Rich and Creamy Potatoes au Gratin
Rich and creamy Potatoes au Gratin made with thinly sliced Yukon Gold potatoes, garlic, heavy cream, nutmeg, and Gruyère cheese. Baked to golden perfection, it’s a luxurious side dish perfect for holidays or special dinners.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baked
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 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
Instructions
- Preheat the oven to 350 °F (175 °C).
- In a large pot, combine the sliced potatoes, minced garlic, and salt. Cover with water and bring to a boil. Reduce heat and simmer until just tender, about 8–10 minutes. Drain carefully.
- Layer half of the cooked potatoes into a 9×13-inch baking dish. Pour over ½ cup of the heavy cream, season with pepper and nutmeg, then sprinkle 1 cup of Gruyère cheese.
- Add remaining potatoes on top. Pour the remaining ½ cup cream, season again with pepper and nutmeg, and top with the remaining 1 cup of Gruyère.
- Bake for about 1 hour, until the top is golden and the potatoes are fork-tender.
- Let rest for a few minutes before serving to allow the dish to set.
Notes
- Use a mandoline slicer for uniformly thin potato slices.
- Substitute Gruyère with cheddar, Swiss, or a blend if preferred.
- Pre-boiling speeds up baking and ensures even doneness.
- Add herbs like thyme or chives for extra flavor.
- Finish under the broiler for 1–2 minutes for a deeper crust—watch closely!
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 360
- Sugar: 2g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg
