Are you craving a comforting, classic side dish that elevates any meal? Look no further than this Martha Stewart-inspired potato au gratin recipe. This creamy, cheesy delight is surprisingly easy to make, even for beginner cooks, and will impress your family and friends with its rich flavor and elegant presentation. It's the perfect addition to your Thanksgiving feast, a cozy weeknight dinner, or even a special Sunday brunch. Get ready to experience the ultimate cheesy potato perfection!
Ingredients:
- 2 pounds Yukon Gold potatoes, thinly sliced (about 1/8 inch thick) using a mandoline slicer for even thickness is recommended.
- 1/2 cup (1 stick) unsalted butter, plus more for greasing the dish
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 2 cups grated Gruyère cheese
- 1 cup grated Parmesan cheese
Instructions:
Step 1: Prepare the Potatoes
Preheat your oven to 375°F (190°C). Generously grease a 9x13 inch baking dish with butter. This prevents sticking and ensures even browning. Arrange a single layer of potato slices in the bottom of the prepared baking dish, slightly overlapping the slices. Repeat layering the potatoes until all are used, ending with a layer of potatoes.
Step 2: Make the Cheese Sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (this is called a roux). Gradually whisk in the warm milk until smooth and creamy. Continue to whisk constantly as the sauce thickens.
Season the cheese sauce with salt, pepper, and nutmeg. Stir in the Gruyère and Parmesan cheeses until melted and fully incorporated. The sauce should be thick and creamy.
Step 3: Assemble and Bake
Pour the cheese sauce evenly over the layered potatoes in the baking dish. Make sure all the potatoes are coated with the creamy mixture.
Cover the baking dish with aluminum foil and bake for 45 minutes. After 45 minutes, remove the foil and bake for another 15-20 minutes, or until the top is golden brown and bubbly, and the potatoes are tender.
Step 4: Rest and Serve
Let the potato au gratin rest for at least 10-15 minutes before serving. This allows the dish to set and makes it easier to serve. Enjoy this delicious side dish alongside your favorite main course!
Tips and Variations:
- For extra creamy potatoes: Use heavy cream instead of whole milk, or a combination of both.
- Spice it up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the cheese sauce for a little kick.
- Add some herbs: Fresh thyme or rosemary sprigs tucked between the potato layers add a wonderful aromatic touch.
- Make it ahead: You can assemble the potato au gratin ahead of time and bake it just before serving. Store it covered in the refrigerator for up to 24 hours.
- Different cheese: Feel free to experiment with other cheeses like Fontina, Swiss, or a blend of your favorites.
Nutritional Information (per serving, approximate):
Calories: Approximately 300-350 Fat: 20-25g Protein: 8-10g Carbohydrates: 25-30g
This Martha Stewart-inspired potato au gratin is a guaranteed crowd-pleaser, perfect for adding a touch of elegance and deliciousness to any meal. The easy-to-follow recipe and helpful tips will guide you through the process, making this comforting classic a staple in your culinary repertoire. Enjoy!