Potato Au Gratin also called Gratin Dauphinois in its more traditional form, is a classic French dish made by layering thinly sliced potatoes with a creamy, cheesy sauce and then baking until golden and bubbly. This Potatoe Au Gratin is the ultimate comfort food! Layers of thinly sliced potatoes, melty crusty cheddar and Parmesan cheese, and a creamy garlic sauce create a dish that’s golden and irresistible.
1. Combine cream, melted butter, cheddar, parmesan, garlic, salt, and pepper in a large mixing bowl and set aside. 2. Slice thinly potatoes with a mandolin then transfer it to a cream mixture. Toss together until the sliced potatoes are well coated.
3. Stack the potatoes in a casserole or baking dish keeping them upright then pour the cream mixture and season it with more salt and pepper over the potatoes. 4. Cover the top with aluminum foil and bake for 1 hour 15 minutes or until the potatoes are tender when you poke with a fork. 5. Remove from the foil and sprinkle with parmesan cheese and bake again for about 10 minutes or until the top is golden.