Potatoes au Gratin Recipe

Introduction

Potatoes au Gratin is a classic comfort dish featuring tender, thinly sliced potatoes baked in creamy half-and-half and topped with melted cheese. It’s an elegant yet simple side that pairs wonderfully with roasted meats or a fresh salad.

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
• 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 potato slices, seasoning each layer with salt and pepper as you go.
2. Step 2: Dot the top layer of potatoes with the 2 tablespoons of butter. Pour in the 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 the mixture to a boil. Then, reduce the heat to low and cook uncovered for 10 minutes, allowing the liquid 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 heat to 300 degrees 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 cheese evenly over the top and return the skillet to the oven. Bake until the cheese is melted and golden brown, about 3 to 5 minutes.
6. Step 6: If using, sprinkle a pinch of nutmeg over the finished dish before serving.

Tips & Variations

• For extra richness, use heavy cream instead of half-and-half.
• Gruyère adds a nutty flavor, but Parmesan works well for a sharper taste.
• Make sure to slice potatoes evenly to ensure uniform cooking.
• Add finely chopped garlic or herbs like thyme between layers for more flavor.

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 to avoid drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, Yukon Gold or Russet potatoes work best because they hold their shape and have a creamy texture when cooked.

Is it possible to prepare this dish in advance?

Absolutely. You can assemble the dish up to a day ahead, keep it covered in the refrigerator, and bake it just before serving. You may need to add a few extra minutes to the baking time if baking from cold.

Potatoes au Gratin Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 57 reviews

Potatoes au Gratin is a classic French comfort dish featuring thinly sliced potatoes baked in a creamy mixture of half-and-half and butter, layered with seasoning, and topped with melted Parmesan or Gruyère cheese for a rich, golden crust. This recipe produces tender, flavorful potatoes with a luscious baked cheese topping, perfect as a side for any occasion.

• Author: Lily
• Prep Time: 20 minutes
• Cook Time: 36 minutes
• Total Time: 56 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

Seasonings and Dairy

• Kosher salt, to taste
• Black pepper, to taste
• 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. Prepare oven and potatoes: Preheat your oven to 400 degrees Fahrenheit. Peel and thinly slice the potatoes into 1/4-inch thick slices. Layer the potato slices evenly in a 10- or 12-inch ovenproof skillet, seasoning each layer generously with kosher salt and black pepper to enhance flavor.
2. Add butter and cream: Dot the top layer of potatoes with 2 tablespoons of unsalted butter for richness. Pour in 2 to 3 cups of half-and-half or heavy cream so it reaches approximately three-quarters of the way up the potato layers, ensuring a creamy texture as it cooks.
3. Simmer on stovetop: Place the skillet on medium-high heat and bring the cream mixture to a boil. Then reduce the heat to low and let it simmer uncovered for 10 minutes, allowing the half-and-half to reduce by about half, intensifying the creaminess and flavor of the dish.
4. Bake for golden top: Transfer the skillet to the preheated oven and bake for about 10 minutes until the top layer of potatoes turns golden brown, creating a lightly crisp surface.
5. Lower heat and finish cooking: Reduce the oven temperature to 300 degrees Fahrenheit and continue baking for about 8 more minutes until the potatoes become fork tender and the top is nicely browned, indicating they are perfectly cooked through.
6. Add cheese and broil: Sprinkle 1/4 cup of grated Parmesan or Gruyère cheese evenly over the potato casserole. Return the skillet to the oven and bake for an additional 3 to 5 minutes until the cheese melts and forms a bubbly, golden crust.
7. Season and serve: Optionally, sprinkle a pinch of nutmeg over the finished dish for subtle warmth and spice. Serve immediately while hot and creamy for the best experience.

Notes

• Use Yukon Gold or Russet potatoes for best texture and flavor.
• Adjust cream quantity depending on the skillet size to cover at least 3/4 of the potatoes.
• Gruyère cheese offers a nuttier, richer flavor compared to Parmesan but either works well.
• To make ahead, assemble and simmer on stovetop, then refrigerate and bake before serving.
• For a lighter version, use half-and-half instead of heavy cream.
• Use an ovenproof skillet or transfer to a baking dish if necessary.

Keywords: Potatoes au Gratin, creamy potatoes, baked potatoes, French potato recipe, cheesy potato casserole