Introduction
Few side dishes evoke the same comfort and elegance as Potatoes au Gratin. This French-inspired classic transforms simple potatoes into a luxurious, golden masterpiece — layers of thinly sliced potatoes baked slowly in a rich, garlicky cream sauce and finished with a bubbling crust of melted cheese. Whether served alongside a juicy roast, baked chicken, or enjoyed on its own, this dish brings warmth and sophistication to any table. It’s the kind of recipe that turns ordinary ingredients into something extraordinary.
Ingredients
- 2 lbs (900g) russet or Yukon gold potatoes, peeled and thinly sliced
- 2 cups (480ml) heavy cream
- 1 cup (240ml) whole milk
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 ½ cups (150g) grated Gruyère cheese (or Swiss cheese)
- ½ cup (50g) grated Parmesan cheese
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp nutmeg (optional)
- 1 tbsp fresh thyme or parsley, chopped (for garnish)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish (or similar size) with butter.
Step 2: Prepare the Cream Mixture
In a saucepan over medium heat, melt the butter and sauté the garlic for about 30 seconds until fragrant.
Add the cream, milk, salt, pepper, and nutmeg. Heat until just warm — do not boil.
Step 3: Layer the Potatoes
Arrange half of the sliced potatoes in the baking dish, slightly overlapping them like shingles.
Pour half of the warm cream mixture over the potatoes and sprinkle with half of the Gruyère and Parmesan cheese.
Repeat with the remaining potatoes, cream, and cheese.
Step 4: Bake Until Golden
Cover the dish loosely with foil and bake for 40 minutes.
Remove the foil and bake for another 20–25 minutes, until the top is bubbly and beautifully golden brown.
If you want a deeper crust, broil for an additional 2–3 minutes.
Step 5: Rest and Serve
Let the casserole rest for 10 minutes before serving.
Sprinkle with fresh thyme or parsley for a finishing touch.
Storage & Reheating Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge.
- Reheating: Reheat covered in a 350°F (175°C) oven for 15–20 minutes, or until warmed through.