Creamy au gratin potatoes –Today, I’m excited to share a delectable recipe for creamy gratin potatoes with béchamel sauce. This dish is perfect for any occasion, offering a rich and comforting flavor that will surely please your taste buds.
Delicious Creamy Gratin Potatoes
Let’s start with a beautiful image of the dish.
Now, let’s dive into what makes this recipe so special. Below are the ingredients you’ll need to create this mouthwatering gratin:
Ingredients:
- 2 pounds of Yukon Gold potatoes, thinly sliced
- 2 cups of whole milk
- 1 cup of heavy cream
- 3 tablespoons of unsalted butter
- 3 tablespoons of all-purpose flour
- 1 cup of grated Gruyère cheese
- 1 teaspoon of minced garlic
- Salt and pepper to taste
- Fresh thyme for garnish (optional)
Instructions:
- Preheat your oven to 350°F (175°C).
- In a saucepan, melt the butter over medium heat. Once melted, add the minced garlic and cook for about a minute until fragrant.
- Stir in the flour and cook for another minute to form a roux. Gradually whisk in the milk and cream, ensuring there are no lumps. Cook until the mixture thickens, around 5-7 minutes.
- Add the grated Gruyère cheese to the sauce, and stir until completely melted. Season with salt and pepper to taste.
- In a greased baking dish, layer half of the sliced potatoes. Pour half of the béchamel sauce over the potatoes. Repeat with the remaining potatoes and sauce.
- Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
- Once finished, remove from the oven and let it sit for a few minutes before serving. Garnish with fresh thyme, if desired.
This creamy gratin potatoes recipe pairs beautifully with a variety of main dishes, or it can be enjoyed all on its own as a comforting side. Get ready to impress your family and friends with this delicious creation!