Potatoes au Gratin Recipe

Introduction

Potatoes au Gratin is a classic French dish featuring thinly sliced potatoes baked in creamy, flavorful sauce until golden and tender. This comforting side is perfect for holidays or any cozy meal.

Ingredients

• 3 to 4 pounds potatoes, peeled and cut into 1/4-inch slices
• Kosher salt and black pepper
• 2 tablespoons unsalted butter
• 2 to 3 cups half-and-half or heavy cream
• 1/4 cup grated Parmesan or Gruyère cheese
• Pinch of nutmeg (optional)

Instructions

1. Step 1: Preheat the oven to 400 degrees Fahrenheit. In a 10- or 12-inch ovenproof skillet, layer the sliced potatoes, seasoning each layer with salt and pepper as you go.
2. Step 2: Dot the top layer with 2 tablespoons of butter. Pour in half-and-half or cream until it reaches about three-quarters of the way up the potatoes.
3. Step 3: Place the skillet over medium-high heat and bring to a boil. Reduce the heat to low and simmer uncovered for 10 minutes, allowing the cream to reduce by about half.
4. Step 4: Transfer the skillet to the oven and bake until the top is golden brown, about 10 minutes. Then reduce the oven temperature to 300 degrees Fahrenheit and continue baking until the potatoes are fork tender and the top is nicely browned, about 8 minutes more.
5. Step 5: Sprinkle the grated Parmesan or Gruyère cheese over the top and return to the oven until the cheese melts and becomes golden brown, about 3 to 5 minutes.
6. Step 6: Optionally, sprinkle a pinch of nutmeg on top before serving for added warmth and aroma.

Tips & Variations

• Use Gruyère for a richer flavor or Parmesan for a sharper bite.
• Try adding minced garlic or fresh thyme between the layers for extra aroma.
• For a crispier top, broil for 1 to 2 minutes at the end of baking, watching carefully.
• To make it lighter, use half-and-half instead of heavy cream.

Storage

Store leftover potatoes au gratin in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350 degrees Fahrenheit until warmed through, or microwave in short intervals, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of potatoes?

Yes, Yukon Gold or Russet potatoes work well for this dish. Yukon Gold adds a buttery texture, while Russets become fluffy and absorb cream nicely.

How do I prevent the potatoes from being watery?

Make sure to slice the potatoes uniformly and cook uncovered on the stove to reduce excess liquid before baking. Also, avoid using low-fat dairy to keep the sauce creamy and thick.

Potatoes au Gratin Recipe

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Potatoes au Gratin is a classic French dish featuring thinly sliced potatoes baked in a creamy, seasoned half-and-half mixture, topped with melted cheese for a golden, flavorful crust. This comfort food is perfect as a hearty side dish for any meal.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 36 minutes
• Total Time: 51 minutes
• Yield: 6 to 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Potatoes

• 3 to 4 pounds potatoes, peeled and cut into 1/4-inch slices
• Kosher salt and black pepper, to taste

Dairy

• 2 tablespoons unsalted butter
• 2 to 3 cups half-and-half or heavy cream
• 1/4 cup grated Parmesan or Gruyère cheese

Spices

• Pinch of nutmeg (optional)

Instructions

1. Prepare Oven and Potatoes: Preheat your oven to 400 degrees Fahrenheit. Layer the sliced potatoes in a 10- or 12-inch ovenproof skillet, seasoning each layer with kosher salt and black pepper to ensure even flavor throughout the dish.
2. Add Butter and Cream: Dot the top layer of potatoes with 2 tablespoons of unsalted butter. Pour in 2 to 3 cups of half-and-half or heavy cream until it reaches about three-quarters of the way up the potatoes.
3. Cook and Reduce Cream: Place the skillet on medium-high heat and bring the cream mixture to a boil. Then reduce the heat to low and simmer uncovered for 10 minutes, allowing the half-and-half to reduce by about half, thickening the sauce and absorbing into the potatoes.
4. Bake for Golden Top: Transfer the skillet to the preheated oven and bake for approximately 10 minutes, or until the top starts turning golden brown.
5. Lower Oven Temperature and Continue Baking: Reduce the oven temperature to 300 degrees Fahrenheit. Bake for an additional 8 minutes or until the potatoes are fork tender and the top achieves a nicely browned appearance.
6. Add Cheese and Final Bake: Sprinkle the grated Parmesan or Gruyère cheese evenly over the potatoes. Return the skillet to the oven and bake for 3 to 5 minutes until the cheese melts and develops a golden, bubbly crust.
7. Finish and Serve: Optionally, sprinkle a pinch of nutmeg over the dish for added warmth and aroma. Serve hot as a rich, comforting side.

Notes

• Use a mandoline slicer for uniform 1/4-inch potato slices to ensure even cooking.
• Half-and-half can be substituted with heavy cream for a richer dish or whole milk for a lighter alternative.
• Gruyère cheese provides a nuttier flavor, while Parmesan offers a sharper taste—choose according to preference.
• For a crustier top, you can briefly broil the dish after the last baking step, watching closely to prevent burning.
• Let the dish rest for 5 to 10 minutes before serving to allow it to set for easier slicing.

Keywords: Potatoes au Gratin, creamy potatoes, baked potatoes, French side dish, cheesy potatoes, gratin recipe