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3 cheese potatoes au gratin
Layered with butter, cream, three cheeses and garlic before being baked until golden and bubbling, potatoes au gratin is the perfect side dish.
Course
Side Dish
Cuisine
French
Keyword
au gratin potatoes, Potato gratin, Potatoes au gratin
Prep Time
20
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
20
minutes
minutes
Servings
12
Calories
206
kcal
Author
Alida Ryder
Ingredients
1
tbsp
butter
8
large
potatoes
peeled and thinly sliced
100
g (3.5oz)
Gruyere
grated
100
g (3.5oz)
Raclette
grated
50
g (1.5.oz)
Parmesan
finely grated
2
tbsp
thyme leaves
salt and pepper
to taste
½
cup
milk
1
tbsp
cornflour / cornstarch
2
cups
heavy / whipping cream
1
tsp
salt
½
tsp
pepper
5
garlic cloves
thinly sliced
Instructions
Preheat the oven to 180°C/350°F.
Butter a large casserole dish then add a layer of sliced potatoes.
Combine all the cheeses then reserve ? for the topping.
Season the potatoes with salt, pepper and thyme. Add a few tablespoons of cheese. Repeat until all the potatoes and cheese have been used.
Combine the milk, cornflour/cornstarch, cream, salt and pepper and whisk until smooth.
Pour the cream mixture over the potatoes. Press down to allow the cream to cover the potatoes.
Cover the dish with foil then place in the oven.
Allow to bake for 45 minutes until a knife can easily be inserted. Remove the foil, top with the remaining cheese and place back in the oven.
Allow to bake for another 15 minutes until the cheese has melted and the top is golden brown.
Remove from the oven, allow to cool for 5 minutes then serve.
Nutrition
Calories:
206
kcal
|
Carbohydrates:
28
g
|
Protein:
6
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Cholesterol:
23
mg
|
Sodium:
365
mg
|
Potassium:
504
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
18025
IU
|
Vitamin C:
5
mg
|
Calcium:
188
mg
|
Iron:
1
mg