Print

Martha Stewart-Inspired Potatoes Au Gratin

Close-up of Martha Stewart-Inspired Potatoes Au Gratin showing its texture
Print Recipe

This Martha Stewart-inspired potatoes au gratin layers thinly sliced Yukon Gold potatoes with a silky, garlicky cream sauce and a golden, bubbling Gruyère and Parmesan crust. The result is tender, creamy potatoes with a crisp, cheesy top—an elegant yet comforting side dish for holidays or Sunday suppers.

Ingredients

Scale
  • 2 1/2 pounds (1.13kg) Yukon Gold potatoes, peeled and sliced 1/8-inch thick
  • 3 tablespoons (42g) unsalted butter, plus more for greasing
  • 2 cloves garlic, minced
  • 3 tablespoons (23g) all-purpose flour
  • 1 1/2 cups (360ml) whole milk
  • 1 1/2 cups (360ml) heavy cream
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 1 1/2 cups (170g) shredded Gruyère cheese
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 tablespoons chopped fresh chives, for garnish (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Generously butter a 9×13-inch (23x33cm) baking dish.
  2. Peel the potatoes and slice them 1/8-inch thick using a mandoline or sharp chef’s knife. Place the slices in a large bowl of cold water to prevent browning while you make the sauce.
  3. In a medium saucepan, melt the butter over medium heat. Add the garlic and cook, stirring constantly, until fragrant but not browned, about 30 seconds.
  4. Whisk in the flour and cook, whisking constantly, for 1 minute to eliminate the raw flour taste. Do not let the mixture brown.
  5. Gradually whisk in the milk and cream. Cook, whisking frequently, until the sauce thickens and coats the back of a spoon, about 5 to 7 minutes. Stir in the salt, pepper, and nutmeg.
  6. Remove the sauce from the heat and whisk in 1 cup (113g) of the Gruyère and all of the Parmesan until melted and smooth.
  7. Drain the potato slices and pat them dry with a clean kitchen towel. Arrange half of the potatoes in an even layer in the prepared baking dish, overlapping slightly. Pour half of the cheese sauce over the potatoes.
  8. Repeat with the remaining potatoes and sauce, then sprinkle the remaining 1/2 cup (57g) Gruyère evenly over the top.
  9. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and continue baking until the potatoes are tender when pierced with a knife and the top is golden and bubbling, about 25 to 30 minutes more.
  10. Let the gratin rest for 10 minutes before serving. Garnish with chopped chives, if desired.

Notes

Storage: Cool leftovers completely, then cover and refrigerate for up to 4 days. Freezing is not recommended, as the potatoes may become watery upon thawing. Make-ahead: Assemble the gratin up to 24 hours in advance, cover, and refrigerate; add 10 to 15 minutes to the covered baking time. Reheating: Reheat covered with foil in a 350°F (175°C) oven for 20 to 25 minutes, or until heated through.

Nutrition

Keywords: potatoes au gratin, Martha Stewart potatoes au gratin, creamy potatoes, cheesy potatoes, scalloped potatoes, potato gratin, Gruyère potatoes, holiday side dish, baked potatoes, comfort food

Find it online: https://marthadishes.com/martha-stewart-potatoes-au-gratin-recipe/