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I love potatoes and I love cheese. This au gratin recipe combines the two – and it’s just as easy as it is delicious!
What is au grain?
Au gratin simply means something has been baked with cheese or breadcrumbs on top. The term “gratin” is the French term used for anything with a browned crust on top.
True “potatoes au gratin” are made with very thinly sliced potatoes, heavy cream and butter and a sharp cheese, like cheddar or gruyère.
Here’s how you do it:
Cut the potatoes about 1/2 to 3/4 inch thick. I used russet, but you can use any kind of potatoes. Red or white are a nice creamy texture – and the yellow ones add their own butteryness.
Next step – Melt the butter and cream cheese together, stir well. The cream cheese will be chunky, sort of curdled looking like cottage cheese. You can use an immersion blender to break it up more, or just leave it like I did. That slightly tart piece in your mouth with a bite of potato was actually quite good!
Now, using a spray oil, spray the bottom of a shallow casserole dish. Put a layer of potatoes in the bottom. Cover with half of the cheddar, then sprinkle with salt and pepper.
I like to use extra sharp cheddar. I enjoy that sharp bite – but you can use mild if that’s what you prefer.
Pour half of the butter-cream cheese mixture on top of that.
Lay the remaining potatoes on top of the cheese. Add more salt and pepper, the remaining cheddar and top it with the remaining butter. Sprinkle half the thyme on the cheese. You can use dried thyme (use half the amount) but it’s so much better with the fresh.
Bake at 350 degrees for 40 to 45 minutes, or until the cheese is golden brown.
Remove from the oven and top with the remaining thyme.
Allow to cool a little before serving.
© Copyright 2023 The Lazy Gastronome
Cheesy potatoes that are simple to prepare.
- 5 - 6 medium to large potatoes
- 1/2 cup butter
- 1/4 cup cream cheese, softened
- 2-1/2 cups grated cheddar
- 2 teaspoons minced fresh thyme
- 1/2 teaspoons kosher salt
- fresh cracked pepper
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Cut the potatoes about 1/2 to 3/4 inch thick.
-
Melt the butter and cream cheese together, stir well.
-
Now, using a spray oil, spray the bottom of a shallow casserole dish. Put a layer of potatoes in the bottom. Cover with half of the cheddar, then sprinkle with salt and pepper.
-
Pour half of the butter-cream cheese mixture on top of that.
-
Lay the remaining potatoes on top of the cheese. Add more salt and pepper, the remaining cheddar and top it with the remaining butter. Sprinkle half the thyme on the cheese.
-
Bake at 350 degrees for 40 to 45 minutes, or until the cheese is golden brown.
-
Remove from the oven and top with the remaining thyme.
-
Allow to cool a little before serving.
© Copyright 2023 The Lazy Gastronome
These were fantastic Served at Sunday dinner and the whole family loved them. I love how tasty and tender the potatoes turned out. Thanks for the recipe.
Yum Helen, I’ve got to make this!
I love this recipe, simple but very delicious! Yum!
One of my favourite side dishes. So comforting!
What a good side dish.
Potatoes are a win every time in my house and this recipe was delicious!
Such a yummy side dish – thanks for the recipe!
This potatoes au gratin looks delicious and easy.
Sounds like a delicious recipe. Thank you for sharing.
These potatoes turned out amazing! Super delicious and easy to make!
I love potatoes and this recipe is another addition to my potato recipe list! So excited to make this over the weekend!
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