Alton Brown Au Gratin Potatoes Recipe

Alton Brown Au Gratin Potatoes Recipe is made with Yukon Gold potatoes, heavy cream, half and half, garlic, thyme, and Parmesan and Asiago cheeses. This recipe creates a rich, cheesy potato gratin. It takes about 2 hour and 15 minutes to prepare and serves 8.

Alton Brown Au Gratin Potatoes Recipe Ingredients

• 1 tablespoon unsalted butter
• 1 cup heavy cream
• 1 cup half and half
• 5 large cloves garlic, peeled, crushed, and roughly chopped
• 10 sprigs thyme, divided
• 3 sprigs rosemary, divided
• 1 1/2 teaspoons kosher salt, divided
• 1 1/2 teaspoons freshly ground white pepper, divided
• 1/2 teaspoon freshly ground nutmeg
• 2 1/2 pounds Yukon Gold potatoes, peeled
• 3/4 cup freshly ground Parmesan cheese
• 3/4 cup freshly ground Asiago cheese

How To Make Alton Brown Au Gratin Potatoes Recipe

1. Preheat and Prep Dish: Heat oven to 350°F and grease a 2 1/2-quart soufflé dish with butter.
2. Steep Cream Mixture: In a saucepan, combine cream, half and half, garlic, and tied thyme and rosemary; bring to a bare simmer, then remove from heat and steep covered for 1 hour with nutmeg, salt, and pepper.
3. Prepare Cheese Mix: Mix Parmesan and Asiago in a bowl. Finely chop remaining thyme and rosemary, add to cheese, and divide the mix in half.
4. Slice Potatoes: Use a mandoline or food processor to slice potatoes 1/8 inch thick.
5. Layer Potatoes and Cheese: Layer potatoes in the dish, overlapping slightly, then sprinkle with salt, pepper, and cheese mix. Repeat to form 4 layers, reserving half the cheese for topping.
6. Add Cream and Bake: Pour steeped cream over the layers, press to submerge, top with remaining cheese, cover with foil, and bake for 1 hour.
7. Finish Cooking: Remove foil, increase oven temperature to 425°F, and bake until golden and bubbling, about 25 minutes.
8. Cool Before Serving: Let rest for at least 30 minutes before serving.

Recipe Tips

• Use a Mandoline: For even potato slices that cook uniformly.
• Steep for Flavor: Allowing the cream to steep enhances the depth of flavor.
• Chop Herbs Finely: Finely chopped herbs distribute better in the cheese mix.
• Press Potatoes Down: Helps ensure even cooking and better texture.
• Let it Rest: Resting after baking allows the gratin to set properly for serving.

What To Serve With Au Gratin Potatoes

This potato gratin pairs well with roasted meats like beef tenderloin or chicken, fresh green vegetables such as asparagus or green beans, and a crisp salad. A glass of white wine or a light red complements the richness beautifully.

How To Store Au Gratin Potatoes

Refrigerate: Store in an airtight container in the fridge for up to 4 days.
Freeze: Wrap tightly and freeze for up to 2 months. Reheat in the oven for best texture.

Au Gratin Potatoes Nutrition Facts

• Calories: 380
• Total Fat: 26g
• Saturated Fat: 16g
• Carbohydrates: 28g
• Sugar: 2g
• Protein: 9g
• Sodium: 480mg

FAQs

Can I make this ahead of time?
Yes, assemble the dish a day ahead and bake before serving.

Can I substitute cheeses?
Yes, Gruyère or sharp cheddar can be used for a different flavor.

What if I don’t have white pepper?
Black pepper works as a substitute, though it adds a slightly different taste.

Can I use dried herbs?
Fresh herbs are preferred, but dried can be used in smaller amounts.

How do I know when it’s done?
The top should be golden brown and bubbling, and a knife should slide easily through the layers.

Try More Recipes:

• Alton Brown Asparagus Soup Recipe
• Alton Brown Asian Slaw Recipe
• Alton Brown Asian Noodles Recipe

Alton Brown Au Gratin Potatoes Recipe

Author: Imen Cooking Method:Baking Cuisine:American Courses:Side Dishes

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour 25 minutesRest time: 30 minutesTotal time:2 hours 15 minutesServings:8 servingsCalories:380 kcal Best Season:Available

Description

A rich, creamy, herb-infused potato gratin topped with a golden cheese crust.

Ingredients

• 1 tablespoon unsalted butter
  
• 1 cup heavy cream
  
• 1 cup half and half
  
• 5 large cloves garlic, peeled, crushed, and roughly chopped
  
• 10 sprigs thyme, divided
  
• 3 sprigs rosemary, divided
  
• 1 1/2 teaspoons kosher salt, divided
  
• 1 1/2 teaspoons freshly ground white pepper, divided
  
• 1/2 teaspoon freshly ground nutmeg
  
• 2 1/2 pounds Yukon Gold potatoes, peeled
  
• 3/4 cup freshly ground Parmesan cheese
  
• 3/4 cup freshly ground Asiago cheese

Instructions

1. Heat oven to 350°F and grease a 2 1/2-quart soufflé dish with butter.
   
2. In a saucepan, combine cream, half and half, garlic, and tied thyme and rosemary; bring to a bare simmer, then remove from heat and steep covered for 1 hour with nutmeg, salt, and pepper.
   
3. Mix Parmesan and Asiago in a bowl. Finely chop remaining thyme and rosemary, add to cheese, and divide the mix in half.
   
4. Use a mandoline or food processor to slice potatoes 1/8 inch thick.
   
5. Layer potatoes in the dish, overlapping slightly, then sprinkle with salt, pepper, and cheese mix. Repeat to form 4 layers, reserving half the cheese for topping.
   
6. Pour steeped cream over the layers, press to submerge, top with remaining cheese, cover with foil, and bake for 1 hour.
   
7. Remove foil, increase oven temperature to 425°F, and bake until golden and bubbling, about 25 minutes.
   
8. Let rest for at least 30 minutes before serving.

Keywords:Alton Brown Au Gratin Potatoes Recipe