Description
Gratin de pommes de terre fondant nappé d’une sauce crémeuse au fromage, doré au four et idéal en accompagnement.
Ingrédients
ÉCHELLE
- 3 tablespoons butter
- 1 small onion, finely diced
- 1 clove garlic, minced or grated
- 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk or heavy cream
- 1 1/2 cups Gruyère cheese, shredded
- 1 pinch nutmeg (optional)
- Salt, to taste
- Black pepper, to taste
- 4 pounds potatoes, thinly sliced
Préparation
- Preheat the oven to 350°F (180°C).
- Melt the butter in a saucepan over medium heat and cook the onion until tender, about 3–5 minutes.
- Add the garlic and thyme and cook until fragrant, about 1 minute.
- Sprinkle in the flour, stir well, and cook until lightly golden, about 1 minute.
- Gradually add the milk or cream, stirring constantly, and cook until the sauce thickens, about 1–2 minutes.
- Lower the heat, add 1/2 cup of the cheese, let it melt, then season with nutmeg, salt, and pepper.
- Spread a thin layer of sauce in a large baking dish and layer the potatoes, adding sauce between each layer.
- Pour the remaining sauce over the potatoes and sprinkle with the remaining cheese.
- Bake uncovered until the potatoes are tender and the top is golden, about 45–60 minutes.
Notes
- Slice the potatoes very thinly for even cooking.
- Gruyère can be replaced with cheddar, mozzarella, or Swiss cheese.
- Let the gratin rest for 10 minutes before serving for cleaner slices.
- Temps de préparation: 20 minutes
- Temps de cuisson : 70 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 80 mg
Mots clés: Potato Au Gratin, Cheesy Potatoes, Creamy Potato Casserole, Scalloped Potatoes, French Side Dish, Gratin Dauphinois