Au Gratin Potatoes

Creamy, dreamy (no roux) Au Gratin Potatoes made with Boursin, Colby-Jack, and white cheddar—baked until perfectly golden and bubbling. The kind of cheesy comfort that steals the whole dinner table.

—Ingredients—

6-7 large yellow potatoes (or russet)

3 tablespoons unsalted butter

1 medium size onion (diced)

5 cloves garlic (minced)

1 teaspoon fresh thyme (chopped)

1 teaspoon fresh rosemary (chopped)

2 cups heavy cream

1 cup whole milk

1 block Boursin garlic and fine herbs cheese

1 teaspoon salt to taste

1/2 teaspoon black pepper

1 cup white cheddar cheese (shredded)

1 cup Colby Jack cheese (shredded)

Cooking spray for the pan

—Topping—

1/2 cup white cheddar cheese (shredded)

1/2 cup Colby Jack cheese (shredded)

—Garnish—

Chives or parsley

1. Preheat oven to 375°F.

2. Thinly slice the yellow potatoes (about 1/8” thick). A mandoline gives even slices, if using a knife, try to keep thickness consistent. Rinse slices and pat dry with paper towels.

3. Butter or spray a 9x9 or a 9x13-inch baking dish. Take a stack of potatoes and line baking dish, keeping potatoes upright. Repeat until all potatoes have been used. And set aside.

4. Make the creamy sauce— In a large pan over medium heat, melt 3 tbsp butter. Add the diced onion and cook, stirring, until soft and translucent (about 3 minutes).

5. Add the minced garlic, chopped thyme and rosemary. cook 30–45 seconds until fragrant.

6. Pour in 2 cups heavy cream + 1 cup whole milk and warm gently. Add the block of Boursin, breaking it up so it melts evenly into the cream. Whisk until smooth. Bring to a light simmer.

7. Add 1 tsp salt and 1/2 tsp black pepper (taste and adjust if you want more). Turn off heat and stir in 1 cup shredded white cheddar and 1 cup Colby Jack until melted and integrated into a smooth, cheesy sauce.

8. Evenly pour creamy cheese sauce mixture over potatoes. Move the potatoes a bit so the sauce goes through the slices.

9. Sprinkle 1/2 cup of white cheddar and 1/2 cup Colby Jack evenly over the top.

10. Cover the dish tightly with foil and place in the preheated oven. Bake covered for 1 hour. Remove foil Return to the oven uncovered and bake for another 30-35 minutes, until the top is golden, cheese is bubbling, and a knife slides easily into the potatoes.

11. Let the dish rest 10 minutes before serving, this helps the sauce set so slices hold together. Garnish with chopped chives or parsley and enjoy!

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