Au Gratin Potatoes

The first time I made these potatoes, I was hosting a dinner party and completely underestimated how long they would take to bake. My guests arrived, the table was set, and the potatoes were still decidedly uncooked. That night I learned two things: always start these earlier than you think, and good things really do come to those who wait. We ended up eating an hour late, but nobody minded once they took that first creamy, bubbling bite.

Last Christmas, my grandmother watched me layer these potatoes and told me I was being too fussy about arranging them perfectly. She grabbed a handful of slices and scattered them randomly, claiming uneven layers created little pockets of cream that made it better. She was absolutely right, and now I deliberately layer them with that happy imperfection.

Ingredients

• Yukon Gold or Russet potatoes: These hold their shape beautifully while becoming tender, and their natural starch helps thicken the cream sauce as it bakes
• Garlic: Mince it finely so it infuses into the cream without leaving harsh chunks in the final dish
• Unsalted butter: Use this to grease your baking dish generously, getting into every corner so nothing sticks
• Heavy cream: Do not substitute with milk or half and half, only full fat cream will give you that luxurious French result
• Gruyère cheese: This melts into gorgeous ribbons and adds that signature nutty depth that makes the dish feel restaurant quality
• Parmesan cheese: Adds a salty bite that balances the richness of the cream and Gruyère
• Nutmeg: Just a quarter teaspoon creates that subtle warmth that makes people wonder what your secret ingredient is

Instructions

Prepare your baking dish:

Preheat your oven to 190°C and butter a 23x33 cm baking dish thoroughly, paying special attention to the corners where the cream tends to stick and burn.

Make the infused cream:

Melt the butter in a saucepan over medium heat, add the garlic and cook for just one minute until fragrant, then stir in the cream, salt, pepper and nutmeg.

Heat the cream mixture:

Bring the cream to a gentle simmer then immediately remove it from the heat, stirring once to ensure the seasonings are evenly distributed.

Layer the first half:

Arrange half the potato slices in the dish, overlapping them slightly like shingles on a roof, then pour half the cream over the top.

Add the first cheese layer:

Sprinkle half the Gruyère and Parmesan over the cream covered potatoes, distributing it evenly so every bite gets some cheese.

Repeat the layers:

Add the remaining potatoes in another layer, pour the rest of the cream over them, and finish with the remaining cheeses scattered across the top.

Bake covered:

Cover the dish tightly with foil and bake for 40 minutes, which steams the potatoes in the cream until they are nearly tender.

Create the golden crust:

Remove the foil and continue baking for 20 more minutes until the top is golden brown and bubbling with those gorgeous browned cheese spots.

Let it rest:

Allow the dish to sit for 10 minutes before serving, which seems impossible but helps the cream set slightly so each serving holds together beautifully.

Save

My daughter who normally claims to hate potatoes asks for this dish on her birthday every year. Something about the way the cream and cheese transform into almost a gravy around the potatoes won her over completely.

Choosing The Right Potatoes

Yukon Gold potatoes are my first choice because they naturally develop a creamy texture as they cook, but Russets work beautifully too and are often easier to find in larger bags. Avoid waxy red potatoes, which stay too firm and never quite achieve that melt in your mouth quality.

Make Ahead Magic

You can assemble the entire dish up to a day ahead, cover it tightly, and refrigerate until you are ready to bake. Add about ten extra minutes to the covered baking time if it goes into the oven cold from the refrigerator.

Serving Suggestions

This pairs beautifully with roasted chicken, beef tenderloin, or even as the star of a vegetarian meal with a crisp green salad to cut through the richness. The leftovers reheat surprisingly well in the oven.

• A mandoline slicer makes quick work of all those potatoes and ensures perfect thickness
• Thyme leaves sprinkled between layers add a lovely herbal note that cuts the richness
• Let the dish rest before serving, even though it smells incredible straight from the oven

Save

There is something deeply comforting about a dish that transforms such simple ingredients into something this extraordinary. I hope this becomes a regular in your kitchen too.

Recipe Questions & Answers

→ What potatoes work best for au gratin?

Yukon Gold potatoes offer ideal creamy texture, though Russets work well too. Slice thinly for even cooking and proper layering.

→ Can I prepare this ahead of time?

Assemble the dish up to 24 hours in advance, refrigerate covered, then bake when needed. Add 5-10 minutes to baking time if baking cold from the refrigerator.

→ What cheese substitutes work well?

Sharp cheddar, Emmental, or Comté replace Gruyère beautifully. The key is using cheeses that melt smoothly and develop good browning characteristics.

→ How do I know when it's done?

Potatoes should be tender when pierced with a knife, and the top should be golden brown with bubbling cheese around the edges. Let rest 10 minutes before serving.

→ Can I add other ingredients?

Fresh thyme, caramelized onions, or ham between layers add flavor. Just maintain the cream-to-potato ratio for proper texture.