Potatoes au Gratin, a dish celebrated for its creamy, cheesy, and comforting embrace, stands as a testament to the transformative power of simple ingredients. This culinary classic elevates humble potatoes into a sophisticated side dish, perfect for both weeknight dinners and elegant gatherings. Thinly sliced potatoes are layered with a rich cream sauce, infused with the subtle warmth of garlic and the sharpness of Gruyère cheese, then baked to golden, bubbly perfection.
Why You Will Love This Recipe
This Potatoes au Gratin recipe is more than just a dish; it’s an experience. You’ll adore it because:
- Unparalleled Creaminess: The full-fat cream creates a velvety texture that coats the potatoes, delivering a luxurious mouthfeel with every bite.
- Cheesy Extravaganza: The use of Gruyère cheese, freshly grated, adds a nutty, slightly tangy flavor that perfectly complements the earthiness of the potatoes. Other cheeses like Colby, cheddar, Havarti or tasty are also a great substitute.
- Effortless Elegance: Despite its sophisticated taste, this recipe is surprisingly simple to prepare. The layering technique is straightforward, and the oven does most of the work.
- Versatile Appeal: Potatoes au Gratin pairs beautifully with a wide range of main courses, from roasted chicken and grilled steak to baked ham and vegetarian entrees.
- Crowd-Pleasing Favorite: This dish is always a hit with both children and adults, making it a reliable choice for family meals and dinner parties.
Ingredients:
Cups
- 1 1/2 cups cream, full fat (Note 1)
- 2 garlic cloves, minced
- 30g / 2 tbsp unsalted butter, melted
- 1.25 kg / 2.5 lb starchy potatoes, Russet, Sebago, Maris Piper (Note 2)
- 1 tsp salt
- 1/4 tsp pepper
- 2 1/2 cups Gruyère cheese (colby, cheddar, Havarti or tasty), freshly grated yourself (Note 3)
- 2 tsp thyme leaves, fresh (optional – but highly recommended)
Metric
- 355 ml cream, full fat (Note 1)
- 2 garlic cloves, minced
- 30g unsalted butter, melted
- 1.25 kg starchy potatoes, Russet, Sebago, Maris Piper (Note 2)
- 1 tsp salt
- 1/4 tsp pepper
- 250g Gruyère cheese (colby, cheddar, Havarti or tasty), freshly grated yourself (Note 3)
- 2 tsp thyme leaves, fresh (optional – but highly recommended)
Preparation:
Step 1: Cream Mixture
In a jug, combine the melted butter, full-fat cream, and minced garlic. Whisk together until the mixture is well combined and slightly emulsified. This cream mixture will serve as the luscious base for the entire dish, infusing each layer of potatoes with its rich flavor.
Step 2: Preheat Oven
Preheat your oven to 180°C/350°F. Ensure that the oven is fully preheated before you begin layering the potatoes. This will guarantee even cooking and prevent the potatoes from becoming waterlogged.
Step 3: Slice Potatoes
Peel the potatoes thoroughly to remove any imperfections. Using a mandoline or a sharp knife, slice the potatoes into thin, uniform rounds approximately 1/8 inch (3 mm) thick. Consistency is key to even cooking.
Step 4: Layer 1
Spread one-third of the sliced potatoes evenly across the bottom of a greased baking dish (Note 4). Pour one-third of the cream mixture over the potatoes, ensuring that all the slices are moistened. Sprinkle with one-third of the salt, pepper, and thyme (if using). Top with three-quarters of a cup of freshly grated cheese.
Step 5: Layers 2 & 3
Repeat the layering process twice more, using the remaining potatoes, cream mixture, salt, pepper, thyme, and cheese. For the final layer, omit the cheese. This will allow the potatoes to cook properly and prevent the cheese from burning during the initial baking phase.
Step 6: Cover & Bake
Cover the baking dish tightly with a lid or aluminum foil. Bake in the preheated oven for 1 hour and 15 minutes, or until the potatoes in the middle are tender. Use a knife to test for doneness; it should slide easily through the potatoes. Baking time may vary depending on the thickness of the potato slices and the accuracy of your oven. (Note 5)
Step 7: Top with Cheese, Bake Again
Remove the lid or foil and sprinkle the remaining cheese evenly over the top of the potatoes. Return the baking dish to the oven and bake for an additional 10 to 15 minutes, or until the cheese is melted, golden, and bubbly.
Step 8: Stand & Serve
Remove the Potatoes au Gratin from the oven and let it stand for 5 minutes before serving. This resting period allows the sauce to thicken slightly and the flavors to meld together, resulting in a more cohesive and flavorful dish.
COOKING Rating:
- Difficulty: Easy to Medium
- Techniques: Slicing, Layering, Baking
- Skills: Basic knife skills, oven awareness
Serving Suggestions:
- Main Courses: Roasted chicken, grilled steak, baked ham, pork tenderloin, salmon, vegetarian entrees like lentil loaf or mushroom Wellington.
- Sides: Green salad with vinaigrette, roasted vegetables (asparagus, Brussels sprouts, carrots), steamed green beans.
- Occasions: Weeknight dinners, holiday gatherings, dinner parties, potlucks.
Tips:
- Potato Selection: Use starchy potatoes like Russet, Sebago, or Maris Piper for the best results. These varieties have a high starch content, which helps them to absorb the cream sauce and create a creamy texture.
- Slicing Consistency: Ensure that the potatoes are sliced thinly and evenly to ensure even cooking. A mandoline is a helpful tool for achieving consistent slices.
- Cheese Choices: While Gruyère is the traditional choice, feel free to experiment with other cheeses like Colby, cheddar, Havarti or tasty. A combination of cheeses can also add depth of flavor.
- Garlic Infusion: Don’t skip the garlic! It adds a subtle warmth and aroma that complements the other flavors.
- Thyme Enhancement: Fresh thyme leaves are highly recommended, but dried thyme can be used in a pinch.
- Make-Ahead Option: Potatoes au Gratin can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Add a few minutes to the baking time if baking from cold.
- Reheating: Leftover Potatoes au Gratin can be reheated in the oven or microwave. Add a splash of cream to prevent the potatoes from drying out.
Prep Time:
20 minutes
Cook Time:
1 hour 25 minutes
Total Time:
1 hour 45 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
- Calories: 450-550 per serving
- Protein: 15-20 grams per serving
- Sodium: 300-400 mg per serving
Conclusion
Potatoes au Gratin is a timeless classic that deserves a place in every home cook’s repertoire. With its creamy texture, cheesy goodness, and elegant presentation, this dish is sure to impress. Whether you’re preparing a simple weeknight meal or hosting a formal dinner party, Potatoes au Gratin is the perfect side dish to elevate any occasion. So gather your ingredients, preheat your oven, and prepare to indulge in the comforting flavors of this culinary masterpiece.
Questions and Answers About This Recipe:
Q1: Can I use a different type of cheese other than Gruyère?
A: Absolutely! Gruyère is the classic choice for Potatoes au Gratin, but you can definitely experiment with other cheeses based on your preference. Cheddar, Colby, Havarti or tasty are excellent substitutes. A combination of different cheeses can also add depth and complexity to the flavor profile.
Q2: How can I prevent the potatoes from browning on top while baking?
A: To prevent excessive browning, cover the baking dish tightly with a lid or aluminum foil during the initial baking phase. Remove the cover only during the last 10-15 minutes to allow the cheese to melt and turn golden.
Q3: Can I make Potatoes au Gratin ahead of time?
A: Yes, you can assemble Potatoes au Gratin ahead of time and store it in the refrigerator for up to 24 hours before baking. When you’re ready to bake, add a few extra minutes to the baking time to ensure that the potatoes are heated through.
Q4: What can I serve with Potatoes au Gratin?
A: Potatoes au Gratin pairs beautifully with a wide variety of main courses, including roasted chicken, grilled steak, baked ham, pork tenderloin, and salmon. It also complements vegetarian entrees like lentil loaf or mushroom Wellington. For side dishes, consider a green salad with vinaigrette, roasted vegetables, or steamed green beans.
Q5: How can I make this recipe healthier?
A: While Potatoes au Gratin is a rich and indulgent dish, there are a few ways to make it healthier. You can use low-fat cream instead of full-fat cream, reduce the amount of cheese, and add more vegetables like spinach or mushrooms to increase the nutritional content.
