Print

Potatoes au Gratin Recipe

Print Recipe

★★★★★

4.8 from 113 reviews

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.

Ingredients

Scale

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

Find it online: https://trendytasterecipes.com/potatoes-au-gratin-recipe/