Creamy Potato Au Gratin
Ingredients: (Serves 8-10 people)
2 large Russet potatoes, thinly sliced (about 1/8 inch thick)
2 tsp olive oil
2 tbsp butter
1/2 cup yellow onion, thinly sliced
3 garlic cloves, minced
2 tbsp all-purpose flour
3 cups half-and-half
3 cups sharp cheddar cheese, shredded (1 cup for cheese sauce; 2 cups for layering)
1/3 cup Gruyère cheese, shredded
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
1 1/4 tsp salt
1/4 tsp black pepper
1 tbsp garlic powder
1/2 tbsp onion powder
2 dashes nutmeg
2 dashes cayenne pepper
Fresh parsley, chopped (for garnish)
Instructions:
Preheat the oven to 375°F (190°C) and grease a baking dish with butter or cooking spray.
In a medium saucepan, heat 2 teaspoons of olive oil and 2 tablespoons of butter over medium heat. Add 1/2 cup of sliced yellow onion and sauté for 3 minutes. Stir in 3 minced garlic cloves and cook for another minute. Reduce the heat to medium-low, sprinkle in 2 tablespoons of all-purpose flour, and stir constantly for 2 minutes.
Gradually pour in 3 cups of half-and-half, stirring continuously to avoid lumps. Cook for 5–7 minutes, stirring frequently, until the mixture thickens. Season with 1 1/4 teaspoons of salt, 1/4 teaspoon of black pepper, 1 tablespoon of garlic powder, 1/2 tablespoon of onion powder, 2 dashes of nutmeg, 2 dashes of cayenne pepper, 1 teaspoon of chopped fresh thyme, and 1 teaspoon of chopped fresh rosemary. Turn the heat to low and stir in 1 cup of shredded sharp cheddar cheese until smooth and melted. Taste and adjust the seasoning if needed.
Arrange a layer of thinly sliced potatoes (about 1/8 inch thick) in the greased baking dish, slightly overlapping. Pour half of the cheese sauce evenly over the potatoes. Sprinkle 1 cup of shredded sharp cheddar cheese on top. Repeat the layering process with the remaining potatoes, cheese sauce, and another cup of cheddar cheese. Finish with the remaining cup of sharp cheddar cheese and 1/3 cup of shredded Gruyère cheese on top.
Cover the baking dish with aluminum foil and bake for 45–50 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the top is golden brown and bubbling. Let the dish cool for a few minutes before serving. Garnish with freshly chopped parsley, if desired.
