Simple Creamy Potatoes Au Gratin
The most decadent side dish of potatoes! You'll love the thinly sliced potatoes in the creamy and cheesy sauce!
Servings: 8
Equipment
Ingredients
- 1 cup (236 ml) heavy cream
- ¾ cup (85 g) shredded cheddar cheese
- ¾ cup (75 g) parmesan cheese grated
- 1 ½ teaspoons dry mustard powder
- 1 tablespoon garlic powder
- ½ tablespoon (4 g) fresh thyme
- Salt and pepper to taste
- 2 ½ pounds (1134 g) yellow potatoes peeled and thinly sliced
- 4 tablespoons (56 g) butter divided
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400 °F (204 °C) and use ½ tablespoon of butter to grease a 1 ½ quart casserole dish.½ tablespoons butter
- In a large bowl mix together heavy cream, cheddar cheese, and parmesan cheese.1 cup heavy cream, ¾ cup shredded cheddar cheese, ¾ cup parmesan cheese
- Add in dry mustard, garlic powder, thyme, salt, and pepper. Stir until well blended.1 ½ teaspoons dry mustard powder, 1 tablespoon garlic powder, ½ tablespoon fresh thyme, Salt and pepper
- Dump your sliced potatoes into the mixture and mix well, making sure each slice is coated in the cream and cheese mixture.2 ½ pounds yellow potatoes
- Arrange potato slices in your casserole dish so that they are stacked horizontally.
- Pour the remaining cream and cheese mixture over the potatoes and dot the top of the casserole with the remaining butter.3 ½ tablespoons butter
- Tightly cover your casserole dish and bake for 45 minutes. Uncover and bake an additional 30 minutes or until potatoes are soft and golden brown on top.
- Garnish with parsley and serve warm.
Nutrition
Serving: 1 serving (about 1 cup) | Calories: 346 kcal | Carbohydrates: 27 g | Protein: 10 g | Fat: 23 g | Saturated Fat: 14 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 0.2 g | Cholesterol: 66 mg | Sodium: 282 mg | Potassium: 661 mg | Fiber: 3 g | Sugar: 2 g
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