups of heavy cream until smooth. This mixture will serve as the creamy sauce for our au gratin.

Add the flour mixture to the saucepan with the melted butter and garlic, whisking constantly to avoid lumps. Cook for 1 minute while stirring constantly, allowing the roux to form and thicken. The roux should have a smooth, velvety texture at this stage.

Remove the saucepan from the heat and carefully pour in 1 cup of grated cheddar cheese, stirring until fully incorporated. The cheese will add an extra layer of creaminess and flavor to our au gratin.

To assemble the dish, place a third of the potato slices in the bottom of a baking dish, followed by a third of the creamy sauce. Repeat this process two more times, ending with a layer of creamy sauce on top.

Finally, sprinkle a pinch of chopped fresh herbs over the au gratin and transfer it to the preheated oven. Bake for 30-40 minutes or until the potatoes are tender and the top is golden brown and bubbly.

Your Creamy au Gratin Potatoes Recipe is now ready to be served! This rich, comforting dish is perfect for special occasions or everyday meals. The creamy sauce and crispy topping will surely impress your family and friends alike.

* Gradually add whole milk, whisk until smooth, then cook until slightly thickened

To begin cooking creamy au gratin potatoes, first preheat your oven to 375°F (190°C). This will ensure that your dish cooks evenly and at the right temperature.

Next, peel and thinly slice three to four large potatoes, depending on their size. You want them to be about 1/8 inch thick so they cook quickly and evenly.

In a large saucepan, combine one cup of heavy cream, two tablespoons of unsalted butter, and one teaspoon of salt. Place the saucepan over medium heat and stir until the butter has melted and the mixture is smooth.

Gradually add whole milk to the saucepan while continuously whisking the mixture. You want it to be smooth and creamy, so take your time and don’t rush this process.

Once you’ve added all the whole milk, continue to cook the mixture until it’s slightly thickened, stirring constantly to prevent scorching or burning. This should take about 5-7 minutes, depending on your heat level and pan size.

While the sauce is cooking, prepare a baking dish by greasing it with butter or cooking spray. This will help prevent the potatoes from sticking to the dish as they cook.

Once the sauce has thickened slightly, arrange half of the sliced potatoes in the prepared baking dish. Pour about half of the creamy sauce over the potatoes and sprinkle with grated cheese (such as Gruyère or cheddar). Repeat this layering process, ending with a layer of cheese on top.

Cover the baking dish with aluminum foil and bake for 30 minutes. This will help cook the potatoes through and infuse them with flavor.

After 30 minutes, remove the foil and continue baking for an additional 20-25 minutes, or until the potatoes are golden brown on top and the sauce is bubbly and slightly thickened.

* Remove from heat; stir in cheddar cheese until melted

To complete the Creamy au Gratin Potatoes recipe, you will need to carefully remove the dish from the heat source. This could be a stovetop burner or an oven, depending on how it was being heated.

Once removed from the heat, the next step is to stir in the cheddar cheese until it has melted and fully incorporated into the potatoes. It’s essential to do this slowly and carefully so that you don’t create any lumps in the cheese or break down the texture of the potatoes.

The amount of time it takes for the cheese to melt will depend on its type, the heat level at which the dish was removed, and the size of your serving. A general guideline is to let it sit for about 2-5 minutes, allowing the residual heat to do its job in melting the cheese.

As you stir the cheese into the potatoes, make sure that they are evenly coated with the creamy mixture. If some areas seem dry or under-coated, don’t be afraid to add a little more grated cheese until everything is well combined and heated through.

Keep in mind that it’s also possible for the dish to cool down quickly if removed from high heat too soon, which can cause the cheese not to melt as evenly. However, by following these steps and being patient with the process, you should be able to achieve a perfectly creamy and deliciously cheesy au gratin potatoes.

When serving, consider using a decorative baking dish to showcase your finished product, and don’t hesitate to garnish it with some fresh herbs or chopped chives for added flavor and color. This can also make the dish more visually appealing when served at the table, enhancing the overall dining experience.