Potatoes Au Gratin Recipe

There’s just something so comforting about a classic dish of cheesy potato gratin. Picture this—a cozy evening with the aroma of bubbling Gruyère and cheddar gently wafting through the kitchen, inviting you to indulge in layers of creamy, garlicky goodness, all topped with a sprinkle of fresh chives. Let me take you through how crafting this mouthwatering delight is as satisfying as digging into the first bite!

I completely adore making a warm and comforting dish like Potatoes Au Gratin. I think the heavy cream’s richness and the delightful, irresistible blend of cheeses make this dish go way beyond what most gratin treatments provide.

Here, Yukon gold potatoes serve as the hearty foundation, while a hint of nutmeg in the cream lends some warmth and tonality that takes this dish straight to indulgent heaven.

Potatoes Au Gratin Recipe Ingredients

• Yukon Gold Potatoes: Rich in carbohydrates; provides energy.
• Heavy Cream: Adds creaminess; source of rich fats.
• Gruyère Cheese: Nutty flavor; high in calcium and protein.
• Cheddar Cheese: Sharp and savory; provides protein and calcium.
• Garlic: Adds aromatic flavor; contains vitamins and antioxidants.

Potatoes Au Gratin Recipe Ingredient Quantities

• 2 pounds Yukon gold potatoes, thinly sliced
• 2 cups heavy cream
• 3 cloves garlic, minced
• 1 tablespoon unsalted butter, for greasing
• 1 cup shredded Gruyère cheese
• 1 cup shredded cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 2 tablespoons chopped fresh chives, for garnish

How to Make this Potatoes Au Gratin Recipe

1. Set your oven to 375 degrees Fahrenheit (190 degrees Celsius) to heat up. Use the butter to lightly grease an oven-safe rectangular dish with dimensions of approximately 9 inches by 13 inches.

2. In a small saucepan on medium heat, mix the heavy cream, minced garlic, salt, pepper, and nutmeg. Heat until the mixture is just simmering, then remove from the heat.

3. Evenly layer half of the sliced Yukon gold potatoes in the prepared baking dish.

4. Spread the cream mixture over the potatoes, taking care to ensure they are evenly coated.

5. Distribute half of the shredded Gruyère cheese and half of the shredded cheddar cheese over the potatoes.

6. Do the same with the other potatoes, piling them evenly on top.

7. Spread the leftover cream mixture over the next layer of spuds.

8. Using the rest of the Gruyère and cheddar cheese, top the mixture.

9. Wrap the dish in aluminum foil and place it in the oven set to 350°F for half an hour. Remove the foil and allow the dish to bake for another 25-30 minutes, or until the bubbly goodness on top is a deep golden brown and the potatoes underneath are tender.

10. Let the dish cool for several minutes, and then serve warm, garnished with chopped fresh chives.

Potatoes Au Gratin Recipe Equipment Needed

1. Oven
2. 9×13 inch oven-safe rectangular baking dish
3. Small saucepan
4. Medium heat stove or cooktop
5. Mixing spoon or silicone spatula
6. Aluminum foil
7. Cutting board
8. Chef’s knife
9. Garlic press (optional, for mincing garlic)
10. Measuring cups
11. Measuring spoons
12. Cheese grater (if starting with whole cheese)
13. Tongs or serving spatula

FAQ

• What types of potatoes work best for Potatoes Au Gratin?Due to their buttery flavor and their ability to hold shape during baking, Yukon gold potatoes are ideal.
• Can I substitute the cheese in this recipe?Certainly, other cheeses can be used, such as Parmesan or Fontina, but the combination of Gruyère and Cheddar delivers the best flavor and melting characteristics.
• Is it necessary to peel the potatoes?You don’t have to peel Yukon gold potatoes since their skin is thin and contributes a lovely rustic texture to the dish.
• Can I prepare this dish ahead of time?Certainly! You may put together the dish and chill it in the refrigerator for a maximum of 24 hours prior to baking. Make sure it is back to room temperature before you pop it in the oven for optimum results.
• How do I ensure the potatoes cook evenly?Cut the potatoes into even slices, ideally using a mandoline, and lay them in the baking dish.
• What is the purpose of nutmeg in this recipe?The cream sauce is enriched by nutmeg, which really brings out the flavor of the dish.
• What can I use instead of heavy cream?A substitute could be made using equal parts milk and melted butter, but the dish might be less rich and creamy.

Potatoes Au Gratin Recipe Substitutions and Variations

Yukon gold potatoes: Substitute with russet or red potatoes for a restructured texture.
For a lighter version, utilize half-and-half or whole milk in place of using heavy cream.
Swiss cheese or Emmental cheese: Substitute for Gruyère cheese to retain the same flavor in your dish.
Colby cheese or Monterey Jack are substitutes for cheddar cheese.
Chives, fresh: If you don’t have chives on hand, substitute green onions or parsley to garnish.

Pro Tips

1. Potato Preparation: To ensure the potatoes cook evenly and quickly, aim for uniform slices that are about 1/8 inch thick. Consider using a mandoline slicer for consistent results.