Mohamed Shili This delicious recipe for Paula Deen’s creamy Au Gratin Potatoes is a quick and easy side dish perfect for any meal. Made with tender Yukon gold potatoes, rich Gruyere cheese, and a hint of nutmeg, it’s comfort food at its best. You’ll love how flexible it is—simple ingredients, big flavor, and irresistibly golden, bubbly layers!
Recipe Ingredients:
- 2 tablespoons unsalted butter
- 3/4 cups half-and-half
- 1 tablespoon minced shallot
- 1 clove garlic
- 1 sprig fresh thyme
- Dash freshly grated nutmeg
- 2 medium Yukon gold potatoes 10 ounces
- 1/2 cup shredded Gruyere cheese
- 1 tablespoon freshly grated Parmesan
How To Make Au Gratin Potatoes?
- Preheat the oven: Preheat your oven to 175°C / 350°F. Butter an 8-ounce / 240ml oval gratin dish and set aside.
- Prepare the cream sauce: In a medium saucepan, combine the 180ml / 3/4 cup half-and-half, 15ml / 1 tablespoon minced shallot, 1 clove garlic, 1 sprig fresh thyme, and a dash of freshly grated nutmeg. Bring to a gentle simmer over medium heat.
- Cook the potatoes: Add the 2 medium sliced potatoes to the saucepan. Ensure the liquid just covers the potatoes. Simmer for 3 minutes, watching for the liquid to thicken slightly. Remove and discard the thyme sprig.
- Layer the dish: Pour half of the potato mixture into the prepared baking dish. Dot with 15g / 1 tablespoon butter and sprinkle with 30g / 1/4 cup Gruyere cheese. Add the remaining potato mixture on top, finishing with the remaining 30g / 1/4 cup Gruyere cheese and 15g / 1 tablespoon Parmesan cheese. Dot with the final 15g / 1 tablespoon butter.
- Bake: Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
Recipe Tips:
- Slice the Potatoes Thinly and Evenly: Use a mandoline slicer or a sharp knife to ensure the potato slices are thin and uniform. This helps them cook evenly and absorb the creamy sauce.
- Simmer Potatoes Gently: When cooking the potatoes in the cream mixture, keep the heat low to prevent the cream from curdling. Stir gently to avoid breaking the slices.
- Grate Cheese Fresh: Freshly grated Gruyere and Parmesan melt better and create a creamier, more flavorful dish compared to pre-shredded cheese.
- Bake with Foil First: Covering the dish with foil for the initial baking keeps the potatoes tender and allows the sauce to thicken gradually before browning the top.
- Rest Before Serving: Let the dish rest for 5-10 minutes after baking. This allows the sauce to set, making it easier to serve and enhancing the overall flavor.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Au Gratin Potatoes cool to room temperature. Then, transfer them to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the dish to cool completely before freezing. Wrap tightly in plastic wrap and foil, or place it in a freezer-safe container. Freeze for up to 1 month. To thaw, move the dish to the fridge overnight.
- Reheat: Place a portion in a microwave-safe dish, cover loosely, and heat on medium power for 1-2 minutes, stirring halfway for even heating.
Nutrition Facts
- Calories: 323 kcal
- Total Fat: 19g
- Saturated Fat: 12g
- Cholesterol: 56mg
- Sodium: 1,061mg
- Potassium: 970mg
- Total Carbohydrate: 28g
- Dietary Fiber: 4.4g
- Sugars: 0g
- Protein: 12g
Check out More Recipes:
Paula Deen Au Gratin Potatoes
Description
This delicious recipe for Paula Deen’s creamy Au Gratin Potatoes is a quick and easy side dish perfect for any meal. Made with tender Yukon gold potatoes, rich Gruyere cheese, and a hint of nutmeg, it’s comfort food at its best. You’ll love how flexible it is—simple ingredients, big flavor, and irresistibly golden, bubbly layers!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 175°C / 350°F. Butter an 8-ounce / 240ml oval gratin dish and set aside.
- Prepare the cream sauce: In a medium saucepan, combine the 180ml / 3/4 cup half-and-half, 15ml / 1 tablespoon minced shallot, 1 clove garlic, 1 sprig fresh thyme, and a dash of freshly grated nutmeg. Bring to a gentle simmer over medium heat.
- Cook the potatoes: Add the 2 medium sliced potatoes to the saucepan. Ensure the liquid just covers the potatoes. Simmer for 3 minutes, watching for the liquid to thicken slightly. Remove and discard the thyme sprig.
- Layer the dish: Pour half of the potato mixture into the prepared baking dish. Dot with 15g / 1 tablespoon butter and sprinkle with 30g / 1/4 cup Gruyere cheese. Add the remaining potato mixture on top, finishing with the remaining 30g / 1/4 cup Gruyere cheese and 15g / 1 tablespoon Parmesan cheese. Dot with the final 15g / 1 tablespoon butter.
- Bake: Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
Notes
- Slice the Potatoes Thinly and Evenly: Use a mandoline slicer or a sharp knife to ensure the potato slices are thin and uniform. This helps them cook evenly and absorb the creamy sauce.
- Simmer Potatoes Gently: When cooking the potatoes in the cream mixture, keep the heat low to prevent the cream from curdling. Stir gently to avoid breaking the slices.
- Grate Cheese Fresh: Freshly grated Gruyere and Parmesan melt better and create a creamier, more flavorful dish compared to pre-shredded cheese.
- Bake with Foil First: Covering the dish with foil for the initial baking keeps the potatoes tender and allows the sauce to thicken gradually before browning the top.
- Rest Before Serving: Let the dish rest for 5-10 minutes after baking. This allows the sauce to set, making it easier to serve and enhancing the overall flavor.
Paula Deen Au Gratin Potatoes
