Can We Just Talk About Potatoes Au Gratin For a Second?
Alright, so every time I make Potatoes Au Gratin, I remember this one rainy Saturday in April when I tried (and failed) to slice potatoes as thin as my gran did. She used to say, “Thin as a shilling, dear!” which honestly never made sense to me (I mean, did anyone carry shillings in the 90s?). Anyway, if you’re looking to make a dish that actually tastes like clouds made of cheese and directly attacks your willpower, this one’s for you. Plus, slicing your fingers only happens sometimes, so there’s that.
Why You’ll Love Making This (And Maybe Eat it Straight from the Pan)
I usually whip this up when I need a hug and no one’s around, or when it’s Sunday and I want to make something that’ll guarantee someone does the washing up for me. My sister used to say she could sniff this out from three blocks away—though, in fairness, her sense of smell is terrifying. My family goes wild for this because it’s gooey but also has that crispy top (the actual best part right?), and if you let it sit for a few minutes, everything magically firms up… unless you lose patience (been there).
Confession: I’ve struggled not to burn the cheese — but I think those golden bits are the best anyway. Who decided perfect was better than delicious?
What You’ll Need: My (Mostly Flexible) Ingredients List
- 5-6 medium potatoes (Yukon Golds work, but I’ve used regular ol’ russets which were just fine)
- 1 medium onion (sometimes I skip this if I’m out, nobody’s called the police yet)
- 2 cups heavy cream (or use a mix of cream and whole milk if it’s what you have—my neighbor insists on low fat, but I think there are lines we just don’t cross)
- 2 cloves garlic, minced (my gran would use three, but she was a rebel)
- Pinch of freshly grated nutmeg (optional, but try it once—it’s genuinely worth it!)
- 1½ cups cheese, grated (Gruyère is fancy, cheddar is king, honestly any cheese lurking in the fridge will have its moment)
- Salt and black pepper (I eyeball it—don’t tell anyone)
- 1 tablespoon butter (I’ve forgotten it before; nothing combusted)
How I Usually Do Potatoes Au Gratin (It’s Easy, Promise!)
- Preheat your oven to around 375°F (190°C). Or, if you accidentally put it on 400, just trust the universe and bake a little less time.
- Peel and slice your potatoes thinly. Like, 1/8 inch if you wanna be precise. Honestly, I usually just squint and hope for the best. A mandoline makes it easy, but I’ve gone old-school with a knife—just slower.
- Grease up your baking dish (about 9×13 inches, but who’s measuring) with the butter. Rub it all around, channel your inner artist.
- Layer half the potatoes, then scatter half the onions and sprinkle a little salt, pepper, and half the garlic. Repeat with the rest—the layering is optional, but it does make it look fancier.
- Pour the cream (or your chosen blend) evenly over everything. Sometimes I get rogue and add a few extra splashes if the top looks dry (don’t @ me).
- Sprinkle the cheese all over; try to resist eating it by the handful. I never can. Throw the nutmeg in if you remembered.
- Cover with foil and bake about 45 minutes, then rip the foil off and let it go another 25-30 minutes, until the cheese on top looks like crispy sunshine (or gets scary-dark, which is also delicious in moderation).
- Let it cool a few (agonizing) minutes. It sets up better, and you don’t burn your mouth. This is where I usually sneak a corner bite anyway.
Bits I Wish I’d Known (AKA: My Notes)
- Try not to stack potato slices too thick. Last time I did, the middle was a bit, uh, crunchy (not as fun as it sounds).
- Actually, letting it sit out for 10 minutes before slicing helps it not swirl into a potato-cheese lava thing. Who knew?
- If your cream separates, shrug it off. It usually goes away when you scoop it up. Looks odd but tastes dreamy.
Things I’ve Tried and (Sometimes Regretted): Variations
- I once tossed in cooked bacon—amazing. Next time, maybe scallions, though last time it was leeks and the kids staged a minor protest.
- Switching half the potatoes with thinly sliced sweet potato? Actually, pretty good if you want it a bit sweeter.
- Tried adding blue cheese for kicks—nope, never again. Unless you’re a blue cheese fanatic, then maybe you’ll love it. Go wild!
About Equipment: Don’t Sweat It
If you’ve got a mandoline, you’ll feel like Gordon Ramsay. If not, just use a sharp knife and a bit of patience. For the dish, I always use a glass casserole because it lets you see those crispy edges (and I like to stare at them), but literally any ovenproof thing will do. When I didn’t have foil, I once used a baking sheet as a lid—it was completely fine.
If You’ve Somehow Got Leftovers…
First of all, congratulations. In my house it never lasts a day. But if you do: tuck leftovers in the fridge (covered) and they’ll be good for, ooh, three days? Potatoes do weird things after a few days, but I think this tastes even better the next day. Reheat gently in the oven or even zap it in the microwave (just, y’know, cover it so it doesn’t explode everywhere).
What To Serve With This (Or Eat On Its Own, Tbh)
I love this with roast chicken—kind of like this crispy roast chicken. Or with a salad if I’m feeling like I should pretend to be healthy. In winter, we skip mains and just eat this with warm baguettes (and too much butter). Sometimes, we call it dinner and no one complains.
Pro Tips, AKA: How I’ve Messed This Up (So You Don’t Have To)
- Don’t rush slicing the potatoes – I tried once and ended up with weird chunky bits. Not a vibe!
- You genuinely need to let it cool for a bit. Otherwise it just goes splosh everywhere. Learned that the hard way—multiple times.
- Check your oven—is it running hot? Mine is a bit like a dragon, so my times are, um, loose guidelines at best.
- A random aside: if you’re looking to understand why potatoes behave the way they do, this potato science guide actually cleared up my mystery about why different potatoes cook up differently. It’s weirdly interesting!
Questions People Actually Asked Me (No, Really)
Can I make this ahead?
Yup! Actually, it’s even better if you assemble it, cover, and pop it in the fridge for up to a day. Then bake when ready. Or, bake it, chill it, and rewarm if you like those tighter slices.
Is there a dairy-free way to pull this off?
Well, probably? I once tried oat cream with vegan cheese for a friend—wasn’t my thing, but it got eaten. I’d try coconut cream in a pinch maybe.
Will it freeze?
Mmm, it’s not my favorite. The potatoes can get a little odd—sort of watery. Think of this as a “live in the moment” dish. But I’ve frozen leftovers before and they were, well, edible?
Do I have to peel the potatoes?
Nope! Sometimes I don’t bother—just scrub them up and slice. Gives it a rustic vibe, which is code for “I was lazy.”
How thin’s thin for slicing?
Like, a thick coin. Or a really fat playing card. If you get bored, just keep them all roughly the same size and you’ll be sweet.
Wait, is this the same as scalloped potatoes?
Technically they’re cousins—Au Gratin has cheese (and my loyalty), scalloped is usually sans cheese. But really, at the end of the day, potatoes plus dairy is always a good bet. For a deeper dive, this breakdown is a fun read!
Ingredients
- 2 pounds russet potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 2 cups shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter, softened
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Instructions
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1Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with softened butter.
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2In a saucepan over medium heat, combine cream, garlic, salt, black pepper, and nutmeg. Heat until just simmering, then remove from heat.
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3Arrange half the sliced potatoes in the baking dish, slightly overlapping. Sprinkle half the Gruyère and Parmesan cheese over the potatoes.
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4Layer remaining potatoes on top, then pour the warm cream mixture evenly over them. Top with the remaining cheeses.
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5Cover loosely with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes, or until potatoes are tender and the top is golden brown.
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6Let stand 10 minutes before serving to allow the dish to set.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
350cal
Protein:
10 gg
Fat:
23 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
26 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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