The Russet Potato

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Creamy Potatoes Au Gratin

Russet Potatoes, also known as Idaho potato, were first invented by Luther Burbank, an American Botanist, horticulturist and pioneer, to improve the disease resistance of Irish potatoes. Luther Burbank selected the potato that became known as the Russet Burbank. This particular potato variety was created by Burbank to help “revive the country’s leading crop” as it is slightly late blight-resistant.

Potatoes contain a good amount of carbs and fiber, as well as vitamin C, vitamin B6, potassium and manganese. Their nutrient contents can vary depending on the type of potato and cooking method.

RECIPE:  Creamy Potatoes Au Gratin

  • Prep Time:  15 minutes
  • Cook Time: 1 hour
  • Yield:  9×9 pan
  • Difficulty Level: Intermediate

A delicious and beautiful side dish with tender potatoes smothered in a creamy, cheesy sauce and topped with more cheese!


6 medium russet potatoes, peeled and sliced into 1/4 inch slices (place in bowl of water until ready to use to prevent browning)

2 tablespoons of butter (also set aside some to grease casserole dish)

2 cloves garlic, minced

2 tablespoons all purpose flour

1 cup heavy cream, room temperature

1 cup whole milk, room temperature

1/2 teaspoon dried mustard

1/2 teaspoon thyme or 1 tablespoon chopped fresh thyme

pinch of nutmeg

salt and pepper to taste

1 cup Fontina cheese, shredded

1 cup Gruyère, divided and shredded

1/4 cup Parmesan, shredded

*2 tablespoons of chopped chives or parsley for garnish


1) Preheat oven to 375* and butter a large 9″x 9″ baking dish, set aside.

2) In a large skillet over medium heat, melt butter. Add garlic and cook about 1 minute.

3) Add flour and saute for about 3 minutes, stirring constantly.

4) Slowly add milk and heavy cream while constantly stirring. Bring to a light simmer and the sauce coats back of spoon.

5) Add thyme, dry mustard, nutmeg and reduce heat to low. Let simmer 10 minutes. Remove from heat.

6) While sauce is simmering, drain potato slices and dry gently on paper towels.

7) Stir in fontina and half Gruyère, stir until melted.

8) Layer a third of potatoes, slightly overlapping, in prepared dish. Pour a third of cream mixture over potatoes. Repeat with remaining potatoes and cream to make two more layers.

9) Cover pan tightly with foil, bake for 45 minutes.

10) After 45 minutes uncover, sprinkle with Parmesan and remaining 1/2 cup Gruyère, continue baking until potatoes are tender and top is golden, 15 to 20 minutes.

11) Allow to cool for 10 to 15 minutes before serving.

*If using garnish, sprinkle over top..

Servings : 8-10 servings

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Nothing says Home like the smell of baking

Acknowledgement:  Home Baking Association
Cottage Core Home would like to thank and acknowledge The Home Baking Association (HBA) for being a valuable resource who supports home baking