Au Gratin Potatoes

The winter I first attempted these potatoes, my tiny apartment kitchen smelled like a French bistro for three days straight. I had invited my new in laws over for Sunday dinner and was absolutely determined to impress them with something that felt fancy but tasted like home. My mandoline slipped at least six times while slicing, leaving me with slightly uneven potato layers that I prayed would cook through evenly. When I pulled that bubbling golden dish from the oven, the way the cream had thickened into velvety pockets between each slice made all the finger bandages worth it.

Last Thanksgiving, my usually critical aunt actually asked for the recipe instead of just politely complimenting it. I had doubled the batch using a deeper catering pan, and watching six adults practically hover around the serving spoon while the potatoes were still steaming hot was its own reward. There is something profoundly satisfying about serving a dish that looks like it came from a restaurant kitchen but was made with such simple ingredients.

Ingredients

• Yukon Gold or Russet potatoes: These varieties hold their shape beautifully during the long bake, while still becoming melt in your mouth tender
• Heavy cream: The high fat content is non negotiable here, it creates that luxurious silky sauce that coats every potato slice
• Gruyère cheese: Its nutty, slightly sweet flavor develops incredible depth as it bubbles and browns on top
• Unsalted butter: Butter the dish generously so those edge potatoes get extra golden and crispy
• Fresh garlic: Minced right into the cream infusion, it mellows into a subtle background note that keeps the dish from being too rich
• Nutmeg: Just a quarter teaspoon adds this mysterious warmth that makes people ask what your secret ingredient is

Instructions

Get your oven ready:

Preheat to 375°F and butter that baking dish like your life depends on it, especially the corners where cheese loves to stick

Infuse the cream:

Melt the butter and gently cook the garlic until it is fragrant but not brown, then stir in the cream, salt, pepper, and nutmeg until just simmering

Build the first layer:

Arrange potato slices in slightly overlapping rows like shingles on a roof, then pour half the warm cream mixture over them and scatter with half the cheeses

Repeat and complete:

Add another layer of potatoes going the opposite direction, pour over the remaining cream, and top with the rest of the cheese

Bake covered:

Cover tightly with foil and bake for 40 minutes, ensuring the potatoes cook through in all that steam

Get golden:

Remove the foil and bake another 20 minutes until the top is bubbling with gorgeous browned cheese spots

The hardest part:

Let it rest for 10 minutes before serving so the sauce has time to set up slightly instead of running everywhere

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This has become my go to for potlucks because it travels surprisingly well and reheats beautifully. I once brought it to a friend who had just had a baby, and she told me later that she ate the leftovers cold standing over the counter at midnight. There is something about this dish that feels like a warm blanket on a plate.

Make It Your Own

Sometimes I layer in fresh thyme leaves or a pinch of smoked paprika between the potato rows for subtle variation. Sharp cheddar works surprisingly well in place of half the Gruyère if you want something more familiar and kid friendly. The beauty of this recipe is how forgiving it is with ingredient swaps while still delivering that incredible creamy texture.

Serving Ideas

These potatoes are rich enough to stand alone as a vegetarian main with a simple green salad dressed with something acidic. When I serve them alongside roasted chicken or beef, I keep the rest of the meal very straightforward to let the potatoes shine as the star. A glass of crisp white wine cuts through the cream beautifully.

Make Ahead Magic

You can assemble the entire dish up to 24 hours in advance and keep it covered in the refrigerator before baking. The potatoes will actually benefit from that extra time soaking in the seasoned cream. Just add about 10 extra minutes to the covered baking time if you are baking it cold from the fridge.

• Use a mandoline if you have one for perfect, paper thin slices
• Grate your own cheese instead of buying pre grated for better melting
• Let the cream cool slightly before pouring if you are worried about curdling

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These potatoes have a way of turning an ordinary Tuesday dinner into something that feels like a special occasion.

Recipe FAQs

→ What potatoes work best for au gratin?

Yukon Gold and Russet potatoes are ideal choices. Yukon Golds hold their shape well and have a naturally buttery flavor, while Russets become incredibly tender and absorb the creamy sauce beautifully. Both varieties slice cleanly and cook evenly.

→ Can I prepare this dish ahead of time?

Yes, you can assemble the entire dish up to 24 hours in advance. Cover tightly and refrigerate. When ready to bake, add about 10-15 minutes to the covered baking time since it will be cold.

→ What cheese substitutes can I use?

Sharp cheddar adds a robust flavor, while Emmental provides excellent melt similar to Gruyère. Fontina or Comté also work wonderfully. For a budget-friendly option, Swiss cheese delivers good melting properties and nutty flavor.

→ Why do my potatoes turn gray?

Oxidation causes discoloration when potatoes are exposed to air. Prevent this by slicing potatoes directly into a bowl of cold water with a splash of lemon juice or vinegar. Pat them dry before layering in your dish.

→ How do I know when it's done baking?

The potatoes should be easily pierced with a paring knife with no resistance. The top should be deeply golden with bubbling cheese around the edges. If the crust browns too quickly, tent loosely with foil.

→ Can I make this dairy-free?

Yes, substitute heavy cream with full-fat coconut cream or cashew cream. Use vegan cheese alternatives or nutritional yeast for cheesy flavor. The texture will differ slightly but remains satisfying.