Potatoes Au Gratin is a creamy and cheesy dish that’s simply delicious! Layers of thinly sliced potatoes baked with cheese and a hint of garlic make it a perfect comfort food.
You won’t be able to resist the golden, bubbly top! I love serving this with a salad for a fancy meal at home—who knew potatoes could feel so special? 🥔❤️
Key Ingredients & Substitutions
Potatoes: Yukon Gold potatoes are fantastic for this dish because they’re creamy and hold up well when cooked. If you can’t find them, try Russet potatoes, which are a bit starchier. Waxy potatoes work too, but they won’t be as creamy.
Cream & Milk: The combination of heavy cream and whole milk creates a rich flavor. For a lighter version, you can substitute half-and-half or use lower-fat milk, but the dish will be less creamy. You could also try non-dairy milk, but make sure it’s unsweetened!
Cheese: Gruyère is my favorite in this recipe for its nutty flavor, but you could swap it with Swiss or even a sharp cheddar for a different taste. Parmesan adds a nice sharpness; if you’re out, pecorino Romano is a great substitute!
Garlic: Fresh minced garlic gives a wonderful flavor, but you can use garlic powder if you’re in a pinch. I love using roasted garlic for a sweeter taste, which can be a nice twist!
How Do I Ensure Perfectly Layered Potatoes?
Layering the potatoes properly is key to achieving that creamy texture. You want to overlap the slices slightly so every bite gets that delicious cheese and cream. Start with a solid base of potatoes, then drizzle the cream mixture over them before adding cheese.
- Peel and thinly slice your potatoes to about 1/8-inch thick; a mandoline works great here.
- When layering, create a pattern and ensure even coverage with the cream mixture and cheese.
- For the last layer, make it cheesy by adding a generous amount of both cheeses on top so it gets beautifully golden and bubbly.
How to Make Potatoes Au Gratin
Ingredients You’ll Need:
For the Potato Mixture:
- 2 pounds of Yukon Gold potatoes, thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg (optional)
For the Cheese Layer:
- 1 cup grated Gruyère cheese
- 1 cup grated Parmesan cheese
Other:
- 2 tablespoons butter (for greasing the dish)
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
This delicious Potatoes Au Gratin will take about 15 minutes to prep and around 1 hour and 15 minutes to cook. So, in total, you’re looking at about 1 hour and 30 minutes from start to finish. The end result is creamy, cheesy goodness that’s worth every minute!
Step-by-Step Instructions:
1. Prepping the Oven and Dish:
First, get your oven ready by preheating it to 375°F (190°C). While the oven warms up, take a 2-quart baking dish and grease it with butter. This will help your potatoes not stick and make cleanup easier.
2. Making the Cream Mixture:
In a large bowl, mix together the heavy cream, whole milk, minced garlic, salt, black pepper, and nutmeg (if you’re using it). Stir everything well until it’s combined. This mixture will give your potatoes a rich flavor.
3. Layering the Potatoes:
Now, it’s time to layer! Start by placing a layer of the thinly sliced potatoes in the bottom of your baking dish. Make sure to slightly overlap them for even cooking. Once the first layer is down, pour a portion of your cream mixture over it, followed by a sprinkle of Gruyère and Parmesan cheese. Yum!
4. Repeat the Layers:
Continue layering: add more potatoes, pour on the cream, and sprinkle the cheeses until you’ve used up all your ingredients. Make sure that the final layer ends with cheese on top—this will get nice and brown in the oven!
5. Baking:
Cover your baking dish tightly with aluminum foil and place it in the oven. Bake for 45 minutes. After that, carefully remove the foil and bake for an additional 30 minutes. You’ll know it’s ready when the top is golden brown and the potatoes are tender when poked with a fork.
6. Serving:
Once it’s done baking, let the Potatoes Au Gratin cool for a few minutes before serving. If you like, you can garnish it with some fresh parsley on top for a pop of color. Enjoy your creamy and cheesy dish!
Can I Use Different Types of Cheese?
Absolutely! If Gruyère or Parmesan isn’t available, you can substitute with other cheeses like cheddar or fontina for a different flavor. Just keep in mind that these may alter the creaminess and taste, so choose cheeses that melt well!
How Can I Make This Recipe Lighter?
To lighten up this dish, you can use half-and-half instead of heavy cream or opt for a lower-fat milk. You could also reduce the amount of cheese slightly or use a combination of low-fat cheese options. Just don’t forget that removing too much fat may affect the creaminess of the dish, but it will still be delicious!
Can I Prepare This Ahead of Time?
Yes! You can prep everything in advance and keep it assembled in the fridge for up to a day. Just make sure to cover it tightly with foil. When you’re ready to bake, it may take a bit longer in the oven, so check for doneness by inserting a fork to see if the potatoes are tender.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop it back in the oven at 350°F (175°C) covered with foil to prevent it from drying out, until heated through. You can also microwave individual portions, just be sure to stir occasionally for even heating!
