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Creamy au gratin potatoes baked with cheese and herbs

Creamy Au Gratin Potatoes

These creamy au gratin potatoes are a comforting side dish made with thinly sliced Russet potatoes, rich heavy cream, and sharp cheddar cheese, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Comfort Food, Side Dish
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Russet potatoes, thinly sliced
  • 2 cups heavy cream
  • 1.5 cups sharp cheddar cheese, grated
  • 2 cloves garlic, minced
  • 4 tbsp unsalted butter, for greasing and layering
  • 1 tsp salt (adjust to taste)
  • 0.5 tsp black pepper (adjust to taste)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Grease a baking dish generously with butter.
  3. Thinly slice the Russet potatoes to about 1/8-inch thickness.
  4. In a bowl, combine heavy cream, minced garlic, salt, and pepper; whisk until blended.
  5. Layer half of the potato slices in the prepared dish; pour half of the cream mixture over them and sprinkle with half of the cheddar cheese.
  6. Repeat the layers.
Cooking
  1. Cover with foil and bake for 45 minutes.
  2. Remove foil in the last 15 minutes to achieve a golden crust.

Notes

Storage: These potatoes will keep well in the fridge for about 3-4 days. You can freeze them for up to two months, reheating gently in the oven. A sprinkle of fresh cheese before reheating adds flavor!