Potatoes au Gratin Recipe

Introduction

Potatoes au Gratin is a classic comfort dish featuring tender sliced potatoes baked in a rich, creamy sauce. Topped with melted cheese and a hint of nutmeg, it’s an irresistible side perfect for any special meal or cozy night in.

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 of the potatoes with the butter. Pour in the half-and-half or cream, filling 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. Reduce the heat to low and cook uncovered for 10 minutes, allowing the cream to reduce by roughly half.
4. Step 4: Transfer the skillet to the oven and bake until the top turns golden brown, about 10 minutes. Lower the oven temperature to 300 degrees and continue baking until the potatoes are fork tender and the top is well browned, about 8 minutes more.
5. Step 5: Sprinkle the grated cheese evenly over the top. Return the skillet to the oven and bake until the cheese melts and becomes golden, 3 to 5 minutes. Finish with a pinch of nutmeg if desired, then serve warm.

Tips & Variations

• Use Gruyère for a nuttier flavor or Parmesan for a sharper taste to vary the dish.
• For even creamier potatoes, mix the cheese into the cream before pouring it over the layers.
• Add a crushed garlic clove to the cream while reducing it for a subtle garlic aroma.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven at 300 degrees Fahrenheit until warmed through to maintain the creamy texture. Avoid microwaving if possible, as it can toughen the potatoes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Potatoes au Gratin ahead of time?

Yes, you can assemble the dish up to the point before baking and refrigerate it overnight. When ready to serve, bake as directed, adding a few extra minutes if baking from cold.

What type of potatoes work best for this recipe?

Starchy potatoes like Russets or Yukon Golds are ideal because they become tender and absorb the cream well without becoming too mushy.

Potatoes au Gratin Recipe

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Potatoes au Gratin is a classic French-inspired dish featuring thinly sliced potatoes baked in a creamy, buttery sauce until tender and topped with a golden, cheesy crust. This comforting recipe layers seasoned potatoes with a rich half-and-half or cream mixture, then bakes them to perfection with Parmesan or Gruyère cheese, resulting in a deliciously rich and savory side dish perfect for any occasion.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• 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
• Kosher salt, to taste
• Black pepper, to taste

Cream Sauce and Toppings

• 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. Preheat and layer potatoes: Heat your oven to 400 degrees Fahrenheit. In a 10- or 12-inch ovenproof skillet, layer the thinly sliced potatoes, seasoning each layer generously with kosher salt and black pepper to enhance the flavor.
2. Add butter and cream: Dot the top layer of potatoes with 2 tablespoons of unsalted butter, then pour in the half-and-half or heavy cream until it reaches about three-quarters of the way up the potato layers.
3. Simmer on stovetop: Place the skillet over medium-high heat and bring the cream to a boil. Once boiling, reduce the heat to low and simmer uncovered for 10 minutes, allowing the cream to reduce by about half and thicken slightly.
4. Bake at high heat: Transfer the skillet directly to the oven and bake at 400 degrees for approximately 10 minutes until the top starts to turn golden brown, developing a beautiful crust.
5. Bake at lower heat until tender: Lower the oven temperature to 300 degrees Fahrenheit, and continue baking for about 8 more minutes until the potatoes are fork tender and the top is nicely browned.
6. Add cheese and finish baking: Sprinkle the grated Parmesan or Gruyère cheese evenly over the top. Return the skillet to the oven and bake for an additional 3 to 5 minutes until the cheese melts and forms a golden, bubbly crust.
7. Optional seasoning and serve: If desired, sprinkle a pinch of nutmeg atop the finished dish for extra warmth in flavor. Serve hot and enjoy your creamy, cheesy potatoes au gratin.

Notes

• Use Yukon Gold or Russet potatoes for the best texture and flavor.
• Adjust the cream quantity to just barely cover the potatoes for optimal creaminess without excess liquid.
• Gruyère cheese gives a nuttier flavor, while Parmesan offers sharper notes.
• Nutmeg is optional but adds a nice subtle warmth and depth to the dish.
• Ensure potatoes are sliced uniformly to cook evenly.
• This dish can be prepared ahead of time and baked just before serving.

Keywords: Potatoes au Gratin, Creamy potatoes, Baked potato dish, French potato recipe, Comfort food, Side dish