Why You’ll Love This Recipe

This dish takes the humble potato to indulgent heights. Thin slices of Yukon Gold potatoes are simmered until tender, then layered in a baking dish with minced garlic, heavy cream, freshly grated nutmeg, and lots of shredded Gruyère cheese. The result: tender, creamy layers of potato with a golden-cheesy crust that delivers both comfort and elegance. It’s perfect for special occasions, a holiday side dish or simply whenever you want to treat yourself. The balance of creaminess, subtle nutmeg warmth, garlic aroma and the nutty richness of Gruyère makes this recipe a standout.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 pounds Yukon Gold potatoes, peeled and very thinly sliced
• 3 cloves garlic, minced
• ¾ teaspoon salt
• 1 cup heavy cream, divided
• freshly ground black pepper, to taste
• freshly grated nutmeg, to taste
• 2 cups freshly shredded Gruyère cheese, divided

Directions

1. Preheat the oven to 350 °F (175 °C).
2. In a large pot, combine the sliced potatoes, minced garlic and salt. Cover with water and bring to a boil. Reduce heat to medium and simmer the potatoes until they are tender but not mushy, about 8 to 10 minutes. Drain and carefully transfer about half of the potatoes into a 9×13-inch baking dish.
3. Pour half of the heavy cream (½ cup) evenly over the potatoes in the baking dish. Season with black pepper and a light sprinkling of freshly grated nutmeg. Then sprinkle half of the shredded Gruyère cheese (1 cup) over that layer.
4. Add the remaining potatoes on top of that layer. Season again with black pepper and nutmeg. Pour over the remaining cream (the other ½ cup) and finish by sprinkling the remaining Gruyère cheese (1 cup) over the top.
5. Bake the dish in the preheated oven until the cheese on top is golden brown and the potatoes are fully tender when a fork is inserted, about 1 hour.
6. Remove from the oven and let rest for a few minutes before serving to allow the casserole to set slightly for easier slicing.

Servings and timing

• Servings: 8
• Prep time: 20 minutes
• Cook time: 1 hour
• Total time: approximately 1 hour 30 minutes

Variations

• Swap out the Gruyère for a combination of cheddar and Swiss for a sharper flavor.
• Mix in finely chopped fresh herbs such as thyme or chives for a fragrant twist.
• Add a thin layer of sautéed onions or caramelized onions between potato layers for extra sweetness and depth.
• For a lighter version, replace half the heavy cream with half-and-half or a mixture of milk and light cream (though it will be less rich).
• For a crusty top, finish under the broiler for 1–2 minutes at the end—but watch closely so it doesn’t burn.
• Add a pinch of smoked paprika or cayenne pepper to the cream for subtle heat or smokiness.

Storage/Reheating

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, preheat the oven to 325 °F (160 °C). Cover the dish loosely with foil and bake until heated through, about 20–25 minutes. You can remove the foil in the last 5 minutes for a crispier top.
• Alternatively, individual portions can be reheated in the microwave on medium power until warmed, though the texture of the top crust may soften.

FAQs

What is the best potato to use for au gratin?

Yukon Gold potatoes work excellently because they hold their shape when sliced thin and simmered, and have a naturally creamy texture which complements the rich sauce.

Can I prepare this ahead of time and bake it later?

Yes — you can assemble the dish up to the point of baking, cover it tightly, refrigerate for a few hours (or overnight), then bake when you’re ready. If cold from fridge, you may need to add 10-15 minutes to the bake time.

Can I use a different cheese instead of Gruyère?

Absolutely. Gruyère is chosen for its smooth melt and nutty flavor, but Swiss, fontina, or a mix of cheddar + Monterey Jack will work. Keep in mind the flavor and melt-character will vary.

Can I use half-and-half or milk instead of heavy cream?

You can substitute half the heavy cream with half-and-half or milk, but the dish will be less rich and creamy. If using milk, the sauce may be thinner so consider reducing it a little more in the oven.

Do I have to pre-boil the potatoes before baking?

In this recipe yes — the potato slices are simmered in water first until just tender. This speeds up the baking process and ensures even doneness. If you skip this step, you’ll need to bake much longer and ensure the potatoes are very thinly sliced.

What size and type of baking dish should I use?

A 9×13-inch baking dish is specified. A ceramic or glass dish works well. If you use a shallower or larger dish, baking time may decrease; if a deeper dish, baking time may increase slightly.

Why is nutmeg included in the recipe?

Freshly grated nutmeg adds a subtle warmth and aromatic depth that complements the cream and cheese in dishes like this. It’s optional but highly recommended for classic flavour.

Can I make this dish gluten-free?

Yes — as long as all your ingredients (especially the cheese) are certified gluten-free. There are no added flours or breadcrumbs in this version of the recipe.

How do I get a nice golden crust on top?

Ensure you’ve topped the dish with the final layer of shredded cheese, then bake until the cheese is golden brown. For added crust, broil for 1–2 minutes at the end, keeping a close watch so it doesn’t burn.

Why are the potatoes pre-boiled instead of sliced raw into the sauce?

Pre-boiling ensures the potato slices reach the right tenderness and ensures consistent texture throughout. It reduces the risk of ending up with under-cooked centers or over-baked edges.

Conclusion

This potatoes au gratin recipe is the kind of dish that feels luxurious yet comforting. The creamy layers, melted Gruyère and subtle touch of nutmeg elevate it into something special—perfect for gatherings or when you simply want something deliciously comforting. With straightforward preparation and reliable results, it becomes a go-to side dish you’ll love making again and again.

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