Creamy Potato au Gratin

Ingredients

• 6.5 Yukon gold potatoes (Thinly sliced; source gives a range of 6–7 potatoes.)
• 3 tbsp Butter
• 3 tbsp Flour
• 2.75 cup Heavy cream
• 0.25 cup Parmesan cheese
• 2 tsp Garlic powder
• 2 tsp Onion powder
• 1 tsp Smoked paprika
• 1 tsp Dried thyme
• 1 Chicken bouillon cube
• Salt (To taste.)
• Black pepper (To taste.)
• 1 cup Mozzarella cheese (For topping.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Thinly slice the potatoes if they are not already sliced.

2. 2

   Melt the butter in a saucepan over medium heat.

3. 3

   Add the flour and whisk for 1 minute.

4. 4

   Slowly pour in the heavy cream while whisking.

5. 5

   Add the Parmesan, garlic powder, onion powder, smoked paprika, dried thyme, chicken bouillon cube, salt, and pepper.

6. 6

   Stir until the sauce is smooth and slightly thickened.

7. 7

   Layer the thinly sliced potatoes in a baking dish.

8. 8

   Pour the cream sauce over the potatoes, then top with the mozzarella cheese.

9. 9

   Cover the baking dish with foil and bake at 350°F (175°C) for 45–50 minutes.

10. 10

    Remove the foil and broil for about 3–5 minutes, watching closely, until the top is golden brown and bubbly.

11. 11

    Let the gratin set for 10 minutes, then serve and enjoy.

Notes

The source gives the bake time as “45 50 minutes,” interpreted as 45–50 minutes. The potato quantity is a range, so nutrition and grams use the midpoint of 6.5 medium potatoes; actual weights will vary.

Nutrition per serving

• side dish
• vegetarian
• gluten-containing
• baked
• potato
• cheesy
• comfort food