Save The winter my radiator died and I was too stubborn to call the landlord, I learned that oven heat does double duty. I made these potatoes partly for dinner, partly to keep my tiny apartment from turning into an icebox. Something about that creamy sauce bubbling away made the cold feel almost cozy instead of just miserable.
My grandmother would serve these at Sunday dinners, and the way the house smelled during that final twenty minutes of uncovered baking became the definition of comfort. She claimed the secret was patience, letting the cream really work into those potato layers, but I am fairly certain it was just the ridiculous amount of Gruyère she snuck in when nobody was watching.
Ingredients
- 1.5 kg Yukon Gold or Russet potatoes: Thin slices matter more than perfection here, and Yukon Golds hold their shape beautifully through that long bake
- 2 cloves garlic: Mince it fresh because garlic powder simply cannot do the heavy lifting in a cream sauce
- 60 g unsalted butter: Use actual butter, not a spread, because the milk solids brown into something extraordinary
- 500 ml heavy cream: Do not tempt fate with half and half, this dish needs the real thing to achieve that luxurious texture
- 240 g grated Gruyère cheese: The nutty flavor profile here is what separates this from basic scalloped potatoes
- 60 g grated Parmesan cheese: Adds a salty depth that keeps the rich cream from becoming too one note
- 1 tsp salt: Potatoes demand proper seasoning or they will taste like nothing at all
- ½ tsp freshly ground black pepper: Fresh ground makes a difference you can actually taste
- ¼ tsp freshly grated nutmeg: Optional, but the subtle warmth it adds is why French kitchens swear by it
Instructions
- Get your oven ready:
- Preheat to 190°C (375°F) and generously butter a 23x33 cm baking dish because those edges need protection
- Build the flavor foundation:
- Melt the butter in a saucepan over medium heat, add the garlic and let it sizzle for just one minute until your kitchen smells amazing
- Create the creamy base:
- Stir in the heavy cream with the salt, pepper and nutmeg, bring it to a gentle simmer then take it off the heat immediately
- Start layering:
- Arrange half the potatoes in the dish, pour over half the cream mixture, and scatter with half the Gruyère and Parmesan
- Repeat and complete:
- Add the remaining potatoes, pour over the rest of the cream, and finish with the remaining cheese on top
- The covered phase:
- Bake covered with foil for 40 minutes so the potatoes cook through in all that steam
- The golden finish:
- Remove the foil and bake another 20 minutes until the top is bubbling and deeply golden
- The hardest part:
- Let it rest for 10 minutes because cutting into this immediately will give you soup instead of slices
Save These became my go to contribution to family gatherings after the year I brought them to Thanksgiving and my uncle asked if I could make them for Christmas too. Now there is an unspoken expectation that I will walk through the door with that bubbling dish, and I am honestly fine with that arrangement.
Making Ahead
You can assemble this entire dish up to a day before baking, just keep it tightly wrapped in the refrigerator. Add about ten extra minutes to the covered baking time if you are putting a cold dish into a hot oven.
Cheese Choices
While Gruyère is traditional, I have made excellent versions with sharp cheddar for a more assertive flavor, or Emmental for something milder. Just avoid pre shredded cheese which contains anti caking agents that prevent proper melting.
Serving Suggestions
This pairs beautifully with roasted chicken, beef tenderloin, or even as a centerpiece vegetarian main with a crisp green salad to cut through all that richness. The leftovers, if you somehow have any, make an excellent breakfast topped with a fried egg.
- A mandoline slicer saves time and creates uniform layers
- Fresh thyme between layers adds a lovely herbal note
- Grate your own cheese for the best melting results
Save There is something deeply satisfying about a dish that transforms humble ingredients into something this extraordinary. Hope this recipe finds its way into your regular rotation.
Recipe FAQs
- → What type of potatoes work best for au gratin?
Yukon Gold potatoes are ideal because they hold their shape well while becoming tender. Russet potatoes also work beautifully and absorb the cream sauce nicely. Both varieties create that perfect texture contrast between the soft interior and golden crust.
- → Can I prepare au gratin potatoes ahead of time?
Yes, you can assemble the entire dish up to 24 hours in advance and refrigerate covered. When ready to bake, add 10-15 minutes to the covered baking time since the dish will be cold. This makes it perfect for dinner parties and holiday meals.
- → What cheeses can I substitute for Gruyère?
Sharp cheddar provides excellent flavor and melts beautifully. Emmental offers a similar nutty profile to Gruyère. Swiss cheese works well too. For a more budget-friendly option, consider combining mild cheddar with Parmesan for that salty finish.
- → Why do my potatoes turn gray after slicing?
Potatoes oxidize when exposed to air. To prevent this, place sliced potatoes in a bowl of cold water until you're ready to layer them. Pat them dry with a clean towel before arranging in the dish to avoid diluting the cream sauce.
- → How do I know when the gratin is done?
The potatoes should be easily pierced with a fork with no resistance. The top should be deep golden brown and bubbling around the edges. If the top browns too quickly, cover loosely with foil while the potatoes finish cooking through.
- → Can I add other ingredients to the layers?
Fresh thyme or rosemary between layers adds lovely herbal notes. Thinly sliced onions or shallots complement the garlic beautifully. Some cooks add crispy bacon or ham between layers for a heartier variation.