Description
Au Gratin Potatoes For Two is a comforting, cheesy side dish featuring thinly sliced russet potatoes layered with garlic, onions, thyme, and plenty of Parmigiano Reggiano, all baked in rich cream until golden and tender.
Ingredients
- 1 tablespoon unsalted butter, softened
- 1 1/2 pounds russet potatoes (about 4 large), peeled and thinly sliced
- 1/2 cup diced yellow or white onion
- 2 garlic cloves, minced
- 1 1/4 cups shredded Parmigiano Reggiano
- 1 teaspoon fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup heavy whipping cream, room temperature
Instructions
- Preheat the oven to 350°F (175°C).
- Grease the bottom and sides of a 1-quart casserole dish with the softened butter.
- Arrange a layer of sliced potatoes in the dish, slightly overlapping them.
- In a large bowl, combine the diced onion, minced garlic, 1 cup of the Parmigiano Reggiano, thyme, salt, and pepper.
- Sprinkle one-third of the cheese mixture over the potato layer.
- Repeat the layering of potatoes and cheese mixture two more times, ending with a final layer of potatoes.
- Pour the heavy cream evenly over the entire dish, allowing it to fill the gaps between the potatoes.
- Top with the remaining 1/4 cup of Parmigiano Reggiano.
- Bake for 60 to 90 minutes, or until the top is golden brown and the potatoes are tender.
- Let rest for a few minutes before serving.
Notes
- Use a mandoline for evenly thin potato slices, which ensures even cooking.
- Let the cream come to room temperature before pouring to avoid curdling.
- Can be halved or doubled depending on serving needs.
- Fresh thyme adds great flavor, but dried thyme can be substituted (use 1/2 tsp).
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 70mg
