Au Gratin Potatoes

The first time I made au gratin potatoes, I stood over the oven watching through the glass door as the cheese bubbled up and turned golden. My apartment smelled like garlic and cream, and I remember thinking comfort food does not get more comforting than this.

I served this at a small dinner party last winter, and my friend Sarah who claims to dislike cooked cheese went back for thirds. There is something about the way the cream reduces and clings to each potato slice that makes people forget their usual rules about food.

Ingredients

• Yukon Gold or Russet potatoes: These hold their shape beautifully while becoming tender in the cream
• Unsalted butter: Essential for greasing the dish and building that rich base flavor
• Heavy cream: Do not substitute here, it creates the luxurious sauce that makes this dish special
• Gruyère cheese: Adds that distinct nutty flavor that sets this apart from普通 scalloped potatoes
• Parmesan cheese: Brings a salty depth that balances the richness
• Fresh garlic: Minced right into the butter, it infuses the whole cream mixture
• Freshly grated nutmeg: Just a pinch adds warmth that people notice but cannot quite place

Instructions

Prepare your baking dish:

Butter your baking dish generously, getting into the corners, and preheat the oven so it is ready when you are

Make the garlic cream base:

Melt the butter in a saucepan and let the garlic sizzle for just a minute, then stir in the cream, salt, pepper, and nutmeg until it barely simmers

Layer everything with intention:

Arrange half the potatoes in an even layer, pour half the cream over them, and scatter half the cheeses before repeating with the remaining ingredients

Bake covered first:

Cover the dish tightly with foil and bake for 40 minutes, letting the potatoes steam in the cream until they are almost tender

Uncover for the golden finish:

Remove the foil and let it bake another 20 minutes until the top is bubbling and deeply golden in spots

Let it rest before serving:

Give the dish 10 minutes to settle so the sauce thickens slightly and slices hold together better

Save

My grandmother used to make a version of this for holiday meals, and the best part was always the crispy edges where the cheese had baked against the dish. We would all try to sit near the corner pieces.

Getting Even Potato Slices

If you have a mandoline, this is the time to use it. Even slices mean even cooking, and nobody wants a bite of crunchy potato next to a perfectly tender one. If you are slicing by hand, take your time and aim for consistent thickness.

Make It Ahead

You can assemble this dish up to a day ahead, cover it tightly, and refrigerate. Add about 10 minutes to the covered baking time since it will be cold going into the oven. The flavors actually develop nicely overnight.

Serving Suggestions

This pairs beautifully with roasted meats like chicken, pork, or beef. It also works well as a vegetarian main with a crisp green salad to cut through the richness.

• Leftovers reheat surprisingly well in the oven
• A pinch of fresh thyme between layers adds lovely herbal notes
• Sharp cheddar can substitute for Gruyère if you need something more accessible

Save

There is something deeply satisfying about serving a dish that looks this impressive but comes together with such simple ingredients. Enjoy every bubbling, golden bite.

Recipe FAQs

→ What potatoes work best for au gratin?

Yukon Gold or Russet potatoes are ideal choices. Yukon Golds hold their shape well while becoming tender, and Russets absorb the creamy sauce beautifully. Both varieties slice easily and release just enough starch to help thicken the cream sauce during baking.

→ Can I make au gratin potatoes ahead of time?

Yes, assemble the dish completely and refrigerate for up to 24 hours before baking. Add an extra 10-15 minutes to the covered baking time if baking straight from the refrigerator. The flavors often develop even better when prepared ahead.

→ What cheese substitutes can I use?

Sharp cheddar or Emmental work beautifully as Gruyère alternatives. Cheddar adds a stronger flavor profile while Emmental melts similarly to Gruyère with excellent texture. Fontina or Swiss cheese also make delicious substitutes based on your preference.

→ Why are my potatoes still hard after baking?

This usually means the slices are too thick. Aim for thin, even slices about 1/8 inch thick, ideally using a mandoline for consistency. Thinner slices cook through evenly and become perfectly tender during the 60-minute baking time.

→ How do I get the crispiest top?

Removing the foil for the final 20 minutes is crucial. The direct heat creates that golden, bubbly cheese crust. For extra browning, broil for 2-3 minutes at the very end, watching closely to prevent burning.

→ Can I freeze leftover au gratin potatoes?

Yes, freeze portions in airtight containers for up to 3 months. Reheat in a 350°F oven covered with foil for 20-30 minutes, then uncover for 5-10 minutes to restore the cheesy top. The texture may be slightly softer than freshly baked.